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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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A concise guide to culinary management / Michael J. Morelli.
by Morelli, Michael J [author]. Publisher: [Lexington, KY] : [CreateSpace], [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MOR 2018]
(2).
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Starting & running a restaurant for dummies / Michael Garvey ... [et al.]
by Garvey, Michael. Publisher: Chichester : John Wiley, c2007Other title: Starting and running a restaurant for dummies.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 STA 2007]
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Opening a restaurant or other food business starter kit : how to prepare a restaurant business plan & feasibility study : with companion CD-ROM / Sharon Fullen.
by Fullen, Sharon L. Publisher: Ocala, FL : Atlantic Pub. Group, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 FUL 2005]
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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).
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Contemporary club management / edited by Joe Perdue for the Club Managers Association of America.
by Perdue, Joe | American Hotel & Lodging Association. Educational Institute. Edition: 2nd ed.Publisher: East Lansing, Mich. : Educational Institute, American Hotel & Lodging Association, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.947305068 CON]
(1).
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Introduction to hospitality management / John R. Walker.
by Walker, John R, 1944-. Edition: 3rd ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 WAL 2010]
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Start your own restaurant and more : pizzeria, coffeehouse, deli, bakery, catering business / Entrepreneur Press and Jacqueline [sic] Lynn.
by Lynn, Jacquelyn | Lynn, Jacquelyn. Start your own restaurant and five other food businesses | Entrepreneur Press [publisher.]. Edition: 3rd ed.Publisher: [Irvine] : Entrepreneur Press, c2009Other title: Restaurant and more.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 LYN 2009]
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Setting the table : lessons and inspirations from one of the world's leading entrepreneurs / Danny Meyer.
by Meyer, Danny. Publisher: London : Marshall Cavendish, 2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MEY 2010]
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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).
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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]
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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]
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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]
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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]
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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: Rev. 4th ed.Publisher: Ocala, FL : Atlantic Pub., c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BRO 2007]
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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]
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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]
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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]
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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]
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