|
Sl. No. |
Author |
Title |
ISBN No. |
|
1 |
Stokes Archy |
The collective Bargaining for
hotels, restaurants and Institution |
0-8436-2149-4 |
|
2 |
ILO |
Tasks to jobs |
92-2-102148-3 |
|
3 |
Jones Ursula |
Catering : Housekeeping & Front
Office |
0-7131-7454-3 |
|
4 |
HATFIELD, Dores |
Professional Housekeeping |
0748702997 |
|
5 |
MARTIN ROBERTY |
Professional Management of
Housekeeping Operation |
0-471-84-226-5 |
|
6 |
CRAIG StepheenR |
Housekeeping Management of
Housekeeping Operations |
0-471-84228-5 |
|
7 |
LAGALA ELLen |
Caring for the sick |
0-8160-1280-6) |
|
8 |
MINOR ILewijj |
Sanitation Safety & Environmental
Standards |
0-87055-428 |
|
9 |
COURNOYER Norman G |
Hotel Restaurant and travel law |
0-8273-2700-5 |
|
10 |
PITMAN (Pub.) |
Assignments in Travel & Tourism |
0-273-03-063-9 |
|
11 |
SMITH Valenel (Ed.) |
Hosts and guest |
0-8122-128-0 |
|
12 |
HARRIS. Godtney (Ed.) |
Promoting International Tourism |
0-935047-03-4 |
|
13 |
L. UNDBERG. Donald |
The Tourist Business |
0-442-25955-7 |
|
14 |
MOUTINHO, LOIZ |
Consumer Behaviour |
0861762940
0309-0566 |
|
15 |
SENOR ROBERT |
The Word Travel Market |
0-87196-124-5 |
|
16 |
WITT. StephenF (Ed.) |
Tourism Marketing and Management
Hand Book |
0-13-925885 |
|
17 |
SEALEY, NeilE |
Tourism in the Caribbean |
0-3403788 |
|
18 |
GAMBLE. W. P. |
Tourism and Development in Africa |
0-7195-4496-3 |
|
19 |
STUTTS, Alant |
The Travel Safety Hand Book |
0-442-31806-5 |
|
20 |
Weiss LOUISE |
Access to the World : A Travel Guide
for the hand capped |
0-87196-786-3 |
|
21 |
LIGHT BODY MARK |
Canada : A travel Survival Kit |
0908086865 |
|
22 |
MelNTOSH, Robert W |
Tourism Principles Practices
Philosophies |
0-471-6225
5-9 (6th Ed.) |
|
23 |
GEECHUCKY |
The Travel Industry |
0-87055-441-7 |
|
24 |
DAVIES. H. G. |
Calculations for Catering Students |
0-582-41265 |
|
25 |
HODGSON Adele |
The Travel and Tourism Industry :
Strategies for the future |
0-08-033893-3 |
|
26 |
JAROLIMEK. John |
World Neighbours |
0-02-147420-6 |
|
27 |
LUNDBERS Donallde |
International Travel & Tourism |
0-471-842281 |
|
28 |
MATHIESON. ALISTER |
Tourism : Economic physical & social
impacts |
0-582-3006-4 |
|
29 |
FELLOWS JANE |
Housekeeping Supervision |
0-273-02552 |
|
30 |
FALES JohnT |
Functional Housekeeping in Hotels
and Motels |
0-672-96080 |
|
31 |
HURST Rosemary |
Housekeeping Management for Hotels &
Residential Establishment |
|
|
32 |
REES Ann Maree |
Experimentation Home Economic
Part I Textile Science |
0632007419 |
|
33 |
REES Ann Maree |
Experimentation Home Economic
Part II Household Science |
0632003286 |
|
34 |
McNEILL Pat |
Act quickly Second Count |
0703300717 |
|
35 |
PALMER John. D. |
Principles of Hospitality
Engineering |
0-442-20482-5 |
|
36 |
HENNEY E |
Modern home laundry work |
0460038486 |
|
37 |
BAIRD Chris |
Front Office Assignment |
