| TITLE/AUTHOR |
PRICE |
|---|
| Bar and Beverage Operation |
19.95 |
| Building Restaurant Profits |
19.95 |
| Buying and Selling a Restaurant Business |
19.95 |
| Cases in Hospitality Management, 2nd edition (Hinkin) |
44.00 |
| Cases in Human Resource Management in Hospitality (Gilmore) |
66.00 |
| Club Manager's Guide to Private Parties and
Club Functions (Perdue) |
79.00 |
| Complete Guide to Tips and Gratuities (Fullen) |
19.95 |
| Contemporary Club Management, 2nd edition (Perdue) |
92.95 |
| Controlling Liquor, Wine, and Beverage Costs |
19.95 |
| Controlling Restaurant and Food Service Food Costs |
19.95 |
| Controlling Restaurant and Food Service Labor Costs |
19.95 |
| Controlling Restaurant and Food Service Operating Costs |
19.95 |
| Dimensions of the Hospitality Industry 3rd edition (Dittmer) |
89.00 |
| Discovering Hospitality and Tourism: the World's Greatest Industry (Ninemeier) |
105.00 |
| Encyclopedia of Restaurant Training Book + CD-ROM (Arduser and Brown) |
89.95 |
| Ethical Decision Making in the Hospitality Industry (Jaszay) |
72.00 |
| Exceptional Events: Concept to Completion
(Wiersma/Strolberg) |
79.95 |
| Executive Decisions: Hospitality Case Studies, 2nd edition (Fisher) |
68.95 |
| 501+ Great Interview Questions for Employers and the Best Answers for Prospective Employees (Pomoroff) |
24.95 |
| Food Service Manager's Guide to Cost Cutting—Book + CD-ROM (Brown) |
79.95 |
| Food Service Manual for Healthcare Institutions (Puckett) |
79.00 |
| Food Service Menus |
19.95 |
| Foodservice Organizations:
A Managerial and Systems Approach, 7th Edition (Gregoire) |
109.00 |
| Foundations of Lodging Management (Hayes) | 95.00 |
| Fundamentals of Menu Planning, 3rd edition (McVety) |
69.00 |
| Handbook of Noncommercial Foodservice Management (Bakos) |
68.00 |
| Helping Employees Grow: A Guide for Restaurant Managers (Schindler Jones) |
36.95 |
| Hospitality Employee Management and Supervision: Concepts and Practice Applications (Sommerville) |
69.95 |
| Hospitality Management: A Capstone Course (Casado) |
79.00 |
| Hospitality Management Strategies (Nykiel) |
105.00 |
| Hospitality Operations: A Systems Approach (Ball/Jones/Kirk/Lockwood) |
134.99 |
| Hospitality Strategic Management: Concepts and Cases, 2nd edition (Enz) |
79.95 |
| Hospitality Today: An Introduction, 6th edition (Angelo) |
106.95 |
| Hospitality 2015: The Future of Hospitality and Travel (Cetron) |
58.95 |
| Hotel and Lodging Management: An
Introduction, 2nd edition (Stutts) |
95.95 |
| Hotel and Motel Loss Prevention: A Management
Perspective (Burstein) |
126.00 |
| Hotel and Motel Management and Operations 4th Edition (Gray) |
106.00 |
| Housekeeping Management, 2nd edition (Casado) |
88.95 |
| How to Communicate with Your Spanish and Asian Employees: A Translation Guide (Hicks) |
39.95 |
| How to Open a Financially Successful Bakery w/cd-rom (Fullen) |
39.95 |
| How to Open a Financially Successful Bed and Breakfast or Small Hotel w/cd-rom (Arduser) |
39.95 |
| How to Open a Financially Successful Coffee Espresso and Tea Shop w/cd-rom (Godsmark) |
39.95 |
| How to Open a Financially Successful Specialty Retail and Gourmet Food Shop w/cd-rom (Fullen) |
39.95 |
| Human Resource Management for the Hospitality Industry (Drummond) |
95.95 |
| Human Resource Management in the Hospitality Industry: A Practitioner's Perspective (Tesone) |
73.00 |
| Human Resources Management for Hospitality
(Jerris) |
105.00 |
| Human Resources Management in the Hospitality Industry (Hayes) |
88.95 |
| Increasing Restaurant Sales |
19.95 |
| International Hotels Development and Management, 2nd edition (Gee) |
