Understanding Food : Principles & Preparation
Amy (University of Hawaii, Manoa) Brown
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Practical Professional Cookery
H. Cracknell
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BTEC Level 2 First Travel and Tourism Student Book
Carol Spencer
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Add to BasketPractical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Professor David Foskett
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Add to BasketBe My Guest Student's Book : English for the Hotel Industry
Francis O'Hara
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Add to BasketProfessional Chef Level 1 Diploma
Neil (Colchester Institute) Rippington
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Professional Patisserie: For Levels 2, 3 and Professional Chefs
Neil Rippington
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Advanced Professional Chef Level 3 Diploma
Terry (Westminster Kingsway College) Tinton
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How Baking Works : Exploring the Fundamentals of Baking Science
Paula I. (Johnson & Wales University, RI) Figoni
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Add to BasketPractical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
Professor David Foskett
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Add to BasketPractical Cookery for the Level 2 Technical Certificate in Professional Cookery
Professor David Foskett
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Add to BasketThe Theory of Hospitality and Catering, 14th Edition
Professor David Foskett
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Add to BasketCity & Guilds 7100 Diploma in Professional Cookery Level 1 Candidate Handbook, Revised Edition
Pam Rabone
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Add to BasketHuman Resource Management in the Hospitality and Tourism Industry
Michael Riley
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Add to BasketFood and Beverage Management : For the hospitality, tourism and event industries
John (Director of The Food and Beverage Training Company, Lon Cousins
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Add to BasketBe My Guest Teacher's Book : English for the Hotel Industry
Francis O'Hara
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Add to BasketFood and Beverage Management
Bernard (Author passed away , waiting for documentation SF01852 Davis
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Add to BasketFood Studies : A Hands-On Guide
Dr. Willa Zhen
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Add to BasketHospitality Management : A Brief Introduction
Roy C Wood
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Add to BasketFoodservice 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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Add to BasketThe Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Joseph J. Provost
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Add to BasketProfessional Cooking, EMEA Edition
Wayne (Long Lake, Minnesota) Gisslen
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Add to BasketMath for the Professional Kitchen
The Culinary Institute of America (CIA)
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