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194045302San Francisco: Daily Menu Printing Co 1940. 1st Printing. Self wrappers now housed in mylar sleeve. A VG copy light soiling and age toning corners and edges a bit rubbed creased at bottom right corner and horizontally. Internally clean and bright. Printed card stock blue and black lettering 4 pp. unnumbered. One illustration on upper wrapper. 11-1/4" x 8" <br/><br/>Calixte Lalanne was the chef de cuisine at Poodle Dog in San Francisco. After the earthquake in 1906 the restaurant survived but was unable to stay in business under prohibition. Chef Calixte Lalanne opened the Ritz French Restaurant in 1933 after prohibition had ended. In 1942 when Calixte passed his son opened restaurant under the name Ritz Old Poodle Dog to honor his father. Dishes listed are "Tagliarini or Ravioli with Italian Sauce.45" "Special Creamed Crab a la Chef.75" and "Hearts of Lettuce Hard Boiled Egg Anchovies with 'Ritz' Dressing.50". Daily Menu Printing Co unknown books
2012UJune2019-132724499-329Pearson 2012-09-20. Paperback. Good. Textbook May Have Highlights Notes and/or Underlining BOOK ONLY-NO ACCESS CODE NO CD Ships with Emailed Tracking Pearson paperback
0132741733.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
30639844like new. unknown
30639844-nnew. unknown
20101-0131380222Prentice Hall 2010. Paperback. New. 1st edition. 600 pages. 10.90x8.80x1.40 inches. Prentice Hall paperback
2022SKU0591426NATIONAL RESTAURANT ASSOCIATION 2022. paperback. Good. 0x0x0. Textbook May Have Highlights Notes and/or Underlining BOOK ONLY-NO ACCESS CODE NO CD Ships with Tracking NATIONAL RESTAURANT ASSOCIATION paperback
189511126Stuttgart, Kunstanstalt Carl Ebner, 1895. 3 Einzelblätter, kartoniert, 33x46 cm, Lichtdrucke; -Papier gebräunt, etwas stockfleckig und berieben, Kanten minimal angestossen.
1966100146348Nouveau Quartier Latin 1966 in12. 1966. Broché. Guide publié en 1966 destiné aux Américains à Paris présentant une sélection personnelle de restaurants des informations sur la cuisine et les vins français ainsi qu'un glossaire des termes de menu. L'ouvrage est illustré par des dessins de Man Ray
2021SONG1912165236Black Dog Press 2021-01-12. hardcover. Used: Good. 9.25x1.50x13.00. Buy with confidence. Excellent Customer Service & Return policy. Black Dog Press hardcover
013801938XNew. Brand new and still unused unknown
431823Orange House. Paperback. Good. THERE ARE NO TARIFFS OR CUSTOMS DUTIES ON BOOKS. Cookbook by the Hemelse Modder Restaurant in Amsterdam. Written in Dutch.In good condition minimal signs of wear on cover pages clean. Overall a clean tight copy. Orange House paperback
432049Orange House. Paperback. Good. THERE ARE NO TARIFFS OR CUSTOMS DUTIES ON BOOKS. Cookbook by the Hemelse Modder Restaurant in Amsterdam. Written in Dutch.In good condition minimal signs of wear on cover pages clean. Overall a clean tight copy. Orange House paperback
2009x-0813033659Univ Pr of Florida 2009. Hardcover. New. 272 pages. 9.25x9.25x1.25 inches. Univ Pr of Florida hardcover
2012UJUNE2019-132179326-290Pearson 2012-08-16. Paperback. Good. Textbook May Have Highlights Notes and/or Underlining BOOK ONLY-NO ACCESS CODE NO CD Ships with Emailed Tracking Pearson paperback
198711213Hong Kong: Unicorn Restaurant 1987. Second-hand hardcover. <p>Unicorn Restaurant. Nouvelle Cuisine Chinoise by Unicorn Hong Kong. FIRST EDITION Unicorn Restaurant: Hong Kong 1987. Folio 325x245mm pict bds 88pp. photography by Alfred Ko trilingual: Chinese/English/French VG/-</p> Unicorn Restaurant unknown
2012SKU0478307Pearson 2012-03-22. Paperback. Good. Textbook May Have Highlights Notes and/or Underlining BOOK ONLYNO ACCESS CODE NO CD Ships with Emailed Tracking Pearson paperback
0942495470.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
ANAIS-0134764234Pearson College Div 2017-01-01. 7. paperback. Good. 10x10x10. Buy with confidence. Excellent Customer Service & Return policy. Pearson College Div paperback
6704526Edition: Sixth . Good Condition. No Hassle 30 Day Returns Ships Daily Underlining/Highlighting: NONE Writing: NONE Publisher: National Restaurant Association Pub Date: 1/1/2014 Binding: Paperback Pages: 310 paperback
20041206679879Wimmer Cookbooks 2004. Spiral-bound. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More Spend Less.Minor shelf and handling wear overall a clean solid copy with minimal signs of use. No markings or notations. The binding is tight; the pages are clean and unmarked. Secure packaging for safe delivery.Dust jacket quality is not guaranteed. Wimmer Cookbooks unknown
200735Pearson/Prentice Hall 2007. First Edition. 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
0471206172.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
0132725495.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
1582801819.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
