Advanced Bread and Pastry
Michel Suas
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Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
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The Professional Chef
The Culinary Institute of America (CIA)
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Foodservice Management: Principles and Practices, Global Edition
June, Ph.D., RD Payne-Palacio
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A Hotel Manager's Handbook : 189 Techniques for Achieving Exceptional Guest Satisfaction
Vincent P. Magnini
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Baking and Pastry : Mastering the Art and Craft
The Culinary Institute of America (CIA)
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The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Joseph J. Provost
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£58.95
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Add to BasketProfessional Cooking, EMEA Edition
Wayne (Long Lake, Minnesota) Gisslen
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Hotel Front Office Management
James A. (Penn State University) Bardi
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Check-in Check-Out: Managing Hotel Operations : Pearson New International Edition
Gary Vallen
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On Cooking: A Textbook of Culinary Fundamentals, Global Edition
Sarah Labensky
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Food and Beverage Services & Operations
Manoj Kumar Yadav
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Hassler, Rome : A Stairway to Heaven 1893-2023, 130th Anniversary
Giulia Grill
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£90.00
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Add to BasketBig Little Hotel : Small Hotels Designed by Architects
Donna Kacmar
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Nutrition for Foodservice and Culinary Professionals
Karen Eich Drummond
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£120.99
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The Routledge Handbook of Gastronomic Tourism
Saurabh Kumar (North Eastern Hill University, India) Dixit
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Professional Restaurant Manager, The
David Hayes
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Hotel Design, Planning and Development
Sophea Tieng
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