Essentials of Professional Cooking with Cheftec CD-ROM
Wayne Gisslen
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Food Preparation for the Professional
David A. Mizer
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Catering Handbook
Edith Weiss
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Practical Baking
William J. Sultan
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Introduction to Professional Foodservice
Wallace L. (Northern Arizona University) Rande
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Quantity Food Sanitation
Karla (New York State College of Human Ecology, Cornell Unive Longree
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Design and Layout of Foodservice Facilities
John C. (Michigan State University) Birchfield
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The Professional Personal Chef : The Business of Doing Business as a Personal Chef
Candy (American Personal & Private Chef Association) Wallace
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Food Service Management in Hospitality: : A Comprehensive Approach
Mark Gibson
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Food Safety for the 21st Century : Managing HACCP and Food Safety Throughout the Global Supply Chain
Carol A. Wallace
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SalonOvations' Day Spa Techniques
Erica (Erica Miller was a noted esthetician and lecturer) Miller
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Hospitality Management : A Brief Introduction
Roy C Wood
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Advances in Hospitality and Leisure
Joseph S. Chen
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International Encyclopedia of Hospitality Management 2nd edition
Abraham Pizam
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Principles and Practices of Bar and Beverage Management : raising the bar
James (Dublin Institute of Technology (DIT), School of Culinar Murphy
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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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Handbook of Research on Sustainable Tourism and Hotel Operations in Global Hypercompetition
Hakan Sezerel
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Handbook of Research on Food Safety Practices in the Restaurant Industry
Siti Nurhayati Khairatun
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Optimizing Digital Solutions for Hyper-Personalization in Tourism and Hospitality
Nuno Gustavo
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