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Essentials of Professional Cooking
Wayne Gisslen
€ 205.39
FREE Delivery in Ireland
Description for Essentials of Professional Cooking
Hardcover. 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. Num Pages: 704 pages, Illustrations. BIC Classification: KJMV; TTVC; WBA. Category: (P) Professional & Vocational. Dimension: 275 x 221 x 28. Weight in Grams: 1608.
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.
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.
Product Details
Format
Hardback
Publication date
2003
Publisher
John Wiley and Sons Ltd United States
Number of pages
704
Condition
New
Number of Pages
576
Place of Publication
New York, United States
ISBN
9780471202028
SKU
V9780471202028
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Wayne Gisslen
WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.
Reviews for Essentials of Professional Cooking
"...an invaluable tool for restaurant managers..." (Restaurant, 5th October 2005)