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Working for the Japanese
(Paperback)
By Joseph J. Fucini
World Class Manufacturing Casebook
By Richard J. Schonberger
Bag Man: The Story Behind the Improbable Rise of Coach
(Hardback)
By Lew Frankfort
Marketing Fashion: A Cross-Cultural Perspective - with STUDIO
(Paperback, 2nd edition)
By Joseph H. Hancock
Sorting Out Clothes: The Circulation of Used Clothes in the Global North
By Dr Heike Derwanz
The Tesla Files: Inside Elon Musks Empire of Power and Deception
By Snke Iwersen
Create a Continuous Flow of Improvements: Eliminate Workflow Interruptions in Manufacturing and Services
By Stephen Wilkinson
Ludicrous: The Unvarnished Story of Tesla Motors
By Edward Niedermeyer
A History of Cadbury
By Wordsworth
International Retailing
(Paperback, 3rd ed.)
By Brenda Sternquist
Silent Selling: Best Practices and Effective Strategies in Visual Merchandising
(Paperback, 5th ed.)
By Judy Bell
Technically Food: Inside Silicon Valleys Mission to Change What We Eat
By Larissa Zimberoff
Visual Merchandising and Display: Studio Instant Access
(Paperback, 7th ed.)
By Martin M Pegler
Apparel Production Terms and Processes: Bundle Book + Studio Access Card
(, 2nd edition)
By Janace E. Bubonia
Apparel Quality: A Guide to Evaluating Sewn Products - Bundle Book + Studio Access Card
Car Guys Vs. Bean Counters: The Battle for the Soul of American Business
By Bob Lutz
Ceramics and Globalization: Staffordshire Ceramics, Made in China
By Neil Ewins
Charging Ahead: GM, Mary Barra, and the Reinvention of an American Icon
By David Welch
Concepts of Pattern Grading: Techniques for Manual and Computer Grading - Bundle Book + Studio Access Card
(, 3rd edition)
By Kathy K. Mullet
Fashion Forward: A Guide to Fashion Forecasting - Bundle Book + Studio Access Card
By Chelsea Rousso
Foot Work: What Your Shoes Tell You About Globalisation
By Tansy E. Hoskins
From Service to Experience: The Guest Perspective Paradigm
By P. Vincent Stasen
Getting Value from Sales and Operations Planning: The Capstone of ERP Excellence
By Donald H Sheldon
How To Make Money Serving Food: Now More Than Ever What You Need To Know
By Richard Rosamilia
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