Kitchen Management Practice is a new practical textbook for higher vocational colleges, which is suitable for students majoring in cooking, catering management and hotel management in higher vocational education. It can also be used as a training textbook for chefs in restaurants, entertainment, leisure and catering industries, and has certain reference value for catering operators.

The practice of kitchen management is not only an interdisciplinary subject that integrates management, culinary nutrition, culinary hygiene, culinary technology, architectural design, machinery, aesthetics, accounting and other disciplines, but also a professional, practical and highly operational course.

The Practice of Kitchen Management is a book published by Tsinghua University Publishing House in 2111, written by Wang Mei. This book focuses on the ability training of each specific work in the kitchen, and specifically solves the problem of "how to do it", thus embodying the teaching concept of "learning by doing".