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Hospitality industry

Hotel & catering trades

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Egerton-Thomas Christopher:
How To Manage A Successful Bar

John Wiley And Sons Ltd (United States), 1994
Paperback, 224 pages

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Mizer David A., Porter Mary, Sonnier Beth, Drummond Eich Karen:
Food Preparation For The Professional

3 Rev Ed
John Wiley And Sons Ltd (United States), 1999
Hardback, 576 pages

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Pauli Eugen:
Classical Cooking The Modern Way

Recipes
John Wiley And Sons Ltd (United States), 1999
Hardback, 864 pages

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

Food Preparation And Presentation
New Ed Of 3 Revised Ed
Elsevier Science & Technology (United Kingdom), 1992
Paperback, 320 pages

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Tucker Georgina, Schneider Madelin Severson, Schneider-Wexler Madelin, Scoviak Mary:
The Professional Housekeeper

New Ed Of 4 Revised Ed
John Wiley And Sons Ltd (United States), 1998
Hardback, 320 pages

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Mullan Bob:
Off The Menu

Conversational Chefs
Aidai,Lithuania (Lithuania), 1998
Paperback, 367 pages

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Jones Ursula, Newton Shirley:
Hospitality And Catering

A Closer Look
Cengage Learning (United Kingdom), 1997
Paperback, 352 pages

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Borsenik Frank D., Stutts Alan T.:
The Management Of Maintenance And Engineering Systems In The Hospitality Industry

4 Rev Ed
John Wiley And Sons Ltd (United States), 1997
Mixed media product, 680 pages

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