Uniform System of Accounts for Restaurants, The
National Restaurant Association
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Large Quantity Recipes
Margaret E. (Emeritus, University of Washington) Terrell
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Culinary Calculations : Simplified Math for Culinary Professionals
Terri (Community College of Southern Nevada, Henderson, Nevada) Jones
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A Professional Guide to Room Division Operations
Manoj Kumar Yadav
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Hospitality Experience
Frans Melissen
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Serving People with Food Allergies : Kitchen Management and Menu Creation
Joel J. Schaefer
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Managing Work-Life Balance in Construction
Helen Lingard
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The Routledge Handbook of Hotel Chain Management
Maya Ivanova
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How Consumers Pick a Hotel : Strategic Segmentation and Target Marketing
William Winston
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Standing the Heat : Assuring Curriculum Quality in Culinary Arts and Gastronomy
Joseph Hegarty
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The Growth Strategies of Hotel Chains : Best Business Practices by Leading Companies
Kaye Sung Chon
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On Baking : Pearson New International Edition
Sarah Labensky
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Foods: Experimental Perspectives : Pearson New International Edition
Margaret McWilliams
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Beverage Manager's Guide to Wines, Beers and Spirits, The : Pearson New International Edition
Albert Schmid
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Food Fundamentals : Pearson New International Edition
Margaret McWilliams
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On Cooking: A Textbook for Culinary Fundamentals, Global Edition
Sarah Labensky
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Successful Restaurant Management : From Vision to Execution
Donald Wade
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Hotel Housekeeping : Operations and Management
Processes and Executive Search, Hospital Raghubalan (Head of Training
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Service at it's Best : Waiter-Waitress Training
Edward E. Sanders
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Welcome to Culinary School : A Culinary Student Survival Guide
Daniel Traster
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