Hotel & catering trades
Birchfield John C.:
Design And Layout Of Foodservice Facilities
3 Rev Ed
John Wiley And Sons Ltd (United States), 2007
Hardback, 368 pages
Walker John R.:
The Restaurant
From Concept To Operation
5 Rev Ed
John Wiley And Sons Ltd (United States), 2007
Hardback, 496 pages
Felder Amy:
Savory Sweets
From Ingredients To Plated Desserts
John Wiley And Sons Ltd (United States), 2007
Paperback, 272 pages
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
Hendee Susan Sykes, Al-Ubaydli M.:
Handheld Computers For Chefs
John Wiley And Sons Ltd (United States), 2007
Paperback, 176 pages
Sorgule Paul:
In The Shadow Of Cooks
How Come The Chicken Isn'T Getting Brown
Iuniverse.Com (United States), 2007
Paperback, 124 pages
Handbook Of Meat, Poultry And Seafood Quality
Editor: Leo Nollet
Iowa State University Press (United States), 2007
Hardback, 744 pages
Hunter Gary, Tinton Terry, Carey Patrick:
Professional Chef / Diploma (Level 2)
Cengage Learning (United Kingdom), 2007
Paperback, 644 pages