0-273-02936-3 |
|
38 |
BEAVIS J. R. S. |
A Manual of Hotel Reception |
0434312476 |
|
39 |
Foster the Lma |
Telephone & Reception Skills |
0-85956-223-6 |
|
40 |
PAUL Valerie |
House crafts operation work book |
0-333-46341-2 |
|
41 |
BOELLA M. J. |
Human Resource Management in the
Hotel & Catering Industry |
0748703004 |
|
42 |
BRAHAM Bruee |
Hotel Front Office |
0748703365 |
|
43 |
HARRIS Peter J |
Accounting in the hotel and catering
industry |
0-09-1729661 |
|
44 |
KASAVANA Michal |
Hotel Information Systems |
0-8436-2131-1 |
|
45 |
CASWELL Lorna |
Reception skill work book |
027302664 |
|
46 |
LOWE Betty |
Reception Duties |
0-550-20710-4 |
|
47 |
ATKINS. Hazel |
The Receptionist |
0-7131-0580-1 |
|
48 |
SUTAERLAND Douglas |
Professional Catering & Cookery and
Kitchen Practice |
0-273-02663-1 |
|
49 |
VATON Jay |
I can Manage & a Practical approach
to school Food Service Management |
0-442-217668 |
|
50 |
JONES Ursula |
Catering : Food Preparation and
Service |
0-7131-7493-5 |
|
51 |
THORNER MEdwad |
Quality Control in Food Service |
0-87055-431-x |
|
52 |
BAMUNUGE Holly |
Service Craft : Table Service Work
Book |
0-333-46336-6 |
|
53 |
Restaurant Business Inc. |
Menu Planning and Food
Marchendiojing |
0-8455-2430-5 |
|
54 |
SCHMIDT ARNO |
The Banquet Business |
0-442-31928-2 |
|
55 |
The education function |
Food Service Sanitation |
0-471-63658-4 |
|
56 |
WINICK MYRON |
Nutrition in Health and discipline |
0-471-05713-4 |
|
57 |
RANKIN W. Munn |
Food & Nutrition |
0-263-06231-7 |
|
58 |
DAVENPORT JohnK |
Food Hygiene the Catering and Ritual |
0718604563 |
|
59 |
Cook Donald |
Food Processing Hygiene |
|
|
60 |
ASTON GRAHAN |
The Essential Guide to Food Hygiene |
085314305 |
|
61 |
LONGREE Kasla |
Quantity Food Sanitation |
085314305 |
|
62 |
NICOLELLOLLS |
Basic Pastry Work Techniques |
0-71310930-0 |
|
63 |
QUAYLEDVJ |
Food Hygiene No-611-Food Premises |
0721908748 |
|
64 |
BUSS David |
Manual of Nutrition |
0112411126 |
|
65 |
HOBBS Bettyc |
Food Poisoning & Food Hygiene |
0-7131-4313 |
|
66 |
LONGREE Kash |
Sanitary Technique in Food Service |
0-471-54461-2 |
|
67 |
STANWELL |
Office Practice |
0713100672 |
|
68 |
BURSTEIN, Harvey |
Hotel Security Management |
0713100672 |
|
69 |
DEAN.K.J. |
Physics and Chemistry of Bakery |
0-85334-867-7 |
|
70 |
BOARDMAN R.D. |
Hotel Catering Costing & Budget |
043490158x |
|
71 |
TROLLER JohnA |
Sanitation in Food Processing |
0-12-700660-5 |
|
72 |
HANNAN, macshelJ. |
Secretarial procedure and
administration |
0-538-11730-3 |
|
73 |
STEVENSON Daniell |
Professional Cookery : The Process
approach |
0091583314 |
|
74 |
FOBEL Jem |
Beautiful Food |
0-442-22730-2 |
|
75 |
WOOD HenryF |
An Approach to Professional Cookery |
0340147938 |
|
76 |
MARTIN Routh |
International Dictionary Food &
Cookery |
0094579601 |
|
77 |
KINDER, Faye |
Meal Management |
