Food Service Professionals Guide to Waiter & Waitress Training : How To Develop Your Wait Staff For Maximum Service & Profit
Lora Arduser
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The Best of Ukrainian Cuisine
Bohdan Zahny
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Business Development in Licensed Retailing
Guy Lincoln
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Women Chefs of New York
Nadia Arumugam
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£25.00
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Sea and Smoke : Flavors from the Untamed Pacific Northwest
Blaine Wetzel
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£32.00
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Restaurant Financial Basics
Raymond S. Schmidgall
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£33.00
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Bartender's Guide
Kathy Hamlin
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Money Matters for Hospitality Managers
Cathy Burgess
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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Marketing Communications in Tourism and Hospitality
Scott McCabe
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HRM in Tourism and Hospitality : International Perspecives on Small to Medium-sized Enterprises
Darren (James Cook University) Lee-Ross
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Stakis : The Reo Stakis Story
Jack Webster
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The Art of Charcuterie
The Culinary Institute of America (CIA)
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£181.99
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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£100.95
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Professional Table Service
Sylvia Meyer
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£106.00
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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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Professional Event Coordination
Julia Rutherford Silvers
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Managing Hotels Effectively : Lessons from Outstanding General Managers
Eddystone C. (Purdue University and Emeritus, University of New Nebel
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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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Human Resource Management for the Hospitality and Tourism Industries
Dennis Nickson
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