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The Menu: Development, Strategy, and Application offers an indispensable business resource for creative culinarian and hospitality manager students transitioning into careers. This text bridges understanding and action by avoiding a prescriptive approach in favor of recommendations and examples of best practices that bolster the creative process. Contextual exercises throughout each chapter help today’s student actively transform learning into relevant, career-based skill sets. Following a logical sequence, the text addresses American Culinary Federation competencies such as Beverage Management, Business and Math Skills, Food Preparation, Nutrition, Purchasing and Receiving, and Sanitation.
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Previews available in: English
Subjects
Menus, Barrish, culinary, culinary arts, hospitality, food, restaurant, hotel, resort, cuisinePlaces
Richmond, Richmond VirginiaShowing 1 featured edition. View all 1 editions?
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- Created October 27, 2011
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December 19, 2023 | Edited by ImportBot | import existing book |
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October 27, 2011 | Created by LC Bot | Imported from Library of Congress MARC record |