Paperback (24 Mar 2003)
Not available for sale
Out of stock
Managers of restaurants and other food service 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 "Professional Cooking", this book gives managers in the food service field the essential information they need about cooking techniques in order to do their jobs well and manage staff.
| ISBN: | 9780471309697 |
| Publisher: | John Wiley & Sons Inc,. |
| Imprint: | John Wiley & Sons Inc,. |
| Pub date: | 24 Mar 2003 |
| Language: | English |
| Weight: | -1g |
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