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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 VirginiaEdition | Availability |
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Feedback?November 29, 2012 | Edited by David J. Barrish | Added new cover |
November 29, 2012 | Edited by David J. Barrish | Edited without comment. |
October 27, 2011 | Created by LC Bot | import new book |