Finance and Control for Construction
Chris (formerly Universities of Salford and Coventry, UK) March
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Managing Project Ending
Virpi (Uppsala University, Sweden) Havila
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Design and Equipment for Restaurants and Foodservice : A Management View
Chris (Professional Writer, Seattle, Washington) Thomas
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The Professional Bakeshop : Tools, Techniques, and Formulas for the Professional Baker
Wayne Gisslen
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Nutrition for Foodservice and Culinary Professionals
Karen Eich Drummond
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£120.99
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Big Little Hotel : Small Hotels Designed by Architects
Donna Kacmar
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More Cooking Innovations : Novel Hydrocolloids for Special Dishes
Amos (The Hebrew University of Jerusalem, Rehovot, Israe Nussinovitch
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£180.00
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The Technique of the Professional Make-Up Artist
Vincent Kehoe
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Food Tourism Around The World
C. Michael Hall
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Environmental Management for Hotels
David Kirk
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Hotel Convention Sales, Services and Operations
Pat Golden-Romero
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Cooking as a Chemical Reaction : Culinary Science with Experiments
Z. Sibel Ozilgen
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The Cornell School of Hotel Administration Handbook of Applied Hospitality Strategy
Cathy Enz
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£120.00
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Beverage Basics : Understanding and Appreciating Wine, Beer, and Spirits
Robert W. Small
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The Bar and Beverage Book
Costas (El Centro College) Katsigris
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Foodservice Management Fundamentals
Dennis R. Reynolds
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Modern Buffets : Blueprint for Success
Edward G. (CMC, is Executive Chef at Westchester Country Club Leonard
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On-Premise Catering : Hotels, Convention Centers, Arenas, Clubs, and More
Patti J. (University of Nevada, Las Vegas) Shock
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Off-Premise Catering Management
Chris (Professional Writer, Seattle, Washington) Thomas
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£66.00
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Human Resource Management in the Hospitality Industry
Frank M. (The Hong Kong Polytechnic University) Go
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The Management of Maintenance and Engineering Systems in the Hospitality Industry
Frank D. (Emeritus, William F. Harrah College of Hotel Admin Borsenik
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£142.00
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Essentials of Professional Cooking with Cheftec CD-ROM
Wayne Gisslen
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