0-02-364150-9 |
|
78 |
STARE, FredrickJ |
Living Nutrition |
0-471-82081-4 |
|
79 |
WILKINSON Jule |
Seasoning Cook Book for Quantity
Cuisine |
0-8436-2188-5 |
|
80 |
SIMMS, A E |
Fish & Shellfish : In the
International Cuisine |
0-900778-03-2 |
|
81 |
JANERICCO Terence |
The Book of great Hors d'oeuvre |
0-442-0483-5 |
|
82 |
ALLISON Sonia |
The Cassel Food Dictionary |
0-304-31875-2 |
|
83 |
Robbins, Christopher |
The Health Catering Manual |
0-86318-504-5 |
|
84 |
WARFEL M.c |
The Professional Food Buyer :
Standards Principles & Procedure |
0-8211-2254-1 |
|
85 |
GERRARD, FRANK |
The Complete Book of Meat |
0-900778-17-2 |
|
86 |
MENGELATTE |
Buffets & Receptions |
0-900778-20-2 |
|
87 |
MARTLAND Richard |
Basic Cookery : Fundamental Recipes
and Variations |
0-434-42232-3 |
|
88 |
KOTSCHFVAR Landal |
Quality Food Production |
0-84-36-8589-8 |
|
89 |
SONNEN Settm 10 T. F. |
Art of grade Manager |
0-8436-223-7 |
|
90 |
THUNHURSFANN |
Guest Craft : Front of House
Operation |
0-333-46-335-0 |
|
91 |
CESERANI Victor |
Understanding Cooking |
071311550-5 |
|
92 |
JONES Lilan |
Simplified Recipes for Adult Case
Centre Practical Cookery |
0-8436-2203-2 |
|
93 |
KOTSCHEVAR Cendal |
Food Service Planning : Layout &
Equipment |
0-471-50491-4 |
|
94 |
MERRICKS. Paul |
The Management of Catering
Operations |
0-03-910684-5 |
|
95 |
DUKAS, Peter |
How to plan & operate a restaurant |
0-8104-9461-2 |
|
96 |
DITTMER, Paul |
Principles of Food Beverage & Labour
Cost Control |
0-442-21973-3 |
|
97 |
ABBOTT. Peter |
Hotel & Catering Case Studies |
0-304-31632-6 |
|
98 |
UNGARDE |
Commodities for Catering |
0-304306029 |
|
99 |
DAVIS Bernard |
Food Commodities |
043490979 |
|
100 |
KOTAS Richard |
An approach to Food Costing |
0214668630 |
|
101 |
HANNEMANLJ |
Cake design and Decoration |
0-85334-793 |
|
102 |
GISSLEN Wayne |
Professional Baking |
0-471-88668-8 |
|
103 |
COITMAN MichalM |
Hospitality Industry Pureeing |
0-442-00132-0 |
|
104 |
KITTLER Pamla Goyan |
International Quality Food |
0-442-31862-6 |
|
105 |
HANNEMANL J |
Patisserie |
434907073 |
|
106 |
DANIEL Albert |
Bakery materials and Methods |
0-85334-700 |
|
107 |
BARAOWS.A3 |
Bakery Specialities |
0-85334-291-1 |
|
108 |
VALLEN JeromeJ |
Check & Check out : Principal of
effective Front Office Management |
0-697-08405-1 |
|
109 |
ATKINS Hazel |
Simple Office Practice |
0-7131-0443-0 |
|
110 |
FENTON, Lawrences |
Hotel Accounts : and their audit |
0852919921 |
|
111 |
KOTSCHEVAR LendalH. |
Understanding Food |
471505307 |
|
112 |
HERBODEAU Eugene |
Escorts : The World Greatest Cookery
Book |
434239003 |
|
113 |
BACK Bany Grahan |
Hygiene in Food Manufacturing and
Handling |
0900389065 |
|
114 |
LETO. M.J. |
The hardeschet : Food Preparation
and Presentation |
434911319 |
|
115 |
WILSON EvuD |
Principles of Nutrition |
0-47-94980-9 |
|
