The International Hospitality Business : Management and Operations
Kaye Sung Chon
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The Growth Strategies of Hotel Chains : Best Business Practices by Leading Companies
Kaye Sung Chon
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The Growth Strategies of Hotel Chains : Best Business Practices by Leading Companies
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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Cookery for the Hospitality Industry
Graham Dodgshun
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Cookery for the Hospitality Industry
Graham Dodgshun
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Careers in Food Science: From Undergraduate to Professional
Richard W Hartel
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Cooking as a Chemical Reaction : Culinary Science with Experiments
Z. Sibel Ozilgen
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Cooking as a Chemical Reaction : Culinary Science with Experiments
Z. Sibel Ozilgen
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The Professional Personal Chef : The Business of Doing Business as a Personal Chef
Candy Wallace
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Leadership Lessons From a Chef : Finding Time to Be Great
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So You Are a Chef : Managing Your Culinary Career
Lisa M. Brefere
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So You Want to Be a Chef? : Your Guide to Culinary Careers
Lisa M. Brefere
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The Complete Guide to Foodservice in Cultural Institutions : Keys to Success in Restaurants, Catering, and Special Events
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Foods: Experimental Perspectives : Pearson New International Edition
Margaret McWilliams
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Food Fundamentals : 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 W.A. Schmid
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On Cooking, Update Global Edition
Sarah R. Labensky
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