The art and science of leadership by Nahavandi, Afsaneh

Table of contents only

Quality control by Besterfield, Dale H.

Nutrition real people, real choices by Hewlings, Susan J

Strategic management concepts and cases by David, Fred R.

Introduction to foodservice by Payne-Palacio, June

The hospitality case manual developing competencies in critical thinking and practical action by Lundberg, Craig C.

Drugs and the human body with implications for society by Liska, Ken 1929-

Foundations for learning by Hazard, Laurie L.

Exploring research by Salkind, Neil J.

Macroeconomics by Blanchard, Olivier J.