FOUNDATIONS of RESTAURANT MANAGEMENT and CULINARY ARTS (Level 2) STUDENT BOOK


$ 23.99

FOUNDATIONS of RESTAURANT MANAGEMENT and CULINARY ARTS (Level 2)


STUDENT TEXTBOOK




•Part of the NATIONAL RESTAURANT ASSOCIATION

Publisher: Pearson/Prentice Hall

Copyright: 2011

Pages: 829




•Curriculum of the PROSTART program offered by the National Restaurant Association


CONTENTS: Chapter 1: Breakfast Food and Sandwiches Chapter 2: Nutrition Chapter 3: Cost Control Chapter 4: Salads and Garnishing Chapter 5: Purchasing and Inventory Chapter 6: Meat, Poultry, and Seafood Chapter 7: Marketing Chapter 8: Desserts and Baked Goods Chapter 9: Sustainability in the Restaurant and Foodservice Industry Chapter 10: Global Cuisine 1: The Americas Chapter 11: Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia Appendix A: Staying Connected with the National Restaurant Association Appendix B: Handling a Foodborne-Illness Outbreak Appendix C: Identifying Pests Appendix D: Building a Career Glossary Index Photo Credits

These materials were purchased from a school district's surplus sale.

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