Taylor's Library

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Introduction to hospitality management / John R. Walker.

by Walker, John R, 1944-.

Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, 2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WAL 2009] (2).
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Kitchen and food production [videorecording] / Video Education Australasia.

by Video Education Australasia.

Publisher: Bendigo, Vic. : Video Education Australasia, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 KIT] (1).
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Hospitality cost control : a practical approach / Allen B. Asch.

by Asch, Allen B.

Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 ASC] (1).
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Food and beverage management / John Cousins, David Foskett, David Graham and Amy Hollier.

by Cousins, John A [author.] | Foskett, David, 1951- [author.] | Graham, David [author.] | Hollier, Amy [author.].

Edition: Fourth edition.Publisher: Wolvercote, Oxford : Goodfellow Publishers Ltd, [2016]Copyright date: ©2016Other title: Food & beverage management.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 COU 2016] (4).
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Foundations of lodging management / David K. Hayes, Jack D. Ninemeier.

by Hayes, David K | Ninemeier, Jack D.

Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 HAY] (1).
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Introduction to hospitality management / John R. Walker.

by Walker, John R, 1944-.

Edition: 2nd ed.Publisher: Upper Saddle River, N.J. : Pearson / Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WAL] (2).
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Service quality management in hospitality, tourism, and leisure / Jay Kandampully, Connie Mok, Beverley Sparks, editors.

by Kandampully, Jay [editor.] | Mok, Connie [editor.] | Sparks, Beverley A [editor.].

Publisher: New York : Routledge, [2001]Copyright date: ©2001Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940685 SER 2001] (3).
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Math principles for food service occupations / Anthony J. Strianese, Pamela P. Strianese.

by Strianese, Anthony J | Strianese, Pamela P.

Edition: 5th ed.Publisher: New York : Thomson/Delmar Learning, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 STR] (1).
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An introduction to revenue management for the hospitality industry : principles and practices for the real world / Tranter, Stuart-Hill, Parker.

by Tranter, Kimberly A | Stuart-Hill, Trevor | Parker, Juston.

Edition: Pearson new international edition.Publisher: Harlow, Essex : Pearson Education Limited, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 TRA 2014] (1).
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Leadership and management in the hospitality industry / Robert H. Woods, Ph.D., CHRE, Judy Z. King.

by Woods, Robert H | King, Judy Z | National Restaurant Association Solutions | American Hotel & Lodging Association. Educational Institute.

Edition: Third edition.Publisher: Chicago, IL : National Restaurant Association Solutions, LLC, 2010Copyright date: ©2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WOO 2010] (1).
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The globalization of tourism and hospitality : a strategic perspective / Tim Knowles, Dimitrios Diamantis and Joudallah Bey El-Mourhabi.

by Knowles, Tim | Diamantis, Dimitrios | El-Mourhabi, Joudallah Bey.

Edition: 2nd ed.Publisher: London : Thomson, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 KNO] (1).
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Hotel accountancy / Dr. B. K. Chakravarti.

by Chakravarti, B. K.

Publisher: New Delhi : A.P.H. Publishing Corporation, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 657.837 CHA 2011] (2).
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Introduction to hospitality / John R. Walker.

by Walker, John R, 1944-.

Edition: Seventh edition.Global edition.Publisher: Harlow, England : Pearson, [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WAL 2017] (2).
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Service quality management in hospitality, tourism, and leisure / Jay Kandampully, Connie Mok, Beverley Sparks, editors.

by Kandampully, Jay | Mok, Connie | Sparks, Beverley.

Publisher: New York : Haworth Hospitality Press, [2001]Copyright date: ©2001Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940685 SER] (2).
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Applied math for food service / Sarah R. Labensky.

by Labensky, Sarah R.

Publisher: Upper Saddle River, N.J. : Prentice Hall, c1998Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 LAB] (1).
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Study guide to accompany food & beverage cost control / Lea R. Dopson, David K. Hayes ; contributing author, Allisha Miller.

by Dopson, Lea R | Hayes, David K | Miller, Allisha A.

Edition: 6th edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: ©2016Other title: Food and beverage cost control.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 DOP 2016] (1).
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Entrepreneurship and small business management in the hospitality industry / Darren Lee-Ross, Conrad Lashley.

by Lee-Ross, Darren | Lashley, Conrad.

Publisher: London ; New York : Routledge, Taylor & Francis Group, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 LEE 2011] (1).
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Financial management for the hospitality industry / William P. Andrew, James W. Damitio, Raymond S. Schmidgall.

by Andrew, William P | Damitio, James W | Schmidgall, Raymond S, 1945-.

Publisher: Upper Saddle River, NJ : Pearson Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940681 AND] (2).
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Foodservice organizations : a managerial and systems approach / Mary B. Gregoire, Marian C. Spears.

by Gregoire, Mary B | Spears, Marian C.

Edition: 6th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GRE] (1).
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Foodservice learning solutions case study toolkit [electronic resource] / Food and Beverage Institute (Culinary Institute of America) ; Culinary Institute of America.

by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America).

Publisher: [New York, N.Y.] : Culinary Institute of America, c2002Other title: Foodservice management case studies.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FOO 2002] (1).
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