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- 576 pages
- 21 hours of reading
More about the book
This book by Wayne Gisslen equips restaurant and foodservice managers with essential cooking knowledge, emphasizing that they don't need to be chefs to manage effectively. It serves as a practical guide for enhancing their managerial skills in the culinary industry.
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Essentials of Professional Cooking, Wayne Gisslen
- Language
- Released
- 2003
- product-detail.submit-box.info.binding
- (Hardcover)
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- Title
- Essentials of Professional Cooking
- Language
- English
- Authors
- Wayne Gisslen
- Publisher
- John Wiley & Sons
- Released
- 2003
- Format
- Hardcover
- Pages
- 576
- ISBN10
- 0471202029
- ISBN13
- 9780471202028
- Series
- Tags
- Non-Fiction, Business, Business & Management, Cookbooks, Cookbooks, Food & Drinks, References & Manuals, Economics, Management & HR, Industry, Information, Hospitality
- Rating
- 4.35 out of 5
- Description
- This book by Wayne Gisslen equips restaurant and foodservice managers with essential cooking knowledge, emphasizing that they don't need to be chefs to manage effectively. It serves as a practical guide for enhancing their managerial skills in the culinary industry.