Taylor's Library

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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] (1).
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Management of food and beverage operations / Jack D. Ninemeier, Ph.D.

by Ninemeier, Jack D.

Edition: Sixth edition.Publisher: Lansing, Michigan : American Hotel & Lodging Educational Institute, [2016]Copyright date: ©2016Other title: Management of food & beverage operations.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 NIN 2016] (2).
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Introduction to hospitality / John R. Walker.

by Walker, John R, 1944-.

Edition: 6th ed.Publisher: Boston : Pearson, c2013Availability: No items available Checked out (1).
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Running a restaurant for dummies [electronic resource] / by Michael Garvey, Heather Dismore, and Andrew G. Dismore.

by Garvey, Michael | Dismore, H. (Heather) | Dismore, Andrew.

Edition: 2nd ed.Publisher: Hoboken, N.J. : Wiley, c2011Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.95068] (1).
Start and run a restaurant / Carol Godsmark.

by Godsmark, Carol | Godsmark, Carol. How to start and run your own restaurant.

Edition: 2nd ed.Publisher: Oxford : How To Books, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GOD 2010] (1).
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Start and run your own coffee shop and lunch bar / Heather Lyon.

by Lyon, Heather.

Edition: 2nd ed.Publisher: Oxford : How To Books, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LYO 2010] (1).
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The food and beverage manager / Paul Cullen.

by Cullen, Paul.

Publisher: Melbourne : Hospitality Press, 1997Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CUL] (1).
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Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / The Culinary Institute of America.

by Culinary Institute of America.

Publisher: New York : Wiley, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 REM] (2).
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Modern restaurant service : a manual for students and practitioners / John Fuller.

by Fuller, John, 1916-.

Publisher: London : Hutchinson, 1983Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FUL] (1).
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Introduction to the hospitality industry / Tom Powers, Clayton W. Barrows.

by Powers, Thomas F | Barrows, Clayton W.

Edition: 4th ed.Publisher: New York : Wiley, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94 POW] (2).
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Restaurant design : concept and customer / William R. Thibodeaux.

by Thibodeaux, William R.

Publisher: [Lavergne, TN] : [Createspace Independent Publishing Platform], [2018]Other title: Restaurant design : concept and customer : how to design your foodservice operation.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 THI 2018] (1).
Modern restaurant service : a manual for students and practitioners / John Fuller

by Fuller, John, 1916-.

Publisher: Cheltenham : Stanley Thornes, c1983Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FUL] (5).
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Managing service in food and beverage operations / Ronald F. Cichy, Philip J. Hickey, Jr.

by Cichy, Ronald F | Hickey, Philip J.

Edition: Fourth edition.Publisher: Lansing, Michigan : American Hotel & Lodging Educational Institute, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CIC 2012] (3).
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Restaurant concepts, management and operations / John R. Walker, DBA, CHA, FMP.

by Walker, John R, 1944- [author.].

Edition: Eighth edition.Asia regional edition.Publisher: Hoboken, NJ : John Wiley & Sons, Inc., [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 WAL 2019] (4).
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Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes and Jack D. Ninemeier

by Schmidgall, Raymond S, 1945- | Hayes, David K | Ninemeier, Jack D.

Publisher: New Jersey : John Wiley, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940681 SCH 2002] (5).
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Introduction to hospitality / John R. Walker.

by Walker, John R, 1944-.

Edition: 4th ed.Publisher: Upper Saddle River, NJ : Pearson Prentice Hall, 2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WAL] (2).
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Techniques et moyens de gestion : comptabilite, finance, fiscalite : B.T.S. Hotellerie-Restauration : 1re Annee / par Jean-Claude Oule

by Oulex, Jean-Claude.

Publisher: Paris : Editions BPI, 1995Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 OUL] (2).
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Introduction to management in the hospitality industry / Tom Powers, Clayton W. Barrows.

by Powers, Thomas F | Barrows, Clayton W.

Edition: 7th ed.Publisher: New York : Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 POW] (3).
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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: 3rd revised ed.Publisher: Ocala, FL : Atlantic Pub. Group, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BRO] (6).
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