Kitchen Management
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The Professional Chef S Guide To Kitchen Management
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Author : John Fuller
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1985
The Professional Chef S Guide To Kitchen Management written by John Fuller and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Food service management categories.
Kitchen Management
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Author : Tristan Jones
language : en
Publisher:
Release Date : 2019-12-02
Kitchen Management written by Tristan Jones and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-02 with categories.
This book is for restaurant owners, chefs, and cooks that want to learn about kitchen management. There are three routes to learning how to manage a kitchen; culinary school, private restaurants, and corporate training. I have experienced all three, and realized there is a lot left unsaid no matter how you learn. Now I am sharing my experience with you to help fill in the gaps of standard education.
Kitchen Management Construction Planning Administration
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Author : Joseph Oliver Dahl
language : en
Publisher:
Release Date : 1928
Kitchen Management Construction Planning Administration written by Joseph Oliver Dahl and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1928 with Hotel management categories.
60 Lessons From Kitchen On Management Leadership And Life
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Author : Snigdha Mohanty
language : en
Publisher: Notion Press
Release Date : 2023-11-18
60 Lessons From Kitchen On Management Leadership And Life written by Snigdha Mohanty and has been published by Notion Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-18 with Business & Economics categories.
Food is indispensable to life, literally; and Cooking unfolds as a metaphor for life as Kitchen goes on weaving many threads of perspectives, lessons, and insights, which intertwine to reveal a tapestry of experiences and wisdom that effectively guides us in all spheres of life through right skills, right attitudes and right decision-making at every juncture that counts. Any keen observer would never fail to notice what a great citadel of learning our humble kitchen is, throwing up constantly many fundamental lessons in management, leadership, and right attitude towards life. Learning lessons is important, and indeed, is the first step towards self-transformation. But actual transformation happens only when we start being what we learn. Managing kitchen on a regular basis for people you love and value including your own self, does not let you cheat – that is the catch! When you genuinely care for people, your sense of responsibility automatically expands; you apply what you learn and in time, those learnings get ingrained into your system deeply as your auto-mode behavioral patterns, your second nature. Kitchen offers repeated opportunities to be, not just to appear to be!
The Professional Kitchen Manager
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Author : David K. Hayes
language : en
Publisher: Pearson
Release Date : 2012
The Professional Kitchen Manager written by David K. Hayes and has been published by Pearson this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Food service management categories.
Focusing on back-of-house management, 'Professional Kitchen Management' addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing and cost control.
Kitchen Planning And Management
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Author : John Fuller
language : en
Publisher: Butterworth-Heinemann
Release Date : 1991-01-01
Kitchen Planning And Management written by John Fuller and has been published by Butterworth-Heinemann this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-01-01 with House & Home categories.
Designed for kitchen managers and catering students, this book deals with the organization and management of a professional kitchen. The authors first consider the structure and development of the catering industry and culinary practices, then move on to deal with specific aspects of kitchen management including catering systems, the menu, kitchen and production planning, safety and hygiene, kitchen equipment and maintenance. The implications of the Food Act are discussed in detail.
Chef S Manual Of Kitchen Management
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Author : John Fuller
language : en
Publisher:
Release Date : 1962
Chef S Manual Of Kitchen Management written by John Fuller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with Cooking categories.
Professional Kitchen Management
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Author : John Fuller
language : en
Publisher: B. T. Batsford Limited
Release Date : 1981
Professional Kitchen Management written by John Fuller and has been published by B. T. Batsford Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Caterers and catering categories.
Kitchen Management
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Author : Jenny Henderson
language : en
Publisher:
Release Date : 2003-01-01
Kitchen Management written by Jenny Henderson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-01 with Cooking categories.
Managing People In Commercial Kitchens
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Author : Charalampos Giousmpasoglou
language : en
Publisher: Routledge
Release Date : 2022-01-17
Managing People In Commercial Kitchens written by Charalampos Giousmpasoglou and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-17 with Business & Economics categories.
Managing People in Commercial Kitchens: A Contemporary Approach uses original research to argue that senior managers (head chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation, and performance evaluation) due to the group’s strong occupational identity and culture. The understanding of chefs’ work from a management perspective is critical for successful hospitality operations but has been historically under-researched. Chapters provide a detailed account of chefs’ work in commercial kitchens from an HRM perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments such as the COVID-19 pandemic. Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.