Hospitality industry
Litrides Carol A., Axler Bruce H.:
Restaurant Service
Beyond The Basics
John Wiley And Sons Ltd (United States), 1994
Hardback, 384 pages
Marvin Bill:
From Turnover To Teamwork
How To Build And Retain A Customer-Oriented Foodservice Staff
John Wiley And Sons Ltd (United States), 1994
Hardback, 216 pages
Warner Mickey:
Institutional, Noncommercial And Contract Foodservice Management
John Wiley And Sons Ltd (United States), 1994
Hardback, 304 pages
Holden Chet:
Cooking For Fifty
The Complete Reference And Cookbook
John Wiley And Sons Ltd (United States), 1993
Hardback, 600 pages
Markham Dewey:
Wine Basics
A Quick And Easy Guide
John Wiley And Sons Ltd (United States), 1993
Paperback, 208 pages
Sonnenschmidt Frederic H.:
The Professional Chef's Art Of Garde Manger
5 Rev Ed
John Wiley And Sons Ltd (United States), 1992
Hardback, 268 pages
Marvin Bill:
Restaurant Basics
Why Guests Don'T Come Back And What To Do About It
John Wiley And Sons Ltd (United States), 1992
Paperback, 240 pages
Gisslen Wayne:
Advanced Professional Cooking
College Ed
John Wiley And Sons Ltd (United States), 1992
Hardback, 672 pages








