Practical Professional Cookery
H. Cracknell
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Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
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Professional Chef Level 2 Diploma
Gary (Westminster Kingsway College) Hunter
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Professor David Foskett
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Professional Patisserie: For Levels 2, 3 and Professional Chefs
Neil Rippington
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How Baking Works : Exploring the Fundamentals of Baking Science
Paula I. (Johnson & Wales University, RI) Figoni
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Practical Cookery for the Level 3 Advanced Technical Diploma in Professional Cookery
Professor David Foskett
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The Theory of Hospitality and Catering, 14th Edition
Professor David Foskett
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City & Guilds 7100 Diploma in Professional Cookery Level 1 Candidate Handbook, Revised Edition
Pam Rabone
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Human Resource Management in the Hospitality and Tourism Industry
Michael Riley
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Food and Beverage Management
Bernard (Author passed away , waiting for documentation SF01852 Davis
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Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling
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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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Communication in Construction : Theory and Practice
Andrew (Loughborough University, UK) Dainty
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Food and Beverage Management
Bernard (Author passed away , waiting for documentation SF01852 Davis
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A Hotel Manager's Handbook : 189 Techniques for Achieving Exceptional Guest Satisfaction
Vincent P. Magnini
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Rethinking Project Management for a Dynamic and Digital World
Darren Dalcher
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
David Foskett
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