The Resource The business chef, Tom Miner

The business chef, Tom Miner

Label
The business chef
Title
The business chef
Statement of responsibility
Tom Miner
Creator
Subject
Language
eng
Cataloging source
DLC
http://library.link/vocab/creatorDate
1949-
http://library.link/vocab/creatorName
Miner, Tom
Illustrations
illustrations
Index
index present
LC call number
TX911.3.M27
LC item number
M55 1989
Literary form
non fiction
NAL call number
TX911.3.M27M55
http://library.link/vocab/subjectName
  • Food service management
  • Food service management
Label
The business chef, Tom Miner
Instantiates
Publication
Note
Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Developing creativity -- Market position -- The role of creative specials -- Quality control and menu analysis -- Creating dishes that are profitable -- Creating trendy dishes -- Creating menus and opening restaurants -- Purchasing -- Inventory control -- Pricing -- Product design (tricks of the trade) -- The waste factor -- How to calculate food percentages -- Scheduling -- Chefs as team leaders -- Mobility and the schedule crisis -- Hiring and firing -- How to calculate labor percentages -- Remuneration to the chef -- Restaurant relations -- How a chef advances
Dimensions
24 cm
Extent
xiii, 352 pages
Isbn
9780442207632
Lccn
89005502
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
  • (OCoLC)19265244
  • (OCoLC)ocm19265244
Label
The business chef, Tom Miner
Publication
Note
Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Developing creativity -- Market position -- The role of creative specials -- Quality control and menu analysis -- Creating dishes that are profitable -- Creating trendy dishes -- Creating menus and opening restaurants -- Purchasing -- Inventory control -- Pricing -- Product design (tricks of the trade) -- The waste factor -- How to calculate food percentages -- Scheduling -- Chefs as team leaders -- Mobility and the schedule crisis -- Hiring and firing -- How to calculate labor percentages -- Remuneration to the chef -- Restaurant relations -- How a chef advances
Dimensions
24 cm
Extent
xiii, 352 pages
Isbn
9780442207632
Lccn
89005502
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
  • (OCoLC)19265244
  • (OCoLC)ocm19265244

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