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Food safety in the seafood industry : a practical guide for ISO 22000 and FSSC 22000 implementation

Strategic hospitality leadership: the Asian initiative

Food safety in the seafood industry: a practical guide for ISO 22000 and FSSC 22000 implementation

Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain

Essentials of professional cooking

Chocolates and confections: formula, theory, and technique for the artisan confectioner

Remarkable service: a guide to winning and keeping customers for servers, managers, and restaurant owners

Design and equipment for restaurants and foodservice: a management view.

Hotel front office management

Introduction to Management in the Hospitality Industry

The bar & beverage book

The book of yields: accuracy in food costing and purchasing

On-premise catering: hotels, convention centers, arenas, clubs, and more

Shelf Life

The professional chef

Accounting and Financial Management in Foodservice Operations

Professional cooking

Food safety in the seafood industry: a practical guide for ISO 22000 and FSSC 22000 implementation

Foodservice management fundamentals

Strategic Hospitality Leadership: Voices from Asia

Open your own bed & breakfast

Fundamentals of menu planning.

Accounting and Financial Management in Foodservice Operations

The science of cooking

The Cornell School of Hotel Administration on Hospitality: Cutting Edge Thinking and Practice

The Cornell School of Hotel Administration on Hospitality: cutting edge thinking and practice

How baking works: exploring the fundamentals of baking science

Foodservice Manual for Health Care Institutions

Baking and pastry: mastering the art and craft

Introduction to the hospitality industry.

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