Foundations of Restaurant Management and Culinary Arts Level 2

ISBN-10: 0131380222

ISBN-13: 9780131380226

Edition: 2011

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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 ProStartreg; program A High-school level book. Anyone preparing for a career in restaurant and foodservice managerment.

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Book details

List price: $95.50
Copyright year: 2011
Publisher: Prentice Hall PTR
Publication date: 5/27/2010
Binding: Paperback
Pages: 600
Size: 8.00" wide x 11.00" long x 1.25" tall
Weight: 4.532
Language: English

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