Managing Project Ending
Virpi (Uppsala University, Sweden) Havila
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Event Portfolio Planning and Management : A Holistic Approach
Vassilios Ziakas
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Human Resource Management for the Hospitality and Tourism Industries
Dennis Nickson
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Health Care Food Service Systems Management
Catherine F. Sullivan
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Hospitality Management
Tom Baum
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Encyclopedia of Restaurant Forms : A Complete Kit of Ready-to-Use Checklists, Worksheets & Training Aids for a Successful Food Service Operation
Douglas Robert Brown
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Encyclopedia of Restaurant Training : A Complete Ready-to-Use Training Program for all Positions in the Food Service Industry.
Douglas Robert Brown
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Professional Caterer's Handbook : How to Open & Operate a Financially Successful Catering Business
Lorsa Arduser
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Study Guide to accompany Professional Baking, 6e
Wayne Gisslen
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Design and Equipment for Restaurants and Foodservice : A Management View
Chris (Professional Writer, Seattle, Washington) Thomas
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The Professional Bakeshop : Tools, Techniques, and Formulas for the Professional Baker
Wayne Gisslen
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Nutrition for Foodservice and Culinary Professionals
Karen Eich Drummond
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Study Guide to accompany Nutrition for Foodservice and Culinary Professionals, 8e
Karen Eich Drummond
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The Wine, Beer, and Spirits Handbook : A Guide to Styles and Service
The International Culinary Schools at the Art Institutes
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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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