Taylor's Library

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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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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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Increasing foodservice profit margins / Harvey Clark.

by Clark, Harvey.

Publisher: [Lavergne, TN] : [CreateSpace Independent Publishing Platform], [2013]Copyright date: ©2013Other title: Increasing foodservice profit margins : how to increase your resaurant's profits.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 CLA 2013] (2).
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From kitchen to market : sell your specialty food / Stephen F. Hall.

by Hall, Stephen F [author.].

Edition: 6th edition.Publisher: Destin, Florida : S. Richard Hall & Company, Inc., 2015Availability: Items available for loan: Taylor's Library-TU [Call number: 664.00688 HAL 2015] (4). On order (1).
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Tasting success : your guide to becoming a professional chef / Charles M. Carroll.

by Carroll, Charles M, 1964-.

Publisher: Hoboken, N.J. : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95023 CAR 2011] (1).
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The HACCP food safety employee manual / Tara Paster.

by Paster, Tara, 1968-.

Publisher: Hoboken, N.J. : John Wiley, 2007Availability: Items available for loan: Taylor's Library-TU [Call number: 664.00289 PAS 2007] (1).
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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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Understanding food : principles and preparation / Amy C. Brown.

by Brown, Amy C [author.].

Edition: Sixth edition.Publisher: Boston, MA : Cengage, [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3 BRO 2019] (2).
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