The Food Service Professional Guide to Controlling Restaurant & Food Service Food Costs
Douglas Brown
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The Food Service Professional Guide to Controlling Liquor, Wine & Beverage Costs
Elizabeth Godsmark
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The Food Service Professionals Guide To: Bar & Beverage Operation Bar & Beverage Operation: Ensuring Maximum Success
Chris Parry
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Sanitation : Cleaning and Disinfection in the Food Industry
Mario Stanga
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The International Hospitality Business : Management and Operations
Kaye Sung Chon
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The Cornell School of Hotel Administration on Hospitality : Cutting Edge Thinking and Practice
Michael C. Sturman
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Running a Restaurant For Dummies
Michael Garvey
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Human Resource Management for the Hospitality and Tourism Industries
Dennis Nickson
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Food and Beverage Management
Bernard (Author passed away , waiting for documentation SF01852 Davis
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Check-in Check-Out: Managing Hotel Operations : Pearson New International Edition
Gary Vallen
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Foodservice Management: Principles and Practices, Global Edition
RD June Payne-Palacio Ph.D.
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On Cooking: A Textbook of Culinary Fundamentals, Global Edition
Sarah Labensky
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Sharp : The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs
Josh Donald
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An Escape to Remember : The perfect feel-good romance
T.A. Williams
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