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

Good-Bye, Pretty One (Wildfire)
By Lucille Warner

Manpower Management in the Hotel and Catering Industry
By Timothy Hornsey

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