Essentials of Professional Cooking

By Wayne Gisslen and Le Cordon Bleu

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Book Overview

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.

Format:Hardcover

Language:English

ISBN:0471202029

ISBN13:9780471202028

Release Date:April 2003

Publisher:Wiley

Length:576 Pages

Weight:3.62 lbs.

Dimensions:1.1" x 8.8" x 10.9"

Related Subjects

Business Business & Investing Cooking Cooking Education Education & Reference Holiday Cooking Professional Professional Cooking

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Essentials of Professional Cooking

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