Foundations of Restaurant Management and Culinary Arts, Level One
Federal Quota Eligible
Catalog Number: A-B0876-GR
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: 2 lbs
Federal Quota Funds: Available
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