Hospitality industry
Egerton-Thomas Christopher:
How To Manage A Successful Bar
John Wiley And Sons Ltd (United States), 1994
Paperback, 224 pages
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
Pauli Eugen:
Classical Cooking The Modern Way
Recipes
John Wiley And Sons Ltd (United States), 1999
Hardback, 864 pages
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
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
Mullan Bob:
Off The Menu
Conversational Chefs
Aidai,Lithuania (Lithuania), 1998
Paperback, 367 pages
Jones Ursula, Newton Shirley:
Hospitality And Catering
A Closer Look
Cengage Learning (United Kingdom), 1997
Paperback, 352 pages
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







