Understanding Food : Principles & Preparation
Amy (University of Hawaii, Manoa) Brown
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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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The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Joseph J. Provost
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Professional Cooking, EMEA Edition
Wayne (Long Lake, Minnesota) Gisslen
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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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Accounting and Financial Management in Foodservice Operations
David K. (Purdue University; Texas Tech University; The Univers Hayes
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Current Trends and Practices in Tourism
Ozgur Yayla
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Hassler, Rome : A Stairway to Heaven 1893-2023, 130th Anniversary
Giulia Grill
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The Management of Hotel Operations
Peter (University of Surrey) Jones
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HRM in Tourism and Hospitality : International Perspecives on Small to Medium-sized Enterprises
Darren (James Cook University) Lee-Ross
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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£100.95
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Environmental Management in the Hospitality Industry : A Guide for Students and Managers
Kathryn Webster
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Human Resource Management for Hospitality, Tourism and Events
Dennis Nickson
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Foodservice Organizations : A Managerial and Systems Approach
Mary Gregoire
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£133.33
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Large Quantity Recipes
Margaret E. (Emeritus, University of Washington) Terrell
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£104.00
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Culinary Calculations : Simplified Math for Culinary Professionals
Terri (Community College of Southern Nevada, Henderson, Nevada) Jones
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International Dictionary of Hospitality Management
Abraham Pizam
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Uniform System of Accounts for Restaurants, The
National Restaurant Association
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£59.52
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Hospitality Experience
Frans Melissen
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£82.99
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