Basic Kitchen and Food Service Management

by BC Cook Articulation Committee

Read here Read at LibreTextsPDF

Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Description from LibreTexts.

Publisher
BC Campus
Subjects
Workforce, Food Production Service and Culinary Arts
Licence
CC BY 4.0, as LibreTexts states it
Who can read
Tweens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. Licensing
  6. 1: Trade Math
  7. 1.1: Units of Measurement
  8. 1.2: Temperature
  9. 1.3: Converting Within the Metric System
  10. 1.4: Imperial and U.S. Systems of Measurement
  11. 1.5: Converting and Adjusting Recipes and Formulas
  12. 2: Inventory Control
  13. 2.1: Basic Inventory Procedures
  14. 2.2: Purchasing
  15. 3: Food Costing
  16. 3.1: Controlling Food Costs
  17. 3.2: Yield Testing
  18. 3.3: Cooking Loss Test
  19. 3.4: Monthly Food Costs
  20. 3.5: The Principles of Menu Engineering
  21. 4: Labour Costing
  22. 4.1: Productivity
  23. 4.2: Factors Affecting Working Performance
  24. 5: Budget and Business Planning
  25. 5.1: Goals
  26. 5.2: The Basic Calculation of Operating Costs
  27. 5.3: Operating Budgets and Income Statements
  28. 5.4: Interpreting Point-of-Sale Information
  29. Back Matter
  30. Index
  31. Glossary
  32. Detailed Licensing