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.