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Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
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The Book of Yields: Accuracy in Food Costing and Purchasing
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Food and Beverage Cost Control
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Supervision in the Hospitality Industry: Applied Human Resources
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Garde Manger, The Art and Craft of the Cold Kitchen
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Design and Layout of Foodservice Facilities
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On Baking: A Textbook of Baking and Pastry Fundamentals
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Tourism: The Business of Travel (3rd Edition)
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Nutrition for Foodservice and Culinary Professionals
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Professional Cooking
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ServSafe Essentials with the Scantron Certification Exam Form
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Modern Garde Manger
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Fundamental Principles of Restaurant Cost Control with CD (2nd Edition)
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Practical Food and Beverage Cost Control
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The Meat Buyers Guide
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Supervision in the Hospitality Industry
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Purchasing: Selection and Procurement for the Hospitality Industry
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ServSafe: Coursebook with the Scantron Certification Exam Form
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Introduction to the Hospitality Industry
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Design and Layout of Foodservice Facilities
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On-Site Foodservice Management: A Best Practices Approach
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The Bar and Beverage Book
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Services Management: the new paradigm in hospitality
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Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook)
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Management by Menu, Student Workbook
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Professional Baking
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Foodservice Cost Control Using Microsoft(r) Excel(r) for Windows
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Managing Service in Food And Beverage Operations
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Managing Service in Food and Beverage Operations
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Marketing by Menu
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