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Foundations of Restaurant Management and Culinary Arts : Level 2 by National Restaurant National Restaurant Association (2010, Hardcover)

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About this product

Product Identifiers

PublisherPearson Education

ISBN-100131380222

ISBN-139780131380226

eBay Product ID (ePID)84491191

Product Key Features

Number of Pages864 Pages

LanguageEnglish

Publication NameFoundations of Restaurant Management and Culinary Arts : Level 2

SubjectIndustries / Hospitality, Travel & Tourism

Publication Year2010

TypeTextbook

Subject AreaBusiness & Economics

AuthorNational Restaurant National Restaurant Association

FormatHardcover

Dimensions

Item Height0.4 in

Item Weight66.2 Oz

Item Length0.4 in

Item Width0.4 in

Additional Product Features

Intended AudienceCollege Audience

Table Of ContentTable of Contents Level Two 1. Breakfast Food and Sandwiches 2. Nutrition 3. Cost Control 4. Salads and Garnishes 5. Purchasing and Inventory 6. Meat, Poultry, and Seafood 7. Marketing 8. Desserts and Baked Goods 9. Sustainability in the Restaurant and Foodservice Industry 10. Global Cuisine 1 -- The Americas 11. Global Cuisine 2 -- Europe, the Mediterranean, the Middle East, and Asia

SynopsisThe National Restaurant Association and Pearson have partnered to bring secondary students the most comprehensive curriculum developed by industry and academic experts. The objective of the curriculum is to prepare students for a career in restaurant and foodservice management. The pedagogy is fortified by 21st Century Learning themes and objectives., Industry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart® program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.