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  1. 1
    World of Culinary Supervision, Training, and Management, The
    by Chesser, Jerald W.; Cullen, Noel C.
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  2. 2
    Hospitality Case Manual, The: Developing Competencies In Critical Thinking and Practical Action
    by Lundberg, Craig C.; Young, Cheri A.
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  3. 3
    Introduction to Foodservice
    by June Payne-Palacio, Monica Theis
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  4. 4
    Introduction to Revenue Management for the Hospitality Industry, An: Principles and Practices for the Real World
    by Kimberly A. Tranter; Trevor Stuart-Hill; Juston Parker
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  5. 5
    Introduction to Hospitality Management
    by Walker, John R.
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  6. 6
    Introduction to Hospitality
    by Walker, John R.
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  7. 7
    Marketing for Hospitality & Tourism
    by Kotler, Philip; Bowen, John T.; Makens, James C.
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  8. 8
    Six Rules for Brand Revitalization: Learn How Companies Like McDonald's Can Re-Energize Their Brands
    by Larry Light; Joan Kiddon
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  9. 9
    Foodservice Operations: A Managerial and Systems Approach
    by Mary B. Gregoire
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  10. 10
    Restaurant Food Service Equipment
    by John A. Drysdale
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  11. 11
    Organizational Behavior for the Hospitality Industry
    by Florence Berger, Judi Brownell
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