PACKAGE ISBN-13: 9780133749090

By AME CULINRY FED & LEONARD

Published by Pearson

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 Association Solutions 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 Association Solutions National Restaurant Association

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

Print

Add to CartFoundations of Cost Control

$106.40 | ISBN-13: 978-0-13-215655-4

Add to CartFoundations of Menu Planning

$114.60 | ISBN-13: 978-0-13-802510-6

Add to CartGarde Manger: Cold Kitchen Fundamentals

$130.20 | ISBN-13: 978-0-13-118219-6

Add to CartGARDE MANGER&BAKNG&MGE1ST&INTRO&MCL 12&TST

$1,027.33 $983.67 | ISBN-13: 978-0-13-374909-0

Free Ground Shipping.