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- By Sackett & Haynes
- Published 01/09/2011
- ISBN 9780131109360
- Format Book
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For courses in American Regional Cooking or American Cuisine. Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking. Featuring over 300 master recipes, it examin...
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- By Keiser & Demicco
- Published 03/05/2007
- ISBN 9780131191129
- Format Book + Disk
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For courses in Foodservice Cost Control and/or Managerial Accounting. Analyzing and Controlling Foodservice Costs, 5e focuses on modern food management and how technology, management theory and accounting principles can be used to create viable foodservice operations. Now in its fifth editi...
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- By Adams, Jill
- Published 26/12/2005
- ISBN 9781862505384
- Format Book
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- By Schmid & Laloganes
- Published 28/12/2011
- ISBN 9780132706728
- Format Book
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For courses in Beverage Management, Wines, Beers and Spirits, Dining Room Services and Beverage Purchasing and Cost Control. The Beverage Manager’s Guide to Wines, Beers and Spirits, Third Edition, navigates the reader through an intriguing journey on the vast world of alcoholic beve...
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- By American Culinary Federation
- Published 26/08/2005
- ISBN 9780131180116
- Format Book
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For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses "benchmark" recipes to form the building blocks necessary for a career in the culi...
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