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Item Details
| Title:
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ESSENTIALS OF PROFESSIONAL COOKING
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| Volume: |
Student Workbook |
| By: |
Wayne Gisslen |
| Format: |
Paperback |
| List price:
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£21.99 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0471309710 |
| ISBN 13: |
9780471309710 |
| Publisher: |
JOHN WILEY AND SONS LTD |
| Pub. date: |
10 April, 2003 |
| Pages: |
152 |
| 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 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. |
| 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. |
| Publication: |
US |
| Imprint: |
John Wiley & Sons Inc |
| Returns: |
Non-returnable |
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