PACKAGE ISBN-13: 9780133895612

Published by Prentice Hall

Published Date: Mar 12, 2014

Components of the Package:

Practical Chef's Reference, The: A Compendium of Charts, Formulas and Ratios
By Russell Furdell

2012 MyCulinaryLab -- Access Card
By . . Pearson Education

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

Welcome to Culinary School: A Culinary Student Survival Guide
By Daniel Traster

Introduction to Hospitality, 6th Edition
By John R. Walker

Knife Skills for Chefs
By Christopher P. Day, Brenda R. Carlos

Purchase Info

ISBN-10: 0-13-389561-0

ISBN-13: 978-0-13-389561-2

Format: ValuePack

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Introduction to Hospitality, 6th Edition

$139.20 | ISBN-13: 978-0-13-281465-2