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Purchasing for foodservice / Lynne Nannen Robertson.
by Robertson, Lynne Nannen, 1936- | Robertson, Lynne Nannen, 1936-. Purchasing for food service. Edition: 2nd ed.Publisher: Ames, Iowa : Iowa State University Press, c1994Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950687 ROB]
(3).
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Planning and operating a successful food service operation [by] William L. Kahrl.
by Kahrl, William L. Publisher: New York : Chain Store Age Books, 1973Availability: Items available for loan: Taylor's Library-TU
[Call number: 658.9164256 KAH]
(1).
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The HACCP food safety manual / Joan K. Loken.
by Loken, Joan K. Publisher: New York : John Wiley, c1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.00289 LOK]
(2).
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Restaurant food service equipment / John A. Drysdale.
by Drysdale, John A. Publisher: Upper Saddle River, N.J. : Prentice Hall, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 642 DRY 2010]
(2).
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National apprenticeship training program for cooks : a training guide for the culinary industry / American Culinary Federation.
by American Culinary Federation. Publisher: Orland Park, IL : American Technical Publishers, 2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.507 NAT 2012]
(2).
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Welcome to culinary school : a culinary student survival guide / Daniel Traster.
by Traster, Daniel. Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95023 TRA 2010]
(2).
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The complete guide to foodservice in cultural institutions : your keys to success in restaurants, catering, and special events / Arthur M. Manask, Mitchell E. Schecter.
by Manask, Arthur M | Schecter, Mitchell E. Publisher: New York : Wiley, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MAN]
(1).
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Nutrition for foodservice managers : concepts, applications, and management / Mahmood A. Khan.
by Khan, Mahmood A. Publisher: New York : Wiley, 1998Availability: Items available for loan: Taylor's Library-TU
[Call number: 613.2024642 KHA]
(3).
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Food and beverage cost control / Lea R. Dopson, David K. Hayes.
by Dopson, Lea R | Hayes, David K. Edition: 5th ed.Publisher: Hoboken, N.J. : John Wiley, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DOP 2011]
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Introduction to professional foodservice / Wallace L. Rande.
by Rande, Wallace L. Publisher: New York : John Wiley, c1996Other title: Professional foodservice.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 RAN]
(1).
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ServSafe essentials
by Educational Foundation (National Restaurant Association). Edition: 2nd ed.Publisher: Chicago : National Restaurant Association Educational Foundation, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 SER]
(1).
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Inflight catering management / Audrey C. McCool.
by McCool, Audrey Carol. Publisher: New York : John Wiley, 1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MAC]
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Specs : the comprehensive foodservice purchasing and specification manual / Lewis Reed.
by Reed, Lewis. Edition: 2nd. ed.Publisher: New York : John Wiley, c1993Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950687 REE]
(1).
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Supersafemark guide to food safety / David McSwane, Richard Linton, Nancy R. Rue ; development services by Learnovation, LLC.
by McSwane, David Zachary | Linton, Richard | Rue, Nancy R. (Nancy Roberts), 1933-. Edition: Special ed.Publisher: [Arlington, VA] : Food Marketing Institute, 2007Other title: Guide to food safety.Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 MAC]
(1).
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Hospitality management accounting / Michael M. Coltman, Martin G. Jagels.
by Coltman, Michael M, 1930- | Jagels, Michael M. Edition: 7th ed.Publisher: New York : J. Wiley, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 657. 837 COL]
(1).
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Foodservice organizations : a managerial and systems approach / Marian C. Spears.
by Spears, Marian C. Edition: 4th ed.Publisher: Upper Saddle River, N.J. : Prentice Hall, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 SPE]
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Concepts of foodservice operations and management / Mahmood A. Khan
by Khan, Mahmood A. Edition: 2nd ed.Publisher: New York : John Wiley, 1990Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 KHA]
(1).
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