Taylor's Library

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On becoming a professional chef / The American Culinary Federation ; Michael Baskette, editor.

by Baskette, Michael | American Culinary Federation.

Publisher: Upper Saddle River, NJ : Pearson Education, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5024 ONB] (1).
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Food and beverage management / John Cousins, David Foskett and Cailein Gillespie

by Cousins, John A | Foskett, David, 1951- | Gillespie, Cailein.

Edition: 2nd ed.Publisher: Harlow, England : Financial Times / Prentice Hall, 2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 COU] (1).
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Understanding foodservice cost control : an operational text for food, beverage, and labor costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria.

by Sanders, Edward E | Hill, Timothy H | Faria, Donna J | Sanders, Edward E. Foodservice profitability.

Edition: Third edition.Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, [2008]Copyright date: ©2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 SAN 2008] (4).
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Food & beverage cost control / Lea R. Dopson, David K. Hayes.

by Dopson, Lea R [author.] | Hayes, David K [author.].

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] (3).
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Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

by Gregoire, Mary B [author.].

Edition: Ninth edition.Publisher: Boston : Pearson, [2017]Copyright date: ©2017Other title: Food service organizations.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GRE 2017] (4).
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The world of culinary management : leadership and development of human resources / Jerald W. Chesser, Noel C. Cullen.

by Chesser, Jerald W [author.] | Cullen, Noel C [author.].

Edition: Sixth edition.Publisher: Hudson Street, NY : Pearson, [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CHE 2018] (1).
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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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The HACCP food safety facilitator's guide / Tara Paster.

by Paster, Tara, 1968-.

Publisher: Hoboken, N.J. : John Wiley, c2008Other title: HACCP food safety.Availability: Items available for loan: Taylor's Library-TU [Call number: 664.00289 PAS] (1).
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Introduction to the hospitality industry / Clayton W. Barrows, Tom Powers.

by Barrows, Clayton W | Powers, Thomas F | Powers, Thomas F. Introduction to the hospitality industry.

Edition: 7th ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 BAR] (3).
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Professional chef : level 2 S/NVQ / Gary Hunter ... [et al.]

by Hunter, Gary.

Publisher: London : Thomson, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PRO] (1).
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Professional chef : level 1 diploma / Neil Rippington.

by Rippington, Neil.

Publisher: London : Thomson, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 RIP] (1).
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ServSafe coursebook.

by Educational Foundation (National Restaurant Association).

Edition: 5th edPublisher: Chicago, IL : National Restaurant Association, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SER] (1).
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Professional chef : level 3 S/NVQ / Gary Hunter, Terry Tinton, Patrick Carey.

by Hunter, Gary | Tinton, Terry | Carey, Patrick.

Publisher: London : Thomson, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 HUN] (1).
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Introduction to hospitality / John R. Walker.

by Walker, John R, 1944-.

Edition: Seventh edition.Publisher: Boston : Pearson, [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WAL 2017] (1).
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Menu planning [electronic resource] / by Clark Russell.

by Russell, Clark.

Publisher: Delhi : Global Media, c2009Online access: Accessible through the World Wide Web; click to view Availability: Items available for loan: [Call number: 647.95068] (1).
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Study guide to accompany nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

by Drummond, Karen Eich | Brefere, Lisa M.

Edition: 9th edition.Publisher: Hoboken, New Jersey : Wiley, [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2076 DRU 2017] (2).
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The theory of hospitality & catering / David Foskett, Patricia Paskins, Andrew Pennington ; consultant editor: Neil Rippington.

by Foskett, David, 1951- | Paskins, Patricia | Pennington, Andrew | Rippington, Neil | Kinton, Ronald. Theory of catering.

Edition: 13th edition.Publisher: London : Hodder Education, 2016Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94 FOS 2016] (4).
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Design and layout of foodservice facilities / John C. Birchfield.

by Birchfield, John C.

Edition: Third edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2008]Copyright date: ©2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BIR 2008] (2).
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