116 |
CEROI. A. Folson |
The Professional Chef |
0-8436-0571-5 |
|
117 |
PYKE, Magnus |
Catering Science and Technology |
0719528984 |
|
118 |
GRISSON Jane |
Fish Cookery |
|
|
119 |
Beavis J. R. S. |
A Manual of Hotel Reception |
434912433 |
|
120 |
THOMPSON, WalterJ |
How to promote your restaurant |
|
|
121 |
HARRIS, Peter |
Accounting and Financial Management
in the Hotel and Catering Industry |
719825539 |
|
122 |
VALLEN Jereme |
The art and Science of Managing
Hotels Restaurant/Institute |
0-8104-9470-1 |
|
123 |
STEEL, James |
Controlling in Catering |
0-214202259 |
|
124 |
BOTLE ValeriR |
A bibliography of Hotel & Catering
Operation |
851575013 |
|
125 |
BUTTLE, Frances |
Hotel & Food Service Marketing : A
Manual Approach |
0-304-315378 |
|
126 |
BENOER ArnoldE |
Dictionary of Nutrition and Food
Technology |
0408001437 |
|
127 |
KOTAS Richard |
Food Cost Control |
0700202714 |
|
128 |
KOTAS Richard |
Management accounting problems in
Hotels and Catering |
|
|
129 |
KHAN. Mohamood A. |
Concepts of Food Service Operation
and Management |
0-442-00380-3 |
|
130 |
CESERANI, Victor |
The Theory of Catering |
0-340-56303-6 |
|
131 |
FULLER John |
The Menu Food & Profit |
0-7487-1109-2 |
|
132 |
KAPPA, Margerat |
Managing Housekeeping Operations |
0-86612-047-5 |
|
133 |
CRACKNELL. H.L. |
Practical Professional Gastronomy |
0-333-36104-0 |
|
134 |
ABBEY. JamesR |
Hospitality Sales and Advertising |
0-86612-048-3 |
|
135 |
POYNTER JamesM |
Travel Agency Accounting Procedure |
|
|
136 |
LEHMANN. ArmirD |
Travel Agency Prices and Procedures |
0-8273-3297-1 |
|
137 |
FREMONT, Pameta |
How to open and run a money making
travel agency |
0-471-89335-8 |
|
138 |
Recommended by Committee on
Financial Management |
Uniform system of Accounts and
expenses Dictionary for small Hotels, Motels and Motor Hotels |
0-86612-030-0 |
|
139 |
FRIDGEN JoscphD |
Dimensions of Tourism |
0-86612-049-1 |
|
140 |
REDLIN, MichaelH. |
Managing Hospitality Engineering
Systems |
0-86612-037-8 |
|
141 |
KASAVANA Michael |
Managing Computers in the
Hospitality Industry |
0-86612-064 |
|
142 |
Gee Chux Y |
Resort Development and Management |
0-86612-643-2 |
|
143 |
COTE. Raymond |
Understanding Hospitality Accounting
I |
0-86612-046-7 |
|
144 |
COTE, Raymond |
Understanding Hospitality Accounting
I |
0-86612-063-7 |
|
145 |
STIPANUK David |
Hospitality Facilities Management
and Design |
0-86612-046-7 |
|
146 |
VIRTS WilliamB |
Purchasing for Hospitality
Operations |
0-86612-033-5 |
|
147 |
CESERAN, Victor |
Questions and Answers on the theory
of Catering |
|
|
148 |
BENNION E.B. |
The Technology of Cake Making |
0751401153 |
|
149 |
STEVEN Lurance |
Your Career in travel and
hospitality |
0-8273-3332-3 |
|
150 |
SOUTO.M. Sarbeyde |
Group Travel |
0-8273-3514-8 |
|
151 |
STEVENS. Laurence |
The Travel Managing Personnel Manual |
