Essentials of Professional Cooking

Wayne Gisslen (Autor)

Buch | Softcover

152 Seiten

2003
John Wiley & Sons Inc (Verlag)
978-0-471-30971-0 (ISBN)

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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 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.

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.

Erscheint lt. Verlag	11.4.2003
Verlagsort	New York
Sprache	englisch
Maße	191 x 234 mm
Gewicht	288 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management
	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-30971-0 / 0471309710
ISBN-13	978-0-471-30971-0 / 9780471309710
Zustand	Neuware