Working the Plate: The Art of Food Presentation
Author: Christopher Styler
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Exploring Wine: The Culinary Institute of America`s Guide to Wines of the World, 2nd Edition
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How to Start a Home-Based Catering Business, 5th (Home-Based Business Series)
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Modern Garde Manger
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Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party
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Escoffier: The Complete Guide to the Art of Modern Cookery
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Garnishing
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On Baking: A Textbook of Baking and Pastry Fundamentals
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The Complete Caterer
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The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business
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How to Start a Home-Based Catering Business, 4th
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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Catering Management
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ServSafe Essentials: with the Certification Exam Answer Sheet
Author: NRA Educational Foundation
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ServSafe Essentials with the Scantron Certification Exam Form
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Catering: A Guide to Managing a Successful Business Operation
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On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs
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Successful Catering: Managing the Catering Operation for Maximum Profit (The Food Service Professionals Guide, 12)
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
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Hotel Catering: A Handbook for Sales and Operations
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Catering Like a Pro: From Planning to Profit
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Food and Beverage Cost Control
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Catering Management, 2nd Edition
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Arranging Food Beautifully: Tray and Steam Table Art
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Catering : The Art, Science & Mystery
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How to Manage a Successful Catering Business, 2nd Edition
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Human Resource Management in the Hospitality Industry
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Catering Menu Management
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Catering Handbook
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The Restaurant: from Concept to Operation, Fourth Edition Package (includes Text and NRAEF Workbook)
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Managing Hospitality Human Resources
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Nutrition: A Culinary Approach
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Supervision in the Hospitality Industry
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Complete Off Premise Caterer
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Applied Foodservice Sanitation: Instructors Guide/4th Edition
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