The professional chef's guide to kitchen management
By: John Fuller, John B. Knight, Charles A. Salter.
Contributors: Knight, John Barton, 1950-; Salter, Charles A., 1947-
Publisher: Van Nostrand Reinhold
Published: 1985
Place of publication: New York
Language: eng
Number of pages: 238
Subjects: Food service management.; Kitchens.
Notes: "Inspired by Professional kitchen management by John Fuller"--T.p. verso.
"A CBI book."
Includes index.