Essentials of Professional Cooking, Student Workbook

by Wayne Gisslen

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.

• Format: Paperback
• Language: English
• ISBN: 0471309710
• ISBN13: 9780471309710
• Release Date: April 2003
• Publisher: Wiley
• Length: 152 Pages
• Weight: 0.65 lbs.
• Dimensions: 0.4" x 7.5" x 9.3"