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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] (1).
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).
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).
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).
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).
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).
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).
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).
Introduction to management in the hospitality industry / Tom Powers, Clayton W. Barrows.

by Powers, Thomas F | Barrows, Clayton W.

Edition: 8th ed.Publisher: Hoboken, N.J. : Wiley, c2006Other title: Management in the hospitality industry.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 POW] (1).
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).
Restaurant management : customers, operations, and employees / Robert Christie Mill.

by Mill, Robert Christie.

Edition: 3rd ed.Publisher: Upper Saddle River, N.J. : Pearson, Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MIL] (1).
The restaurant start-up guide : a 12-month plan for successfully starting a restaurant / Peter Rainsford and David H. Bangs, Jr.

by Rainsford, Peter | Bangs, David H.

Edition: 2nd ed.Publisher: Chicago : Dearborn, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 RAI] (1).
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).
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).
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).
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).