Understanding Food : Principles & Preparation
Amy (University of Hawaii, Manoa) Brown
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Practical Professional Cookery
H. Cracknell
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Professional Chef Level 2 Diploma
Gary (Westminster Kingsway College) Hunter
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Professor David Foskett
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How Baking Works : Exploring the Fundamentals of Baking Science
Paula I. (Johnson & Wales University, RI) Figoni
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Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
Professor David Foskett
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The Theory of Hospitality and Catering, 14th Edition
Professor David Foskett
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City & Guilds 7100 Diploma in Professional Cookery Level 1 Candidate Handbook, Revised Edition
Pam Rabone
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Human Resource Management in the Hospitality and Tourism Industry
Michael Riley
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Food 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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Food and Beverage Management
Bernard (Author passed away , waiting for documentation SF01852 Davis
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Hospitality Management : A Brief Introduction
Roy C Wood
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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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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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