Food Service Management in Hospitality: : A Comprehensive Approach
Mark Gibson
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How Consumers Pick a Hotel : Strategic Segmentation and Target Marketing
William Winston
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The International Hospitality Business : Management and Operations
Kaye Sung Chon
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The Practice of Graduate Research in Hospitality and Tourism
Kaye Sung Chon
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Standing the Heat : Assuring Curriculum Quality in Culinary Arts and Gastronomy
Joseph Hegarty
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The Growth Strategies of Hotel Chains : Best Business Practices by Leading Companies
Kaye Sung Chon
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Practical Food and Beverage Cost Control
Clement (Consultant to the Hospitality Industry) Ojugo
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
Ian Dore
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£73.00
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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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£182.00
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The Bar and Beverage Book
Costas (El Centro College) Katsigris
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£111.95
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The Art of the Confectioner : Sugarwork and Pastillage
Ewald Notter
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Foodservice Management Fundamentals
Dennis R. Reynolds
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Modern Buffets : Blueprint for Success
Edward G. (CMC, is Executive Chef at Westchester Country Club Leonard
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On-Premise Catering : Hotels, Convention Centers, Arenas, Clubs, and More
Patti J. (University of Nevada, Las Vegas) Shock
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Tasting Success : Your Guide to Becoming a Professional Chef
Charles (River Oaks Country Club, TX) Carroll
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The Routledge Handbook of Gastronomic Tourism
Saurabh Kumar (North Eastern Hill University, India) Dixit
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Labour Relations in the Global Fast-Food Industry
Tony Royle
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