Taylor's Library

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The beverage manager's guide to wines, beers, and spirits / John Peter Laloganes, Albert W. A. Schmid.

by Schmid, Albert W. A [author.] | Laloganes, John P [author.].

Edition: Fourth edition.Publisher: NY, NY : Pearson, [2018]Availability: Items available for loan: Taylor's Library-TU [Call number: 641.874 SCH 2018] (4).
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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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Inlet Isles : a hospital foodservice case study / Amy Allen-Chabot, Suzanne Curtis, Alma Blake.

by Allen-Chabot, Amy | Curtis, Suzanne, Ph. D | Blake, Alma, Ph. D.

Publisher: Upper Saddle River, N.J. : Prentice Hall, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 362.176 ALL] (1).
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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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The chef manager / Michael Baskette.

by Baskette, Michael.

Edition: 2nd ed.Publisher: Upper Saddle River, NJ : Pearson / Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BAS] (2).
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Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.

by Educational Foundation (National Restaurant Association).

Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Other title: .Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CON] (1).
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Kitchen operations / Graham Dark, Deirdre McLean, Sarah Weatherhead.

by Dark, Graham | McLean, Deirdre | Weatherhead, Sarah.

Edition: 2nd ed.Publisher: Frenchs Forest, N.S.W. : Pearson Australia, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 DAR 2011] (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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Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.

by Payne-Palacio, June | Theis, Monica | Payne-Palacio, June. Introduction to foodservice.

Edition: 12th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2012Other title: Food service management..Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 PAY 2012] (1).
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Culinary trends.

Publisher: Orange, CA : Culinary Publications, 2003-Availability: Items available for loan: Taylor's Library-TU [Call number: 647.9505 CUL] (1).
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Culinary careers for dummies / by Michele Thomas, Annette Tomei, and Tracey Vasil Biscontini.

by Thomas, Michele | Tomei, Annette | Biscontini, Tracey Vasil.

Publisher: Hoboken, N.J. : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95023 THO 2011] (1).
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Inventory and purchasing : competency guide / National Restaurant Association Educational Foundation.

by Educational Foundation (National Restaurant Association).

Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Other title: NRAEF ManageFirst..Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950687 INV] (1).
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Restaurant economics [videorecording] : Understanding the business of restaurants / Food & Beverage Institute, The Culinary Institute of America.

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

Publisher: Hyde Park, N.Y. : The Culinary Institute of America, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 RES] (1).
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Restaurant marketing : competency guide / National Restaurant Association Educational Foundation.

by Educational Foundation (National Restaurant Association).

Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Other title: NRAEF ManageFirst..Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950688 RES] (1).
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Analyzing and controlling foodservice costs : a managerial and technological approach / James Keiser ... [et al.].

by Keiser, James, 1928- | Keiser, James, 1928-. Contemporary management theory.

Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 ANA] (2).
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