A Touch of Jen
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The Heart of Hospitality:...
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Herve Humler (Foreword by)
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Food Service Organizations: A...
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Food and Beverage Cost Control
Lea R Dopson,
David K Hayes
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Controlling Foodservice Costs...
National Restaurant Association (Creator)
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Culinary Arts: A Practical...
Tracy Brown Hamilton
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Food and Beverage Service,...
John Cousins,
Suzanne Weekes
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How to Open & Operate a...
Carla Rowley,
Lee Rowley
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Start Your Own Restaurant and...
The Staff of Entrepreneur Media,
Rich Mintzer
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Management Practice in...
Nancy R Hudson,
Patricia Booth
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Food Service Professionals...
Chris Parry
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The Joy of Ballpark Food:...
Bennett Jacobstein,
Deborah L Jacobstein (Photographer)
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The Chef Manager
Michael Baskette
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The Professional Kitchen...
David Hayes,
Allisha Miller
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Food in the Air and Space:...
Richard Foss
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ManageFirst: Principles of...
National Restaurant Association
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Menu: Pricing and Strategy
Jack E Miller,
David V Pavesic, F.M.P.
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Lunch Witch #2: Knee-Deep in...
Deb Lucke
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Foundations of Menu Planning
Daniel Traster
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Management by Menu 4e
Lendal H Kotschevar,
Diane Withrow
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Becoming a Chef: With Recipes...
Andrew Dornenburg,
Karen Page
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Food Service Professionals...
Sharon L Fullen
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Foodservice Operations and...
Karen Eich Drummond,
Mary Cooley
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Bar & Beverage Operation:...
Chris Parry
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Foodservice Organizations: A...
Mary B Gregoire
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Knee-deep in Niceness: Lunch...
Deb Lucke
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Marriott : the J. Willard...
Robert O'Brien, journalist
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