The Professional Chef
The Culinary Institute of America (Cia)
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Restaurant Success by the...
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Four Seasons: The Story Of A...
Isadore Sharp
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Garde Manger: The Art and...
The Culinary Institute of America (CIA)
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Salumi: The Craft of Italian...
Michael Ruhlman,
Brian Polcyn
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Ritz and Escoffier: The...
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Appetite for America: Fred...
Stephen Fried
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The Cornell School of Hotel...
Michael C Sturman (Editor),
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Airbnb for Dummies
Symon He,
James Svetec
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Forgotten Drinks of Colonial...
Corin Hirsch
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Math for the Professional...
The Culinary Institute of America (CIA)
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Professional Cooking
Wayne Gisslen
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Running a Bar for Dummies
R Foley,
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The Art of Beef Cutting: A...
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Team Rodent: How Disney...
Carl Hiaasen
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Marketing for Hospitality and...
Philip Kotler,
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Service Management Principles...
Jay Kandampully,
David Solnet
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Ten Restaurants That Changed...
Professor Paul Freedman,
Danny Meyer (Introduction by)
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Revenue Management for the...
David K Hayes,
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Making Room, 25th Anniversary...
Christine D Pohl
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Kahiki Supper Club: A...
David Meyers,
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So, How Long Have You Been...
Alexis C. Bunten
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Atlas of Travel and Tourism...
Myra Shackley
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Garde Manger: The Art and...
The Culinary Institute of America (CIA)
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