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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