The Professional Chef's Guide to Kitchen Management

by Charles A. Salter, John Fuller

240 pages, Hardcover

First published July 1, 1985

Reviews

[Tim · Rating 3 out of 5]

Written in 1985 I am unaware if everything contained in it are now correct, but I cant think the basics have changed much. There are probably updated versions.
Written for catering students it is nevertheless interesting reading for anyone interested in the subject.
For someone setting up a small restaurant, although written more for larger set ups, this would be invaluable.