An edition of Essentials of professional cooking
(2004)
Essentials of Professional Cooking
by Wayne Gisslen
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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.
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Quantity cookery, Food service, Cooking & Food, Nonfiction, Quantity cooking| Edition | Availability |
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Essentials of Professional Cooking
2006, John Wiley & Sons, Ltd.
Electronic resource
in English
0471469165 9780471469162
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- Created June 18, 2010
- 4 revisions
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| October 17, 2022 | Edited by ImportBot | import existing book |
| July 29, 2012 | Edited by VacuumBot | Updated format 'electronic resource' to 'Electronic resource' |
| June 19, 2010 | Edited by ImportBot | Added new cover |
| June 18, 2010 | Created by ImportBot | Imported from marc_overdrive MARC record |