Managing People in Commercial Kitchens : A Contemporary Approach
Charalampos Giousmpasoglou
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All Clenched Up and Nearly Finished
Mick O'Reardon
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Running a Restaurant For Dummies
Michael Garvey
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Fleece and Fibre : Textile Producers of Vancouver Island and the Gulf Islands
Francine McCabe
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Material : Making and the Art of Transformation
Nick Kary
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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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Stakis : The Reo Stakis Story
Jack Webster
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Sparks from the Smiddy
Wilson David
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Becoming a Chef
Andrew Dornenburg
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Food Service Professionals Guide to Food Service Menus : Pricing & Managing the Food Service Menu for Maximum Profit
Lora Arduser
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The Baker's Manual : 150 Master Formulas for Baking
Joseph (The Culinary Institute of America, Hyde Park, NY) Amendola
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Join Loyalty and Liberty : A History of the Worshipful Company of Joiners and Ceilers
Charlotte Young
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Cutting It Fine
Andrew Parkinson
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Food Service Professionals Guide to Controlling Restaurant & Food Service Labor Costs
Sharon L Fullen
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Food Service Professionals Guide to Building Restaurant Profits : How To Ensure Maximum Results
Jennifer Hudson Taylor
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The Pastry Chef's Companion : A Comprehensive Resource Guide for the Baking and Pastry Professional
Glenn (Jefferson State Community College, Birmingham, Alabama) Rinsky
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From Oberoi to Oyo : Behind the scenes with the movers and shakers of India's hotel industry
Chitra Narayanan
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Opportunities in Restaurant Careers
Carol Chemelynski
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A Manual for Neanderthals
H. Mewhinney
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Getting it Right! : Milady's Survival Guide for Cosmetology Students
Karen Levine
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21 : Every Day Was New Year's Eve
H. Peter Kriendler
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Food Service Professionals Guide to Restaurant Site Location : Finding, Negotiating & Securing the Best Food Service Site for Maximum Profit
Lora Arduser
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