Chesser, Jerald. <br/><br/>
The world of culinary supervision, training, and management. 

 - third edition. 
 - Upper Saddle River :  Pearson/ Prentice Hall,  2004. 
 - xv, 400 p :  ill ;  22 cm. 
<br/><br/>includes bibliographical references and index. 
<br/><br/> Open. 
<br/><br/><label>ISBN: </label>0131140701 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooks.<br/>Food service management.