Kitchen Management in Accommodation and Food and Beverage Businesses book, starting with the concept of the kitchen and the historical development of the kitchen, businesses and kitchen types where kitchen services are offered, management and organization of the kitchen, kitchen planning and basic sections in the kitchen, equipment used in the kitchen, production process in the kitchen, cost control in the kitchen. the process consists of food safety and hygiene in the kitchen, occupational health and safety in the kitchen, and automation systems used in the kitchen. Each chapter has been written by expert academics from different universities, through a wide domestic and foreign literature review. The book will contribute to academicians and industry professionals, as well as undergraduate and graduate students.
From the book's introduction;
“…The kitchen is the heart of a hotel business; It is also seen as the main purpose of the existence of food and beverage businesses. For this reason, businesses need to manage the kitchen department effectively and organize it with a functional mechanism. Within the scope of this section, the theoretical foundations of an ideal management and organizational structure for the kitchens of food and beverage businesses and hotel kitchen departments will be discussed.
