Essentials of Professional Cooking, Student Workbook
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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 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.
Format:Paperback
Language:English
ISBN:0471309710
ISBN13:9780471309710
Release Date:April 2003
Publisher:Wiley
Length:152 Pages
Weight:0.65 lbs.
Dimensions:0.4" x 7.5" x 9.3"
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