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1
European menu design
European menu design
Wachholz, Marianne, 658-W113e | Deutscher Fachverlag | 1993 658-W113e,
2
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,
3
Catering menu management
Catering menu management
Scanlon, Nancy Loman, 594.1-S283c | John Wiley & Sons | 1992 594.1-S283c,
4
Menu Pricing & Strategy
Menu Pricing & Strategy
Miller, Jack E, 594.1-M647m | Van Nostrand Reinho | 1992 594.1-M647m,
5
Marketing by Menu
Marketing by Menu
Scanlon, Nancy Loman, 594.1-S283m | Van Nostrand Reinhold | 1985 594.1-S283m,
6
Techniques of healthy cooking
Techniques of healthy cooking
Culinary Institute of America., 594.5-C967t | John Wiley | 2008 594.5-C967t,
7
Are Men Necessary? : When Sexes Collide
Are Men Necessary? : When Sexes Collide
Dowd, Maureen, 331.23-D745a | G.P. Putnam's Sons | 2005 331.23-D745a,
8
Off-premise catering management
Off-premise catering management
Hansen, Bill, 594.1-H249o | John Wiley & Sons | 1994 594.1-H249o,
9
메뉴관리론
메뉴관리론
나정기, 594.1-나74메-관광 | 白山出版社 | 1995 594.1-나74메-관광,
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