Hospitality and Travel / Tourism & Leisure: Club Management Textbooks

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F&B Module 47: Effective Kitchen Design and Equipment Selection

By Peter Szende, Stephani K.A. Robson

ISBN-10: 0-13-295904-6 | ISBN-13: 978-0-13-295904-9 | ©2013 Pearson

Price: $4.99

F&B Module 28: Private Club Food Services: A Member-Driven Environment

By Peter Szende, David G. Meyers

ISBN-10: 0-13-295880-5 | ISBN-13: 978-0-13-295880-6 | ©2014 Pearson

Price: $4.99