Catering: A Guide to Managing...
Bruce Mattel,
The Culinary Institute of America (CIA)
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Hospitality Management: A...
Roy C Wood (Editor)
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Professional Cooking
Wayne Gisslen
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Check-in Check-Out: Managing...
Gary Vallen,
Jerome Vallen
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On Baking: Pearson New...
Sarah Labensky,
Priscilla Martel
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Foods: Experimental...
Margaret McWilliams
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Principles and Practices of...
James Murphy
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Foodservice Management...
Dennis R. Reynolds,
Kathleen W. McClusky
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Off-Premise Catering...
Chris Thomas,
Bill Hansen
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Foodservice Manual for Health...
Ruby Parker Puckett
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Chef's Guide to Charcuterie
Jacques Brevery
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Human Resource Management for...
Dennis Nickson
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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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Garde Manger: The Art and...
The Culinary Institute of America (CIA)
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Garde Manger: The Art and...
The Culinary Institute of America (Cia)
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eBook from $26.00
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Housekeeping Management
Matt A. Casado
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eBook from $38.00
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Professional Event...
Julia Rutherford Silvers,
Joe Goldblatt (Series edited by)
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Professional Cake Decorating
Toba M. Garrett
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Start and Run a Coffee Bar
Tom Matzen,
Marybeth Harrison
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The Professional Chef
The Culinary Institute of America (CIA)
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Math for the Professional...
The Culinary Institute of America (CIA),
Laura Dreesen
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Food and Beverage Management:...
John Cousins,
David Foskett
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Cookery for the Hospitality...
Graham Dodgshun,
Michel Peters
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On-Premise Catering: Hotels,...
Patti J. Shock,
John M. Stefanelli
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eBook from $21.00
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