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Civitello, Linda
Cuisine and Culture
A History of Food and People
ISBN-10: 0-471-74172-8
ISBN-13: 978-0-471-74172-5
April 2007
Jones, Terri
Culinary Calculations
Simplified Math for Culinary Professionals
ISBN-10: 0-471-74816-1
ISBN-13: 978-0-471-74816-8
Oktober 2007
Weaver, David
Ecotourism
ISBN-10: 0-470-81304-0
ISBN-13: 978-0-470-81304-1
Januar 2008
McVety, Paul J. / Ware, Bradley J. / Lévesque Ware, Claudette
Fundamentals of Menu Planning
ISBN-10: 0-470-07267-9
ISBN-13: 978-0-470-07267-7
März 2008
Weygandt, Jerry J. / Kieso, Donald E. / Kimmel, Paul D. / DeFranco, Agnes L.
Hospitality Financial Accounting
Excel Working Papers
ISBN-10: 0-470-28830-2
ISBN-13: 978-0-470-28830-6
April 2008
Weygandt, Jerry J. / Kieso, Donald E. / Kimmel, Paul D. / DeFranco, Agnes L.
Hospitality Financial Accounting
ISBN-10: 0-470-08360-3
ISBN-13: 978-0-470-08360-4
März 2008
Barth, Stephen C.
Hospitality Law
Managing Legal Issues in the Hospitality Industry
ISBN-10: 1-118-08563-9
ISBN-13: 978-1-118-08563-9
März 2012
Barth, Stephen C. / Hayes, David K.
Hospitality Law
Managing Legal Issues in the Hospitality Industry
ISBN-10: 0-470-08376-X
ISBN-13: 978-0-470-08376-5
März 2008
Shaw, Margaret / Morris, Susan V.
Hospitality Sales
A Marketing Approach
ISBN-10: 0-471-29679-1
ISBN-13: 978-0-471-29679-9
September 1999
Lane, Harold E. / Dupré, Denise
Hospitality World!
An Introduction
ISBN-10: 0-471-28989-2
ISBN-13: 978-0-471-28989-0
September 1996
The International Culinary Schools at The Art Institutes
International Cuisine
ISBN-10: 0-470-05240-6
ISBN-13: 978-0-470-05240-2
August 2008
Kotschevar, Lendal H. / Withrow, Diane
Management by Menu
Study Guide
ISBN-10: 0-470-14053-4
ISBN-13: 978-0-470-14053-6
August 2007
Kotschevar, Lendal H. / Withrow, Diane
Management by Menu
ISBN-10: 0-471-47577-7
ISBN-13: 978-0-471-47577-4
August 2007
Nebel, Eddystone C.
Managing Hotels Effectively
Lessons from Outstanding General Managers
ISBN-10: 0-471-28909-4
ISBN-13: 978-0-471-28909-8
August 1991
Hsu, Cathy H. C. / Powers, Tom
Marketing Hospitality
ISBN-10: 0-471-34885-6
ISBN-13: 978-0-471-34885-6
Februar 2002
Seaberg, Albin G.
Menu Design
Merchandising and Marketing
ISBN-10: 0-471-28983-3
ISBN-13: 978-0-471-28983-8
Dezember 1990
Leonard, Edward G.
Modern Buffets
Blueprint for Success
ISBN-10: 0-470-48466-7
ISBN-13: 978-0-470-48466-1
Mai 2011
Kotschevar, Lendal H. / Luciani, Valentino
Presenting Service
The Ultimate Guide for the Foodservice Professional
ISBN-10: 0-471-47578-5
ISBN-13: 978-0-471-47578-1
Mai 2006
Gisslen, Wayne
Professional Baking
College Version with CD-ROM
ISBN-10: 0-471-78348-X
ISBN-13: 978-0-471-78348-0
Mai 2008
Gisslen, Wayne
Professional Cooking
College Version
ISBN-10: 0-470-19752-8
ISBN-13: 978-0-470-19752-3
Februar 2010
Sackett, Lou / Pestka, Jaclyn / Gisslen, Wayne
Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation. Study Guide
ISBN-10: 0-470-28473-0
ISBN-13: 978-0-470-28473-5
Mai 2010
Sackett, Lou / Pestka, Jaclyn / Gisslen, Wayne
Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation
ISBN-10: 0-470-17996-1
ISBN-13: 978-0-470-17996-3
April 2010
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing
Selection and Procurement for the Hospitality Industry, Study Guide
ISBN-10: 0-470-31658-6
ISBN-13: 978-0-470-31658-0
Februar 2012
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing
Selection and Procurement for the Hospitality Industry
ISBN-10: 0-470-29046-3
ISBN-13: 978-0-470-29046-0
Februar 2011
Feinstein, Andrew H.
