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Foundations of Restaurant Management and Culinary Arts, Level One


Federal Quota Eligible

Out of stock

Catalog Number: A-B0876-00

ISBN: 978-0-13-801938-9


Product Description

The National Restaurant Association and Pearson have partnered to bring secondary students the most comprehensive curriculum developed by industry and academic experts. The objective of the curriculum is to prepare students for a career in restaurant and foodservice management. The pedagogy is fortified by 21st Century Learning themes and objectives.

  • Weight: 56 lbs

    Federal Quota Funds: Available

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