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Tompkins-Cortland Community College - Fall 2012 | ||
Section M01 | ||
 | Essentials of Professional Cooking (1st Edition) by Wayne Gisslen, J. Gerard (Pht) Smith Hardcover, 576 Pages, Published 2003 ISBN-10: 0-471-20202-9 / 0471202029 ISBN-13: 978-0-471-20202-8 / 9780471202028 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 | |