Management by Menu, 4TH EDITION
Management by Menu 4TH EDITION by Lendal Henry Kotschevar. John Wiley & Sons, Inc.,2008
Study Guide to accompany Management by Menu, 4e
Garde Manger: The Art and Craft of the Cold Kitchen
Nutrition for Foodservice and Culinary Professionals
Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals
Purchasing: Selection and Procurement for the Hospitality Industry
Principles of Food, Beverage, and Labor Cost Controls, 9th Edition
Cuisine and Culture: A History of Food and People