Foundations of Restaurant Management and Culinary Arts

Foundations of Restaurant Management and Culinary Arts PDF

Author: National Restaurant Association (U.S.)

Publisher: Pearson

Published: 2011

Total Pages: 0

ISBN-13: 9780138019389

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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.

Foundations of Restaurant Management and Culinary Arts

Foundations of Restaurant Management and Culinary Arts PDF

Author: National Restaurant Association (U.S.)

Publisher: Pearson

Published: 2010-05-27

Total Pages: 0

ISBN-13: 9780131380226

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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.

Foundations of Restaurant Management and Culinary Arts Level 1 & 2

Foundations of Restaurant Management and Culinary Arts Level 1 & 2 PDF

Author: National Restaurant Association

Publisher: Prentice Hall

Published: 2010-05-30

Total Pages:

ISBN-13: 9780132550796

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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

The Sustainable Chef

The Sustainable Chef PDF

Author: Stefan Gössling

Publisher: Routledge

Published: 2021-12-09

Total Pages: 406

ISBN-13: 1351740237

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This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

Culinary Calculations

Culinary Calculations PDF

Author: Terri Jones

Publisher: John Wiley & Sons

Published: 2008-03-10

Total Pages: 263

ISBN-13: 0471748161

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The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.

The Culinary Professional

The Culinary Professional PDF

Author: John Draz

Publisher: Goodheart-Wilcox Publisher

Published: 2013-07-15

Total Pages: 0

ISBN-13: 9781619602557

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The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.

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