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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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Food and Beverage Management
Bernard Davis,
Andrew Lockwood
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Housekeeping Management
Matt A. Casado
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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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Serving People with Food...
Joel J Schaefer
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The Bar & Beverage Book
Costas Katsigris,
Chris Thomas
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Hotel Front Office Management
James A. Bardi
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Purchasing for Chefs: A...
Andrew H Feinstein,
John M Stefanelli
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Fundamentals of Menu Planning
Paul J McVety,
Bradley J Ware
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Professional Event...
Julia Rutherford Silvers
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The Complete Guide to...
Arthur M. Manask,
Mitchell Schechter
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Foodservice in Cultural Instit
Arthur M Manask,
Mitchell Schechter
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