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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Advanced Professional Chef Level 3 Diploma
Terry (Westminster Kingsway College) Tinton
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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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Patisserie
Leonard J Hanneman
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The Business of Hotels
Hadyn Ingram
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In Search of Hospitality
Conrad Lashley
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Hospitality Retail Management
Conrad Lashley
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Food Tourism Around The World
C. Michael Hall
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Grand Finales : The Art of the Plated Dessert
Tish (Editor of Chocolatier and Pastry Art & Design) Boyle
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Business Development in Licensed Retailing
Guy Lincoln
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Franchising Hospitality Services
Conrad Lashley
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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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