Title: Essentials of professional cooking
First published: 2004
Description: 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.  Note: CD-ROM/DVD and other supplementary materials are not included.
Subjects: Quantity cookery, Food service, Cooking & Food, Nonfiction, Quantity cooking
LC classification: TX820 .G524 2004