TY  - BOOK
TI  - Foundations of restaurant management and culinary arts: level two 
SN  - 9780131380226
AV  - TX 911.3.M27 .F68 2011 
PY  - 2011///
CY  - Boston, Massachusetts
PB  - Prentice-Hall
KW  - RESTAURANT MANAGEMENT
N1  - 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
N2  - 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
ER  -