Questions About This Book?
Why should I rent this book?
How do rental returns work?
What version or edition is this?
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Used copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
Karen Eich Drummond, EdD, RD, FADA, LDN, FMP, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals and The Restaurant Training Program, both published by Wiley.
Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States. A graduate of the Culinary Institute of America, he is a member of the National Certification Commission for the American Culinary Federation and plays a pivotal role in revising culinary certification standards. A cofounder of GigaChef.com with Lisa M. Brefere, he has also coauthored the American Culinary Federation's Guide to Culinary Certification, published by Wiley.
Table of Contents
|Culinary Careers in Restaurants|
|Culinary Careers in Hotels|
|Culinary Careers in Clubs|
|Culinary Careers in Catering|
|Culinary Careers in Supermarkets|
|Culinary Careers in Cruise Lines|
|Introduction to Feeding the Masses|
|Culinary Careers in Business and Industry|
|Culinary Careers in Universities and Schools|
|Additional Careers in On-Site Foodservice|
|Introduction to Home on and Off the Range|
|Culinary Careers in Research and Development|
|Culinary Careers in Education|
|Additional Culinary Careers|
|Culinary Professional Organizations|
|Table of Contents provided by Publisher. All Rights Reserved.|