The Professional Chef
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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The Restaurant: From Concept...
John R Walker
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Professional Cooking
Wayne Gisslen
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Food and Beverage Cost Control
Lea R Dopson,
David K Hayes
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Start Your Own Event Planning...
The Staff of Entrepreneur Media,
Cheryl Kimball
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Ten Restaurants That Changed...
Professor Paul Freedman,
Danny Meyer (Introduction by)
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A Place at the Nayarit: How a...
Natalia Molina
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Travels of Terror: Strange...
Kelly Florence,
Meg Hafdahl
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Health, Tourism and...
Melanie Smith,
Laszlo Puczko
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Garde Manger: The Art and...
The Culinary Institute of America (CIA)
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Hotel Operations Management
David K Hayes,
Jack D Ninemeier
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Tourism: Principles,...
Charles R Goeldner,
J R Brent Ritchie
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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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Math for the Professional...
The Culinary Institute of America (CIA)
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Tourist Attractions:...
Gregory Mitchell
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Managerial Accounting for the...
Lea R Dopson,
David K Hayes
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Rediscovering Travel: A Guide...
Seth Kugel
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The Ethics of Sightseeing
Dean MacCannell
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Event Planning: The Ultimate...
Judy Allen
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Event Planning and Management...
Ruth Dowson,
David Bassett
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Agritourism for Sustainable...
Brighton Nyagadza (Editor),
Farai Chigora (Editor)
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Route One Food Run: A...
Vinnie Penn
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Professional Cake Decorating
Toba M. Garrett
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