The Professional Chef
The Culinary Institute of America (CIA)
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Appetite for Change : How the Counterculture Took On the Food Industry
Warren J. Belasco
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Human Resource Management in the Hotel Industry : Strategy, Innovation and Performance
Kim Hoque
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International Encyclopedia of Hospitality Management 2nd edition
Abraham Pizam
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Managing Work-Life Balance in Construction
Helen Lingard
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Sanitation : Cleaning and Disinfection in the Food Industry
Mario Stanga
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Be My Guest Audio CD Set (2 CDs)
Francis O'Hara
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Educational Strategies for the Next Generation Leaders in Hotel Management
Jiuguang
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Educational Strategies for the Next Generation Leaders in Hotel Management
Jiuguang
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More Cooking Innovations : Novel Hydrocolloids for Special Dishes
Amos Nussinovitch
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More Cooking Innovations : Novel Hydrocolloids for Special Dishes
Amos Nussinovitch
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Origins of Phobias and Anxiety Disorders : Why More Women than Men?
Michelle G. Craske
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Practical Cookery : Dynamic Learning Expansion Pack
John Campbell
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International Encyclopedia of Hospitality Management 2nd edition
Abraham Pizam
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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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Food Safety in the Seafood Industry : A Practical Guide for ISO 22000 and FSSC 22000 Implementation
Nuno F. Soares
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The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Joseph J. Provost
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The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Joseph J. Provost
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Careers in Food Science: From Undergraduate to Professional
Richard W Hartel
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Cooking as a Chemical Reaction : Culinary Science with Experiments
Z. Sibel Ozilgen
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Cooking as a Chemical Reaction : Culinary Science with Experiments
Z. Sibel Ozilgen
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Cookery for the Hospitality Industry
Graham Dodgshun
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Cookery for the Hospitality Industry
Graham Dodgshun
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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