1-24 of 26 Books

Accounting in the hotel and catering industry
By Richard Kotas

Hotel and food service marketing
By Francis Buttle

Legal aspects of foodservice management
By John E. H. Sherry

How to manage a successful catering business
By Manfred Ketterer

The complete guide to foodservice in cultural institutions
By Arthur M. Manask

Catering for health
By Daniel R. Stevenson,S. Stevenson,S. Scobi

Catalogue and price list of Newport, caterer and confectioner, 219 King St. East, Hamilton, Ontario
By Newport (Firm)

The caterer and hotelkeeper guide to money matters for hospitality managers
By Cathy Burgess

Mastering Catering Science
By Steven Robert Dudley

Quantity cookery; menu planning and cooking for large numbers
By Lenore Richards

Hotel and catering law in Britain
By David Field

Applied science for food studies
By V. L. Brownsell

Lletygarwch AC Arlwyo Ar Gyfer Tgau
By Judy Gardiner,Jacqui Housley