Foundations Of Restaurant Management & Culinary Arts: Level 2

Hardcover | May 27, 2010

byAssociation Solutions National Restaurant Association

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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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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 expert...

From the Jacket

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 ...

Format:HardcoverDimensions:600 pages, 11.1 × 8.8 × 1.3 inPublished:May 27, 2010Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0131380222

ISBN - 13:9780131380226

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Table of Contents

Table 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