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Foundations of restaurant management & culinary arts. Level two / National Restaurant Association.

Contributor(s): Material type: TextTextPublisher: Boston : Prentice Hall, [2011]Copyright date: ©2011Description: xiii, 829 pages : colour illustrations, portraits ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0131380222
  • 9780131380226
Other title:
  • Foundations of restaurant management and culinary arts
Subject(s): DDC classification:
  • 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.
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Holdings
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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