Hardcover; Published 4/1/2003; 704 Pages; ISBN 9780471202028
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Book and CD-Rom edition
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.
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