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Planning and operating a successful food service operation [by] William L. Kahrl.
by Kahrl, William L. Publisher: New York : Chain Store Age Books, 1973Availability: Items available for loan: Taylor's Library-TU
[Call number: 658.9164256 KAH]
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The complete guide to foodservice in cultural institutions : your keys to success in restaurants, catering, and special events / Arthur M. Manask, Mitchell E. Schecter.
by Manask, Arthur M | Schecter, Mitchell E. Publisher: New York : Wiley, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MAN]
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How to open and run a successful restaurant / Christopher Egerton-Thomas.
by Egerton-Thomas, Christopher. Edition: Second editionPublisher: New York : John Wiley, [1995]Copyright date: ©1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 EGE]
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Secret recipe : why KFC is still cookin' after 50 years / Robert Darden
by Darden, Bob, 1954-. Publisher: Irving, Texas : Tapestry Press, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 338.76164795 DAR]
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Culinary taste : consumer behaviour in the international restaurant sector / edited by Donald Sloan. Edition: 1st ed.Publisher: Oxford : Elsevier/Butterworth-Heinemann, 2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 CUL]
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The restaurant : from concept to operation / by John R. Walker and Donald E. Lundberg.
by Walker, John R, 1944- | Lunberg, Donald E. Edition: 3rd editionPublisher: New York : John Wiley, 2001Copyright date: ©2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 WAL]
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Restaurant management : customers, operations, and employees / Robert Christie Mill.
by Mill, Robert Christie. Edition: 2nd editionPublisher: Upper Saddle River, NJ : Prentice Hall, 2001Copyright date: ©2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MIL]
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Restaurant management : a comprehensive guide to successfully owning and running a restaurant / John James and Don Baldwin.
by James, John (John James) | Baldwin, Don. Publisher: Avon, Mass. : Adams Media Corporation, c2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 JAM]
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Managing service in food and beverage operations / Anthony M. Rey, Ferdinand Wieland ; contributing author, Jack D. Ninemeier.
by Rey, Anthony M | Wieland, Ferdinand | Ninemeier, Jack D. Publisher: East Lansing, Mich. : Educational Institute of the American Hotel & Motel Association, c1985Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 REY]
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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]
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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]
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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]
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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]
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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]
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Restaurant economics [videorecording] : Understanding the business of restaurants / Food & Beverage Institute, The Culinary Institute of America.
by Food and Beverage Institute (The Culinary Institute of America) | Culinary Institute of America. Publisher: Hyde Park, N.Y. : The Culinary Institute of America, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 RES]
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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]
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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]
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