Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling
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Advances in Baking Technology
B. S. KAMEL AND C. E. STAUFFER
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
David Foskett
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Rethinking Project Management for a Dynamic and Digital World
Darren Dalcher
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The International Hospitality Business : Management and Operations
Kaye Sung Chon
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The Routledge Handbook of Hotel Chain Management
Maya Ivanova
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Current Trends and Practices in Tourism
Yayla Ozgur Yayla
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Current Trends and Practices in Tourism
Yayla Ozgur Yayla
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Wedding Cake Art and Design : A Professional Approach
Toba M. (Institute of Culinary Education, NY) Garrett
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£39.65
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Grand Finales : The Art of the Plated Dessert
Tish (Editor of Chocolatier and Pastry Art & Design) Boyle
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£64.95
£49.85
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Plating for Gold : A Decade of Dessert Recipes from the World and National Pastry Team Championships
Tish (Ecole de Cuisine La Varenne, France) Boyle
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£54.99
£49.15
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The Dessert Architect
Robert (Los Angeles' Trade Technical College) Wemischner
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£46.45
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The International Hospitality Business : Management and Operations
Kaye Sung Chon
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Standing the Heat : Assuring Curriculum Quality in Culinary Arts and Gastronomy
Joseph Hegarty
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Standing the Heat : Assuring Curriculum Quality in Culinary Arts and Gastronomy
Joseph Hegarty
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Operations Management for Construction
Chris March
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