• Chapter 1: Welcome to the Restaurantand Foodservice Industry; pg. 2 handout
     
    Chapter 5: Kitchen Essentials handout
     
    Chapter 7: Communication, pg. 410 handout
     
    Chapter 8: Management Essentials,pg. 4 handout
     
     Chapter 10: Serving Your Guests; pg. 614 handout
Last Modified on November 3, 2015