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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Food for Fifty
Mary Molt
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Discovering Global Cuisines : Traditional Flavors and Techniques
Nancy Krcek Allen
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Purchasing : A Guide for Hospitality Professionals
David K. Hayes
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Hospitality Management
Tom Baum
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Data Analysis in Hotel and Catering Management
Maria Rellie B. Kalacas
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Hotel Design, Planning and Development
Sophea Tieng
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Marketing of Hospitality Services
Abhishek Singh
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Travel and Tourism Public Relations
Merly Fiscal Arjona
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Financial Management in Hotels : A Practice Guide for Undergraduates, Owners and Employees
Scott Stanley
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Front Office Systems and Procedures
Elpedia Marte-Lago
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Key Concepts in Hotel Management
Jennifer Raga
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Human Resource Management for the Hospitality and Tourism Industries
Dennis Nickson
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Hospitality Strategic Management : Concepts and Cases
Cathy A. Enz
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Beverage Basics : Understanding and Appreciating Wine, Beer, and Spirits
Robert W. Small
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Management by Menu, 4e & Management by Menu Study Guide Set
Lendal H. Kotschevar
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