Professional Patisserie: For Levels 2, 3 and Professional Chefs
Neil Rippington
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Advanced Professional Chef Level 3 Diploma
Terry (Westminster Kingsway College) Tinton
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Restaurant Success by the Numbers, Second Edition : A Money-Guy's Guide to Opening the Next New Hot Spot
Roger Fields
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How Baking Works : Exploring the Fundamentals of Baking Science
Paula I. (Johnson & Wales University, RI) Figoni
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£42.00
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Dreams Come True at Glendale Hall : A romantic, uplifting and feelgood read
Victoria Walters
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Maths & English for Hospitality and Catering : Functional Skills
Andrew (teaches secondary education in New South Wales and So Spencer
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£16.38
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The Professional Chef
The Culinary Institute of America (CIA)
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£75.95
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Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
Professor David Foskett
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An Escape to Remember : The perfect feel-good romance
T.A. Williams
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The Theory of Hospitality and Catering, 14th Edition
Professor David Foskett
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£38.00
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Practical Cookery for the Level 2 Technical Certificate in Professional Cookery
Professor David Foskett
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£34.00
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Cook House
Anna Hedworth
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£25.00
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The Cornell School of Hotel Administration on Hospitality : Cutting Edge Thinking and Practice
Michael C. Sturman
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£35.00
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City & Guilds 7100 Diploma in Professional Cookery Level 1 Candidate Handbook, Revised Edition
Pam Rabone
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How To Run A Great Hotel : Everything You Need to Achieve Excellence in the Hotel Industry
Enda M Larkin
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Human Resource Management in the Hospitality and Tourism Industry
Michael Riley
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The Call : A nail-biting, unputdownable thriller
P.D. Viner
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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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Be My Guest Teacher's Book : English for the Hotel Industry
Francis O'Hara
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Knife Skills Illustrated : A User's Manual
Peter Hertzmann
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Cellarmanship : How to keep, serve and sell real ale
Patrick O'Neill
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£12.99
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Food and Beverage Management
Bernard (Author passed away , waiting for documentation SF01852 Davis
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Food Studies : A Hands-On Guide
Dr. Willa Zhen
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Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling
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