Culinary, Hospitality, Travel & Tourism| Textbooks, Textbook Rentals and eBook Textbooks

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Your search for "Culinary, Hospitality, Travel & Tourism" returned 102 items.

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Product Image	Product Description	Format Pricing
	In the Kitchen with Le Cordon Bleu, 1st Edition The Chefs of Le Cordon Bleu ISBN-10: 1-133-28282-2 ISBN-13: 978-1-133-28282-2 © 2014 In Stock	Print $30.49
	Pairing with the Masters: A Definitive Guide to Food and Wine, 1st Edition Arnone/Simonetti-Bryan ISBN-10: 1-111-54384-4 ISBN-13: 978-1-111-54384-6 © 2013 In Stock	Print $38.99 eBook $21.99 eChapters $3.50 (each)
National Geographic … Nationa…	National Geographic Reader: Travel and Tourism (Book Only), 1st Edition National Geographic Learning ISBN-10: 1-285-08449-7 ISBN-13: 978-1-285-08449-7 © 2013 In Stock	Print $24.99 eBook $15.99 eChapters $2.49 (each)
	Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes, 1st Edition The Chefs of Le Cordon Bleu ISBN-10: 1-4390-5717-6 ISBN-13: 978-1-4390-5717-9 © 2012 In Stock	Print $29.49
	About Wine, 2nd Edition Henderson/Rex ISBN-10: 1-4390-5650-1 ISBN-13: 978-1-4390-5650-9 © 2012 In Stock	Print $94.99 eBook $40.49 eChapters $5.00 (each)
	Kitchen Pro Series: Guide to Purchasing, 1st Edition Schneller/Matthews/Culinary Institute of America ISBN-10: 1-4283-1988-3 ISBN-13: 978-1-4283-1988-2 © 2012 In Stock	Print $55.49 eBook $23.49 eChapters $7.50 (each)
	Le Cordon Bleu Cuisine Foundations, Portuguese Edition, 1st Edition The Chefs of Le Cordon Bleu ISBN-10: 1-111-53942-1 ISBN-13: 978-1-111-53942-9 © 2012 In Stock	Print $55.49
Bundle: Le Cordon Bl… The Che…	Bundle: Le Cordon Bleu Patisserie and Baking Foundations + Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes The Chefs of Le Cordon Bleu ISBN-10: 1-133-29025-6 ISBN-13: 978-1-133-29025-4 © 2012 In Stock	Bundles $93.99
	ePack: Math Principles for Food Service Occupations, 6th + Culinary, Hospitality, Travel & Tourism CourseMate with eBook 1-Year Instant Access Code Strianese/Strianese ISBN-10: 1-285-26354-5 ISBN-13: 978-1-285-26354-0 © 2012 In Stock	Bundles $109.99
	ePack: Kitchen Pro Series: Guide to Purchasing + Culinary CourseMate Instant Access Code for CIA Culinary Institute of America/Schneller/Matthews ISBN-10: 1-285-26224-7 ISBN-13: 978-1-285-26224-6 © 2012 In Stock	Bundles $65.49
	Bundle: Le Cordon Bleu Patisserie and Baking Foundations + Le Cordon Bleu Cuisine Foundations: Classic Recipes Chefs Of Le Cordon Bleu Int. ISBN-10: 1-133-80339-3 ISBN-13: 978-1-133-80339-3 © 2012 In Stock	Bundles $93.49
	Culinary CourseMate Instant Access Code for CIA/Schneller/Matthews' Kitchen Pro Series: Guide to Purchasing, 1st Edition Culinary Institute of America/Schneller/Matthews ISBN-10: 1-111-63951-5 ISBN-13: 978-1-111-63951-8 © 2012	Digital $69.95
Gale Hospitality, To… Delmar	Gale Hospitality, Tourism and Leisure Collection Instant Access Code, 1st Edition Delmar ISBN-10: 1-285-06037-7 ISBN-13: 978-1-285-06037-8 © 2012	Digital $33.75
	Le Cordon Bleu Cuisine Foundations: Classic Recipes, 1st Edition The Chefs of Le Cordon Bleu ISBN-10: 1-111-30687-7 ISBN-13: 978-1-111-30687-8 © 2011 In Stock	Print $28.49
	Le Cordon Bleu Cuisine Foundations: Classic Recipes, 1st Edition The Chefs of Le Cordon Bleu ISBN-10: 1-4354-8138-0 ISBN-13: 978-1-4354-8138-1 © 2011 In Stock	Print $28.49
	Modern Food Service Purchasing: Business Essentials to Procurement, 1st Edition Garlough ISBN-10: 1-4180-3964-0 ISBN-13: 978-1-4180-3964-6 © 2011 In Stock	Print $89.99 eBook $38.49 eChapters $4.50 (each)
	Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization, 1st Edition Culinary Institute of America/Fischer ISBN-10: 1-435-40117-4 ISBN-13: 978-1-4354-0117-4 © 2011 In Stock	Print $55.49 eBook $23.49 eChapters $9.00 (each)
	Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization, 1st Edition Matthews/Wigsten ISBN-10: 1-435-40121-2 ISBN-13: 978-1-4354-0121-1 © 2011 In Stock	Print $55.49 eBook $23.49 eChapters $4.00 (each)
	CourseBuilder Instant Access Code Mancini's The CLIA Guide to the Cruise Industry, 1st Edition Mancini ISBN-10: 1-285-06253-1 ISBN-13: 978-1-285-06253-2 © 2011	Digital $102.00
	Selling Destinations, 5th Edition Mancini ISBN-10: 1-4283-2142-X ISBN-13: 978-1-4283-2142-7 © 2010 In Stock	Print $164.49 eBook $70.49 eChapters $5.50 (each)
	Charcuterie: Sausages, Pates and Accompaniments, 1st Edition Sonnenschmidt ISBN-10: 1-4283-1991-3 ISBN-13: 978-1-4283-1991-2 © 2010 In Stock	Print $80.49 eBook $34.49 eChapters $5.50 (each)
	Case Scenarios In Hospitality Supervision, 1st Edition Szende ISBN-10: 1-4283-2140-3 ISBN-13: 978-1-4283-2140-3 © 2010 In Stock	Print $61.99 eBook $26.49 eChapters $6.50 (each)
	Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization, 1st Edition Culinary Institute of America/Schneller ISBN-10: 1-4283-1994-8 ISBN-13: 978-1-4283-1994-3 © 2010 In Stock	Print $55.49 eBook $23.49 eChapters $9.50 (each)
	Practical Food and Beverage Cost Control, 2nd Edition Ojugo ISBN-10: 1-4283-3544-7 ISBN-13: 978-1-4283-3544-8 © 2010 In Stock	Print $126.99 Rent it $44.49 eBook $54.49 eChapters $7.50 (each)
	Advanced Bread and Pastry, 1st Edition Suas ISBN-10: 1-4180-1169-X ISBN-13: 978-1-4180-1169-7 © 2009 In Stock	Print $90.99 eBook $38.49