Taylor's Library

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Introduction to the hospitality industry / Tom Powers, Clayton W. Barrows.

by Powers, Thomas F | Barrows, Clayton W.

Edition: 5th ed.Publisher: New York : Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94 POW] (2).
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Restaurant franchising / Mahmood A. Khan.

by Khan, Mahmood A.

Edition: 2nd ed.Publisher: New York : John Wiley, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 KHA] (1).
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Restaurant operations management : principles and practices / Jack D. Ninemeier, David K. Hayes.

by Ninemeier, Jack D | Hayes, David K.

Edition: 1st ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2005Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 NIN] (1).
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Introduction to management in the hospitality industry / Tom Powers, Clayton W. Barrows.

by Powers, Thomas F | Barrows, Clayton W.

Edition: 8th ed.Publisher: Hoboken, N.J. : Wiley, c2006Other title: Management in the hospitality industry.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 POW] (1).
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AH&LA hotel internal control guide / produced by the American Hotel & Motel Association's and Financial Management Committee.

by American Hotel & Motel Association. Committee on Financial Management.

Publisher: Michigan : Educational Institute, American Hotel & Lodging Association, c1997Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 AME] (1).
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Restaurant management : customers, operations, and employees / Robert Christie Mill.

by Mill, Robert Christie.

Edition: 3rd ed.Publisher: Upper Saddle River, N.J. : Pearson, Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MIL] (1).
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Introduction to hospitality management / John R. Walker.

by Walker, John R, 1944-.

Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, 2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WAL 2009] (2).
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The restaurant [electronic resource] : from concept to operation / John Walker.

by Walker, John R, 1944-.

Edition: 6th ed.Publisher: Hoboken, NJ : Wiley, c2011Online 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] (1).
How to open and run a successful restaurant / Christopher Egerton-Thomas.

by Egerton-Thomas, Christopher.

Edition: 3rd ed.Publisher: Hoboken, N.J. : John Wiley, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 EGE 2006] (1).
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The restaurant start-up guide : a 12-month plan for successfully starting a restaurant / Peter Rainsford and David H. Bangs, Jr.

by Rainsford, Peter | Bangs, David H.

Edition: 2nd ed.Publisher: Chicago : Dearborn, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 RAI] (1).
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Introduction to hospitality management / John R. Walker.

by Walker, John R, 1944-.

Edition: 2nd ed.Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WAL] (2).
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The restaurant : from concept to operation / John R. Walker.

by Walker, John R, 1944-.

Edition: 5th ed.Publisher: Hoboken, N.J. : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 WAL] (2).
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The restaurant : from concept to operation / John Walker, DBA, CHA, FMP.

by Walker, John R, 1944-.

Edition: Seventh edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 WAL 2014] (1).
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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).
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The complete restaurant management guide / Robert T. Gordon and Mark H. Brezinski.

by Gordon, Robert T | Brezinski, Mark H.

Publisher: New Delhi : Global Books, c1999Other title: Restaurant management guide.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GOR] (1).
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Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.

by Lynn, Jacquelyn | Entrepreneur Press [publisher.].

Edition: 2nd ed.Publisher: Irvine, CA : Entrepreneur Media, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LYN] (1).
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Strategic questions in food and beverage management / [edited by] Roy C. Wood.

by Wood, Roy C, 1959- [editor.].

Edition: Second edition.Publisher: London : Routledge, 2018Online 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] (1).
A concise guide to culinary management / Michael J. Morelli.

by Morelli, Michael J [author].

Publisher: [Lexington, KY] : [CreateSpace], [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MOR 2018] (2).
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