Taylor's Library

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Food and beverage service / Dennis Lillicarp, John Cousins and Robert Smith.

by Lillicrap, D. R | Cousins, John A | Smith, John.

Edition: 6th editionPublisher: Oxon, UK : Hodder & Stoughton, 2002Copyright date: ©2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LIL] (1).
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Advanced professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946-.

Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 1992] (2).
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The theory of catering / David Foskett, Victor Ceserani, Ronald Kinton.

by Foskett, David, 1951- | Ceserani, Victor | Kinton, Ronald.

Edition: 10th ed.Publisher: Oxon : Hodder & Stoughton, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 642.4 FOS] (3).
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Classical cooking the modern way : recipes / [Philip Pauli] ; translated by Arno Schmidt ; edited by Margaret Schmidt ; translation consultant Hannelore Dawson-Holt

by Pauli, Philip | Schmidt, Arno, 1937- | Schmidt, Margaret.

Edition: 3rd ed.Publisher: New York : John Wiley, c1997Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PAU 1997] (3).
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Opportunities in culinary careers / Mary Donovan.

by Donovan, Mary Deirdre, 1955-.

Edition: Rev. ed.Publisher: Chicago, Ill. : VGM Career Books, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95023 DON] (1).
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Introduction to foodservice / June Payne-Palacio, Monica Theis.

by Payne-Palacio, June | Theis, Monica.

Edition: 10th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 PAY 2005] (4).
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Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Eighth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2015]Copyright date: ©2015Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2015] (4).
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Food and beverage service.

by Cousins, John A [author.] | Weekes, Suzanne [author.].

Edition: 10th edition / John Cousins, Suzanne Weekes.Publisher: London : Hodder Education, 2020Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 COU 2020] (6).
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Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2019] (5). Checked out (1).
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond and Lisa M Brefere

by Drummond, Karen Eich | Brefere, Lisa M [(j.a.)].

Edition: 5th ed.Publisher: New Jersey : John Wiley, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 DRU] (12).
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Essentials of professional cooking / Wayne Gisslen; photography by J. Gerard Smith.

by Gisslen, Wayne, 1946-.

Publisher: Hoboken, NJ : John Wiley, 2004Copyright date: ©2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2004] (10).
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