The Professional Chef
The Culinary Institute of America (Cia)
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The Wisconsin Supper Clubs...
Ron Faiola
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Ten Restaurants That Changed...
Professor Paul Freedman,
Danny Meyer (Introduction by)
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Fast Food Nation: The Dark...
Eric Schlosser
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Garde Manger: The Art and...
The Culinary Institute of America (Cia)
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Hotel Revenue Management: The...
Dave Roberts
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Chicago Food Crawls: Touring...
Soo Park
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Running a Restaurant for...
Michael Garvey,
Andrew G. Dismore
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Professional Cake Decorating
Toba M. Garrett
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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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Math for the Professional...
The Culinary Institute of America (CIA)
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On Cooking: A Textbook of...
Sarah R Labensky,
Alan M Hause
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Real Estate Campgrounds: How...
Heather Blankenship
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A History of Howard Johnson's...
Anthony Mitchell Sammarco
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Event Planning: The Ultimate...
Judy Allen
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Seattle Food Crawls: Touring...
Grubbin' Seattle
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Improving Convention Center...
Myles T McGrane
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Event Planning and Management...
Ruth Dowson,
David Bassett
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Accounting and Financial...
David K. Hayes,
Jack D. Ninemeier
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Hospitality Marketing:...
Dogan Gursoy,
Francis Buttle
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Philadelphia Food Crawls:...
Jacklin Altman
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Management by Menu 4e
Lendal H Kotschevar,
Diane Withrow
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Food and Beverage Management...
Sylvain Boussard
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How to Open and Operate a Bed...
Jan Stankus
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