Home
Login
Basics of Restaurant Operations & Management
978-969-23856-3-3
Basic Kitchen and Food Service Management
978-1-989623-01-5
The Spanish Model for Smart Tourism Destination Management A Methodological Approach
978-3-031-60709-7
Spanish for Tourism Textbooks A SWOT Analysis
Le Cordon Bleu — A Textbook for French for Hospitality
978-0-19-012480-9
Developing a French Coursebook for Hospitality Students
China Ready! Chinese for Hospitality and Tourism
Supply Chain Management in Hospitality and its Impact on Competitive Advantage
Guidelines on the Prevention of Food Waste at Hotels
Food Traceability Guidance
Food Service & Hospitality
Introduction to Tourism and Hospitality in BC
Hotel Property Management Systems
Hospitality and Tourism Demand: Exploring Industry Shifts, Themes and Trends
Data Management with PMS in Hotel Industry
Sustainability in Hotel Housekeeping: Green Practices and Challenges
Signals of Hotel Effort on Enhancing IAQ and Booking Intentions
Operations Management in the Hospitality Industry
978-1-83867-541-7
Housekeeping SOPs & Training Packs
Enhancing Housekeeping Workforce Competency
Introduction to Food Microbiology
978-0-7726-8076-1
Integrated Nutrition and Culinary Education in Response to COVID-19
Human Nutrition: 2020 Edition
Apply Basic Techniques of Commercial Cookery
« Previous
1
…
39
40
41
42
43
…
200
Next »
My Bookmarks
NUMBER OF BOOKS
0
No Favorites
Sign In
The password must have a minimum of 8 characters of numbers and letters, contain at least 1 capital letter
Remember me
Sign In
Sign Up
Restore password
Send reset link
Password reset link sent
to your email
Close
Your application is sent
We'll send you an email as soon as your application is approved.
Go to Profile
Lost Password?
Layer 1
Hey, Please Login
Sign in
💬 Chat with AI
