Paperback (10 Apr 2003)
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Managers of restaurants and foodservice operations need to know how to cook - but do not have to be chefs in order to effectively manage them. This book gives foodservice managers the essential information they need about cooking techniques in order to do their jobs well and manage staff.
| ISBN: | 9780471309710 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 10 Apr 2003 |
| DEWEY: | 641.572 |
| DEWEY edition: | 22 |
| Language: | English |
| Number of pages: | 133 |
| Weight: | 288g |
| Height: | 234mm |
| Width: | 191mm |
| Spine width: | 10mm |
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Paperback
Published 22 Jun 2023
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