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Hotel & catering trades

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Fullen Sharon:
The Food Service Professionals Guide To Restaurant Design

Designing, Constructing And Renovating A Food Service Establishment
Atlantic Publishing Co (United States), 2007
Paperback, 144 pages

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Level 2 Diploma In Professional Cookery (City & Guilds Level 2 Diploma)

Editor: Pam Rabone
Pearson Education, Oxford (United Kingdom), 2007
Paperback, 456 pages

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Hill Julia, Blocker Linda, Culinary Institute Of America:
Culinary Math

3 Rev Ed
John Wiley And Sons Ltd (United Kingdom), 2007
Paperback, 272 pages

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Walker John R.:
The Restaurant / Study Guide

From Concept To Operation
5 Rev Ed
John Wiley And Sons Ltd (United Kingdom), 2007
Paperback, 160 pages

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Drummond Karen Eich:
Nutrition For Foodservice And Culinary Professionals

6 Rev Ed
John Wiley And Sons Ltd (United Kingdom), 2007
Mixed media product, 688 pages

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Paster Tara:
The Haccp Facilitator's Toolkit

John Wiley And Sons Ltd (United Kingdom), 2007
Paperback, 214 pages

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Godsmark Carol, Garvey Michael, Dismore Heather, Dismore Andrew:
Starting And Running A Restaurant For Dummies

John Wiley And Sons Ltd (United Kingdom), 2007
Paperback, 394 pages

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Birchfield John C.:
Design And Layout Of Foodservice Facilities

3 Rev Ed
John Wiley And Sons Ltd (United States), 2007
Hardback, 368 pages

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