Rooms with a View : The Secret Life of Grand Hotels
Adrian Mourby
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Igni : A restaurant's first year
Aaron Turner
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Understanding Food : Principles and Preparation
Amy (University of Hawaii, Manoa) Brown
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Wedding Cake Art and Design : A Professional Approach
Toba M. (Institute of Culinary Education, NY) Garrett
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Grand Finales : The Art of the Plated Dessert
Tish (Editor of Chocolatier and Pastry Art & Design) Boyle
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Women Chefs of New York
Nadia Arumugam
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Sea and Smoke : Flavors from the Untamed Pacific Northwest
Blaine Wetzel
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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Stakis : The Reo Stakis Story
Jack Webster
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The Art of Charcuterie
The Culinary Institute of America (CIA)
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£181.99
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Professional Table Service
Sylvia Meyer
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£106.00
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Professional Event Coordination
Julia Rutherford Silvers
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Managing Hotels Effectively : Lessons from Outstanding General Managers
Eddystone C. (Purdue University and Emeritus, University of New Nebel
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The Art of Beef Cutting : A Meat Professional's Guide to Butchering and Merchandising
Kari Underly
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Quantity : Food Production, Planning, and Management
John B. (Indiana University Purdue University Fort Wayne) Knight
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Marketing Hospitality
Cathy H. C. Hsu
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£149.95
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Hotel Industry & Housekeeping Management
Piyush Bhatnagar
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£55.09
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Modern Batch Cookery
The Culinary Institute of America (CIA)
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Introduction to Management in the Hospitality Industry
Clayton W. (Whittemore School of Business and Economics, Univ Barrows
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Garde Manger : The Art and Craft of the Cold Kitchen
The Culinary Institute of America (CIA)
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Plating for Gold : A Decade of Dessert Recipes from the World and National Pastry Team Championships
Tish (Ecole de Cuisine La Varenne, France) Boyle
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The Complete Guide to Foodservice in Cultural Institutions : Keys to Success in Restaurants, Catering, and Special Events
Arthur M. Manask
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£97.95
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Non-Commercial Food Service Manager's Handbook : A Complete Guide to Hospitals, Nursing Homes, Military, Prisons, Schools & Churches with Companion CD-ROM.
Douglas Robert Brown
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