Hospitality Experience
Frans Melissen
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Study Guide to accompany Management by Menu, 4e
Lendal H. (Formerly of Michigan State University) Kotschevar
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The Book of Yields : Accuracy in Food Costing and Purchasing
Francis T. (ChefDesk.com; Columbia College in Sonora, CA) Lynch
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Purchasing for Chefs : A Concise Guide
Andrew H. (California State Polytechnic University, Pomona) Feinstein
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Serving People with Food Allergies : Kitchen Management and Menu Creation
Joel J. Schaefer
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Managing Work-Life Balance in Construction
Helen Lingard
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Cookery for the Hospitality Industry
Graham Dodgshun
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Labour Relations in the Global Fast-Food Industry
Tony Royle
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Study Guide to accompany Professional Baking, 6e
Wayne Gisslen
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Study Guide to accompany Nutrition for Foodservice and Culinary Professionals, 8e
Karen Eich Drummond
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Food Safety in the Seafood Industry : A Practical Guide for ISO 22000 and FSSC 22000 Implementation
Nuno F. Soares
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On Baking : Pearson New International Edition
Sarah Labensky
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Foods: Experimental Perspectives : Pearson New International Edition
Margaret McWilliams
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Beverage Manager's Guide to Wines, Beers and Spirits, The : Pearson New International Edition
Albert Schmid
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Food Fundamentals : Pearson New International Edition
Margaret McWilliams
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On Cooking: A Textbook for Culinary Fundamentals, Global Edition
Sarah Labensky
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Introduction to Catering
Stephen (Indiana University of Pennsylvania) Shiring
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The Growth Strategies of Hotel Chains : Best Business Practices by Leading Companies
Kaye Sung Chon
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Advances in Baking Technology
B. S. KAMEL AND C. E. STAUFFER
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Plunkett's Restaurant, Hotel & Hospitality Industry Almanac 2017 : Restaurant, Hotel & Hospitality Industry Market Research, Statistics, Trends & Leading Companies
Jack W. Plunkett
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