| | - Targeting hygiene : a practical guide to hygiene and safety for food handlers. (1988) / Council for Education, Recruitment and Training for the Hotel, Catering and Tourism Industry
- Managing food hygiene (1991) / Johns, Nicholas
- Chilled and frozen : guidelines on cook-chill and cook-freeze catering systems. (1989) / Great Britain. Department of Health
- Hobbs' food poisoning and food hygiene. (7th ed, 2007) / McLauchlin, Jim
- The food hygiene handbook (4th ed, 1987) / Sprenger, Richard A.
- The essential guide to food hygiene (4th ed, 1991) / Aston, Graham
- Industry guide to good hygiene practice : catering guide. (1995)
- Safe food handling : a training guide for managers of food service establishments (1989) / Jacob, Michael
- Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C.
- HACCP : principles and applications (1992) / Pierson, Merle D.
- Making safe food : a management guide for microbiological quality (1991) / Harrigan, W. F.
- The Diets of British schoolchildren (1989) / Great Britain. Department of Health
- Principles and practices for the safe processing of foods (1993) / Shapton, David A.
- Foodborne illness (1991) / Waites, W. M.
- Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A.
- Shelf life evaluation of foods (1994) / Man, C.M.D
- Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK)
- Principles of human nutrition (2nd ed, 2003) / Eastwood, M. A.
- HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara
- Analytical chemistry of foods (1995) / James, C. S.
- Food product development : from concept to the marketplace (1991) / Graf, Ernst
- McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander
- The science of food (4th ed, 1996) / Gaman, P. M.
- Diet and nutrition : a guide for students and practitioners. (1996) / Piper, Brenda
- Human resource management for hospitality services (1997) / Goldsmith, Alistair
- Sensory evaluation of food : theory and practice (1985) / Jellinek, Gisela
- Service quality in hospitality organizations (1996) / Olsen, Michael D.
- Human nutrition (11th ed, 2005) / Geissler, Catherine
- Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health
- Essential statistics (4th ed, 2001) / Rees, D. G.
- Human nutrition : a health perspective (2nd ed, 2003) / Barasi, Mary E.
- Behavioural studies in hospitality management (1995) / Carmouche, Rita
- Human nutrition and dietetics (10th ed, 2000) / Garrow, J. S.
|