Please Email Us on tbeu@outlook.com
For instant quote and samples:
We accept PayPal, Bitcoin and Credit Cards.
Upon your email we deliver you samples chapters for your further satisfaction.
So don't consider it as a sham which sellers normally over the internet do.
No Textbook Available
Human Resources Management in the Hospitality Industry, Second Edition
by David K. Hayes, Jack D. Ninemeier
May 2015, ©2016
Professional Food Manager, 4th Edition
by National Environmental Health Association (NEHA)
July 2014, ©2015
Remarkable Service
by The Culinary Institute of America (CIA)
April 2014, ©2014
Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition
by Chris Thomas, Edwin J. Norman, Costas Katsigris
March 2014, ©2014
Opening and Operating a Retail bakery, 1st Edition
by Rick Douglas Crawford, CMB
March 2014, ©2014
The Restaurant: From Concept to Operation, 7th edition
by John R. Walker
January 2014, ©2014
Nutrition for Foodservice and Culinary Professionals, 8th Edition
by Karen E. Drummond, Lisa M. Brefere
August 2013, ©2013
Study Guide to Accompany Foodservice Management Fundamentals
by Dennis R. Reynolds, Kathleen W. McClusky
May 2013, ©2014, Paperback
Purchasing: Selection and Procurement for the Hospitality Industry, Study Guide, 8th Edition
by Andrew H. Feinstein, John M. Stefanelli
July 2012, ©2012, Paperback
Supervision in the Hospitality Industry, 7th Edition
by John R. Walker, Jack E. Miller
February 2012, ©2012
Supervision in the Hospitality Industry, Study Guide, 7th Edition
by John R. Walker, Jack E. Miller
January 2012, ©2012, Paperback
Certified Professional Food Manager Exam Answer Sheet
by Prometric
May 2013, ©2013, Paperback
Purchasing: Selection and Procurement for the Hospitality Industry, 8th Edition
by Andrew H. Feinstein, John M. Stefanelli
February 2011, ©2011
Foodservice Management Fundamentals
by Dennis R. Reynolds
February 2013, ©2014
Purchasing for Chefs: A Concise Guide, 2nd Edition
by Andrew H. Feinstein, John M. Stefanelli
January 2010, ©2010
Human Resources Management in the Hospitality Industry
by David K. Hayes, Jack D. Ninemeier
July 2009, ©2009
Restaurant Service Basics, 2nd Edition
by Sondra J. Dahmer, Kurt W. Kahl
October 2008, ©2009, Paperback (E-book also available)
Principles of Food, Beverage, and Labor Cost Controls, 9th Edition
by Paul R. Dittmer, J. Desmond Keefe
October 2008, ©2009
So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition
by Lisa M. Brefere, Karen E. Drummond, Brad Barnes
June 2008, ©2009, Paperback (E-book also available)
So You Are a Chef: Managing Your Culinary Career
by Lisa M. Brefere, Karen E. Drummond, Brad Barnes
June 2008, ©2009, Paperback (E-book also available)
Supervision in the Hospitality Industry, 8th Edition
by John R. Walker, Jack E. Miller
December 2015, ©2017, Wiley E-Text
Fundamentals of Menu Planning, 3rd Edition
by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
March 2008, ©2009
Design and Layout of Foodservice Facilities, 3rd Edition
by John C. Birchfield, John Birchfield, Jr
December 2007, ©2008
Management by Menu, 4th Edition
by Lendal H. Kotschevar, Diane Withrow
August 2007, ©2008
Food Selection and Preparation: A Laboratory Manual, 2nd Edition
by Frank D. Conforti
October 2008, ©2008, Wiley-Blackwell
On-Site Foodservice Management: A Best Practices Approach
by Dennis R. Reynolds
January 2003, ©2003, Hardcover
The Complete Guide to Foodservice in Cultural Institutions: Keys to Success in Restaurants, Catering, and Special Events
by Arthur M. Manask, Mitchell Schechter
October 2001, ©2002, Hardcover (E-book also available)
Restaurant: Law Basics
by Stephen C. Barth, David K. Hayes, Jack D. Ninemeier
August 2001, ©2001, Paperback (E-book also available)
Quantity: Food Production, Planning, and Management, 3rd Edition
