800 résultats
réf. ria9781439812457_inpHardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; Offering a dictionary of cooking this title focuses on the nature of ingredients their reactions and the processes they undergo to create the final product. It lets you know about the science of cooking and the art of combining flavor hardcover
réf. 0135107431.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
réf. ria9780471794073_inpPaperback / softback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics including visual aroma taste acid sweetness oak tannin body etc. paperback
réf. ria9780471141051_inpHardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; This book is an introduction with a management perspective to maintenance and engineering for hotel and foodservice managers-in-training. hardcover
2007réf. 6517Pearson Prentice Hall 2007. Instructor with CD-ROM. Paperback. New. Book by National Restaurant Association. Pearson Prentice Hall paperback
2007réf. 6518Pearson Prentice Hall 2007. Instructors with CD-ROM. Paperback. New. Human Resources Management and Supervision Competency Guide. Pearson, Prentice Hall paperback
2012réf. 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
2006réf. 35Pearson/Prentice Hall 2006. First. Paperback. New. The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate program is based on a set of competencies defined by the restaurant foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential ManageFirst Professional MFP which is part of our industry career ladder. This competency-based program includes 12 topics each with a competency guide exam instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks:Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic learning activities assessments case studies suggested field trips & research projects professional profiles and testimonials. Instructor resources are available electronically and include competency guide content notes indicating points to be emphasized recommended activities and discussion questions and answers to all activities and case studies. Exams:Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.Certificates:The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student's name and the exam passed. The certificates are a lasting recognition of a student's accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.Credential:Upon successful completion of five NRAEF ManageFirst Program exams including three predefined core topics one foundation topic and ServSafe Food Safety a student is awarded the NRAEF ManageFirst Professional MFP credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant foodservice and hospitality programs proprietary schools and technical/vocational career education schools. Pearson/Prentice Hall paperback
2012réf. 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
2012réf. 41Pearson Education 2012. Second. Paperback. New. Appropriate for CONTROLLING FOODSERVICE COSTS courses within Culinary Arts and Hospitality Management departments. This text focuses on CONTROLLING FOODSERVICE COSTS 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 Education paperback
réf. 0138126895.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
réf. A9780132116138Paperback / softback. New. Includes ManageFirst core credential topics with paper and pencil answer sheet. paperback
réf. A9780132725491Paperback / softback. New. paperback
réf. 0132175258.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
réf. 0133883507.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
2012réf. 2-0132724499Prentice Hall 2012. Paperback. New. 2nd edition. 320 pages. 10.70x0.60x8.40 inches. Prentice Hall paperback
réf. 68-7535Paris France: Pierre Restaurant ca. 1990. Folio. Laminated boards with printed menu within 4 pp. 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: Pierre Restaurant, [ca. 1990]. hardcover
réf. 68-7497Paris France: Restaurant Laurent ca. 1990. Folio. Folded menu. 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: Restaurant Laurent, [ca. 1990]. unknown
réf. 68-7534Paris France: Michel Rostang ca. 1990. Folio. Laminated boards with printed menu mounted within. 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: Michel Rostang, [ca. 1990]. hardcover
réf. 68-7453Paris France: Restaurant Du Palais De La Defense 1973. Folio. Menu. Folded covers with menu items printed within some menu items inked in. Very Good with minor creasing. 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: Restaurant Du Palais De La Defense, 1973. unknown
réf. 68-7508Paris France: Le Prince De Galles Restaurant ca. 1995. Folio. Menu. String-bound decorative boards with printed menu within. 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: Le Prince De Galles Restaurant, [ca. 1995]. hardcover
réf. 68-7532Paris France: Restaurant Drouant ca. 1990. Folio. String-bound covers with printed menu within 4 pp. Good with tiny tear at bottom of cover & some creasing else 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: Restaurant Drouant, [ca. 1990]. unknown
réf. 68-7533Paris France: L'Art Du Cuisinier Par A. Beauvilliers ca. 2000. Folio. Folded covers with printed menu within 4 pp. 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: L'Art Du Cuisinier, Par A. Beauvilliers, [ca. 2000]. unknown
réf. 68-7474Paris France: Restaurant Laurent ca. 1980. Folio. Folded menu. Good with minor tears staining and creasing; scotch tape repairs. 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: Restaurant Laurent, [ca. 1980]. unknown
réf. 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
