INDUSTRIAL KITCHENS Concepts - Applications

Interest in the field of gastronomy and culinary arts has increased considerably in recent years. The number of associate, undergraduate and graduate programs, organized competitions, festivals, scientific events and television competition programs continues to increase day by day. In line with these developments, this book, which includes concepts and applications for industrial kitchens, has been prepared by a team of experts in the field, with its innovative content, in order to contribute to the quality education of students in the fields of food and beverage, and to contribute to the scientific and professional knowledge of those who are interested in the field.
Definition and Historical Development of the Kitchen, Terms Used in the Kitchen, Kitchen Planning and Installation, Main Kitchens in the Food and Beverage Industry, Parts of the Kitchen and Working Areas, Human Resources Management in the Food and Beverage Industry, Kitchen Organization in Food and Beverage Businesses, Duties and Qualifications of Kitchen Staff, Used in the Kitchen Equipment and Tools, Management in the Kitchen, Hygiene in the Kitchen, Sanitation and Food Safety, Cost Control in the Kitchen, Guest Complaints and Solution Suggestions Regarding the Kitchen, Waste Management and Recycling in the Kitchen, Information and Communication Technologies in the Food and Beverage Industry.