HACCP & Sanitation in Restaurants and Food Service Operations : A Practical Guide Based on the USDA Food Code
Lora Arduser
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Restaurant Planning, Design, and Construction : A Survival Manual for Owners, Operators, and Developers
Jeff B. Katz
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Restaurant Service : Beyond the Basics
Carol A. Litrides
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New England's Favorite Seafood Shacks : Eating Up the Coast from Connecticut to Maine
Elizabeth Bougerol
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The Professional Caterer's Handbook : How to Open and Operate a Financially Successful Catering Business
Douglas Brown
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The Professional Bar & Beverage Manager's Handbook : How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub
Amanda Miron
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