From how to hold a knife properly to ensuring your restaurant makes money, Foundations of Restaurant Management & Culinary Arts teaches you what you need to start a career in restaurants. The textbooks give you:
An insider’s look at working in restaurants
Exciting labs to practice your skills
The curriculum blends front-of-the-house and back-of-the-house content in two textbooks. Starting with an overview of the industry, you’ll move into kitchen essentials – including equipment and culinary techniques – and management essentials like communication and customer service.
You’ll spend time in the kitchen honing your ability to cook restaurant quality meals and learn how to keep your guests coming back. You’ll become immersed in hot topics within the industry, such as sustainability and global cuisines. Just as important, you’ll become armed with the skills to find and keep a job within the restaurant industry.
Access the student companion website.