Foundations of restaurant management & culinary arts. Level two / National Restaurant Association.
Material type: TextPublisher: Boston : Prentice Hall, [2011]Copyright date: ©2011Description: xiii, 829 pages : colour illustrations, portraits ; 29 cmContent type:- text
- unmediated
- volume
- 0131380222
- 9780131380226
- Foundations of restaurant management and culinary arts
- 647.95068 22
Contents:
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.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 647.95068 FOU (Browse shelf(Opens below)) | 1 | Available | A452223B |
Includes index.
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.
Machine converted from AACR2 source record.
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