Introduction to Food and Beverage Service

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Professional Server, The: A Training Manual, 2nd Edition

By Edward E. Sanders, Marcella Giannasio, Paul C. Paz, Ronald C. Wilkinson

ISBN-10: 0-13-170992-5 | ISBN-13: 978-0-13-170992-8 | ©2013 Prentice Hall

Price: $83.00

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Essentials of Wine With Food Pairing Techniques, The

By John Peter Laloganes

ISBN-10: 0-13-235172-2 | ISBN-13: 978-0-13-235172-0 | ©2010 Prentice Hall

Price: $87.60

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Exploring Food Service Systems Management Through Problems, 3rd Edition

By Elizabeth McKinney Lieux, Patricia Luoto

ISBN-10: 0-13-232542-X | ISBN-13: 978-0-13-232542-4 | ©2008 Prentice Hall

Price: $33.60

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Prentice Hall Essentials Dictionary of Culinary Arts, The

By Sarah R. Labensky, Gaye G. Ingram, Steven R. Labensky

ISBN-10: 0-13-170463-X | ISBN-13: 978-0-13-170463-3 | ©2008 Prentice Hall

Price: $33.00

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English for Hospitality and Foodservice

By Jennifer M. Thomas

ISBN-10: 0-13-048407-5 | ISBN-13: 978-0-13-048407-9 | ©2004 Prentice Hall

Price: $46.20

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Spanish for Hospitality and Foodservice

By Jennifer M. Thomas

ISBN-10: 0-13-048261-7 | ISBN-13: 978-0-13-048261-7 | ©2004 Prentice Hall

Price: $52.40

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Providing Quality Service: What Every Hospitality Service Provider Needs to Know

By William B. Martin

ISBN-10: 0-13-096745-9 | ISBN-13: 978-0-13-096745-9 | ©2003 Prentice Hall

Price: $68.40

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Math for Life and Food Service

By Lynn Gudmundsen

ISBN-10: 0-13-031937-6 | ISBN-13: 978-0-13-031937-1 | ©2002 Prentice Hall

Price: $65.80

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Service at Its Best: Waiter-Waitress Training

By Edward E. Sanders, Paul C. Paz, Ronald C. Wilkinson

ISBN-10: 0-13-092626-4 | ISBN-13: 978-0-13-092626-5 | ©2002 Prentice Hall

Price: $94.40

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Quality Service: What Every Hospitality Manager Needs to Know

By William B. Martin

ISBN-10: 0-13-093018-0 | ISBN-13: 978-0-13-093018-7 | ©2002 Prentice Hall

Price: $80.40