by John B. Knight, Lendal H. Kotschevar
March 2000, ©2000, Hardcover
Foodservice Facilities Planning, 3rd Edition
by Edward A. Kazarian
November 1997, ©1997, Hardcover
Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store
by Robert Wemischner, Karen Karp
November 1997, ©1998, Hardcover
Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers
by Jeff B. Katz
January 1997, ©1996, Paperback
The Dictionary of Nutrition and Dietetics
by Karen E. Drummond
August 1996, ©1996, Hardcover
Menu: Pricing and Strategy, 4th Edition
by Jack E. Miller, David V. Pavesic
June 1996, ©1996, Paperback
Introduction to Professional Foodservice
by Wallace L. Rande
December 1995, ©1995, Hardcover
Winning the Chain Restaurant Game: Eight Key Strategies
by Charles Bernstein, Ron Paul
November 1994, ©1994, Hardcover
The International Dictionary of Food & Nutrition
by Kenneth N. Anderson, Lois E. Anderson
August 1993, ©1993, Hardcover
Restaurant Management
by Nancy Loman Scanlon
May 1993, ©1993, Paperback
Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd Edition
by Lewis Reed
February 1993, ©1993, Hardcover
Food Service Management by Checklist: A Handbook of Control Techniques
by Herman E. Zaccarelli
February 1991, ©1991, Paperback
Menu Design: Merchandising and Marketing, 4th Edition
by Albin G. Seaberg
December 1990, ©1990, Hardcover
Professional Table Service
by Sylvia Meyer, Edy Schmid, Christel Spühler
November 1990, ©1990, Hardcover
Concepts of Foodservice Operations and Management, 2nd Edition
by Mahmood A. Khan
July 1990, ©1990, Hardcover
Food and Beverage Service
by Bruce H. Axler, Carol A. Litrides
March 1990, ©1990, Hardcover
Hospitality Law: Managing Legal Issues in the Hospitality Industry, 4th Edition
by Stephen C. Barth
December 2011, ©2012, Wiley E-Text
Hospitality Employee Management and Supervision: Concepts and Practical Applications
by Kerry L. Sommerville
March 2007, ©2007
Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition
by Lendal H. Kotschevar, Valentino Luciani
May 2006, ©2007
Specs: The Foodservice and Purchasing Specification Manual, Student Edition
by Lewis Reed
October 2005, ©2006
At Your Service: A Hands-On Guide to the Professional Dining Room, 2nd Edition
by John W. Fischer
September 2005, ©2005, Paperback (E-book also available)
Legal Aspects of Hospitality Management, 2nd Edition
by John E. H. Sherry
February 2001, ©1994, Paperback
Retaining Your Foodservice Employees: 40 Ways to Better Employee Relations
by Karen E. Drummond
November 1997, ©1997, Paperback
Human Resource Management in the Hospitality Industry
by Frank M. Go, Mary L. Monachello, Tom Baum
March 1996, ©1996, Hardcover
Quantity Food Sanitation, 5th Edition
by Karla Longrée, Gertrude Armbruster
March 1996, ©1996, Hardcover
Conversational Spanish for Hospitality Managers and Supervisors: Basic Language Skills for Daily Operations
by Matt A. Casado
October 1995, ©1995, Paperback
The HACCP Food Safety Manual
by Joan K. Loken
March 1995, ©1995, Paperback
Restaurant Service: Beyond the Basics
by Carol A. Litrides, Bruce H. Axler
June 1994, ©1994, Paperback
Noncommercial, Institutional, and Contract Foodservice Management
by Mickey Warner
May 1994, ©1994, Paperback
Culinary Nutrition for Food Professionals, 2nd Edition
by Carol A. Hodges
March 1994, ©1994, Hardcover
The Restaurant Training Program: An Employee Training Guide for Managers
by Karen E. Drummond
September 1992, ©1992, Paperback
The Sale and Purchase of Restaurants, 2nd Edition
by John M. Stefanelli
May 1990, ©1990, Paperback
Human Resource Management for the Hospitality Industry
by Karen E. Drummond
January 1990, ©1990, Paperback
Professional Dining Room Management, 2nd Edition
by Carol A. King
February 1988, ©1988, Paperback
Wenzel's Menu Maker, 2nd Edition
