Essentials of Professional Cooking with Cheftec CD-ROM
Wayne Gisslen
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Food Preparation for the Professional
David A. Mizer
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Catering Handbook
Edith Weiss
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Restaurant Management
Nancy Loman (Florida International University) Scanlon
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Practical Baking
William J. Sultan
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A Neoclassic View of Plated Desserts : Grand Finales
Tish Boyle
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£164.99
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The Right Mix : Managing for Profit in Bar and Beverage Service
National Restaurant Association Educational Foundation
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£122.00
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Management by Menu
Lendal H. (Formerly of Michigan State University) Kotschevar
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£137.95
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The Sale and Purchase of Restaurants
John M. (University of Nevada, Las Vegas) Stefanelli
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Restaurant Service : Beyond the Basics
Carol A. Litrides
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The Concierge : Key to Hospitality
McDowell Bryson
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Cooking for Fifty : The Complete Reference and Cookbook
Chet Holden
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Introduction to Professional Foodservice
Wallace L. (Northern Arizona University) Rande
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Fundamentals of Professional Food Preparation : A Laboratory Text-Workbook
Donald V. (Community and Technical College, The University of Laconi
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Noncommercial, Institutional, and Contract Foodservice Management
Mickey (Florida International University) Warner
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Quantity Food Sanitation
Karla (New York State College of Human Ecology, Cornell Unive Longree
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Hotel Front Office Simulation : A Workbook and Software Package
Sheryl F. Kline
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Design and Layout of Foodservice Facilities
John C. (Michigan State University) Birchfield
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£132.95
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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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£138.00
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Practical Food and Beverage Cost Control
Clement (Consultant to the Hospitality Industry) Ojugo
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£68.99
£64.79
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Introduction to Catering
Stephen (Indiana University of Pennsylvania) Shiring
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