Foundations of Restaurant Management & Culinary Arts: Level 1 by National Restaurant Association
This book has not been indexed yet...
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 013801938X
- ISBN 13 9780138019389
- Published Apr 23 2010
- Format Hardcover
- Page Count 888
- Language English
- Edition 1
- Countries United States
- Publisher Pearson
Publishers Text
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.Other cookbooks by this author
- Applied Foodservice Sanitation: A Certification Coursebook
- Controlling Foodservice Costs (ManageFirst)
- Dimensions of the Hospitality Industry, Third Edition Package (includes Text and NRAEF Workbook), Student Workbook
- Legal Aspects of Hospitality Management: Student Manual
- ManageFirst: Principles of Food and Beverage Management with Answer Sheet (2nd Edition) (Managefirst Program)
- ManageFirst - Hospitality and Restaurant Management with Online Exam Voucher
- NRAEF ManageFirst Food Production: A Foundation Topic of the NRAEF Certificate Program
- Nutrition (ManageFirst)
- Servsafe Coursebook [6 E]
- ServSafe Coursebook 7th Edition
- Servsafe Coursebook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code and Foodsafetyprep Powered by Servsafe -- Access Card Package
- ServSafe Essentials
