Search Results - "culinary art"

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  1. 41
    Club operations and management

    Club operations and management by White, Ted E. 1912-

    Published 1991
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  2. 42
    Human resources management for the hospitality industry

    Human resources management for the hospitality industry by Tanke, Mary L.

    Published 2001
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  3. 43
    Quantity food production, planning and management

    Quantity food production, planning and management by Knight, John B.

    Published 2000
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  4. 44
    How baking works exploring the fundamentals of baking science

    How baking works exploring the fundamentals of baking science by Figoni, Paula

    Published 2011
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  5. 45
    Organisational behaviour individuals, groups and the organisation

    Organisational behaviour individuals, groups and the organisation by Brooks, Ian 1956-

    Published 2003
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  6. 46
    Grand finales the art of the plated dessert

    Grand finales the art of the plated dessert

    Published 1997
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  7. 47
    Management information systems managing the digital firm

    Management information systems managing the digital firm by Laudon, Kenneth C. 1944-

    Published 2016
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  8. 48
    The patissier's art professional breads, cakes, pies, pastries, and puddings

    The patissier's art professional breads, cakes, pies, pastries, and puddings by Karousos, George 1944-

    Published 1994
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  9. 49
    Design and equipment for restaurants and foodservice a management view

    Design and equipment for restaurants and foodservice a management view by Katsigris, Costas

    Published 1999
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  10. 50
    The professional pastry chef fundamentals of baking and pastry

    The professional pastry chef fundamentals of baking and pastry by Friberg, Bo 1940-

    Published 2002
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  11. 51
    Entrepreneurship starting & operating a small business

    Entrepreneurship starting & operating a small business by Mariotti, Steve 1953-

    Published 2016
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  12. 52
    The science of food

    The science of food by Bennion, Marion 1925-

    Published 1980
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  13. 53
    Hospitality financial management

    Hospitality financial management by DeFranco, Agnes L. 1961-

    Published 2007
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  14. 54
    About professional baking

    About professional baking by Sokol, Gail

    Published 2006
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  15. 55
    Food styling for photographers a guide to creating your own appetizing art

    Food styling for photographers a guide to creating your own appetizing art by Bellingham, Linda

    Published 2008
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  16. 56
    Understanding food principles and preparation

    Understanding food principles and preparation by Brown, Amy C.

    Published 2004
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  17. 57
    ServSafe coursebook

    ServSafe coursebook

    Published 2004
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  18. 58
    The advanced professional pastry chef

    The advanced professional pastry chef by Friberg, Bo 1940-

    Published 2003
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  19. 59
    Introduction to food and beverage service

    Introduction to food and beverage service by Graham, Brown

    Published 1994
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  20. 60
    FOOD AND BEVERAGE COST CONTROL

    FOOD AND BEVERAGE COST CONTROL by Dopson, Lea R.

    Published 2020
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