Kitchen management
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Description
Book Introduction
Based on my practical experience in the culinary field, including hotels and businesses, and in culinary education, I have tried to describe the practical aspects of kitchen management so that they can be directly applied in the culinary field, in addition to the theoretical aspects.
Starting with an overview of the kitchen, it explains everything from the storage of facilities, equipment, and ingredients to management and hygiene, as well as the basic cooking methods and basic practices of preparing ingredients, so that you can use them directly. The 'Take a Break' corner includes some useful information along with common sense.
I hope this will be of some help to culinary students who lack practical experience, those working in the industry, those running or managing restaurants, aspiring entrepreneurs preparing to start a business, and many others interested in the culinary field.
Starting with an overview of the kitchen, it explains everything from the storage of facilities, equipment, and ingredients to management and hygiene, as well as the basic cooking methods and basic practices of preparing ingredients, so that you can use them directly. The 'Take a Break' corner includes some useful information along with common sense.
I hope this will be of some help to culinary students who lack practical experience, those working in the industry, those running or managing restaurants, aspiring entrepreneurs preparing to start a business, and many others interested in the culinary field.
index
Chapter 1: Overview of the Kitchen and Cooking
Section 1 Overview of the Kitchen
Section 2 Cooking duties in the kitchen
Section 3: Organization, Job Management, and Job Analysis of the Kitchen
Section 4: Understanding Cooking
Section 5: Cooks and Cooking Occupations
Chapter 2 Classification and Organization of Kitchens
Section 1 Classification of Kitchens
Section 2 Kitchen composition
Section 3 Analysis of the kitchen space
Chapter 3 Kitchen Facility Management, Layout, and Design
Section 1 Kitchen Facility Management
Section 2 Layout and design of kitchen facilities
Section 3 Evaluation of kitchen facility layout
Chapter 4 Energy, Hygiene, and Safety Management in the Kitchen
Section 1 Energy Management in the Kitchen
Section 2 Kitchen Hygiene Management
Section 3 Safety Management in the Kitchen
Section 4 Fire Prevention in the Kitchen
Chapter 5 Kitchen Equipment and Tool Management
Section 1: Development of kitchen equipment
Section 2 Kitchen Equipment Management
Section 3: Understanding kitchen utensils by material
Section 4 Uses and Uses of Kitchen Equipment
Section 5 Kitchen Area and Equipment
Chapter 6 Types and Handling of Kitchen Utensils
Section 1 Purchase and Management of Equipment
Section 2 Types and handling of equipment
Chapter 7 Preparation Techniques for Cooking
Section 1 Understanding the Sword
Section 2 Understanding Measurement and Measurement
Chapter 8: Purchasing and Storing Food Ingredients
Section 1 Understanding Food Ingredients
Section 2 Food ingredient purchase management and storage
Chapter 9 Storage and Inventory Management
Section 1 Storage Management
Section 2 Inventory Management
Section 3: The concept of ice storage, a new storage technology
Section 4: Concept of ultra-high pressure storage technology
Chapter 10 Food Production Management
Section 1 Food Management and Manual
Section 2 Food Production Management
Section 3 Food Quality Control
Section 4 Food Distribution Channels
Chapter 11 Standard Costs and Cost Calculation
Section 1. Food ingredient purchase and cost management
Section 2 Relationship between menu and cost
Section 3 Standard Cost and Price Calculation
Chapter 12 Menu Management
Section 1 Understanding the Menu
Section 2 Menu Planning
Section 3 Pricing Determination
Chapter 13 Food Hygiene Management
Section 1: Concept of Food Hygiene Management
Section 2 Compliance Matters for Business Operators (Food Sanitation Act)
Section 3 Food Safety Management Certification Standards (HACCP)
Section 4 Food Hygiene
Section 5 Personal Hygiene
Chapter 14: Basic Cooking Methods and Techniques
Section 1 Basic cooking method by heating
Section 2 Vegetable Chopping Techniques
Section 3 Concentration Techniques
Section 4 Flavoring Techniques
Section 5 Coloring Techniques
Chapter 15 Basic care according to material
Section 1: Understanding the Core Material
Section 2. Food material management and handling methods
Chapter 16 Cooking Preparation and Posture
Section 1 Preparation for cooking
Section 1 Overview of the Kitchen
Section 2 Cooking duties in the kitchen
Section 3: Organization, Job Management, and Job Analysis of the Kitchen
Section 4: Understanding Cooking
Section 5: Cooks and Cooking Occupations
Chapter 2 Classification and Organization of Kitchens
Section 1 Classification of Kitchens
Section 2 Kitchen composition
Section 3 Analysis of the kitchen space
Chapter 3 Kitchen Facility Management, Layout, and Design
Section 1 Kitchen Facility Management
Section 2 Layout and design of kitchen facilities
Section 3 Evaluation of kitchen facility layout
Chapter 4 Energy, Hygiene, and Safety Management in the Kitchen
Section 1 Energy Management in the Kitchen
Section 2 Kitchen Hygiene Management
Section 3 Safety Management in the Kitchen
Section 4 Fire Prevention in the Kitchen
Chapter 5 Kitchen Equipment and Tool Management
Section 1: Development of kitchen equipment
Section 2 Kitchen Equipment Management
Section 3: Understanding kitchen utensils by material
Section 4 Uses and Uses of Kitchen Equipment
Section 5 Kitchen Area and Equipment
Chapter 6 Types and Handling of Kitchen Utensils
Section 1 Purchase and Management of Equipment
Section 2 Types and handling of equipment
Chapter 7 Preparation Techniques for Cooking
Section 1 Understanding the Sword
Section 2 Understanding Measurement and Measurement
Chapter 8: Purchasing and Storing Food Ingredients
Section 1 Understanding Food Ingredients
Section 2 Food ingredient purchase management and storage
Chapter 9 Storage and Inventory Management
Section 1 Storage Management
Section 2 Inventory Management
Section 3: The concept of ice storage, a new storage technology
Section 4: Concept of ultra-high pressure storage technology
Chapter 10 Food Production Management
Section 1 Food Management and Manual
Section 2 Food Production Management
Section 3 Food Quality Control
Section 4 Food Distribution Channels
Chapter 11 Standard Costs and Cost Calculation
Section 1. Food ingredient purchase and cost management
Section 2 Relationship between menu and cost
Section 3 Standard Cost and Price Calculation
Chapter 12 Menu Management
Section 1 Understanding the Menu
Section 2 Menu Planning
Section 3 Pricing Determination
Chapter 13 Food Hygiene Management
Section 1: Concept of Food Hygiene Management
Section 2 Compliance Matters for Business Operators (Food Sanitation Act)
Section 3 Food Safety Management Certification Standards (HACCP)
Section 4 Food Hygiene
Section 5 Personal Hygiene
Chapter 14: Basic Cooking Methods and Techniques
Section 1 Basic cooking method by heating
Section 2 Vegetable Chopping Techniques
Section 3 Concentration Techniques
Section 4 Flavoring Techniques
Section 5 Coloring Techniques
Chapter 15 Basic care according to material
Section 1: Understanding the Core Material
Section 2. Food material management and handling methods
Chapter 16 Cooking Preparation and Posture
Section 1 Preparation for cooking
GOODS SPECIFICS
- Date of issue: January 31, 2025
- Format: Paperback book binding method guide
- Page count, weight, size: 360 pages | 188*257*30mm
- ISBN13: 9791165675905
- ISBN10: 1165675900
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