Foundations of restaurant management & culinary arts. Level two /
Foundations of restaurant management & culinary arts. Level two /
Foundations of restaurant management and culinary arts
National Restaurant Association.
- xiii, 829 pages : colour illustrations, portraits ; 29 cm
Includes index.
Breakfast Food and Sandwiches -- Nutrition -- Cost Control -- Salads and Garnishes -- Purchasing and Inventory -- Meat, Poultry, and Seafood -- Marketing -- Desserts and Baked Goods -- Sustainability in the Restaurant and Foodservice Industry -- Global Cuisine 1 - The Americas -- Global Cuisine 2 - Europe, the Mediterranean, the Middle East, and Asia. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
0131380222 9780131380226
Restaurant management
Food service management.
647.95068
Includes index.
Breakfast Food and Sandwiches -- Nutrition -- Cost Control -- Salads and Garnishes -- Purchasing and Inventory -- Meat, Poultry, and Seafood -- Marketing -- Desserts and Baked Goods -- Sustainability in the Restaurant and Foodservice Industry -- Global Cuisine 1 - The Americas -- Global Cuisine 2 - Europe, the Mediterranean, the Middle East, and Asia. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
0131380222 9780131380226
Restaurant management
Food service management.
647.95068