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Cites and Sources
HAIG/RAIKES/MACMILLAN
© 2010 Nelson Education, pages
ISBN:
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Introduction to Hospitality Management, Fourth Edition
John R. Walker
© 2013 Prentice Hall, 720 pages
ISBN:
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Manage First Program®: Bar and Beverage Management
National Restaurant Association
© 2013 Prentice Hall, 320 pages
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Hospitality and Restaurant Marketing, Second Edition
Association Solutions National Restaurant Association
© 2013 Prentice Hall, 336 pages
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Manage First Program: Hospitality and Restaurant Management with Answer Sheet, Second Edition
Association Solutions National Restaurant Association
© 2013 Prentice Hall, 320 pages
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Introduction to Hospitality, Sixth Edition
John R. Walker
© 2013 Prentice Hall, 608 pages
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© 2013 Cengage Learning, 320 pages
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Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes
Chefs of Le Cordon Bleu Int.
© 2012 Cengage Learning, 384 pages
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On Baking: A Textbook of Baking and Pastry Fundamentals, Third Edition
Sarah R. Labensky; Priscilla Martel; Eddy Van Damme
© 2013 Prentice Hall, 864 pages
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The World of Culinary Management: Leadership and Development of Human Resources, Fifth Edition
Jerald W. Chesser; Noel C. Cullen
© 2013 Prentice Hall, 312 pages
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