97.95 |
| Introduction to Foodservice, 11th edition (Palacio) |
109.00 |
| Introduction to Hospitality, 5th edition (Walker) |
109.00 |
| Introduction to Hospitality Management, 3rd edition (Walker) |
109.00 |
| Introduction to Management in the Hospitality Industry, 10th edition (Powers) |
88.95 |
| Introduction to the Hospitality Industry 7th edition (Powers) |
79.95 |
| Leadership and Management in the Hospitality Industry, 3rd edition (Woods) |
94.95 |
| Leadership Lessons from a Chef: Finding Time to be Great (Carroll) |
30.00 |
| Lodging and Foodservice Industry, 7th edition
(Lattin) |
98.95 |
| Loss Prevention in the Retail Business (Kimiecik) |
79.00 |
| Management by Menu, 4th edition (Kotschevar) |
88.95 |
| Management by Menu, 4th edition Study Guide (Kotschevar) |
38.95 |
| Management of Food and Beverage Operations, 5th edition (Jack Ninemeier) |
94.95 |
| Management of Maintenance and Engineering Systems 4th edition (Borsenik) |
95.95 |
| Managing for Quality in the Hospitality Industry (King) |
88.00 |
| Managing Human Resources in the Hospitality Industry (Iverson) |
111.00 |
| Managing People: Techniques for Restaurant Operators
2nd Edition (Sweeney) |
29.95 |
| Managing Technology in the Hospitality Industry, 5th edition (Kasavana) |
94.95 |
| Managing the Built Environment in Hospitality Facilities (Jones) |
91.00 |
| Managing the Lodging Operation (Mill) |
92.00 |
| On-Site Foodservice Management (Reynolds) |
69.00 |
| Opening a Restaurant or Other Food Business Starter Kit (Fullen) |
39.95 |
| Organizational Behavior for the Hospitality Industry (Berger) |
118.00 |
| Planning and Control for Food and Beverage
Operations 7th edition (Ninemeier) |
94.95 |
| Planning and Control for Food and Beverage
Operations 4th edition - in Spanish (Ninemeier) |
70.95 |
| Profitable Menu Planning, 4th edition (Drysdale) |
102.00 |
| Providing Quality Service: What Every Hospitality Service Provider Needs to Know (Martin) |
52.00 |
| Resort, Condominium, and Vacation Ownership Management (Gentry) |
92.95 |
| Resorts: Management and Operation, 3rd edition (Mill) |
88.95 |
| Restaurant Design |
19.95 |
| The Restaurant: From Concept to Operation 6th edition (Walker) |
88.95 |
| Restaurant Management (Scanlon) |
76.00 |
| Restaurant Management: Customers, Operations, and Employees 3rd edition (Mill) |
95.00 |
| Restaurant Manager's Handbook with CD-ROM, 4th edition (Brown) |
89.95 |
| Restaurant Marketing and Advertising |
19.95 |
| Restaurant Operations Management: Principles and Practices (Ninemeier and Haynes) |
95.00 |
| Restaurant Promotion and Publicity |
19.95 |
| Restaurant Site Location |
19.95 |
| Restaurant Training Program (Drummond) |
94.00 |
| SERVLEAD: Service Leadership in a Multicultural Workplace Internship Manual |
166.00 |
| Strategic Management in the Hospitality Industry, 3rd edition (Olsen) |
91.00 |
| Successful Catering |
19.95 |
| Supervision in the Hospitality Industry 4th edition (Kavanaugh) |
92.95 |
| Supervision in the Hospitality Industry 7th edition (Walker) |
92.95 |
| Supervision in the Hospitality Industry 7th edition Study Guide (Walker) |
39.95 |
| Supervision Skills for the Service Industry: How to Do It (Tesone) |
50.00 |
| Training and Development for the Hospitality Industry (Cannon) |
93.95 |
| Waiter and Waitress Training |
19.95 |
| Winning Workforce: Sexual Harassment Video |
129.00 |
| World of Culinary Supervision, Training, and Management, 4th edition (Chesser) |
88.00 |
| World of Resorts: From Development to Management (Gee) |
95.95 |
| Prices subject to change - Prices are in U.S. Dollars |