PACKAGE ISBN-13: 9780133749090

Published by Prentice Hall

Published Date: Aug 12, 2013

Components of the Package:

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

Foundations of Menu Planning
By Daniel Traster

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

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

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

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

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

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

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

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

Purchase Info

ISBN-10: 0-13-374909-6

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

Format: ValuePack

$979.87 | Free Ground Shipping.

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Garde Manger: Cold Kitchen Fundamentals

$154.00 | ISBN-13: 978-0-13-118219-6

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On Baking, 3rd Edition

$154.00 | ISBN-13: 978-0-13-237456-9