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|  | | Restaurant Law Basics: Wiley Restaurant Basics Series (1st Edition)
by Stephen C. Barth, David K. Hayes, Jack D. Ninemeier
Paperback, 368 Pages, Published 2001 by Wiley, 1st Edition
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|  | | Human Resources Management in the Hospitality Industry
by David K. Hayes, Jack D. Ninemeier
Hardcover, 504 Pages, Published 2008 by Wiley
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|  | | Training Managers to Train: A Practical Guide to Improving Employee Performance (Fifty Minute Series) (Revised Edition)
by David K. Hayes
Paperback, 96 Pages, Published 1995 by Crisp Publications, Revised Edition
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|  | | Hospitality Law: Managing Legal Issues in the Hospitality Industry (2nd Edition)
by Stephen Barth, David K. Hayes
Hardcover, 448 Pages, Published 2005 by Wiley, 2nd Edition
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|  | | Basic Food and Beverage Cost Control
by Jack E. Miller, David K., Ph.D. Hayes
Hardcover, 400 Pages, Published 1993 by John Wiley & Sons
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|  | | Foundations of Lodging Management
by David K. Hayes, Jack D. Ninemeier
Hardcover, 528 Pages, Published 2005 by Prentice Hall
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|  | | Professional Front Office Management (1st Edition)
by Robert Woods, Jack D. Ninemeier, David K. Hayes, Michele A. Austin
Hardcover, 704 Pages, Published 2006 by Prentice Hall, 1st Edition
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|  | | CHIC Hospitality
by Lendal Henry Kotschevar, Jack E. Miller, David K. Hayes, Lea R. Dopson, Andrew H. Feinstein, John M. Stefanelli, NRA Educational Foundation, Steven Kolpan, S Meyer
Hardcover, Published 2005 by John Wiley & Sons Inc
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|  | | Training Managers to Train: A Practical Guide to Improving Employee Performance (Fifty Minute Series)
by David K. Hayes
Paperback, Published 1995 by Crisp Publications
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|  | | Value pricing: how low can you go? (value pricing for restaurants): An article from: Cornell Hotel & Restaurant Administration Quarterly
by David K. Hayes, Lynn M. Huffman
Digital, 13 Pages, Published 1995 by Cornell University
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