Essentials of professional cooking
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About This Book
Managers of restaurants and other foodservice operations need to know how to cook--but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. Note: CD-ROM/DVD and other supplementary materials are not included.
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Sign InQuantity cookeryFood serviceCooking & FoodNonfictionQuantity cooking
The Swinging Light
Book Details
First Published
2004
Pages
562 pages
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0.0 / 5
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Editions
2
Publisher
John Wiley
Language
ENG
Status
Published
The People Behind The Book
Authors
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