1-24 of 30 Books

Strategic Questions in Food and Beverage Management
By Roy C. Wood

The Last Suppers (Goldy Bear Culinary Mystery #4)
By Diane Mott Davidson

Nutrition for foodservice and culinary professionals
By Karen Eich Drummond

The Spirit to Serve
By Marriott, J. Willard Jr,Kathi Ann Brown

Manpower Management in the Hotel and Catering Industry
By Timothy Hornsey

Practical professional catering management
By H. L. Cracknell,R. J. Kaufmann,G. Nobis

Nutrition for foodservice and culinary professionals
By Karen Eich Drummond