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Practical cookery for the Level 3 NVQ and VRQ Diploma

Practical cookery for the level 3 advanced technical diploma in professional cookery

Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence

Professional chefLevel 2 Diploma

Foodservice management : principles and practices

How baking works : exploring the fundamentals of baking science

Practical professional cookery

Food and Beverage Services & Operations

Hotel front office management

Chocolates and confections : formula, theory, and technique for the artisan confectioner

Understanding food : principles and preparation

A professional guide to room division operations

Advanced professional chef: Level 3 diploma

Practical cookery for the Level 3 NVQ and VRQ Diploma.

Hotel operations management

Introduction to management in the hospitality industry

Foodservice organizations : a managerial and systems approach

Practical cookery for the level 2 Professional Cookery diploma

Hotel, restaurant, and travel law : a preventive approach

Garde manger : the art and craft of the cold kitchen

The bar and beverage book

Off-premise catering management

Non-Commercial Food Service Manager's Handbook : A Complete Guide to Hospitals, Nursing Homes, Military, Prisons, Schools & Churches with Companion CD-ROM.

Principles of food, beverage, and labor cost controls

Large Quantity Recipes

Marketing Management for the Hospitality Industry : A Strategic Approach

Classical Cooking the Modern WayRecipes 3e & Clasical Cooking the Modern Way: Methods and Techniques 3e Set

International cooking : a culinary journey

Foodservice management fundamentals

Cooking for Fifty : The Complete Reference and Cookbook

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