PACKAGE ISBN-13: 9780133749090

Published by Prentice Hall

Published Date: Aug 12, 2013

Components of the Package:

On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
By Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause

Foundations of Cost Control
By Daniel Traster

ManageFirst: Purchasing with Online Testing Voucher, 2nd Edition
By National Restaurant Association

Introduction to Hospitality Management, 4th Edition
By John R. Walker, Josielyn T. Walker

Exam Prep for Purchasing -- Access Card, 2nd Edition
By National Restaurant Association

Exam Prep for Principles of Food and Beverage Management -- Access Card, 2nd Edition
By National Restaurant Association

Garde Manger: Cold Kitchen Fundamentals
By . The American Culinary Federation, Edward F. Leonard, Brenda R. Carlos, Tina Powers

On Baking, 3rd Edition
By Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme

ManageFirst: Principles of Food and Beverage Management with Online Test Voucher, 2nd Edition
By National Restaurant Association

2012 MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking: A Textbook of Culinary Fundamentals, 5th Edition
By Sarah R. Labensky, Priscilla A. Martel, Alan M. Hause

Foundations of Menu Planning
By Daniel Traster

Purchase Info

ISBN-10: 0-13-374909-6

ISBN-13: 978-0-13-374909-0

Format: ValuePack

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On Baking, 3rd Edition

$153.33 | ISBN-13: 978-0-13-237456-9

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Garde Manger: Cold Kitchen Fundamentals

$161.80 | ISBN-13: 978-0-13-118219-6