Managers of restaurants and other food service 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 food service field the information they need about cooking in order to do their jobs well.
Essentials of Professional Cooking By Wayne Gisslen-P2P
2003 | 579 Pages | ISBN: 0471202029 | PDF | 128.65 MB
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