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|a Foundations of restaurant management & culinary arts.
|n Level two /
|c National Restaurant Association.
|
| 246 |
3 |
|
|a Foundations of restaurant management and culinary arts
|
| 264 |
|
1 |
|a Boston :
|b Prentice Hall,
|c [2011]
|
| 264 |
|
4 |
|c ©2011
|
| 300 |
|
|
|a xiii, 829 pages :
|b colour illustrations, portraits ;
|c 29 cm
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a unmediated
|b n
|2 rdamedia
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| 338 |
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|a volume
|b nc
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| 500 |
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|a Includes index.
|
| 505 |
0 |
0 |
|g 1.
|t Breakfast Food and Sandwiches --
|g 2.
|t Nutrition --
|g 3.
|t Cost Control --
|g 4.
|t Salads and Garnishes --
|g 5.
|t Purchasing and Inventory --
|g 6.
|t Meat, Poultry, and Seafood --
|g 7.
|t Marketing --
|g 8.
|t Desserts and Baked Goods --
|g 9.
|t Sustainability in the Restaurant and Foodservice Industry --
|g 10.
|t Global Cuisine 1 - The Americas --
|g 11.
|t Global Cuisine 2 - Europe, the Mediterranean, the Middle East, and Asia.
|
| 588 |
|
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|a Machine converted from AACR2 source record.
|
| 650 |
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|a Restaurant management
|9 323381
|
| 650 |
|
0 |
|a Food service management.
|9 318048
|
| 710 |
2 |
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|a National Restaurant Association (U.S.)
|9 232691
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|a .b11796704
|b 22-08-17
|c 27-10-15
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