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.
WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef’s Art, all from Wiley.
Features
First fully illustrated, four color book targeted to foodservice managers rather than chefs.
Author is well-known for his clear, concise, and accurate descriptions of techniques and basic recipes.
Sections incorporate 2001 FDA food code updates.
Interactive media includes recipes, resizing feature, costing, purchasing lists, nutritional analysis, searching, sorting, and grocery lists.
