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Starting & running a restaurant for dummies / Michael Garvey ... [et al.]

by Garvey, Michael.

Publisher: Chichester : John Wiley, c2007Other title: Starting and running a restaurant for dummies.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 STA 2007] (2).
Fundamentals of food and beverage operations / Aliya Marnina Amirudin, Sabrina Mohd Hashim, Cheng Mun Kid, Siti Nur Ahmad Kamaruddin, Atirah Kamaruddin.

by Aliya Marnina Amirudin | Cheng, Mun Kid | Sabrina Mohd Hashim | Siti Nur Ahmad Kamaruddin | Atirah Kamaruddin.

Publisher: Shah Alam, Selangor : Oxford Fajar Sdn. Bhd., 2018Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 ALI 2018] (1).
Opening a restaurant or other food business starter kit : how to prepare a restaurant business plan & feasibility study : with companion CD-ROM / Sharon Fullen.

by Fullen, Sharon L.

Publisher: Ocala, FL : Atlantic Pub. Group, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FUL 2005] (2).
Case studies in food service management: business perspectives / [William P. Fisher]

by Fisher, William P | American Hotel & Lodging Association. Educational Institute.

Edition: 2nd ed.Publisher: Lansing, Mich. : Educational Institute, American Hotel & Lodging, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FIS] (1).
Contemporary club management / edited by Joe Perdue for the Club Managers Association of America.

by Perdue, Joe | American Hotel & Lodging Association. Educational Institute.

Edition: 2nd ed.Publisher: East Lansing, Mich. : Educational Institute, American Hotel & Lodging Association, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.947305068 CON] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).
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] (1).