Taylor's Library catalog › Results of search for '11637'

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		Management of food and beverage operations / Jack D Ninemeier by Ninemeier, Jack D. Publisher: Educational Institute, 2015. Availability: No items available
		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] (1). Place hold
		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] (1). Place hold
		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] (1). Place hold
		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] (1). Place hold
		Techniques et moyens de gestion : comptabilite, finance, fiscalite : B.T.S. Hotellerie, Restauration, Universite formation continue : 2e annee / par Jean-Claude Oule by Oule, Jean-Claude. Publisher: Paris : Editions B P I , 1997Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 OUL] (1). Place hold
		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] (1). Place hold
		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] (1). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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] (1). Place hold
		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). Place hold
		No cover image available Entrepreneur magazine's restaurant and five other food businesses [electronic resource] / [Jacquelyn Lynn]. by Lynn, Jacquelyn \| ebrary, Inc. Publisher: Irvine, CA : Entrepreneur Press, 2001Other title: Restaurant and five other businesses.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for loan: [Call number: 647.95/068] (1). Place hold

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