0-8273-4036-2 |
|
152 |
STEVENS. Laurence |
Guide to starting and operating a
successful Travel Agency |
0-8273-4039-7 |
|
153 |
RELLY. Robert. T. |
Travel & Tourism Marketing
Techniques |
0-8273-3300-5 |
|
154 |
POYNTER JamesP. |
Foreign Independent Tours :
Planning, Pricing and Processing |
0-8273-3120-7 |
|
155 |
RELLY. Robert. T. |
Hand Book of Professional Tour
Management |
0-8273-3525-3 |
|
156 |
RILEV Michael |
Human Resource Management |
075060140 |
|
157 |
SHAW Stephen |
Airline Marketing & Management |
0273-032089 |
|
158 |
HARRIS Peter |
Profit Planning : Hospitality
Manager's Pocket Book |
07306602236 |
|
159 |
KASAVANA Michel |
Managing Front office Operations |
0-86612-066-1 |
|
160 |
GRISBROOKE John |
French for Catering Students |
|
|
161 |
WHITE PaulB. |
Hotel Reception |
0713177535 |
|
162 |
JULYAN Brian |
Beverage : Sales & Service |
0750601051 |
|
163 |
Dix, Colin |
Front Office Operations |
|
|
164 |
PAIGE Grace |
The Hotel Receptionist |
0-304-31872-8 |
|
165 |
DAVIS Bernard |
Food Commodities |
0750604727 |
|
166 |
KOTAS Richard |
Bookkeeping in the Hotel & Catering
Industry |
0-7002-0281 |
|
167 |
KOTAS Richard |
Accounting in the Hotel & Catering
Industry |
0-7002-0274 |
|
168 |
DAVIS Bernard |
Food & Beverage Management |
0750600101 |
|
169 |
BUTTLE Francis |
Hotel & Food Service Marketing |
0-304-31533-8 |
|
170 |
Middleton Victor T.C. |
Marketing in Travel & Tourism |
0750603593 |
|
171 |
JONES. Peter |
Food Services Operations |
0304315664 |
|
172 |
HARKESS. Shiona |
You are welcome : English for Hotel
Reception |
0-17-536246-6 |
|
173 |
HARKESS. Shiona |
You are Welcome ! Teachers Book :
English for Hotel Reception |
0-7131-8132 |
|
174 |
HARKESS. Shiona |
With Pleasure : Teachers : English
for Hotel Service Staff |
0-7131-8136-2 |
|
175 |
Wood Frank |
Accounting in the Hotel & Catering
Industry |
0-582-41340-0 |
|
176 |
Wood Frank |
Purchasing, Costing & Finance in the
Hotel & Catering Industry |
0-582-41341-9 |
|
177 |
KOTAS, Richard |
Management Accounting for Hotels &
Restaurant |
0751401102 |
|
178 |
GeEE, GOrdon |
Calculator for the Hotel Catering
Industry |
0340504536 |
|
179 |
MHSO |
Clean Food : Food Handlers Guide |
011321264 |
|
180 |
TRICKETT |
The Prevention of Food Poisoning |
0748715223 |
|
181 |
ASHBY, Pat |
The Art of Cake Decoration :
Finishing touches |
1853910932 |
|
182 |
HERBERT. Lasley |
Professional touches : The Art of
Advanced Cake Decorating |
1853911682 |
|
183 |
FULLER, John |
Essential Table Service for
Restaurants |
0-09-164791-6 |
|
184 |
ANKER Michael |
Basic Restaurant Theory & Practice |
0-582-41358-3 |
|
185 |
HOBBS, Bettyc |
Food Poisoning and Food Hygiene |
0-340-53740 |
|
186 |
BURROU GHS, David |
Wine Regions of the World |
0750606312 |
|
187 |
MEDLIK.S |
The Business of Hotels |
0750605540 |
|
188 |
KRIPPENDORE Jost |
