Cutting It Fine
Andrew Parkinson,
Jonathon Green
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Managing Projects in...
Richard Teare
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The New Catering Repertoire:...
H. L. Cracknell,
Gian Franco Nobis
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Hotel Front Office Training...
Sudhir Andrews
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Basic Cookery for Foundation...
Keyth Richardson
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Essential Law for Catering...
Roger Peters
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Questions and Answers for...
Victor Ceserani
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Food Preparation and Cooking:...
Victor Ceserani,
David Foskett
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International Cuisine: Japan
Reiko Hara
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Cutting it Fine: Inside the...
Andrew Parkinson,
Jonathon Green
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Level 2 NVQ Diploma in...
Pam Rabone
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Hotel Babylon
Imogen Edwards-Jones
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Food Preparation: An...
Clive Finch,
Harry Cracknell
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An approach to professional...
Henry F. Wood
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Calculations for the Hotel...
Gordon E. Gee
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Study Guide
David V. Pavesic
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Serving Food and Drink in the...
Ann Bulleid,
etc.
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Intermediate Food Hygiene...
Richard A. Sprenger
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Serving Food and Drink in the...
Ann Bulleid,
etc.
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Cooking for Large Numbers: A...
Julia E. Reay
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Queen of the Rising Sun
Nanny Pat
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Food and Beverage Service
Bobby George
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Professional food service
Sergio Andrioli,
Peter Douglas
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Hygiene: A Complete Course...
David Hazelwood,
Anna McLean
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