Taylor's Library catalog › Results of search for '5110'

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		Financial management for hospitality decision makers [electronic resource] / Chris Guilding. by Guilding, Chris. Publisher: Amsterdam ; Boston : Elsevier Butterworth-Heinemann, 2002Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.94/068/1] (1).
		The Routledge handbook of hospitality management / edited by Ioannis S. Pantelidis. by Pantelidis, Ioannis S. Publisher: Oxfordshire, England ; New York, New York : Routledge, 2014Copyright date: ©2014Other title: Handbook of hospitality management.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.94068] (1).
		Accounting essentials for hospitality managers / Chris Guilding. by Guilding, Chris. Edition: Third edition.Publisher: Abingdon, Oxon : Routledge, 2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 657.837] (2).
		The Routledge handbook of hospitality management / edited by Ioannis S. Pantelidis. by Pantelidis, Ioannis S [editor.]. Publisher: London ; New York : Routledge, Taylor & Francis Group, 2014Other title: Handbook of hospitality management.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 ROU 2014] (1). Place hold
		Revenue management for hospitality and tourism / [edited by] Patrick Legohérel, Elisabeth Poutier and Alan Fyall. by Legohérel, Patrick \| Poutier, Elisabeth \| Fyall, Alan. Publisher: Woodeaton, Oxford : Goodfellow Publishers Ltd., [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: 647.94068] (1).
		Sustainability in the hospitality industry [electronic resource] : principles of sustainable operations / Philip Sloan, Willy Legrand and Joseph S. Chen. by Sloan, Philip \| Legrand, Willy \| Chen, Joseph S \| ebrary, Inc. Edition: 2nd ed.Publisher: London ; New York : Routledge, 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: 338.4/791068] (1).
		Hospitality management education [electronic resource] / Clayton W. Barrows, Robert H. Bosselman, editors. by Barrows, Clayton W \| Bosselman, Robert H \| ebrary, Inc. Publisher: New York : Haworth Hospitality Press, c1999Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.94/068] (1).
		Managing sustainability in the hospitality and tourism industry : paradigms and directions for the future / edited by Vinnie Jauhari, PhD. by Jauhari, Vinnie [editor.]. Publisher: Oakville, Ontario : Apple Academic Press, [2014]Copyright date: ©2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 338.4/791] (1).
		Remarkable service / The Culinary Institute of America. by Culinary Institute of America. Edition: Third 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 REM 2014] (2). Place hold
		Benchmarks in hospitality and tourism / Sungsoo Pyo, editor. by Pyo, Sungsoo. Publisher: New York : Routledge, 2012Copyright date: ©2001Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 173] (1).
		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
		Ethical decision making in the hospitality industry / Christine Jaszay, Paul Dunk. by Jaszay, Christine \| Dunk, Paul. Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 174.964794 JAS] (3). Place hold
		Food and beverage management / Piyush Bhatnagar and Nitin Popli. by Bhatnagar, Piyush \| Popli, Nitin. Publisher: New Delhi : SBS Publishers & Distributors, 2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BHA] (1). Place hold
		Basic food and beverage cost control / Jack E. Miller, David K. Hayes. by Miller, E Jack, 1930 \| Hayes, David K. Publisher: New York : John Wiley, c1994Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 MIL] (1). Place hold
		The food and beverage manager / Paul Cullen. by Cullen, Paul. Publisher: Melbourne : Hospitality Press, 1997Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CUL] (1). Place hold
		Cost control in the hospitality industry: a realistic approach / Agnes L. DeFranco, Pender B.M. Noriega. by Defranco, Agnes L, 1961- \| Noriega, Pender B. M, 1940-. Publisher: Upper Saddler River, NJ : Prentice Hall, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940681 DEF] (1). Place hold
		Strategic management in the hospitality industry / Michael D. Olsen, Eliza Ching-Yick Tse, Joseph J. West. by Olsen, Michael D \| Tse, Eliza Ching-Yick \| West, Joseph J. Edition: 2nd edition.Publisher: New York : J. Wiley, [1998] ©1998Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 OLS] (2). Place hold
		Introduction to management in the hospitality industry / Tom Powers. by Powers, Thomas F. Edition: 5th ed.Publisher: New York : J. Wiley, c1995Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 POW] (2). Place hold
		Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / The Culinary Institute of America. by Culinary Institute of America. Publisher: New York : Wiley, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 REM] (2). Place hold

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