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Foundations of Menu Planning (2nd Edition) (What's New in Culinary & Hospitality)
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About the Author
Daniel Traster CCP, is a freelance writer, culinary consultant, and author of three books: Welcome to Culinary School: A Culinary Student Survival Guide (2010, 2016), Foundations of Cost Control (2013), and Foundations of Menu Planning (2013), all published by Pearson Education. Former Dean of Culinary Arts and Hospitality Management at Stratford University and former Academic Director for the Art Institute of Washington, Traster had eight years of experience in formal culinary arts education before pursuing culinary education consulting. Prior to his time in education, Chef Traster worked at the Four Seasons Hotel in Philadelphia, and at Provence Restaurant, Occasions Caterers, and American University all in Washington, DC. Traster has a BA in English and Theater from Yale University, an AOS in Culinary Arts from the Culinary Institute of America, and an MS in Adult Learning and Human Resource Development from Virginia Tech.
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Product details
Series: What's New in Culinary & Hospitality
Paperback: 272 pages
Publisher: Pearson; 2 edition (January 14, 2017)
Language: English
ISBN-10: 9780134484471
ISBN-13: 978-0134484471
ASIN: 0134484479
Product Dimensions:
8.5 x 0.6 x 10.8 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
1 customer review
Amazon Best Sellers Rank:
#493,652 in Books (See Top 100 in Books)
Using for a high school elective. It covers what we were looking for. Nicely laid out, easy to follow.
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