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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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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
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
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GC TX 911.3.M27 .C68f 2014 Food and beverage service : for levels 1 and 2 / GC TX 911.3.M27 .F66 2012 Food and beverage management / GC TX 911.3.M27 .F66 2018 Food and beverage management / GC TX 911.3.M27 .F68 2011 Foundations of restaurant management and culinary arts : level two / GC TX 911.3.M27 .G37 2011 Running a restaurant for dummies / GC TX 911.3.M27 .G73 2003 Hotel and motel management and operations / GC TX 911.3.M27 .H39 2012 The profesional kitchen manager /

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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