Understanding Food : Principles & Preparation
Amy (University of Hawaii, Manoa) Brown
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Advanced Bread and Pastry
Michel Suas
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Escoffier
Auguste Escoffier
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The Professional Chef
The Culinary Institute of America (CIA)
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Foodservice Management: Principles and Practices, Global Edition
June, Ph.D., RD Payne-Palacio
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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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Food and Beverage Services & Operations
Manoj Kumar Yadav
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£65.00
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Hotel Front Office Management
James A. (Penn State University) Bardi
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Check-in Check-Out: Managing Hotel Operations : Pearson New International Edition
Gary Vallen
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On Cooking: A Textbook of Culinary Fundamentals, Global Edition
Sarah Labensky
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Hassler, Rome : A Stairway to Heaven 1893-2023, 130th Anniversary
Giulia Grill
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£63.30
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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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Managing Facilities
Christine Jones
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£130.00
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Be My Guest Audio CD Set (2 CDs)
Francis O'Hara
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Understanding Food : Principles and Preparation
Amy (University of Hawaii, Manoa) Brown
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£79.99
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The Management of Hotel Operations
Peter (University of Surrey) Jones
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£68.99
£61.08
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In Search of Hospitality
Conrad Lashley
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£130.00
£104.59
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The Art of Charcuterie
The Culinary Institute of America (CIA)
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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Professional Table Service
Sylvia Meyer
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£106.00
£82.43
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Professional Event Coordination
Julia Rutherford Silvers
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£69.00
£55.37
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