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Understanding Foodservice Cost Control : An Operational Text for Food, Beverage, and Labor Costs with CD 3rd

Edition: 3rd   Published: 2007   Format: Paperback

Author: Timothy H. Hill; ;

ISBN: 0131714872 / 9780131714878
Publisher: Prentice Hall PTR

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Professional Cooking Study Guide 8th

Edition: 8th   Published: 2014   Format: Paperback

Author: Wayne Gisslen

ISBN: 1118636759 / 9781118636756
Publisher: John Wiley & Sons

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Garde Manger : Cold Kitchen Fundamentals

Published: 2011   Format: Hardcover

Author: American Culinary Federation Staff; ; ; ;

ISBN: 0131182196 / 9780131182196
Publisher: Prentice Hall PTR

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The Professional Chef 9th

Edition: 9th   Published: 2011   Format: Hardcover

Author: The Culinary Institute of America

ISBN: 0470421355 / 9780470421352
Publisher: John Wiley & Sons

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La cuisine italienne réinventée

Published: 1983   Format: Hardcover

Author: Marchesi;

ISBN: 2221011368 / 9782221011362
Publisher: Robert Laffont, Paris

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Professional Baking 6th

Edition: 6th   Published: 2012   Format: Hardcover

Author: Wayne Gisslen

ISBN: 1118083741 / 9781118083741
Publisher: John Wiley & Sons

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Mastering the Art of French Cooking 2 Volume Set

Published: 2009   Format: Hardcover

Author: Julia Child; ;

ISBN: 0307593525 / 9780307593528
Publisher: Knopf Doubleday Publishing Group

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Controlling Foodservice Costs with Answer Sheet, ManageFirst Program 2nd

Edition: 2nd   Published: 2012   Format: Paperback

Author: National Restaurant Association Staff

ISBN: 0132175274 / 9780132175272
Publisher: Prentice Hall PTR

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Pearson Custom Library Culinary Arts

Published: 2011   Format: Paperback

Author: Pearson

ISBN: 1256033073 / 9781256033073
Publisher: Pearson

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Modernist Cuisine : The Art and Science of Cooking

Published: 2011   Format: Hardcover

Author: Chris Young; ;

ISBN: 0982761007 / 9780982761007
Publisher: Cooking Lab, The

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