Test Book W/Examview Assessment Suite CD-ROM for Foundations of Restaurant Management and Culinary Arts PDF Download
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Author: National Restaurant Association
Publisher: Pearson
ISBN: 9780137070527
Category :
Languages : en
Pages : 200
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Book Description
Author: National Restaurant Association
Publisher: Pearson
ISBN: 9780137070527
Category :
Languages : en
Pages : 200
Get Book Here
Book Description
Author: National Restaurant Association
Publisher: Pearson
ISBN: 9780131380721
Category :
Languages : en
Pages : 176
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Book Description
Author: Goodheart-willcox Pub
Publisher:
ISBN: 9781605251837
Category :
Languages : en
Pages :
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Book Description
Test generator software helps to quickly and easily create tests from a bank of hundreds of questions relating to the content of the textbook.
Author: Joan Lewis
Publisher: Goodheart-Willcox Pub
ISBN: 9781605251233
Category : Cooking
Languages : en
Pages :
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Book Description
Test generator software helps to quickly and easily create tests from a bank of hundreds of questions relating to the content of the textbook.
Author: National Restaurant Association
Publisher: Pearson
ISBN: 9780131380134
Category :
Languages : en
Pages :
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Book Description
Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780132549790
Category : Business & Economics
Languages : en
Pages :
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Book Description
Author:
Publisher:
ISBN: 9780131381018
Category : Food service management
Languages : en
Pages : 829
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Book Description
Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780131380141
Category : Business & Economics
Languages : en
Pages :
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Book Description
Author: National Restaurant Association (U.S.)
Publisher: Pearson
ISBN: 9780131380226
Category : Food service management
Languages : en
Pages : 0
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Book Description
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.
Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780137070503
Category : Business & Economics
Languages : en
Pages : 360
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Book Description
