John Wiley & Sons Inc

Hack Attacks Revealed: A Complete Reference with Custom Security Hacking Toolkit

By John Chirillo

Resnick Relativity Cloth

By RESNIC

Design and Analysis of Clinical Trials

By Shein-Chung Chow, Jen-pei Liu

Top Class Competitors: How Nations, Firms, and Individuals Succeed in the New World of Competitiveness

By Stephane Garelli (IMD International Business School, Lausanne, Switzerland)

Environment

By Peter H. Raven, Linda R. Berg

Drug Delivery V1

By Mathiowitz

Dynamics

By J. L. Meriam

Emerging Markets in an Upside Down World: Challenging Perceptions in Asset Allocation and Investment

By Jerome Booth

Encyclopedia of Cell Technology Volume 2

By Spier, Raymond E. Spier

Women Entrepreneurs Only: 12 Women Entrepreneurs Tell the Stories of Their Success

By Ernst & Young, Greg Ericksen

Introductory Functional Analysis with Applications

By Erwin Kreyszig (University of Windsor)

Upon the Doorsteps of Thy House: Jewish Life in East-Central Europe, Yesterday and Today

By Ruth Ellen Gruber

The Promise of Israel: Why Its Seemingly Greatest Weakness is Actually Its Greatest Strength

By Daniel Gordis

The Panic of 1907: Lessons Learned from the Market's Perfect Storm

By Robert F. Bruner (University of Virginia; Yale University; Harvard University), Sean D. Carr (University of Virginia; Northwestern University; Columbia University)

Introduction to Management in the Hospitality Industry

By Tom Powers

Cases in Hospitality Management: A Critical Incident Approach

By Timothy R. Hinkin

Sanitary Techniques in Food Service

By Karla Longree, Gertrude G. Blaker

Supervision in the Hospitality Industry

By Jack E. Miller, Mary Porter, Karen Eich Drummond, Karen Drummond

Supervision in the Hospitality Industry

By Jack E. Miller

Marketing Hospitality

By Tom Powers

Human Resource Management in the Hospitality Industry

By Frank M. Go (The Hong Kong Polytechnic University), Mary L. Monachello (The University of Calgary and The Banff Centre for Management), Tom Baum (The University of Buckingham)

Professional Management of Housekeeping Operations

By Robert J. Martin

Food Preparation for the Professional

By David A. Mizer, M. Porter, B. Sonnier (El Centro College)

The Bar and Beverage Book: Basics of Profitable Management

By Costas Katsigris, Mary Porter

Purchasing: Selection and Procurement for the Hospitality Industry

By John M. Stefanelli

Restaurant: From Concept to Operation

By Donald E. Lundberg, John R. Walker

Quantity Food Purchasing

By Lendal H. Kotschevar

Applied Foodservice Sanitation

By Educational Foundation

Food Service Operations: Planning and Control

By Tom Powers, Jo Marie Powers

Infection Control for Lodging and Food Service Establishments

By J.J. Dykstra