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The art and science of culinary preparation : a culinarian's manual / Jerald W. Chesser.
by Chesser, Jerald W. Edition: 1st ed.Publisher: St. Augustine, Fla. : Educational Institute of the American Culinary Federation, 1992Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 CHE]
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Food service menus : pricing and managing the food service menu for maximum profit / by Lora Arduser.
by Arduser, Lora. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Pricing and managing the food service menu for maximum profit..Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 ARD]
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Bar & beverage operation : ensuring success & maximum profit / by Chris Parry.
by Parry, Chris, 1956-. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Bar and beverage operation.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 PAR]
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Food & beverage service : levels 1 & 2 S/NVQ / Zoe Adjey and Gary Hunter ; with contributions from Clare Mannall.
by Adjey, Zoe | Hunter, Gary. Publisher: London : Cengage Learning, c2009Other title: Food and beverage service.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 ADJ 2009]
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Controlling liquor, wine & beverage costs / by Elizabeth Godsmark.
by Godsmark, Elizabeth. Publisher: Ocala, Fla. : Atlantic Pub. Co., c2003Other title: Controlling liquor, wine, and beverage costs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.874 GOD]
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Controlling restaurant & food service labor costs / by Sharon Fullen.
by Fullen, Sharon L. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Controlling restaurant and food service labor costs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 FUL]
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Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown.
by Lewis, Cheryl, 1970- | Brown, Douglas Robert, 1960-. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Controlling restaurant and food service operating costs | Operating costs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 LEW]
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Controlling restaurant & food service food costs / by Douglas R. Brown.
by Brown, Douglas Robert, 1960-. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Controlling restaurant and food service food costs | Food costs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 BRO]
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Will write for food : the complete guide to writing cookbooks, restaurant reviews, articles, memoir, fiction and more.. / Dianne Jacob.
by Jacob, Dianne, 1955-. Publisher: New York : Marlowe & Co., c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 808.066641 JAC 2005]
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Reviews in food and nutrition toxicity. volume 1 / edited by Victor R. Preedy and Ronald R. Watson.
by Preedy, Victor R [(ed.)] | Watson, Ronald R. (Ronald Ross) [(j.ed.)]. Publisher: London : Taylor & Francis, 2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.8561 REV]
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Food technology [videorecording] : irradiation / Narration, Bill Maddox ; Production Director, Scott Cawthron ; Executive producer, G.W. Davis.
by Maddox, Bill | Cawthron, Scott | Davis, G.W. Publisher: Lubbock, Texas : CEV Multimedia, [19--?]Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.0288 FOO]
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Food technology [videorecording] : irradiation / Narration, Bill Maddox ; Production Director, Scott Cawthron ; Executive producer, G.W. Davis.
by Maddox, Bill | Cawthron, Scott | Davis, G.W. Publisher: Lubbock, Texas : CEV Multimedia, [19--?]Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.0288 FOO]
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Management of food and beverage operations / Jack D. Ninemeier.
by Ninemeier, Jack D | American Hotel & Lodging Association. Educational Institute. Edition: 4th ed.Publisher: Lansing, Mich. : Educational Institute, American Hotel & Lodging Association, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 NIN]
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Food safety : managing the HACCP process / Ronald F. Cichy.
by Cichy, Ronald F | American Hotel & Lodging Association. Educational Institute. Publisher: Lansing, Mich. : Educational Institute, American Hotel & Lodging Association, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 CIC]
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Managing service in food and beverage operations / Ronald F. Cichy, Paul E. Wise.
by Cichy, Ronald F | Wise, Paul E | American Hotel & Motel Association. Educational Institute. Edition: Second editionPublisher: Lansing, Mich. : Educational Institute, American Hotel & Motel Association, [1999]Copyright date: ©1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 CIC]
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At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.
by Fischer, John W | Culinary Institute of America. Publisher: Hoboken, N.J. : J. Wiley, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 FIS]
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Food security and environmental quality in the developing world / Rattan Lal ... [et al.]. ; foreword by Lester R. Brown.
by Lal, R | Brown, Lester R. Publisher: Boca Raton, Fla. : Lewis Publishers/CRC Press, c2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 338.19091724 FOO]
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