by George Leonard Wenzel
June 1983, ©1983, Hardcover
Fundamentals of Menu Planning, 3rd Edition
by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
June 2008, ©2009, E-book
Supervision in the Hospitality Industry: Applied Human Resources, 5th Edition
by Jack E. Miller, John R. Walker, Karen E. Drummond
March 2006, ©2007, Hardcover
Culinary & Hospitality>Cooking
Cooking for Special Diets
by Katherine Polenz, The Culinary Institute of America (CIA)
May 2014, ©2014
International Cuisine, (Unbranded)
by The International Culinary Schools at The Art Institutes
October 2008, ©2009, Hardcover (E-book also available)
The Making of a Pastry Chef: Recipes and Inspiration from America's Best Pastry Chefs
by Andrew MacLauchlan
November 1999, ©1999, Paperback
Grand Finales: The Art of the Plated Dessert
by Tish Boyle, Timothy Moriarty
October 1996, ©1996, Hardcover
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés
by John Kinsella, David T. Harvey
May 1996, ©1996, Hardcover
The Professional Garde Manger: A Guide to the Art of the Buffet
by David Paul Larousse
April 1996, ©1996, Hardcover
American Regional Cuisine, 2nd Edition
by The International Culinary Schools at The Art Institutes
April 2006, ©2007, Hardcover (E-book also available)
International Cuisine
by The International Culinary Schools at The Art Institutes
August 2008, ©2009, Hardcover (E-book also available)
Culinary & Hospitality>Food Writing & Reference
Cuisine and Culture: A History of Food and People, 3rd Edition
by Linda Civitello
March 2011, ©2011, Paperback (E-book also available)
Becoming a Chef, Revised Edition
by Andrew Dornenburg, Karen Page
November 2003, ©2003, Paperback
The Chef's Companion: A Culinary Dictionary, 3rd Edition
by Elizabeth Riely
May 2003, ©2003, Paperback (E-book also available)
Chef's Book of Formulas, Yields, and Sizes, 3rd Edition
by Arno Schmidt
March 2003, ©2003, Hardcover (E-book also available)
Culinary Artistry
by Andrew Dornenburg, Karen Page
October 1996, ©1996, Paperback
The Master Dictionary of Food and Wine, 2nd Edition
by Joyce Rubash
May 1996, ©1996, Hardcover
Culinary & Hospitality>Hotel Management
Resorts: Management and Operation, 3rd Edition
by Robert Christie Mill
June 2012, ©2012
Housekeeping Management, 2nd Edition
by Matt A. Casado
March 2012, ©2012
Hotel Front Office Management 5th Edition
by James A. Bardi
December 2010, ©2011
Hotel Management and Operations, 5th Edition
by Michael J. O'Fallon, Denney G. Rutherford
February 2010, ©2011
Professional Management of Housekeeping Operations, 5th Edition
by Thomas J. A. Jones
November 2007, ©2008
Hospitality Information Systems and E-Commerce
by Dana V. Tesone
April 2005, ©2006
Hotel and Lodging Management: An Introduction, 2nd Edition
by Alan T. Stutts, James F. Wortman
April 2005, ©2006
Casino Operations Management, 2nd Edition
by Jim Kilby, Jim Fox, Anthony F. Lucas
April 2004, ©2005, Hardcover (E-book also available)
The Professional Housekeeper, 4th Edition
by Madelin Schneider, Georgina Tucker, Mary Scoviak
December 1998, ©1999, Hardcover
Managing Hotels Effectively: Lessons from Outstanding General Managers
by Eddystone C. Nebel
August 1991, ©1991, Hardcover
The Management of Maintenance and Engineering Systems in the Hospitality Industry, 4th Edition
by Frank D. Borsenik, Alan T. Stutts
September 1997, ©1997, Hardcover
The Hotel and Restaurant Business, 6th Edition
by Donald E. Lundberg
August 1994, ©1994, Paperback
The Concierge: Key to Hospitality
by McDowell Bryson, Adele Ziminski
August 1992, ©1992, Paperback
Hotel Management and Operations, 4th Edition
by Denney G. Rutherford, Michael J. O'Fallon
July 2006, ©2007, E-book
If You Need More Information about Test Bank & Solution Manual click here on our website testbank-solutionsmanual.com