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Hospitality industry

Hotel & catering trades

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Bode W.K.H., Leto M.J.:
The Larder Chef

Food Preparation And Presentation
4 Rev Ed
Elsevier Science & Technology (United Kingdom), 2006
Paperback, 370 pages

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Upchurch Randall, Lashley Conrad:
Timeshare Resort Operations

A Guide To Management Practice
Elsevier Science & Technology (United Kingdom), 2006
Hardback, 336 pages

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Morgan James:
Culinary Creation

An Introduction To Foodservice And World Cuisine
Elsevier Science & Technology (United Kingdom), 2006
Paperback, 400 pages

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Gisslen Wayne, Sackett Louise, Pestka Jaclyn:
Professional Garde Manger

A Comprehensive Guide To Cold Food Preparation
John Wiley And Sons Ltd (United Kingdom), 2009
Hardback, 800 pages

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Gisslen Wayne, Sackett Louise, Pestka Jaclyn:
Professional Garde Manger / Study Guide

A Comprehensive Guide To Cold Food Preparation
John Wiley And Sons Ltd (United Kingdom), 2009
Paperback, 176 pages

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Brown Douglas Robert, Arduser Lora:
Haccp And Sanitation In Restaurants And Food Service Operations

A Practical Guide Based On The Fda Food Code
Atlantic Publishing Co (United States), 2006
Hardback, 550 pages

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Hanneman L.J.:
Patisserie

2 Rev Ed
Elsevier Science & Technology (United Kingdom), 2005
Paperback, 352 pages

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Bhatnagar Piyush, Popli Nitin:
Food And Beverage Management

Sbs Publishers (India), 2007
Hardback, 208 pages

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