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Foundations of Restaurant Management & Culinary Arts was meticulously developed by the National Restaurant Association with significant contributions from industry and education experts. The result is a program that features relevant, real-world content within a framework designed to enable success in the classroom.
Sample Chapters
Level 1
Chapter 2, Career Opportunities
Chapter 3, Professional Expectations
Level 2
Chapter 2, Menu Management
Chapter 3, Eggs and Dairy Products
New to the Second Edition
- Shorter, "bite-sized" chapter modules for more flexibility and better student retention
- Updates throughout to align with current industry standards and learning objectives
- Application of math, science and technology in every chapter
- New pedagogy and design to engage students and highlight key content and skills
- An expanded program of digital offerings including the following new assets:
- Media-rich, interactive e-book option
- Online recipe management program from MasterCook
- Video library featuring nearly one hundred original videos and animations