Hotel & catering trades
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
Level 2 Diploma In Professional Cookery (City & Guilds Level 2 Diploma)
Editor: Pam Rabone
Pearson Education, Oxford (United Kingdom), 2007
Paperback, 456 pages
Hill Julia, Blocker Linda, Culinary Institute Of America:
Culinary Math
3 Rev Ed
John Wiley And Sons Ltd (United Kingdom), 2007
Paperback, 272 pages
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
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
Paster Tara:
The Haccp Facilitator's Toolkit
John Wiley And Sons Ltd (United Kingdom), 2007
Paperback, 214 pages
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
Birchfield John C.:
Design And Layout Of Foodservice Facilities
3 Rev Ed
John Wiley And Sons Ltd (United States), 2007
Hardback, 368 pages





