ESSENTIALS OF PROFESSIONAL COOKING
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ESSENTIALS OF PROFESSIONAL COOKING

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, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.
Editora: JOHN WILEY
ISBN: 0471202029
ISBN13: 9780471202028
Edição: 1ª Edição - 2003
Número de Páginas: 704
Acabamento: HARDCOVER
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