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
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