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Hotel & Restaurant Management
Restaurant Management
26 to 50 of 57 — More Results:
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Kitchens, Culture of Restaurant Work
Author: Fine, Gary Alan
ISBN: 0-520-25792-8
Edition: REV 09
Used Print:
$22.50
Leadership Lessons From a Chef
Author: Carroll, Charles
ISBN: 0-470-12530-6
Edition: 2008
New Print:
$42.95
Used Print:
$32.25
Hospitality and Restaurant Marketing - With Access
Author: National Restaurant Association
ISBN: 0-13-305254-0
Edition: (2ND)13
New Print:
$77.50
Manage First: Food and Beverage Management - With Exam Sheet
Author: National Restaurant Association
ISBN: 0-13-272549-5
Edition: 2ND 13
New Print:
$77.50
Management by Menu
Author: Kotschevar, Lendal Henry
ISBN: 0-471-47577-7
Edition: 4TH 08
New Print:
$157.50
Used Print:
$118.00
Hospitality and Restaurant Management - With Voucher
Author: National Restaurant Association
ISBN: 0-13-272447-2
Edition: (2ND)13
New Print:
$77.50
Used Print:
$58.00
Controlling FoodService Costs-With Exam Voucher
Author: National Restaurant Association
ISBN: 0-13-272484-7
Edition: 2ND 13
New Print:
$77.50
ManageFirst: Human Resources and Supervision - With Voucher
Author: Natl.Rest'Rant
ISBN: 0-13-272449-9
Edition: 2ND 13
Used Print:
$58.00
Math for the Professional Kitchen
Author: Culinary Ins.
ISBN: 0-470-50896-5
Edition: 2011
New Print:
$36.95
Menu : Development, Strategy and Application
Author: Barrish, David
ISBN: 0-13-507866-0
Edition: 2013
Used Print:
$90.00
Modern Buffets: Blueprint for Success
Author: Leonard, Edward G.
ISBN: 0-470-48466-7
Edition: 2012
Used Print:
$76.50
Professional Restaurant Manager
Author: Hayes, David K.
ISBN: 0-13-273992-5
Edition: 2014
New Print:
$160.00
Used Print:
$120.00
Nutrition - With Exam. Sheet
Author: National Restaurant Association
ISBN: 0-13-218163-0
Edition: 2ND 13
New Print:
$77.50
Off-Premise Catering Management
Author: Thomas, Chris
ISBN: 0-470-88971-3
Edition: 3RD 13
New Print:
$72.95
Used Print:
$54.75
On-Premise Catering
Author: Shock, Patti J.
ISBN: 0-470-55175-5
Edition: 2ND 11
New Print:
$79.50
Used Print:
$59.50
On-Site Foodservice Management : A Best Practices Approach
Author: Reynolds, Dennis
ISBN: 0-471-34543-1
Edition: 2003
Used Print:
$72.75
Practical Food and Beverage Cost Control
Author: Ojugo, Clement
ISBN: 1-4283-3544-7
Edition: 2ND 10
Used Print:
$188.25
Presenting Service: Ultimate Guide for the Foodservice Professional
Author: Kotschevar, Lendal H. / Luciani, Valentino
ISBN: 0-471-47578-5
Edition: 2ND 07
New Print:
$116.75
Used Print:
$87.50
Procurement of Hospitality Resources
Author: Hayes, David K.
ISBN: 0-13-514841-3
Edition: 2010
Used Print:
$107.00
Professional Garde Manger
Author: Gisslen, Wayne / Sackett, Lou / Pestka, Jaclyn
ISBN: 0-470-17996-1
Edition: 2011
New Print:
$142.75
Used Print:
$107.00
Profitable Menu Planning - With CD
Author: Drysdale, John A. / Galipeau, Jennifer A.
ISBN: 0-13-119680-4
Edition: 4TH 08
Used Print:
$150.00
Quality Assurance for Food Industry: A Practical Approach
Author: Vasconcellos, J. Andres
ISBN: 0-8493-1912-9
Edition: 2003
Used Print:
$210.00
Quantity Food Production, Planning, and Management
Author: Knight, John Barton / Kotschevar, Lendal H.
ISBN: 0-471-33347-6
Edition: 3RD 00
Used Print:
$121.00
Restaurant Law Basics: Wiley Restaurant Basics Series (Paperback)
Author: Barth, Stephen / Hayes, David K. / Ninemeier, Jack D.
ISBN: 0-471-40272-9
Edition: 2001
New Print:
$38.00
Restaurant Management: Customers, Operations, and Employees
Author: Mill, Robert Christie
ISBN: 0-13-113690-9
Edition: 3RD 07
Used Print:
$115.00
26 to 50 of 57 — More Results:
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