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Advanced Service Techniques

Garnishing and Decoration

Leadership Lessons From a Chef : Finding Time to Be Great

How to Run a Catering Business From Home

The Waiter & Waitress Training

Professional Chef's Knife Kit

Principles of Food, Beverage, and Labor Cost Controls - Student Workbook

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The HACCP Food Safety - Facilitator's Guide

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Professional Food Manager

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The Food and Beverage Service Manual

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Design and Layout of Foodservice Facilities - Instructor's Manual

Culinary Calculations : Simplified Math for Culinary Professionals

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