Food and Beverage Service
Bruce H. Axler
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£112.95
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Culinary Calculations : Simplified Math for Culinary Professionals
Terri (Community College of Southern Nevada, Henderson, Nevada) Jones
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£58.79
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Principles of Food, Beverage, and Labor Cost Controls
Paul R. (New Hampshire College) Dittmer
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£133.95
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International Dictionary of Hospitality Management
Abraham Pizam
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Housekeeping Management
Matt A. (Northern Arizona University) Casado
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Human Resource Management in the Hotel Industry : Strategy, Innovation and Performance
Kim (University of Nottingham, UK) Hoque
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£170.00
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Uniform System of Accounts for Restaurants, The
National Restaurant Association
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£59.52
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Hotel Operations Management
David Hayes
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£93.81
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Hospitality Experience
Frans Melissen
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£82.99
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Fish and Shellfish Quality Assessment: A Guide for Retailers and Restaurateurs
Ian Dore
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£73.00
£60.35
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£91.99
£85.55
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£93.50
£81.99
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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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£61.69
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Study Guide to accompany Management by Menu, 4e
Lendal H. (Formerly of Michigan State University) Kotschevar
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£55.95
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Management by Menu, 4e & Management by Menu Study Guide Set
Lendal H. Kotschevar
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£182.00
£177.29
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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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£58.85
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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
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Foodservice Management Fundamentals
Dennis R. Reynolds
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