Management by Menu, 4e & Management by Menu Study Guide Set
Lendal H. Kotschevar
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£182.00
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Professional Garde Manger : A Comprehensive Guide to Cold Food Preparation
Lou (The Restaurant School, Philadelphia, PA; Dauphin County Sackett
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£125.95
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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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£59.00
£57.45
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The Bar and Beverage Book
Costas (El Centro College) Katsigris
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£111.95
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Purchasing for Chefs : A Concise Guide
Andrew H. (California State Polytechnic University, Pomona) Feinstein
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The Art of the Confectioner : Sugarwork and Pastillage
Ewald Notter
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£59.50
£53.15
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Foodservice Management Fundamentals
Dennis R. Reynolds
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£89.99
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£165.99
£161.59
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Modern Buffets : Blueprint for Success
Edward G. (CMC, is Executive Chef at Westchester Country Club Leonard
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£89.95
£86.29
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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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£69.95
£67.65
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Tasting Success : Your Guide to Becoming a Professional Chef
Charles (River Oaks Country Club, TX) Carroll
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£55.95
£54.39
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Modern Buffet Presentation
Carol Murphy Clyne
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£70.95
£68.59
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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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£14.99
£14.45
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Practical Cookery : Dynamic Learning Expansion Pack
John Campbell
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£360.00
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The Professional Personal Chef : The Business of Doing Business as a Personal Chef
Candy (American Personal & Private Chef Association) Wallace
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£84.45
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£138.00
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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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£180.00
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Labour Relations in the Global Fast-Food Industry
Tony Royle
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