Food the Chemistry of Its Components
Product Information
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Business Risk and Simulation Modelling in Practice
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Managing Controlling and Improving Quality
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Dissertation Skills for Business and Management Students
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Fundamentals of Branding
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Planning (Chapter 5 of General Management)
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Management Theory (Chapter 2 of General Management)
Inside Organizations Exploring Organizational Experiences
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Presenting Service the Ultimate Guide for the Foodservice Professional
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Decision Making (Chapter 6 of General Management)
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Competitive Success How Barndign Adds Value
Organisational Environment (Chapter 3 of General Management)
Management Science in Practice
