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

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		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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).
		No cover image available 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). Place hold
		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). Place hold
		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). Place hold
		Savoirs et techniques de restaurant : organisation et technologie professionelles tome 2 / Christine Ferret, photos Sylvie Vernichon by Ferret, Christine. Publisher: Paris : Editions B.P.I. 2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 FER] (1). Place hold
		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). Place hold
		Introduction to hospitality / John R. Walker. by Walker, John R, 1944-. Edition: 6th ed.Publisher: Boston : Pearson, c2013Availability: No items available Checked out (1). Place hold
		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). Place hold

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