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Foundations of restaurant management and culinary arts : level two / National Restaurant Association

Material type: TextTextPublication details: Boston, Massachusetts : Prentice-Hall, c2011Description: xiii, 829 pages : illustrations ; 28 cmISBN:
  • 9780131380226
Subject(s): LOC classification:
  • TX 911.3.M27 .F68 2011
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
Summary: The 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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 911.3.M27 .F68 2011 (Browse shelf(Opens below)) c.1 Available NULIB000009315

Includes index.

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

The 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.

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