The Holiday Makes |
0750604417 |
|
189 |
GALE, Ken |
Hotel & Catering Supervision |
0273028162 |
|
190 |
KEANE, Laila |
International Restaurant & English |
0-13-473505-6 |
|
191 |
MCNEILL Pat |
At their Service |
0703300911 |
|
192 |
MCNEILL Pat |
Health & Safety in Hotel & Catering |
0703301209 |
|
193 |
BURROUGHS. David |
The New Wine Companion |
0750612746 |
|
194 |
MCNEILL Pat |
Act Quickly Seconds Count |
0703301632 |
|
195 |
JONES, Christine |
Accommodation Management : A system
approach |
0713448075 |
|
196 |
HUGHES, HuwandL |
Economic for Hotel & Catering
Studies |
0748703802 |
|
197 |
Cowling Alan |
Managing Human Resources |
0-340-52512-6 |
|
198 |
VENISON Peter |
Managing Hotels |
|
|
199 |
OPPENHEIMER |
Decorative Napkin Folding for
Beginners |
0-486-23797-4 |
|
200 |
OPPENHFIMER |
More Decorative Napkin Folding |
0-486-24673-6 |
|
201 |
World Health Organisation |
International Travel & Health :
Vaccination Requirements and Health Advice |
ISBN-9241580194 |
|
202 |
KENBER Marion |
Health Hygiene and Safety in Hotel &
Catering Industry |
0-333-457897 |
|
203 |
STEERS, RichardM. |
Introduction to Organisational
Behaviour |
0-673-53608-4 |
|
204 |
ABBOTT peter |
Front Office : Procedures Social
Skills & Management |
0756600241 |
|
205 |
CARNELL Colin |
Managing Change |
0-415-04463-4 |
|
206 |
HONEYBALL |
Table lay ups & Accompaniment |
0713448318 |
|
207 |
GALE |
Behavioural and Supervisory Studies |
0748703144 |
|
208 |
PAUL, Valeree |
House craft : Accommodation
Operations |
0-333-46340-4 |
|
209 |
HAIL, Stephen |
Ethics in Hospitality Management |
0-86612-067 |
|
210 |
FIELD, David |
Hotel Catering Law in Britain |
0-421-39250-9 |
|
211 |
|
|
|
|
212 |
KASAVA |
Managing Front Office Operation |
0-86612-061-0 |
|
213 |
KOTSCHEVAR |
Managing Bar & Beverage Operations |
0-86612-05992 |
|
214 |
SHAW, Margaret |
Convention Sales : A Book of Reading |
|
|
215 |
JEFFERRIES |
Understanding Hospitality Low |
0-86612-050-5 |
|
216 |
HOYLE Leonard |
Managing Conventions and Group
Business |
0-86612-042-4 |
|
217 |
SHIVER, Stephen |
Managing Quality Services |
0-86612-040-8 |
|
218 |
WOODS, Robert |
Managing Hospitality Human Resources |
0-86612-042-4 |
|
219 |
FORREST, Lewis |
Training for the Hospitality
Industry |
0-86612-044-0 |
|
220 |
NINEMEIER |
Planning & Control for Food &
Beverage Operations |
0-86612-055-6 |
|
221 |
SCHMIDGAL |
Hospitality Industry Managerial
Accounting |
0-86612-058-0 |
|
222 |
ABBEY, JamesR |
Hospitality Sales & Advertising |
0-86612-070 |
|
223 |
KAVANAUGH |
Supervision in the Hospitality
Industry |
0-86612-052-1 |
|
224 |
ELLIS, Raymond |
Security & Loss Prevention
Management |
0-86612-028-9 |
|
225 |
AULBACH, Robert |
Energy & Water Resource Management |
0-86612-028-9 |
|
226 |
COTE Raymond |
Understand Hospitality Accounting I |
|
|
227 |
COTE Raymond |
