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Every Day Was New Year's Eve

500 Tips for Quality Enhancement in Universities and Colleges

500 Tips for Quality Enhancement in Universities and Colleges

500 Tips for Quality Enhancement in Universities and Colleges

500 Tips for Quality Enhancement in Universities and Colleges

A.O.C. Cookbook

Accounting and Finance for the International Hospitality Industry

Accounting and Finance for the International Hospitality Industry

Accounting and Finance for the International Hospitality Industry

Accounting and Financial Management in Foodservice Operations

Advances in Baking Technology

Ansvarlig alkoholhåndtering

Art of Beef Cutting

A Meat Professional's Guide to Butchering and Merchandising

Art of Nutritional Cuisine

Atlas of Travel and Tourism Development

Atlas of Travel and Tourism Development

Atlas of Travel and Tourism Development

Atlas of Travel and Tourism Development

Baker's Manual

150 Master Formulas for Baking

Baking and Pastry

Mastering the Art and Craft

Ballymaloe Cookbook

Revised and Updated 50-Year-Anniversary Edition

Bar and Beverage Book

Beach Babylon

Becoming a Chef

Becoming a Sustainable Organization

A Project and Portfolio Management Approach

Bereavement Counseling

Pastoral Care for Complicated Grieving

Best of Ukrainian Cuisine

Best Recipes from New Mexico's B&Bs

Beverage Basics

Understanding and Appreciating Wine, Beer, and Spirits

Beverage Manager's Guide to Wines, Beers and Spirits: Pearson New International Edition

Billionaire's Chef

Cooking for the Rich and Famished

Billionaire's Chef

Cooking for the Rich and Famished

Birthday Girl

An absolutely unputdownable crime thriller

Birthday Girl

An absolutely unputdownable crime thriller

Book of Yields

Accuracy in Food Costing and Purchasing

Brexit Without The Bullshit

The Facts on Food, Jobs, Schools, and the NHS

Burn the Place

A Memoir

Business Development in Licensed Retailing

Business Development in Licensed Retailing

Business of Hotels

Business of Hotels

Business of Hotels

Business of Hotels

Careers in Food Science: From Undergraduate to Professional

Catering

A Guide to Managing a Successful Business Operation

Catering & Financial Management

Catering Handbook

Cellarmanship

How to keep, serve and sell real ale

Check-in Check-Out: Pearson New International Edition

Managing Hotel Operations

Chef's Guide to Charcuterie

Chef's Guide to Charcuterie

Chef's Guide to Charcuterie

Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

Classical Cooking The Modern Way

Methods and Techniques

Classical Cooking the Modern WayRecipes 3e & Clasical Cooking the Modern Way: Methods and Techniques 3e Set

Complete Bartender

Complete Caterer

Complete Guide to Foodservice in Cultural Institutions

Keys to Success in Restaurants, Catering, and Special Events

Concierge

Key to Hospitality

Conversational Spanish for Hospitality Managers and Supervisors

Basic Language Skills for Daily Operations

Cook House

Cook House

Cookery for the Hospitality Industry

Cookery for the Hospitality Industry

Cookery for the Hospitality Industry

Cooking as a Chemical Reaction

Culinary Science with Experiments

Cooking as a Chemical Reaction

Culinary Science with Experiments

Cooking as a Chemical Reaction

Culinary Science with Experiments

Cooking for Fifty

The Complete Reference and Cookbook

Cornell School of Hotel Administration on Hospitality

Cutting Edge Thinking and Practice

Creating Your Culinary Career