The Professional Chef
The Culinary Institute of America (Cia)
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Restaurant Success by the...
Roger Fields
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The Rise and Decline of the...
Harvey H Jackson, III
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Four Seasons: The Story Of A...
Isadore Sharp
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The Art of Beef Cutting: A...
Kari Underly
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Barn Quilts and the American...
Suzi Parron,
Donna Sue Groves
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Appetite for America: Fred...
Stephen Fried
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Lessons in Excellence from...
Paul Clarke,
Geoffrey Smart (Introduction by)
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Remarkable Service
The Culinary Institute of America (Cia)
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Professional Cooking
Wayne Gisslen
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The Cornell School of Hotel...
Michael C Sturman (Editor),
Jack B Corgel (Editor)
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Buffalo Everything: A Guide...
Arthur Bovino
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The Southwest Airlines Way
Jody Hoffer Gittell
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Professional Cake Decorating
Toba M. Garrett
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Purchasing: Selection and...
Andrew H Feinstein,
John M Stefanelli
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Garde Manger: The Art and...
The Culinary Institute of America (CIA)
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Forgotten Drinks of Colonial...
Corin Hirsch
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The Bar & Beverage Book
Costas Katsigris
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Hotel Management and...
Michael J O'Fallon (Editor),
Denney G Rutherford (Editor)
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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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Food and Beverage Cost Control
Lea R Dopson,
David K Hayes
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Events Management
G A J Bowdin
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Management Practice in...
Nancy R Hudson
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