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

Contributor(s): Material type: TextTextPublisher: Boston, Mass. ; Singapore : Prentice Hall, [2011]Copyright date: ©2011Description: xiii, 874 pages : colour illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 013801938X
  • 9780138019389
Other title:
  • Foundations of restaurant management and culinary arts
Subject(s): DDC classification:
  • 647.95068 22
Incomplete contents:
Teaching resource 1. Activity guide -- teaching resource 2. Test book with EXAMVIEW assessment suite CD-ROM -- teaching resource 3. Recipe cards -- teaching resource 4. Teacher's resource CD.
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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 A452784B

"Curriculum of the ProStart program offered by the National Restaurant Association"--Cover.

Includes index.

Teaching resource 1. Activity guide -- teaching resource 2. Test book with EXAMVIEW assessment suite CD-ROM -- teaching resource 3. Recipe cards -- teaching resource 4. Teacher's resource CD.

Machine converted from AACR2 source record.

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