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Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.
by Katsigris, Costas | Thomas, Chris. Edition: 2nd ed.Publisher: New York : John Wiley, 2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950682 KAT]
(4).
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The art and science of culinary preparation : a culinarian's manual / Jerald W. Chesser.
by Chesser, Jerald W. Edition: 1st ed.Publisher: St. Augustine, Fla. : Educational Institute of the American Culinary Federation, 1992Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 CHE]
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Food service menus : pricing and managing the food service menu for maximum profit / by Lora Arduser.
by Arduser, Lora. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Pricing and managing the food service menu for maximum profit..Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 ARD]
(2).
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Bar & beverage operation : ensuring success & maximum profit / by Chris Parry.
by Parry, Chris, 1956-. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Bar and beverage operation.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 PAR]
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Food & beverage service : levels 1 & 2 S/NVQ / Zoe Adjey and Gary Hunter ; with contributions from Clare Mannall.
by Adjey, Zoe | Hunter, Gary. Publisher: London : Cengage Learning, c2009Other title: Food and beverage service.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 ADJ 2009]
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Controlling liquor, wine & beverage costs / by Elizabeth Godsmark.
by Godsmark, Elizabeth. Publisher: Ocala, Fla. : Atlantic Pub. Co., c2003Other title: Controlling liquor, wine, and beverage costs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.874 GOD]
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Controlling restaurant & food service labor costs / by Sharon Fullen.
by Fullen, Sharon L. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Controlling restaurant and food service labor costs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 FUL]
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Controlling restaurant & food service operating costs / by Cheryl Lewis & Douglas R. Brown.
by Lewis, Cheryl, 1970- | Brown, Douglas Robert, 1960-. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Controlling restaurant and food service operating costs | Operating costs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 LEW]
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Controlling restaurant & food service food costs / by Douglas R. Brown.
by Brown, Douglas Robert, 1960-. Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Controlling restaurant and food service food costs | Food costs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 BRO]
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Management of food and beverage operations / Jack D. Ninemeier.
by Ninemeier, Jack D | American Hotel & Lodging Association. Educational Institute. Edition: 4th ed.Publisher: Lansing, Mich. : Educational Institute, American Hotel & Lodging Association, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 NIN]
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Food safety : managing the HACCP process / Ronald F. Cichy.
by Cichy, Ronald F | American Hotel & Lodging Association. Educational Institute. Publisher: Lansing, Mich. : Educational Institute, American Hotel & Lodging Association, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 CIC]
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Managing service in food and beverage operations / Ronald F. Cichy, Paul E. Wise.
by Cichy, Ronald F | Wise, Paul E | American Hotel & Motel Association. Educational Institute. Edition: Second editionPublisher: Lansing, Mich. : Educational Institute, American Hotel & Motel Association, [1999]Copyright date: ©1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 CIC]
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At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.
by Fischer, John W | Culinary Institute of America. Publisher: Hoboken, N.J. : J. Wiley, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 FIS]
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American Culinary Federation's guide to culinary certification : the mark of professionalism / American Culinary Federation ; Michael Baskette, Brad Barnes.
by Baskette, Michael | Barnes, Brad | American Culinary Federation. Publisher: Hoboken, N.J. : Wiley, c2006Other title: Culinary certification.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.502373 BAS]
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Hospitality marketing management / Robert D. Reid, David C. Bojanic.
by Reid, Robert D | Bojanic, David C. Edition: 4th ed.Publisher: Hoboken, N.J. : Wiley, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 REI]
(4).
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