Search results
- BRIGGS, Roy. Food purchasing and preparation. London : Cassell, 2000. 278 s. ISBN 0-304-33866-4. [Copy count : 1, currently available 0, at library only 1]
book
- WEBSTER, Kathryn. Environmental management in the hospitality industry : a guide for students and managers. London : Cassell, 2000. 270 s. ISBN 0-304-33234-8. [Copy count : 1, currently available 0, at library only 1]
book
- New directions in hospitality and tourism : a worldwide review. London : Cassell, 1998. 127 s. ISBN 0-304-70394-X. [Copy count : 1, currently available 1, at library only 0]
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- JOHNSON, Michael. French Resistance : Individuals versus the Company in French Corporate Life. 1. ed. London : Cassell, 1996. 112 s. ISBN 0-304-33912-1. [Copy count : 1, currently available 0, at library only 1]
book
- Continuing Professional Development : Issues in Design and Delivery. 1. ed. London : Cassell, 1996. 240 s. ISBN 0-304-33781-1. [Copy count : 1, currently available 1, at library only 0]
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- GATISS, Gordon F. Total quality management : a total quality approach. London : Cassell, 1996. 158 s. Management Skills Series. ISBN 0-304-33795-1. [Copy count : 1, currently available 0, at library only 1]
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- LUCAS, Rosemary E. Managing employee relations in the hotel and catering industry. London : Cassell, 1995. 317 s. ISBN 0-304-32897-9. [Copy count : 1, currently available 1, at library only 0]
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- PEACOCK, Martin. Information technology in the hospitality industry : managing people, change and computers. London : Cassell, 1995. 119 s. ISBN 0-304-33238-0. [Copy count : 1, currently available 1, at library only 0]
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- BUTTLE, Francis. Hotel and Food Service Marketing : A Managerial Approach. 1. ed. London : Cassell, 1993. 414 s. ISBN 0-304-31533-8. [Copy count : 2, currently available 2, at library only 0]
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- WILD, Ray. Essentials of Production and Operations Management. 3. ed. London : Cassell, 1992. 420 s. ISBN 0-304-31674-1. [Copy count : 1, currently available 1, at library only 0]
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