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| 1. |
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Foodservice Organizations: A Managerial And Systems Approach
by Marian C. Spears, Mary B. Gregoire
Paperback,
Prentice Hall
(June 2006)
List Price: $80.00
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| 2. |
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Foodservice Organizations: A Managerial and Systems Approach
by Marian C. Spears, Mary B. Gregoire, Mary Gregoire
Hardcover,
Prentice Hall
(July 2003)
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List Price: $98.80
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| 3. |
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The World of Culinary Supervision, Training, and Management
by Noel C. Cullen
Hardcover,
Prentice Hall
(September 1995)
List Price: $67.00
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| 4. |
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The Professional Personal Chef: The Business of Doing Business As a Personal Chef
by Candy Wallace, Greg Forte
Hardcover,
John Wiley & Sons Inc
(February 2007)
List Price: $53.25
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| 5. |
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Management Practice In Dietetics
by Nancy R. Hudson
Hardcover,
Thomson Learning
(June 2005)
List Price: $101.95
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| 6. |
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Management of Food And Beverage Operations
by Unknown
Paperback,
Educational Inst of the Amer Hotel
(August 2005)
List Price: $77.95
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| 7. |
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Introduction to Foodservice
by June Payne-Palacio, Ph.D. (Editor), Monica Theis
Hardcover,
Prentice Hall
(March 2008)
List Price: $95.40
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| 8. |
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Design And Equipment For Restaurants And Foodservice: A Management View
by Costas Katsigris, Chris Thomas
Hardcover,
John Wiley & Sons Inc
(March 2005)
List Price: $90.90
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| 9. |
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Management of Food and Beverage Operations
by Jack D. Ninemeier
Paperback,
Educational Inst of the Amer Hotel
(August 1999)
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Hardcover |
List Price: $71.95
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| 10. |
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The Professional Chef's Guide to Kitchen Management
by John Fuller
Hardcover,
Thomson Learning
(July 1985)
List Price: $45.00
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