Foodservice Planning : Layout, Design, and Equipment
Lendal H. Kotschevar
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Profitable Menu Planning
John Drysdale
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The World of Culinary Supervision, Training, and Management
Jerald Chesser
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World of Culinary Management : Leadership and Development of Human Resources
Jerald W. Chesser
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How Consumers Pick a Hotel : Strategic Segmentation and Target Marketing
William Winston
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The International Hospitality Business : Management and Operations
Kaye Sung Chon
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The Practice of Graduate Research in Hospitality and Tourism
Kaye Sung Chon
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Standing the Heat : Assuring Curriculum Quality in Culinary Arts and Gastronomy
Joseph Hegarty
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The Growth Strategies of Hotel Chains : Best Business Practices by Leading Companies
Kaye Sung Chon
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Labour Relations in the Global Fast-Food Industry
Tony Royle
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Communication in Construction : Theory and Practice
Andrew (Loughborough University, UK) Dainty
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People and Culture in Construction : A Reader
Andrew (Loughborough University, UK) Dainty
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Construction Collaboration Technologies : An Extranet Evolution
Paul Wilkinson
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Cooking as a Chemical Reaction : Culinary Science with Experiments
Z. Sibel Ozilgen
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Food Service Management in Hospitality: : A Comprehensive Approach
Mark Gibson
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More Cooking Innovations : Novel Hydrocolloids for Special Dishes
Amos (The Hebrew University of Jerusalem, Rehovot, Israe Nussinovitch
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Catering : A Guide to Managing a Successful Business Operation
Bruce Mattel
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