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Essentials of professional cooking

by Gisslen Wayne

Synopsis

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.

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Book Information

Copyright year 2004
ISBN-13 9780471202028
ISBN-10 0471202029
Class Copyright
Publisher John Wiley & Sons
Subject COOKING
File Size 0 MB
Number of Pages 566
Shelf No. GW304