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.

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