Foundations Of Restaurant Management Culinary Arts Recipe Cards

Author : National Restaurant Association (U.S.)
Publisher : Pearson
ISBN 13 : 9780138019389
Total Pages : 0 pages
Book Rating : 4.8X/5 ( download)

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Download or read book Foundations of Restaurant Management and Culinary Arts written by National Restaurant Association (U.S.) and published by Pearson. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart(R) program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.

Author : National Restaurant Association (U.S.)
Publisher : Pearson
ISBN 13 : 9780131380226
Total Pages : 0 pages
Book Rating : 4.22/5 ( download)

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Download or read book Foundations of Restaurant Management and Culinary Arts written by National Restaurant Association (U.S.) and published by Pearson. This book was released on 2010-05-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The National Restaurant Association and Pearson have partnered to bring secondary students the most comprehensive curriculum developed by industry and academic experts. The objective of the curriculum is to prepare students for a career in restaurant and foodservice management. The pedagogy is fortified by 21st Century Learning themes and objectives. The Program features are as follows: Comprehensive student resources and robust teacher materials provide an in-depth, industry-driven learning experience. Each Level (1 and 2) features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace. 21st Century Learning objectives are taught and reinforced throughout the program including: - Critical thinking and problem solving - Communication and collaboration - Creativity and innovation - Global awareness -Health literacy Curriculum of the ProStart(R) program A High-school level book. Anyone preparing for a career in restaurant and foodservice managerment.

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Publisher :
ISBN 13 : 9780131381018
Total Pages : 829 pages
Book Rating : 4.16/5 ( download)

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Download or read book Foundations of Restaurant Management & Culinary Arts written by and published by . This book was released on 2011 with total page 829 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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ISBN 13 :
Total Pages : pages
Book Rating : 4.80/5 ( download)

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Download or read book Foundations of Restaurant Management & Culinary Arts written by and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : National Restaurant Association
Publisher : Prentice Hall
ISBN 13 : 9780137070503
Total Pages : 360 pages
Book Rating : 4.00/5 ( download)

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Download or read book Activity Guide for Foundations of Restaurant Management and Culinary Arts written by National Restaurant Association and published by Prentice Hall. This book was released on 2010-03-01 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : National Restaurant Association (U.S.)
Publisher :
ISBN 13 : 9780137070534
Total Pages : 874 pages
Book Rating : 4.35/5 ( download)

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Download or read book Foundations of Restaurant Management and Culinary Arts written by National Restaurant Association (U.S.) and published by . This book was released on 2011 with total page 874 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : National Restaurant Association
Publisher : Prentice Hall
ISBN 13 : 9780132550796
Total Pages : pages
Book Rating : 4.92/5 ( download)

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Download or read book Foundations of Restaurant Management and Culinary Arts Level 1 & 2 written by National Restaurant Association and published by Prentice Hall. This book was released on 2010-05-30 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: 0132550792 / 9780132550796 Foundations of Restaurant Management & Culinary Arts: Level 1 and 2, 1/e Package consists of: 0131380222 / 9780131380226 Foundations of Restaurant Management & Culinary Arts: Level 2 013801938X / 9780138019389 Foundations of Restaurant Management & Culinary Arts: Level 1

Author : Sarah R. Labensky
Publisher : Pearson College Division
ISBN 13 : 9780133829174
Total Pages : 1224 pages
Book Rating : 4.70/5 ( download)

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Download or read book On Cooking Update Plus Myculinarylab with Pearson Etext -- Access Card Package written by Sarah R. Labensky and published by Pearson College Division. This book was released on 2014-07-31 with total page 1224 pages. Available in PDF, EPUB and Kindle. Book excerpt: For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online-in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional--Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts 0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package Package consists of: 0133458555 / 9780133458558 On Cooking Update 0133780163 / 9780133780161 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update

Author : Daniel John Stine
Publisher : SDC Publications
ISBN 13 : 1630575453
Total Pages : 320 pages
Book Rating : 4.58/5 ( download)

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Download or read book Integrated Introduction to Culinary Arts Management - Coursebook written by Daniel John Stine and published by SDC Publications. This book was released on with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: With each chapter and recipe you complete in Introduction to Culinary Arts Management: Safety, Recipes and Certification, you will make delicious food and practice safe food handling measures until they become second nature. Unique among culinary arts textbooks, this coursebook combines culinary arts and food safety in one text, emphasizing the science behind foodborne illness. Engaging hands-on activities and instructional videos allow you to apply and remember proper preventative measures to keep food safe using the standards set by the U.S. FDA Food Code. This coursebook provides a full semester’s curriculum, perfect for culinary arts students at any level and anyone preparing to take the ServSafe® Food Protection Manager certification exam. Integrated Introduction to Culinary Arts Management: Safety, Recipes and Certification takes you behind the scenes of the foodservice industry. It starts with an overview of culinary arts careers and the restaurant business. The rest of the book emphasizes the importance of eliminating and preventing pathogens, allergens and contaminants that can lead to foodborne illness. Learn how to receive and store food; use, clean, and sanitize thermometers; control pests; manage a crisis; train staff on all these topics; and more. All learning styles are covered. Reader-friendly chapters include key terms, objectives, and end-of-chapter review questions. Charts, images and examples explain U.S. food laws and regulations, food safety procedures and what to look for when handling food. The Importance of Certification Food safety is paramount at any food establishment, and every employee must thoroughly understand safe food handling. Certification as a ServSafe® Food Protection Manager verifies to an employer that you have had food safety training, ensuring you know the guidelines and regulations for preparing and working with food. It can also help you advance or get hired into the position you’ve always wanted in the food service industry and enhance your potential to earn a higher income. This book focuses on objectives specific to the ServSafe® Food Protection Manager certification exam to help you study for and pass the exam and give you a solid basis for your culinary career.

Author : National Restaurant Association
Publisher : Prentice Hall
ISBN 13 : 9780131380127
Total Pages : pages
Book Rating : 4.25/5 ( download)

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Download or read book Paper/Pencil Answer Sheet for Foundations of Restaurant Management and Culinary Arts written by National Restaurant Association and published by Prentice Hall. This book was released on 2010-04-26 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: