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1
How to open & run a successfull restaurant
How to open & run a successfull restaurant
Egerton-Thomas, Christopher, 591.986-E29h | John Wiley & Sons | 1995 591.986-E29h,
2
Off-premise catering management
Off-premise catering management
Hansen, Bill, 594.1-H249o | John Wiley & Sons | 1994 594.1-H249o,
3
Nutrition for foodservice managers : Concepts, applications, & management
Nutrition for foodservice managers : Concepts, applications, & management
Khan, Mahmood A., 594.5-K45n | John Wiley & Sons | 1998 594.5-K45n,
4
The recipe writer's handbook
The recipe writer's handbook
Ostmann, Barbara Gibbs, 594.5021-O85r-R | John Wiley & Sons | 1997 594.5021-O85r-R,
5
Guest-Based Marketing : How to increase restaurant sales without breaking your budget
Guest-Based Marketing : How to increase restaurant sales without breaking your budget
Marvin, Bill, 591.986-M391g | John Wiley & Sons | 1997 591.986-M391g,
6
Cases in hospitality marketing and management
Cases in hospitality marketing and management
Lewis, Robert C., 591.9525-L675c | John Wiley & Sons | 1997 591.9525-L675c,
7
How to run a catering business from home
How to run a catering business from home
Egerton-Thomas, Christopher, 591.9-E29h | John Wiley & Sons | 1996 591.9-E29h,
8
Advanced Professional Cooking
Advanced Professional Cooking
Gisslen, Wayne, 594.5-G535a | John Wiley & Sons | 1992 594.5-G535a,
9
Themes, Dreams, and Schemes : Banquet menu ideas, concepts, and thematic experiences
Themes, Dreams, and Schemes : Banquet menu ideas, concepts, and thematic experiences
Wigger, G. Eugene, 591.9825-W655t | John Wiley & Sons | 1997 591.9825-W655t,
10
Wine appreciation
Wine appreciation
Vine, Richard P., 573.2-V782w-R | John Wiley & Sons | 1997 573.2-V782w-R,
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