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BTEC first in hospitality: Student book

Professional chef: Level 1

WJEC Vocational Award Hospitality and Catering Level 1/2: Student Book

Hospitality management : a brief introduction

How to run a great hotel : everything you need to achieve excellence in the hotel industry

Food studies : a hands-on guide

Math for the professional kitchen

Primal Cuts

Recipe for success : the ingredients of a profitable food business

Hassler, Rome : A Stairway to Heaven 1893-2023, 130th Anniversary

Maximum diner : making it big in Uckfield

Essential microbiology and hygiene for food professionals

How to start and run a B&B

Purchasing for chefs : a concise guide

Culinary calculations : simplified math for culinary professionals

Management by menu: Study guide

Leadership and entrepreneurship in the hospitality industry

The Best of Ukrainian Cuisine

Restaurant marketing for owners and managers

The baker's manual

At Your Service

Hospitality experience

The billionaire's chef : cooking for the rich and famished

ManageFirst : Customer Service with Online Exam Voucher

Foundations of Cost Control

So you want to be a chef? : your guide to culinary careers

The Sale and Purchase of Restaurants

Restaurant Management

Frozen & Fabulous

How to Cook in a Pot

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