Author : National Restaurant Association
Publisher : Pearson
Page : pages
File Size : 39,23 MB
Release : 2010-10-17
Category :
ISBN : 9780131380134
[PDF] Teachers Resource Cd For Foundations Of Restaurant Management Culinary Arts eBook
Teachers Resource Cd For Foundations Of Restaurant Management Culinary Arts Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Teachers Resource Cd For Foundations Of Restaurant Management Culinary Arts book. This book definitely worth reading, it is an incredibly well-written.
Teacher's Resource Cd for Foundations of Restaurant Management & Culinary Arts Level 2
Author : National Restaurant Association
Publisher : Pearson
Page : pages
File Size : 35,19 MB
Release : 2010-11-06
Category :
ISBN : 9780131380691
TEACHERS WRAPAROUND EDITION FOR FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS
Author : NATIONAL RESTAURANT ASSOCIATION.
Publisher :
Page : pages
File Size : 41,47 MB
Release : 2012
Category :
ISBN : 9780137070534
Foundations of Restaurant Management and Culinary Arts
Author : National Restaurant Association (U.S.)
Publisher : Pearson
Page : 0 pages
File Size : 26,90 MB
Release : 2010-05-27
Category : Food service management
ISBN : 9780131380226
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.
TEACHER'S WRAPAROUND EDITION FOR FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS
Author : NATIONAL RESTAURANT ASSOCIATION.
Publisher :
Page : pages
File Size : 40,12 MB
Release : 2012
Category :
ISBN : 9780131381018
Test Book with Examview Asessment Suite CD for Foundations of Restaurant Management & Culinary Arts Level 2
Author : National Restaurant Association
Publisher : Pearson
Page : 176 pages
File Size : 49,27 MB
Release : 2010-08-14
Category :
ISBN : 9780131380721
Test Book W/Examview Assessment Suite CD-ROM for Foundations of Restaurant Management and Culinary Arts
Author : National Restaurant Association
Publisher : Pearson
Page : 200 pages
File Size : 29,80 MB
Release : 2010-08-13
Category :
ISBN : 9780137070527
Foundations of Restaurant Management and Culinary Arts
Author : National Restaurant Association (U.S.)
Publisher : Pearson
Page : 0 pages
File Size : 28,26 MB
Release : 2011
Category : Food service management
ISBN : 9780138019389
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.
Activity Guide for Foundations of Restaurant Management and Culinary Arts
Author : National Restaurant Association
Publisher : Prentice Hall
Page : 360 pages
File Size : 36,47 MB
Release : 2010-03-01
Category : Business & Economics
ISBN : 9780137070503
Prentice Hall Introduction to Culinary Arts
Author : Culinary Institute of America
Publisher :
Page : 384 pages
File Size : 31,88 MB
Release : 2007
Category : Cooking
ISBN : 9780131315570