Foundations of restaurant management & culinary arts. Level one / National Restaurant Association.
Material type: TextPublisher: Boston, Mass. ; Singapore : Prentice Hall, [2011]Copyright date: ©2011Description: xiii, 874 pages : colour illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 013801938X
- 9780138019389
- Foundations of restaurant management and culinary arts
- 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.
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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
647.95068 CON Controlling foodservice costs : competency guide / | 647.95068 EGE How to open and run a successful restaurant / | 647.95068 FOU Foundations of restaurant management & culinary arts. Level two / | 647.95068 FOU Foundations of restaurant management & culinary arts. Level one / | 647.95068 GRE Foodservice organizations : a managerial and systems approach / | 647.95068 KAT The bar & beverage book / | 647.95068 KAT Design and equipment for restaurants and foodservice : a management view / |
"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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