Purchasing
Selection and Procur for the Hosp. Ind, 7th Edition + Purchasing: Selection and Proc for the Hosp.Ind. SG, 7th Edition SET
ISBN-10: 0-470-16771-8
ISBN-13: 978-0-470-16771-7
August 2008
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing
Selection and Procurement for the Hospitality Industry. Study Guide
ISBN-10: 0-470-14054-2
ISBN-13: 978-0-470-14054-3
Oktober 2007
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing for Chefs
A Concise Guide
ISBN-10: 0-470-29216-4
ISBN-13: 978-0-470-29216-7
Januar 2010
Mill, Robert Christie
Resorts
Management and Operation
ISBN-10: 1-118-07182-4
ISBN-13: 978-1-118-07182-3
März 2012
Mill, Robert Christie
Resorts
Management and Operation
ISBN-10: 0-471-74722-X
ISBN-13: 978-0-471-74722-2
Oktober 2007
The Editors of Seafood Business
Seafood Handbook
The Comprehensive Guide to Sourcing, Buying and Preparation
ISBN-10: 0-470-40416-7
ISBN-13: 978-0-470-40416-4
März 2009
Goldblatt, Joe
Special Events
A New Generation and the Next Frontier
ISBN-10: 0-470-44987-X
ISBN-13: 978-0-470-44987-5
November 2010
Goldblatt, Joe
Special Events
The Roots and Wings of Celebration
ISBN-10: 0-471-73831-X
ISBN-13: 978-0-471-73831-2
Oktober 2007
Reed, Lewis
Specs
The Comprehensive Foodservice Purchasing and Specification Manual
ISBN-10: 0-471-28424-6
ISBN-13: 978-0-471-28424-6
Februar 1993
Carroll, Charles
Tasting Success
Your Guide to Becoming a Professional Chef
ISBN-10: 0-470-58154-9
ISBN-13: 978-0-470-58154-4
September 2010
Lynch, Francis T.
The Book of Yields
Accuracy in Food Costing and Purchasing, Eighth Edition CD-ROM Single User Version
ISBN-10: 0-470-59477-2
ISBN-13: 978-0-470-59477-3
April 2011
Lynch, Francis T.
The Book of Yields
Accuracy in Food Costing and Purchasing
ISBN-10: 0-470-19749-8
ISBN-13: 978-0-470-19749-3
Januar 2011
Lynch, Francis T.
The Book of Yields
Accuracy in Food Costing and Purchasing
ISBN-10: 0-471-74590-1
ISBN-13: 978-0-471-74590-7
März 2007
Bryson, McDowell / Ziminski, Adele
The Concierge
Key to Hospitality
ISBN-10: 0-471-52893-5
ISBN-13: 978-0-471-52893-7
August 1992
The Culinary Institute of America
The Professional Chef
ISBN-10: 0-470-42135-5
ISBN-13: 978-0-470-42135-2
September 2011
Schneider, Madelin / Tucker, Georgina / Scoviak, Mary
The Professional Housekeeper
ISBN-10: 0-471-29193-5
ISBN-13: 978-0-471-29193-0
Dezember 1998
Wallace, Candy / Forte, Greg
The Professional Personal Chef
The Business of Doing Business as a Personal Chef
ISBN-10: 0-471-75219-3
ISBN-13: 978-0-471-75219-6
März 2007
Walker, John R.
The Restaurant
From Concept to Operation, Study Guide
ISBN-10: 0-470-93045-4
ISBN-13: 978-0-470-93045-8
Februar 2012
Walker, John R.
The Restaurant
From Concept to Operation
ISBN-10: 0-470-62643-7
ISBN-13: 978-0-470-62643-6
Dezember 2010
National Restaurant Association Educational Foundation
The Right Mix
Managing for Profit in Bar and Beverage Service
ISBN-10: 0-471-41313-5
ISBN-13: 978-0-471-41313-4
Februar 2001
Gee, Chuck Y. / Makens, James C. / Choy, Dexter J. L.
The Travel Industry
ISBN-10: 0-471-28774-1
ISBN-13: 978-0-471-28774-2
Januar 1997
Gartner, William C.
Touism Development
Principles, Processes, and Policies
ISBN-10: 0-471-28447-5
ISBN-13: 978-0-471-28447-5
August 1996
Goeldner, Charles R. / Ritchie, J. R. Brent
Tourism
Principles, Practices, Philosophies
ISBN-10: 1-118-07177-8
ISBN-13: 978-1-118-07177-9
November 2011
Goeldner, Charles R. / Ritchie, J. R. Brent
Tourism
Principles, Practices, Philosophies
ISBN-10: 0-470-08459-6
ISBN-13: 978-0-470-08459-5
Oktober 2008
Lundberg, Donald E. / Krishnamoorthy, M. / Stavenga, Mink H.
Tourism Economics
ISBN-10: 0-471-57884-3
ISBN-13: 978-0-471-57884-0
März 1995
Weaver, David / Lawton, Laura
Tourism Management
ISBN-10: 0-470-82022-5
ISBN-13: 978-0-470-82022-3
November 2009
Hsu, Cathy H. C.
Tourism Marketing
ISBN-10: 0-470-81490-X
ISBN-13: 978-0-470-81490-1
Februar 2008
Inskeep, Edward
Tourism Planning
An Integrated and Sustainable Development Approach
ISBN-10: 0-471-29392-X
ISBN-13: 978-0-471-29392-7
November 1997
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