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Nick Jacobson
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Understanding Food : Principles & Preparation
Amy (University of Hawaii, Manoa) Brown
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Managing People in Commercial Kitchens : A Contemporary Approach
Charalampos Giousmpasoglou
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Sunny Stays at the Shetland Hotel : A heart-warming and uplifting read that 'certainly lives up to its sunny name’!
Erin Green
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Practical Cookery for the Level 3 NVQ and VRQ Diploma, 6th edition
Professor David Foskett
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A Harvest Murder : A cozy crime murder mystery from Frances Evesham
Frances (Author) Evesham
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Professional Cooking, EMEA Edition
Wayne (Long Lake, Minnesota) Gisslen
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Hotel Front Office Management
James A. (Penn State University) Bardi
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On Cooking: A Textbook of Culinary Fundamentals, Global Edition
Sarah Labensky
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Running a Restaurant For Dummies
Michael Garvey
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Current Trends and Practices in Tourism
Ozgur Yayla
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Accounting and Financial Management in Foodservice Operations
David K. (Purdue University; Texas Tech University; The Univers Hayes
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Hotel, Restaurant, and Travel Law
Karen (Monroe Community College) Morris
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Classical Cooking The Modern Way : Methods and Techniques
Philip Pauli
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Understanding Food : Principles and Preparation
Amy (University of Hawaii, Manoa) Brown
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Food Service Professionals Guide to Waiter & Waitress Training : How To Develop Your Wait Staff For Maximum Service & Profit
Lora Arduser
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In Search of Hospitality
Conrad Lashley
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Restaurant Financial Basics
Raymond S. Schmidgall
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HRM in Tourism and Hospitality : International Perspecives on Small to Medium-sized Enterprises
Darren (James Cook University) Lee-Ross
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Stakis : The Reo Stakis Story
Jack Webster
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Managing Hotels Effectively : Lessons from Outstanding General Managers
Eddystone C. (Purdue University and Emeritus, University of New Nebel
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Environmental Management in the Hospitality Industry : A Guide for Students and Managers
Kathryn Webster
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Becoming a Chef
Andrew Dornenburg
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Restaurant Marketing for Owners and Managers
Patti J. (University of Nevada, Las Vegas, NV) Shock
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