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 Professional Cooking, this book gives managers in the foodservice field the essential information they need about cooking techniques in order to do their jobs well and manage staff.
ISBN:
9780471202028
Format:
Hardback Book
Publisher:
John Wiley and Son
Published Date:
13/05/2003
Pages:
704
Availability:
In stock at the publisher and usually ships by us in 7 - 10 days. Allow a few extra days for delivery
Chef's Book of Formulas, Yields and Sizes
Arno Schmidt
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Club Price:
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Elsie's Turkey Tacos and Arroz Con Pollo
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Price:
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Essentials of Professional Cooking
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Techniques of Healthy Cooking: Professional Edition
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