Food Production
Author: Staff of National Restaurant Assoc Educational Foundation
Appropriate for Cooking Skills, Food Production or Introductory Cooking courses within Culinary Arts and Hospitality Management departments.
A brief competency guide which is focused on Food Quality. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry.
Part of the National Restaurant Association Educational Foundation (NRAEF) ManageFirst certification program. The competency guide includes an examination sheet.
Interesting book: The Other or Thomas Paine
Winepassport: France: The Handy Guide to French Wines
Author: Jennifer Elias
Need a little help navigating the world of wine? This colorful little pocket guide with a pop-out map quickly makes sense of the wines, grapes, and regions of the world's most fascinating wine areas.
Each WinePassport includes:
Pop-out maps of wine regions
Overview of wines and grapes
Easy-to-use charts to interpret what's in the bottle
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