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Hotel & catering trades

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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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Walker John R.:
The Restaurant

From Concept To Operation
5 Rev Ed
John Wiley And Sons Ltd (United States), 2007
Hardback, 496 pages

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Felder Amy:
Savory Sweets

From Ingredients To Plated Desserts
John Wiley And Sons Ltd (United States), 2007
Paperback, 272 pages

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Wallace Candy, Forte Greg:
The Professional Personal Chef

The Business Of Doing Business As A Personal Chef
John Wiley And Sons Ltd (United States), 2007
Hardback, 224 pages

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Hendee Susan Sykes, Al-Ubaydli M.:
Handheld Computers For Chefs

John Wiley And Sons Ltd (United States), 2007
Paperback, 176 pages

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Sorgule Paul:
In The Shadow Of Cooks

How Come The Chicken Isn'T Getting Brown
Iuniverse.Com (United States), 2007
Paperback, 124 pages

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Handbook Of Meat, Poultry And Seafood Quality

Editor: Leo Nollet
Iowa State University Press (United States), 2007
Hardback, 744 pages

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Hunter Gary, Tinton Terry, Carey Patrick:
Professional Chef / Diploma (Level 2)

Cengage Learning (United Kingdom), 2007
Paperback, 644 pages

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