PACKAGE ISBN-13: 9780133754087

Published by Prentice Hall

Published Date: Aug 20, 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

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: 0-13-375408-1

ISBN-13: 978-0-13-375408-7

Format: ValuePack

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Garde Manger: Cold Kitchen Fundamentals

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