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- 576pages
- 21 heures de lecture
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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
- Langue
- Année de publication
- 2003
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- Titre
- Essentials of Professional Cooking
- Langue
- Anglais
- Auteurs
- Wayne Gisslen
- Éditeur
- John Wiley & Sons
- Publié
- 2003
- Format
- rigide
- Pages
- 576
- ISBN10
- 0471202029
- ISBN13
- 9780471202028
- Séries
- Mots clés
- Nonfiction, Commerce, Affaires & Gestion, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, Économie, Gestion & Ressources humaines, Industrie, Informations, Hôtellerie
- Évaluation
- 4,35 sur 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.