Understand Hospitality Accounting II |
|
|
228 |
|
|
|
|
229 |
LATTIN Gerald |
The Lodging & Food Service Industry |
0-86612-053 |
|
230 |
ANGELO, Roccon |
Hospitality today an in Introduction |
0-86612-060-2 |
|
231 |
WHEECHOUSE David |
Managing Human Resource in the
Hospitality Industry |
0-86612-045-9 |
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232 |
FAY, Clifford |
Basic Financial Accounting for the
Hospitality Industry |
0-86612-010-6 |
|
233 |
VALLEN JeromeJ. |
The Art and Science of Hospitality |
|
|
234 |
NINEMEIER Jack |
Management of Food & Beverage
Operation |
0-86612-057-2 |
|
235 |
CHAPMAN Janel |
The Accommodation Operation |
0703301446 |
|
236 |
BROWN EnicM |
An Introduction to Carpet Cleaning |
0950844632 |
|
237 |
SPAIDE, Joanne |
Study Guide to Accommodation
Decisions in Nutrition |
|
|
238 |
DIXON Graham |
The Washing Machine Manual |
85010863-3 |
|
239 |
LENNON. John |
Hospitality Management : A Case
Study Approach |
|
|
240 |
HEBBLETHWAITE |
Just the ficley : The Travel
Industry |
0852257511 |
|
241 |
EDWARDS |
Floors and their Maintenance |
0408702575 |
|
242 |
HACKETT Penny |
Success in Office Practice |
0-7195-4631-1 |
|
243 |
PARLER, KEN |
How to buy and run a small hotel |
|
|
244 |
CERT |
Training Hygiene : A Practical guide
to Hygiene and Safety for Food Hander |
1-870387-01-5 |
|
245 |
MAYO, Oliver |
The Wines of Australia |
0-571-16396-3 |
|
246 |
HARDING Helen |
Office Organisation and Secretariat
Procedures |
0273028723 |
|
247 |
CERT |
The Right Start I : A Guide to Stuff
Induction |
1-870387-07-4 |
|
248 |
KEARNY, Edward |
The American Way |
0-13-031682-2 |
|
249 |
JOHNSON Hugh |
The World Atlas of Wine |
0855335629 |
|
250 |
SMITH, Douglas |
Hotel & Restaurant Design |
0435865013 |
|
251 |
Quandt, Richard |
The Demand for Travel |
0-669-61929-9 |
|
252 |
BARROWS |
Profitable Catering |
053340080 |
|
253 |
RAINEY, Sarita |
Wall Hanging : Designing with Fabric
& Thread |
0-87192-035-2 |
|
254 |
Hotel & Catering Training Board |
A Guide to Systematic Training |
0703301039 |
|
255 |
Hotel & Catering Training Board |
Cut Costs ! Not Corners |
0703301063 |
|
256 |
Ser-vo-tel-Institute |
Sandwich Preparation |
|
|
257 |
Ser-vo-tel-Institute |
Dish Washing Procedure |
|
|
258 |
Ser-vo-tel-Institute |
Food Service Safety |
|
|
259 |
Ser-vo-tel-Institute |
Grill Cooking |
|
|
260 |
Ser-vo-tel-Institute |
Breakfast Preparation |
|
|
261 |
Ser-vo-tel-Institute |
Food Cake & Food Storage |
|
|
262 |
Ser-vo-tel-Institute |
Kitchen Sanitation |
|
|
263 |
Ser-vo-tel-Institute |
Cashiering |
|
|
264 |
Ser-vo-tel-Institute |
Fry Cooking |
|
|
265 |
Ser-vo-tel-Institute |
Counter Service |
|
|
266 |
ZABAKA, John |
Personnel Management & Human
Relations |
|
|
267 |
The Royal Society of Health |
Frozen Food in the Home |
|
|
268 |
Wt †gvt Avwgbyj nK fyBqv |
