Accounting and Finance for the International Hospitality Industry
Peter Harris
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Restaurant Service Basics
Sondra J. (Eden Prairie, Minnesota) Dahmer
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Essential Microbiology and Hygiene for Food Professionals
Sibel Roller
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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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Understanding the Hospitality Consumer
Alastair Williams
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Welcome to Culinary School : A Culinary Student Survival Guide
Daniel Traster
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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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The Billionaire's Chef : Cooking for the Rich and Famished
Neal Salisbury
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A Professional Guide to Room Division Operations
Manoj Kumar Yadav
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Catering & Financial Management
Piyush Bhatnagar
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£41.99
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Welcome to Culinary School : A Culinary Student Survival Guide
Daniel Traster
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Food Defense Fundamentals : Using the S.H.A.R.E. Principle to Protect the Global Food Supply
Michael Dixon
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Hotel Housekeeping : Operations and Management
Processes and Executive Search, Hospital Raghubalan (Head of Training
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Professional Cooking : WITH Student Access Card for WebCT
Wayne Gisslen
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So You Want to Be a Chef? : Your Guide to Culinary Careers
Lisa M. (Purchase, New York) Brefere
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Leadership Lessons From a Chef : Finding Time to Be Great
Charles (River Oaks Country Club, TX) Carroll
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Study Guide to accompany Principles of Food, Beverage, and Labor Cost Controls, 9e
Paul R. (New Hampshire College) Dittmer
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Professional Garde Manger, Study Guide : A Comprehensive Guide to Cold Food Preparation
Lou (The Restaurant School, Philadelphia, PA; Dauphin County Sackett
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Add to BasketCulinary Nutrition : The Science and Practice of Nutritious Cooking
Jacqueline B. Marcus
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The Routledge Handbook of Hotel Chain Management
Maya Ivanova
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