|
|
Understanding foodservice cost control : an operational text for food, beverage, and labor costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria.
by Sanders, Edward E | Hill, Timothy H | Faria, Donna J | Sanders, Edward E. Foodservice profitability. Edition: Third edition.Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, [2008]Copyright date: ©2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 SAN 2008]
(4).
|
|
|
Food & beverage cost control / Lea R. Dopson, David K. Hayes.
by Dopson, Lea R [author.] | Hayes, David K [author.]. Edition: 6th edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: ©2016Other title: Food and beverage cost control.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 DOP 2016]
(3).
|
|
|
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.
by Gregoire, Mary B [author.]. Edition: Ninth edition.Publisher: Boston : Pearson, [2017]Copyright date: ©2017Other title: Food service organizations.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 GRE 2017]
(4).
|
|
|
The world of culinary management : leadership and development of human resources / Jerald W. Chesser, Noel C. Cullen.
by Chesser, Jerald W [author.] | Cullen, Noel C [author.]. Edition: Sixth edition.Publisher: Hudson Street, NY : Pearson, [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 CHE 2018]
(1).
|
|
|
Introduction to the hospitality industry / Clayton W. Barrows, Tom Powers.
by Barrows, Clayton W | Powers, Thomas F | Powers, Thomas F. Introduction to the hospitality industry. Edition: 7th ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 BAR]
(3).
|
|
|
ServSafe coursebook.
by Educational Foundation (National Restaurant Association). Edition: 5th edPublisher: Chicago, IL : National Restaurant Association, 2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 SER]
(1).
|
|
|
Introduction to hospitality / John R. Walker.
by Walker, John R, 1944-. Edition: Seventh edition.Publisher: Boston : Pearson, [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 WAL 2017]
(1).
|
|
|
The theory of hospitality & catering / David Foskett, Patricia Paskins, Andrew Pennington ; consultant editor: Neil Rippington.
by Foskett, David, 1951- | Paskins, Patricia | Pennington, Andrew | Rippington, Neil | Kinton, Ronald. Theory of catering. Edition: 13th edition.Publisher: London : Hodder Education, 2016Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94 FOS 2016]
(4).
|
|
|
Design and layout of foodservice facilities / John C. Birchfield.
by Birchfield, John C. Edition: Third edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2008]Copyright date: ©2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BIR 2008]
(2).
|
|
|
Increasing foodservice profit margins / Harvey Clark.
by Clark, Harvey. Publisher: [Lavergne, TN] : [CreateSpace Independent Publishing Platform], [2013]Copyright date: ©2013Other title: Increasing foodservice profit margins : how to increase your resaurant's profits.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 CLA 2013]
(2).
|
|
|
Applied math for food service / Sarah R. Labensky.
by Labensky, Sarah R. Publisher: Upper Saddle River, N.J. : Prentice Hall, c1998Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 LAB]
(1).
|
|
|
Calculations for hospitality & catering / Gordon E. Gee.
by Gee, Gordon E. (Gordon Eric). Edition: 3rd ed.Publisher: London : Hodder & Stoughton, 1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.940681 GEE]
(1).
|
|
|
The beverage manager's guide to wines, beers, and spirits / John Peter Laloganes, Albert W. A. Schmid.
by Schmid, Albert W. A [author.] | Laloganes, John P [author.]. Edition: Fourth edition.Publisher: NY, NY : Pearson, [2018]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.874 SCH 2018]
(4).
|
|
|
Inlet Isles : a hospital foodservice case study / Amy Allen-Chabot, Suzanne Curtis, Alma Blake.
by Allen-Chabot, Amy | Curtis, Suzanne, Ph. D | Blake, Alma, Ph. D. Publisher: Upper Saddle River, N.J. : Prentice Hall, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 362.176 ALL]
(1).
|
|
|
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire, Marian C. Spears.
by Gregoire, Mary B | Spears, Marian C. Edition: 6th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 GRE]
(1).
|
|
|
The chef manager / Michael Baskette.
by Baskette, Michael. Edition: 2nd ed.Publisher: Upper Saddle River, NJ : Pearson / Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BAS]
(2).
|
|
|
Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.
by Educational Foundation (National Restaurant Association). Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Other title: .Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 CON]
(1).
|
|
|
Foodservice learning solutions case study toolkit [electronic resource] / Food and Beverage Institute (Culinary Institute of America) ; Culinary Institute of America.
by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America). Publisher: [New York, N.Y.] : Culinary Institute of America, c2002Other title: Foodservice management case studies.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 FOO 2002]
(1).
|