Be My Guest Teacher's Book : English for the Hotel Industry
Francis O'Hara
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Restoration Stone Carving
Alan Micklethwaite
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The Tack Room : The story of saddlery and harness in 27 equine disciplines
Dr. Paula Sells
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Food Studies : A Hands-On Guide
Dr. Willa Zhen
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The Official Guide to Effective Teaching and Learning in Hairdressing
Elaine (Training and Educational Consultant) White
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Hospitality Management : A Brief Introduction
Roy C Wood
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Math for the Professional Kitchen
The Culinary Institute of America (CIA)
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£33.00
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Domestic Abuse Safety Planning with Young Children : A ‘Pilgrim’s Bumpy Flight’ Storybook and Professional Guide
Catherine Lawler
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WJEC Vocational Award Hospitality and Catering Level 1/2: Student Book
Alison Palmer
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Hair by Sam McKnight
Sam McKnight
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BTEC Level 2 First Hospitality Student Book
Tracay Mead
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Illustrated Hairdressing Dictionary
Jane Hiscock
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Igni : A restaurant's first year
Aaron Turner
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Wedding Cake Art and Design : A Professional Approach
Toba M. (Institute of Culinary Education, NY) Garrett
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The Official Guide to Foundation Learning in Hair & Beauty
Jane (Director of Standards and Qualifications at the Hairdr Goldsbro
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Hospitality Sales and Promotion
Derek Taylor
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Restaurant Financial Basics
Raymond S. Schmidgall
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Sea and Smoke : Flavors from the Untamed Pacific Northwest
Blaine Wetzel
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Georgian and Regency Conservatories : History, design and conservation
Melissa Thompson
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Restaurant Service Basics
Sondra J. (Eden Prairie, Minnesota) Dahmer
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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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Restaurant Marketing for Owners and Managers
Patti J. (University of Nevada, Las Vegas, NV) Shock
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The Art of Beef Cutting : A Meat Professional's Guide to Butchering and Merchandising
Kari Underly
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