KwgDwbwU wbDwUªkb |
|
|
269 |
KEN BLANCHARD |
Customer Manual |
07432-7028-2 |
|
270 |
Bill Granger |
Bills Food |
|
|
271 |
Ken Hom |
Simple Chinese Cookery |
|
|
272 |
Colphon |
Pasta & Sea Food |
903061617A |
|
273 |
ROZ Denny |
Rice & Risotto |
13579108642 |
|
274 |
Womens Weekly Cook Books |
Great Italian Food |
1863962425 |
|
275 |
VIMLAPATIL |
Fabulous Recipes from Indian Homes |
|
|
276 |
Robert Rose |
Book of Classic Deserts |
|
|
277 |
Paul Gayler |
Vegetarian Cook Book |
0751329185 |
|
278 |
Joanne Glym |
Slow Cooking |
1740454413 |
|
279 |
Wendy Stephen |
The essential Dessert Cook Book |
1740454111 |
|
280 |
DAVIDBI GGS |
The Cocktail Hand Book |
1840673419 |
|
281 |
LINDA FRASER |
Vegetarian |
13579108042 |
|
282 |
Om Book Service |
The ultimate Low Fat Indian Cook
Book |
81-87107-14-6 |
|
283 |
Paragon Book |
1,000 Low Fat |
0-78258-93 |
|
284 |
WANE GLSSLEN |
Professional Cooking |
0-471-397-11-3 |
|
285 |
PETER INHAR |
Crust & Crumb |
1-58008-003-0 |
|
286 |
Debra Mayhew |
The Soup Bible |
|
|
287 |
MALCOL MHILLIER |
The Fast & Simple Cook Book |
075132079x |
|
288 |
BAY Books |
Quick Short Recipe Cook Book |
|
|
289 |
Carolbowen |
The Microwave Kitchen Bible |
35791080421 |
|
290 |
Damien SimonlS |
Switzerland |
174059228x |
|
291 |
Martin Dunford |
The Netherlands |
|
|
292 |
Simon Rich |
Singapore |
74059-309x |
|
293 |
Lonely Planet |
Australia |
|
|
294 |
John Benson |
Japan |
|
|
295 |
Richard Plunkept |
Bangladesh |
9780864426673 |
|
296 |
Nazim Uddin Ahmed |
Discover the Monument of Bangladesh |
|
|
297 |
M. Shafinoor Islam |
S. Eco-Tourism |
984836093 |
|
298 |
Paul F. J. |
Sustainable Tourism |
2-88317-0648-3 |
|
299 |
MICHAEL KAPLAW |
The New Hotel |
-086636-396-3 |
|
300 |
DANIEL YOUNG |
The New York City Restaurant |
1-84353-098-8 |
|
301 |
Philippe |
French Hotels & Restaurant |
1-84353-2557 |
|
302 |
ELGYGILLESPIE |
The rough Guide to Sunfrancisco
Restaurant |
1-84353-099-6 |
|
303 |
Premilalals |
Indian Recipes |
78000100445 |
|
304 |
Frenny Bill |
The Party Cook Book |
0-14-027860-5 |
|
305 |
TOMFORREST |
The Complete Wine Course |
1844429814 |
|
306 |
Larry YU |
The International Hospitality
Business |
81-7992-282-0 |
|
307 |
RONZEMKE |
Customer Service Best Practice |
|
|
308 |
O. Z. Clarks |
Introducing Wine |
0316726524 |
|
309 |
Jaykandam |
Service Quality Management in
Hospitality |
81-7-992-184-0 |
|
310 |
BERNARD KATZ |
How to turn customer service in to
customer sales |
81-7992-214-6 |
|
311 |
MURDOCH Book |
Juiced Squeezed Shake |
17404752291 |
|
312 |
Anne Vantal |
Book of Coffee |
978-1-84430117-1 |
|
313 |
Zakir Hussain & Gaya Triacherya |
Mangroves of the Sundarbans Volume
Two Bangladesh |
2-8317-0210-0 |
|
314 |
Collins |
Travel & Tourism |
6007198094 |
|
315 |
Nandita Join |
Community Based Tourism for
Conservation Development |
97491699-810 |
