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Flavors if Indonesia:William Wongso's Culinary Wonders

Author(s) : Wongso, William -

Principles of Food, Beverage, and Labor Cost Controls

Author(s) : Dittmer, Paul R. - Keefe, J. Desmond -

Cooking to the Image: A Planning Handbook

Author(s) : Sikorski, Elaine -

Design and Equipment for Restaurants and Foodservice A Management View

Author(s) : Thomas, Chris - Norman, Edwin J - Katsigris, Costas -

HACCP and ISO 22000 Application to Foods of Animal Origin

Author(s) : Arvanitoyannis, Ioannis S -

The Routledge Handbook of Sustainable Food and Gastronomy

Author(s) : Sloan, Philip - Legrand, Willy - Hindley, Clare -

Presenting Service: The Ultimate Guide for The Food Service Professional

Author(s) : Kotschevar, Lendal H. - Luciani, Valentino -

Food Service Management Fundamentals

Author(s) : Reynolds, Dennis - McClusky, Kathleen Wachter -

Molecular Gastronomy: Scientific Cuisine Demystified

Author(s) : Sanchez, Jose -

Your Health Today: Choices in a Changing Society

Author(s) : Teague, Michael L. - Mackenzie, Sara L.C. - Rosenthal, David M. -

Food and Beverage Service

Author(s) : Lillicrap, Dennis - Cousins, John -

Introducing Hospitality

Author(s) : Moore, Tim - Davis, Carol. - Walker, John R. -

Kitchen Pro Series: Fish and Seafood Identification, Fabrication, Utilization

Author(s) : Ainsworth, Mark -

Professional Cooking

Author(s) : Gisslen, Wayne -

Modern Garde Manger A Global Perspective

Author(s) : Garlough, Robert - Campbell, Angus -

Practical Food & Beverage Cost Control

Author(s) : Ojugo, Clement -

Math Principles for Food Service Occupation

Author(s) : Strianese, Anthony J. - Strianese, Pamela P. -

Histoire de la Cuisine et de la gastronomie Francaises

Author(s) : Rambourg, Patrick -

Food and Nutrition Service

Author(s) : Russell, Jesse - Cohn, Ronald -

Culinology: The Intersection of Culinary Art and Food Science

Author(s) : Cousminer, Jeffrey -

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