HOSP: Hospitality
Servsafe Coursebook
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On Cooking
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On Cooking
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Nutrition for Foodservice and Culinary Professionals
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Professional Baking
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On Cooking
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Human Resources Management and Supervision
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Bread
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How Baking Works
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Introduction to Hospitality
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Meetings, Expositions, Events and Conventions
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Fish and Seafood
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Controlling Foodservice Costs
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Purchasing
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The Book of Yields
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The Book of Yields (dvd)
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The Restaurant: from Concept to Operation
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Customer Service
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Chocolates and Confections
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International Cuisine
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Garde Manger
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The Professional Pastry Chef
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Professional Baking
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Hospitality and Restaurant Management
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