Hospitality

Intermediate GNVQ Leisure and Tourism Tutor's Resource File

By Hayward, MR Peter

Flavours of Korea

By Millon, Marc, Kim

Foodies: Democracy and Distinction in the Gourmet Foodscape (Cultural Spaces)

By Johnston, Josée

Unseen Vogue: The Secret History of Fashion Photography

By Derrick, Robin, Muir

Onward: How Starbucks Fought for Its Life without Losing Its Soul

By Howard Schultz

Get a Life: The Diaries of Vivienne Westwood

By Westwood, Vivienne

Language Teaching Methodology: Textbook for Teachers (Language Teaching Methodology Series)

By David Nunan, Nunan, David

Sport Marketing

By Mullin, Bernard J., Hardy, Stephen, Sutton, William A.

Another World

By McDowall, Duncan

Barbadian Rum Shops

By Laurie, Peter

Hospitality Marketing

By Bowie, David, Buttle, Francis, Brookes, Maureen, Mariussen, Anastasia

Hotel and Catering Costing and Budgets

By Boardman, Richard Douglas

Food and Beverage Management: A selection of readings (Management Reader S.)

By Lockwood, Andrew, Davis, Bernard

Targeting Hygiene: A Practical Guide to Hygiene and Safety for Food Handlers

Levels 1 & 2 (HCTB Macmillan Mastercraft S.)

By Hayter, Roy

Dictionary of Travel, Tourism and Hospitality

By Medlik, S.

Financial Management in Hotel and Catering Operations

By Sutton, David F.

Catering for Functions (Catering Management)

By Small, Michael R.

Market Orientation in the Hotel and Catering Industry

By Kotas, Richard

Profit Planning: Published in association with Caterer and Hotelkeeper magazine (Caterer and Hotelkeeper Hospitality Pocket Books S.)

By Harris, Peter

Marketing Hotels into the 90s: A systematic approach to increasing sales

By Melvyn Greene, Sir Maxwell Joseph

Food and Drink Service: Levels 1 & 2

By Hayter, Roy, Wilson, Claire, Frediani, Pam

Extra Virginity: The Sublime and Scandalous World of Olive Oil

By Tom Mueller

An Approach to Professional Cookery

By Wood, Henry F.

Careers and Training in Hotels, Catering and Tourism (Caterer and Hotelkeeper Hospitality Pocket Books S.)

By Hayter, Roy

Foodcraft: Dry Processes No. 1 (HCTC Macmillan: published in conjunction with the H otel & Catering Training Company)

By Hotel & Catering Training Board

Foodcraft: 2: the Wet Processes

By Roy Hayter

Tableservice Workbook (HCTC Macmillan: published in conjunction with the H otel & Catering Training Company)

By Hotel & Catering Training Board

The Management of Food Service Operations

By Jones, Peter

Human Resource Management for the Hospitality and Tourism Industries

By Nickson, Dennis