Georgia's Cakes : A step-by-step masterclass to make every cake a showstopper
Georgia Green
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Hospitality Management : A Brief Introduction
Roy C Wood
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Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships
David Foskett
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Restaurant Success by the Numbers, Second Edition
Roger Fields
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Strategic Hospitality Leadership : The Asian Initiative
Russell Arthur Smith
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Check-in Check-Out: Managing Hotel Operations : Pearson New International Edition
Gary K. Vallen
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Basic Cookery for Foundation Learning
Keyth Richardson
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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
David Foskett
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
David Foskett
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Starting and Running a Restaurant For Dummies
Carol Godsmark
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Construction Project Management : An Integrated Approach
Peter Fewings
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Forked : A New Standard for American Dining
Saru Jayaraman
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Pastry Chef's Companion : A Comprehensive Resource Guide for the Baking and Pastry Professional
Glenn Rinsky
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Strategic Hospitality Leadership : The Asian Initiative
Russell Arthur Smith
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The Cornell School of Hotel Administration on Hospitality : Cutting Edge Thinking and Practice
Michael C. Sturman
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On Baking : Pearson New International Edition
Sarah R. Labensky
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Foodservice Management: Principles and Practices, Global Edition
RD June Payne-Palacio Ph.D.
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Food and Beverage Management : For the hospitality, tourism and event industries
John Cousins
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Accounting and Financial Management in Foodservice Operations
David K. Hayes
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Accounting and Financial Management in Foodservice Operations
David K. Hayes
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Forked : A New Standard for American Dining
Saru Jayaraman
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