Cellarmanship : How to keep, serve and sell real ale
Patrick O'Neill
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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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Practical Cookery, 13th Edition for Level 2 NVQs and Apprenticeships
David Foskett
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WJEC Eduqas GCSE 9-1 Food Preparation and Nutrition Workbook : Ideal for the 2024 and 2025 Exams
Collins GCSE
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Foodservice Management: Principles and Practices, Global Edition
June, Ph.D., RD Payne-Palacio
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Hospitality Management : A Brief Introduction
Roy C Wood
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Recipe for Success : The ingredients of a profitable food business
Karen Green
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A Hotel Manager's Handbook : 189 Techniques for Achieving Exceptional Guest Satisfaction
Vincent P. Magnini
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Baking and Pastry : Mastering the Art and Craft
The Culinary Institute of America (CIA)
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Appetite for Change : How the Counterculture Took On the Food Industry
Warren J. Belasco
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The Science of Cooking : Understanding the Biology and Chemistry Behind Food and Cooking
Joseph J. Provost
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Professional Cooking, EMEA Edition
Wayne (Long Lake, Minnesota) Gisslen
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HACCP & Sanitation in Restaurants and Food Service Operations : A Practical Guide Based on the USDA Food Code
Lora Arduser
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Start up and Run Your Own Coffee Shop and Lunch Bar, 2nd Edition
Heather Lyon
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Strategic Hospitality Leadership : The Asian Initiative
Russell Arthur Smith
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