Understanding Food : Principles & Preparation
Amy (University of Hawaii, Manoa) Brown
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BTEC Level 2 First Travel and Tourism Student Book
Carol Spencer
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Be My Guest Student's Book : English for the Hotel Industry
Francis O'Hara
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Professional Chef Level 1 Diploma
Neil (Colchester Institute) Rippington
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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Professor David Foskett
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Be My Guest Teacher's Book : English for the Hotel Industry
Francis O'Hara
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Food Studies : A Hands-On Guide
Dr. Willa Zhen
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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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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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Math for the Professional Kitchen
The Culinary Institute of America (CIA)
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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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Food and Beverage Services & Operations
Manoj Kumar Yadav
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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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WJEC Vocational Award Hospitality and Catering Level 1/2: Student Book
Alison Palmer
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BTEC Level 2 First Hospitality Student Book
Tracay Mead
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The Management of Hotel Operations
Peter (University of Surrey) Jones
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