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Showing 31 - 60 of 105 products matching "Culinary, Hospitality, Travel & Tourism"

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The Kitchen Pro Series: Guide to Poultry Identification, Fabrication and Utilization, 1st Edition

  • Schneller, Thomas - ©2010
  • ISBN10: 1-4354-0038-0
  • ISBN13: 978-1-4354-0038-2
  • Print$56.49
  • eBook$17.49
  • eChaptersea. $7.49
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Practical Food and Beverage Cost Control, 2nd Edition

  • Ojugo, Clement - ©2010
  • ISBN10: 1-4283-3544-7
  • ISBN13: 978-1-4283-3544-8
  • Print$129.49
  • Rent$31.99
  • eBook$39.99
  • eChaptersea. $5.49
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Advanced Bread and Pastry, 1st Edition

  • Suas - ©2009
  • ISBN10: 1-4180-1169-X
  • ISBN13: 978-1-4180-1169-7
  • Print$92.49
  • eBook$28.49
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Dining Room and Banquet Management, 4th Edition

  • Strianese/Strianese - ©2008
  • ISBN10: 1-4180-5369-4
  • ISBN13: 978-1-4180-5369-7
  • Print$162.99
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A Taste for Writing: Composition for Culinarians, 1st Edition

  • Cadbury, Vivian C. - ©2008
  • ISBN10: 1-4180-1554-7
  • ISBN13: 978-1-4180-1554-1
  • Print$59.49
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Hotel, Restaurant, and Travel Law, 7th Edition

  • Cournoyer/Marshall - ©2008
  • ISBN10: 1-4180-5191-8
  • ISBN13: 978-1-4180-5191-4
  • Print$160.49
  • Rent$29.99
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Travel Perspectives: A Guide to Becoming a Travel Professional, 4th Edition

  • Gorham, Ginger - ©2007
  • ISBN10: 1-4180-1649-7
  • ISBN13: 978-1-4180-1649-4
  • Print$150.99
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Math Principles for Food Service Occupations, 5th Edition

  • Strianese/Strianese - ©2007
  • ISBN10: 1-4180-1646-2
  • ISBN13: 978-1-4180-1646-3
  • A new edition of this text is available here

  • Print$99.49
  • eBook$30.99
  • eChaptersea. $5.49
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About Professional Baking, 1st Edition

Print version includes CD-ROM

  • Print$131.49
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Successful Restaurant Management: From Vision to Execution, 1st Edition

  • Wade, Donald - ©2006
  • ISBN10: 1-4018-1985-0
  • ISBN13: 978-1-4018-1985-9
  • Print$96.49
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About Professional Baking (Book Only), 1st Edition

  • Sokol, Gail D. - ©2006
  • ISBN10: 1-111-31890-5
  • ISBN13: 978-1-111-31890-1
  • Print$131.49
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Student CD for Sokol's About Professional Baking

  • Sokol, Gail D. - ©2006
  • ISBN10: 1-111-53619-8
  • ISBN13: 978-1-111-53619-0
  • Digital$90.49
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Access: Introduction to Travel and Tourism, 1st Edition

  • Mancini, Marc - ©2005
  • ISBN10: 1-4018-0988-X
  • ISBN13: 978-1-4018-0988-1
  • Print$105.99
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E-Commerce and Information Technology in Hospitality and Tourism, 1st Edition

  • Zhou, Zongqing - ©2004
  • ISBN10: 0-7668-4140-5
  • ISBN13: 978-0-7668-4140-6
  • Print$59.49
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Hospitality & Travel Marketing, 3rd Edition

  • Morrison, Alastair M. - ©2002
  • ISBN10: 0-7668-1605-2
  • ISBN13: 978-0-7668-1605-3
  • A new edition of this text is available here

Introduction to Catering, 1st Edition

  • Shiring, Stephen B. - ©2001
  • ISBN10: 0-7668-1660-5
  • ISBN13: 978-0-7668-1660-2
  • Print$149.99
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Catering, Sales and Convention Services, 1st Edition

  • Ismail, Ahmed - ©1999
  • ISBN10: 0-7668-0037-7
  • ISBN13: 978-0-7668-0037-3
  • Print$175.49
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Practical Food and Beverage Cost Control, 1st Edition

  • Ojugo, Clement - ©1999
  • ISBN10: 0-7668-0038-5
  • ISBN13: 978-0-7668-0038-0
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A Taste for Writing: Composition for Culinarians, 2nd Edition

  • Cadbury, Vivian C. - ©2015
  • ISBN10: 1-133-27791-8
  • ISBN13: 978-1-133-27791-0
  • Print$63.49
  • eBook$36.49
  • eChaptersea. $1.99
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Professional Catering, 1st Edition

  • Print$50.99
  • eBook$18.99
  • eChaptersea. $1.99
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CourseMate Instant Access for Shiring's Professional Catering, 1st Edition

  • Shiring, Stephen B. - ©2014
  • ISBN10: 1-133-28083-8
  • ISBN13: 978-1-133-28083-5
  • CourseMate$61.95
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Pairing with the Masters: A Definitive Guide to Food and Wine, 1st Edition

  • Arnone/Simonetti-Bryan - ©2013
  • ISBN10: 1-111-54384-4
  • ISBN13: 978-1-111-54384-6
  • Print$37.49
  • eBook$11.49
  • eChaptersea. $2.49
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Access: Introduction to Travel and Tourism, 2nd Edition

  • Mancini, Marc - ©2013
  • ISBN10: 1-133-68703-2
  • ISBN13: 978-1-133-68703-0
  • Print$96.49
  • eBook$29.99
  • eChaptersea. $5.99
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Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes, 1st Edition

  • The Chefs of Le Cordon Bleu - ©2012
  • ISBN10: 1-4390-5717-6
  • ISBN13: 978-1-4390-5717-9
  • Print$29.99
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Le Cordon Bleu Patisserie and Baking Foundations, 1st Edition

  • The Chefs of Le Cordon Bleu - ©2012
  • ISBN10: 1-4390-5713-3
  • ISBN13: 978-1-4390-5713-1
  • Print$65.99
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Modern Garde Manger: A Global Perspective, 2nd Edition

  • Garlough, Robert B - ©2012
  • ISBN10: 1-111-30761-X
  • ISBN13: 978-1-111-30761-5
  • Print$96.49
  • eBook$29.99
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Managing Quality Service In Hospitality: How Organizations Achieve Excellence In The Guest Experience, 1st Edition

  • Ford/Sturman/Heaton - ©2012
  • ISBN10: 1-4390-6032-0
  • ISBN13: 978-1-4390-6032-2
  • Print$73.99
  • eBook$22.99
  • eChaptersea. $3.49
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Bundle: Le Cordon Bleu Patisserie and Baking Foundations + Le Cordon Bleu Cuisine Foundations: Classic Recipes

  • Chefs Of Le Cordon Bleu Int. - ©2012
  • ISBN10: 1-133-80339-3
  • ISBN13: 978-1-133-80339-3
  • Bundles$94.99

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