Understanding Food : Principles & Preparation
Amy (University of Hawaii, Manoa) Brown
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Advanced Bread and Pastry
Michel Suas
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Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
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The Professional Chef
The Culinary Institute of America (CIA)
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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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Baking and Pastry : Mastering the Art and Craft
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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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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Hotel Front Office Management
James A. (Penn State University) Bardi
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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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The Business of Resort Management
Peter Murphy
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Atlas of Travel and Tourism Development
Myra Shackley
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International Encyclopedia of Hospitality Management
Abraham (University of Central Florida, Orlando, FL, USA) Pizam
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Human Resource Management in the Hotel Industry : Strategy, Innovation and Performance
Kim Hoque
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Food and Beverage Services & Operations
Manoj Kumar Yadav
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Sanitation : Cleaning and Disinfection in the Food Industry
Mario Stanga
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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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