Hospitality industry
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
Upchurch Randall, Lashley Conrad:
Timeshare Resort Operations
A Guide To Management Practice
Elsevier Science & Technology (United Kingdom), 2006
Hardback, 336 pages
Morgan James:
Culinary Creation
An Introduction To Foodservice And World Cuisine
Elsevier Science & Technology (United Kingdom), 2006
Paperback, 400 pages
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
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
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
Hanneman L.J.:
Patisserie
2 Rev Ed
Elsevier Science & Technology (United Kingdom), 2005
Paperback, 352 pages
Bhatnagar Piyush, Popli Nitin:
Food And Beverage Management
Sbs Publishers (India), 2007
Hardback, 208 pages





