Hotel & catering trades books

1653 books were found.

The Professional Chef with In the Hands of a Chef and Student Study Guide

The Professional Chef with In the Hands of a Chef and...
Author: The Culinary Institute of America (CIA) ISBN: 9780470404348 Format: Hardback	$329.87
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Advanced Bread and Pastry

Advanced Bread and Pastry
Author: Michel Suas ISBN: 9781418011697 Format: Hardback	$232.19
A comprehensive guide, ""Advanced Bread and Pastry"" is written to help today's baker respond to the recent evolution... Read More >>

Fundamentals of Menu Planning

Fundamentals of Menu Planning
Author: Paul J. McVety , Bradley J. Ware ISBN: 9780470072677 Format: Paperback	$219.95
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including... Read More >>

The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

The Pastry Chef's Companion: A Comprehensive Resource...
Author: Glenn Rinsky (Jefferson State Community College, Birmingham, Alabama) , Laura Halpin Rinsky (Hewitt-Trussville High School, Trussville, Alabama) ISBN: 9780470009550 Format: Paperback	$37.95
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Hospitality Law: Managing Legal Issues in the Hospitality Industry

Hospitality Law: Managing Legal Issues in the Hospitality...
Author: Stephen C. Barth , David K. Hayes ISBN: 9780470083765 Format: Hardback	$273.77
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Practical Cookery

Practical Cookery
Author: David Foskett , John Campbell ISBN: 9780340948378 Format: Mixed media product	$121.44
Features: over 60 recipes; additional material every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications;... Read More >>

Starting and Running a Catering Business 2nd Edition: How to Start and Manage a Successful Enterprise

Starting and Running a Catering Business 2nd Edition:...
Author: Carol Godsmark ISBN: 9781845282660 Format: Paperback	$35.95
This book is for the complete beginner caterer, cooks and non-cooks and caterers looking to trade up or expand their... Read More >>

Professional Baking: WITH Professional Baking Method Cards

Professional Baking: WITH Professional Baking Method...
Author: Wayne Gisslen ISBN: 9780470316528 Format: Hardback	$333.70
Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge... Read More >>

Professional Chef: S/NVQ

Professional Chef: S/NVQ
Author: Gary Hunter , Terry Tinton ISBN: 9781844805310 Format: Paperback	$137.25
This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3... Read More >>

Start and Run a Catering Business

Start and Run a Catering Business
Author: George Erdosh ISBN: 9781551807362 Format: Paperback	$47.39
Being successful in the catering industry takes more than just a passion for food and the ability to whip-up a tasty... Read More >>

Catering: A Guide to Managing a Successful Business Operation

Catering: A Guide to Managing a Successful Business...
Author: Bruce Mattel , The Culinary Institute of America (CIA) ISBN: 9780764557989 Format: Hardback	$118.80
In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be... Read More >>

Food Service Management: How to Succeed in the High-risk Restaurant Business by Someone Who Did

Food Service Management: How to Succeed in the High-risk...
Author: William J Wentz ISBN: 9781601380241 Format: Paperback	$65.87
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Profitable Menu Planning

Profitable Menu Planning
Author: John Drysdale , Jennifer Galipeau ISBN: 9780131196803 Format: Hardback	$201.95
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this... Read More >>

Professional Baking

Professional Baking
Author: Wayne Gisslen (Long Lake Minnesota) ISBN: 9780470343357 Format: Mixed media product	$352.44
Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed... Read More >>

Garde Manger: The Art and Craft of the Cold Kitchen

Garde Manger: The Art and Craft of the Cold Kitchen...
Author: The Culinary Institute of America (CIA) ISBN: 9780470055908 Format: Hardback	$184.80
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is... Read More >>

Design and Layout of Foodservice Facilities

Design and Layout of Foodservice Facilities
Author: John C. Birchfield (Michigan State University) , John Birchfield, Jr ISBN: 9780471699637 Format: Hardback	$219.95
This book focuses on the design and layout of the foodservice facility, paying special attention to the front of... Read More >>

Food Science and Nutrition

Food Science and Nutrition
Author: Roday ISBN: 9780195689112 Format: Paperback	$29.95
Food Science and Nutrition aims to meet the requirements of students of hotel management and food science courses... Read More >>

Starting and Running a Restaurant For Dummies, UK Edition

Starting and Running a Restaurant For Dummies, UK Edition...
Author: Carol Godsmark , Michael Garvey ISBN: 9780470516218 Format: Paperback	$43.95
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Buffet and Larder and Special Diets and Catering Control

Buffet and Larder and Special Diets and Catering Control...
Author: Beate Forster , Peter Howard ISBN: 9781876982461 Format: Paperback	$59.95
An industry training resource that provides the latest industry standards on cookery knowledge. With CD-ROM and... Read More >>

Prepare Appetisers, Salads and Sandwiches and Prepare Stocks, Sauces and Soups

Prepare Appetisers, Salads and Sandwiches and Prepare...
Author: Beate Forster , Peter Howard ISBN: 9781876982447 Format: Paperback	$59.95
An industry training resource that provides the latest industry standards on cookery knowledge. With CD-ROM and... Read More >>

Organise and Prepare Food and Methods of Cookery

Organise and Prepare Food and Methods of Cookery
Author: Beate Forster , Peter Howard ISBN: 9781876982430 Format: Paperback	$65.95
An industry training resource that provides the latest industry standards on cookery knowledge. With CD-ROM and... Read More >>

Pastry, Cakes and Yeast Goods and Hot and Cold Desserts

Pastry, Cakes and Yeast Goods and Hot and Cold Desserts...
Author: Beate Forster , Peter Howard ISBN: 9781876982454 Format: Paperback	$65.95
An industry training resource that provides the latest industry standards on cookery knowledge. With CD-ROM and... Read More >>

Fundamentals of Menu Planning

Fundamentals of Menu Planning
Author: Paul J McVety , Bradley J Ware ISBN: 9781281381330 Format: Electronic book text	$157.08
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Restaurant Service Basics

Restaurant Service Basics
Author: Sondra Dahmer , Kurt Kahl ISBN: 9781281766670 Format: Electronic book text	$79.20
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Hotel Management

Hotel Management
Author: B.K. Chakravarti ISBN: 9788131303344 Format: Hardback	$77.63
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