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Purchasing / Brad Matthews, Thomas Schneller.
by Matthews, Brad | Schneller, Thomas (Thomas K.) | Culinary Institute of America. Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, c2012Other title: Guide to purchasing.Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.5 MAT 2012]
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Introduction to management in the hospitality industry / Clayton W. Barrows, Tom Powers, Dennis Reynolds.
by Barrows, Clayton W | Powers, Thomas F | Reynolds, Dennis E. Edition: 10th ed.Publisher: Hoboken, N. J. : John Wiley 2012Other title: Management in the hospitality industry.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 BAR 2012]
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Foundations of restaurant management & culinary arts : level one / National Restaurant Association.
by National Restaurant Association (U.S.). Publisher: Boston, Mass. : Prentice Hall, c2011Other title: Foundations of restaurant management and culinary arts : level one.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 FOU 2011]
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Running a restaurant for dummies / by Michael Garvey, Heather Dismore, and Andrew G. Dismore.
by Garvey, Michael | Dismore, H. (Heather) | Dismore, Andrew. Edition: 2nd ed.Publisher: Hoboken, NJ : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 GAR 2011]
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Food and beverage management for the hospitality, tourism and event industries / John Cousins, David Foskett and Andrew Pennington.
by Cousins, John A | Foskett, David, 1951- | Pennington, Andrew. Edition: 3rd ed.Publisher: Woodeaton, Oxford : Goodfellow, c2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 COU 2011]
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Know all about how to open a restaurant [electronic resource] / Naomi Muir.
by Muir, Naomi. Publisher: Delhi : White Word Publications, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.95]
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Know all about how to open a restaurant and bar [electronic resource] / Vada Gilmore, Naomi Muir.
by Gilmore, Vada | Muir, Naomi. Publisher: Delhi : Academic Pages, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.95068]
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Hospitality and restaurant management / National Restaurant Association.
by Educational Foundation (National Restaurant Association). Publisher: Boston : Pearson, c2013Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 HOS 2013]
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Principles of food and beverage management / National Restaurant Association.
by Educational Foundation (National Restaurant Association). Edition: 2nd ed.Publisher: Boston : Pearson, c2013Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 PRI 2013]
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Purchasing / National Restaurant Association.
by Educational Foundation (National Restaurant Association). Edition: 2nd ed.Publisher: Boston : Pearson, 2013Availability: Items available for loan: Taylor's Library-TU
[Call number: 658.72 PUR 2013]
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The restaurant dream? : an inside look at restaurant development, from concept to reality / Lee Simon.
by Simon, Lee. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 SIM 2006]
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Ouvrez un restaurant! [electronic resource] / réalisé par les experts de l'APCE.
by Agence pour la creation d'entreprises (France). Edition: 3e éd.Publisher: Paris : Editions Eyrolles : Editions APCE, c2010Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.95/068]
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The everything guide to starting and running a restaurant [electronic resource] : the ultimate resource for starting a successful restaurant! / Ronald Lee.
by Lee, Ronald, 1969-. Edition: 2nd ed.Publisher: Avon, Mass. : Adams media, c2011Other title: Guide to starting and running a restaurant.Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.95068]
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The restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation / Douglas Robert Brown.
by Brown, Douglas Robert, 1960-. Edition: Rev. 4th ed.Publisher: Ocala, FL : Atlantic Pub., c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BRO 2007]
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Hotel restaurant management / Tom Altis.
by Altis, Tom. Publisher: New Delhi : Random Exports, 2013Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 ALT 2013]
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Start your own restaurant and more [electronic resource] : pizzeria, coffeehouse,deli, bakery, catering business / Entrepreneur Press and Jacquelyn Lynn.
by Lynn, Jacquelyn | Entrepreneur Media, Inc. Edition: 4th ed.Publisher: [Irvine, Calif.] : Entrepreneur Press, c2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.95068]
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The restaurant : from concept to operation / John Walker.
by Walker, John R, 1944-. Edition: 6th ed.Publisher: Hoboken, N.J. : Wiley, c2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 WAL 2011]
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Restaurant franchising : concepts, regulations, and practices / Mahmood A. Khan, PhD.
by Khan, Mahmood A. Edition: Third edition, revised and updated.Publisher: Oakville, Ontario ; Boca Raton, Florida : Apple Academic Press : CRC Press, 2015Copyright date: ©2015Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.95068]
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How to open and operate a restaurant / Arthur L. Meyer and Jon M. Vann.
by Meyer, Arthur L [author.] | Vann, Jon M [author.]. Publisher: Guilford, Connecticut : Globe Pequot, [2013]Copyright date: ©2013Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.9506]
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Savoirs et techniques de restaurant : un savoir professionnel pour un service de qualite tome 1 / Christine Ferret, photos Sylvie Vernichon
by Ferret, Christine. Publisher: Paris : Editions B.P.I. 2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 FER]
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