National Restaurant AssociationBiblio.com
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2012rif. 14Pearson 2012. Second. Paperback. New. Appropriate for NUTRITION courses within Culinary Arts and Hospitality Management departments. This text focuses on NUTRITION topics. It includes essential content plus learning activities case studies professional profiles research topics and more that support course objectives. The text and exam are part of the ManageFirst ProgramR from the National Restaurant Association NRA. This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook online exam prep for students instructor resources a certification exam certificate and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies practice tests for every chapter a comprehensive cumulative practice test and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam. . Pearson paperback
1983rif. 076871The Encyclopedia Cookbook Committee 1983. 1st Edition 1st Printing. Soft cover. Very Good/Very Good. George Rodrigue . Red plastic spiral binding mostly yellow covers with side tabs softcover in excellent condition: unmarked slight handling evident small creases on the side tabs. 381 pages. The signatures on the title page are pre-printed facsimiles not the "signed" copies claimed by others. 1.7 lbs The Encyclopedia Cookbook Committee paperback
2012rif. 45Pearson 2012. Second. Paperback. New. Appropriate for CUSTOMER SERVICE courses within Culinary Arts and Hospitality Management departments. This text focuses on CUSTOMER SERVICE topics. It includes essential content plus learning activities case studies professional profiles research topics and more that support course objectives. The text and exam are part of the ManageFirst ProgramR from the National Restaurant Association NRA. This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook online exam prep for students instructor resources a certification exam certificate and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies practice tests for every chapter a comprehensive cumulative practice test and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam. . Pearson paperback
rif. 0135026253.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
2014rif. G0133908372I3N00Prentice Hall 2014. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More Spend Less.Dust jacket quality is not guaranteed. Prentice Hall paperback
2012rif. DADAX013217524XPearson 2012-07-10. 2. paperback. New. 8.50x0.50x10.80. Buy with confidence. Excellent Customer Service & Return policy. Pearson paperback
rif. 431823Orange House. Paperback. Good. Cookbook by the Hemelse Modder Restaurant in Amsterdam. Written in Dutch.In good condition minimal signs of wear on cover pages clean. Overall a clean tight copy. Orange House paperback
rif. 432049Orange House. Paperback. Good. Cookbook by the Hemelse Modder Restaurant in Amsterdam. Written in Dutch.In good condition minimal signs of wear on cover pages clean. Overall a clean tight copy. Orange House paperback
2000rif. mon0000022683Pearson 4/9/2012 12:00:01 AM. paperback. New. 0.6000 10.7000 8.4000. Pearson paperback
rif. B9780692549551Paperback / softback. New. paperback
1988rif. 28718ABStuttgart, Raabe, ca. 1988-1998. gr.8°, Loseblatt-Ausgabe mit Griffregister in getrennter Paginierung (tausende Seiten!), in den illustrieren original Ordnern, tadelloses, sauberes Exemplar ohne Mängel (G-K - A)
rif. SKU0229127Pearson 2014-06-15. Paperback. Good. Textbook May Have Highlights Notes and/or Underlining BOOK ONLY-NO ACCESS CODE NO CD Ships with Tracking Pearson paperback
rif. 0133883507.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
2021rif. SONG1912165236Black Dog Press 2021-01-12. hardcover. Used: Good. 9.25x1.50x13.00. Buy with confidence. Excellent Customer Service & Return policy. Black Dog Press hardcover
rif. SONG0134812352Pearson 2017-06-19. 7. paperback. Used: Good. 10.80x8.50x0.50. Buy with confidence. Excellent Customer Service & Return policy. Pearson paperback
1870rif. 71594Boston 1870. The Boston boys' school "Chauncy Hall" was founded in 1828 by Gideon Thayer on what is now the site of Macy's in Downtown Crossing and the "Thayer Association" was their alumni and student organization. Parker House now known as Omni Parker House has been a "legendary symbol in downtown Boston since 1855" credited with creating Parker House rolls and Boston cream pie. Diners on this night in 1870 were served "Oysters on Shell" followed by a selection of Soups including "Mock Turtle" and Roasts of Turkey "Mongrel Goose" or "Mongrel Ducks." They chose from Entrees of Lamb Cutlets "Pate Chaud a la Financiere" "Vol au Vent of Oysters" "Chicken Croquettes" and "Mayonaise of Chicken" as well as from a selection of Game including "Black Ducks" "Mallard Ducks" "Brandt" and "Prairie Chickens". Desserts were a selection of fruits and nuts ice creams "Wine Jellies" "Charlotte Ruse" and more. 5 x 7" broadside leaf with light staining to front and remnants of backing paper along edges on verso. unknown
rif. 68-7449Paris France: A. Beauvilliers 2002. 8vo. Menu. Decorative wraps with color plate folded folded page within ribbon bound. Very Good En Francais.Provenance: Collection of M. Denis Schneider ancien Chef de Cuisine 1980s - 1990s Copenhague Maison du Danemark. 142 Ave. des Champs-Elysees 75008 Paris. Paris, France: A. Beauvilliers, 2002. paperback
rif. 51-1514San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1917. 1p. 10.5 x 4.5 inches.with 2 fold out panels one a little detached.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1917. unknown
rif. 51-1508San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1913. 4pp. 6.5 x 4.375 inches. Color embossed. G.B. Demartoini chairman.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1913 unknown
rif. 51-1978San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1910. 4pp. 9.25 x 5 inches. Color cover with poodle dog on back cover. Music Programme followed by a $1.50 7 course dinner. Quote from Dickens.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1910. unknown
rif. 68-3539Dijon France: Restaurant Des Ducs De Bourgogne 1958. . Typed Menu. 21 x 27 cm. Sheet. VG. Text En Francais. Color illustration & stamps. Dijon, France: Restaurant Des Ducs De Bourgogne, 1958. unknown
rif. 68-3587Nyon Switzerland: Restaurant La Veranda ca. 1985. . Printed Menu on card stock with printed folded leaves inside. 31 x 46 cm. 12 pp. Very Good. Text En Francais. Nyon, Switzerland: Restaurant La Veranda, [ca. 1985]. unknown
rif. 68-3472Bamont-Saulxures-Sur-Moselotte France Hotel Restaurant De La Charme 1967. . Printed Menu. 18 x 9.5 cm. Card. VG. Text En Francais. Signed in ink on cover Capitaine Duval. Bamont-Saulxures-Sur-Moselotte, France, Hotel Restaurant De La Charme, 1967. unknown
rif. 68-3585Carantec France: L'Hotel De Carantec 2008. . Printed Menu tri-fold card stock shaped like a chef's coat. 23 x 34 cm. 6 pp. Very Good. Text En Francais. Illustrations. Carantec, France: L'Hotel De Carantec, 2008. unknown
rif. 68-3586Plerin France: La Vieille Tour Restaurant ca. 2010. . Printed Menu tri-fold laminated card stock. 23 x 32 cm. 6 pp. Very Good. Text En Francais. Color Illustration on cover. Plerin, France: La Vieille Tour Restaurant, [ca. 2010?]. unknown
