|
|
Classical cooking the modern way : recipes / [Philip Pauli] ; translated by Arno Schmidt ; edited by Margaret Schmidt ; translation consultant Hannelore Dawson-Holt
by Pauli, Philip | Schmidt, Arno, 1937- | Schmidt, Margaret. Edition: 3rd ed.Publisher: New York : John Wiley, c1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 PAU 1997]
(3).
|
|
|
Culinary math / Linda Blocker and Julia Hill.
by Blocker, Linda | Hill, Julia, 1954- | Culinary Institute of America. Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 BLO]
(1).
|
|
|
Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi.
by Laconi, Donald V. Publisher: New York : Wiley, c1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 LAC]
(1).
|
|
|
Hospitality management accounting / Martin G. Jagels, Michael M. Coltman.
by Jagels, Martin | Coltman, Michael M, 1930- | Coltman, Michael M, 1930-. Hospitality management accounting. Edition: 8th ed.Publisher: Hoboken, N.J. : J. Wiley, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 657.837 JAG]
(3).
|
|
|
Becoming a chef / Andrew Dornenburg and Karen Page ; foreword by Madeleine Kamman ; photographs by Michael Donnelly.
by Dornenburg, Andrew | Page, Karen. Edition: Revised editionPublisher: Hoboken, N.J. : John Wiley, [2003]Copyright date: ©2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.502373 DOR]
(1).
|
|
|
Restaurant marketing for owners and managers / Patti J. Shock, John T. Bowen, John M. Stefanelli.
by Shock, Patti J | Bowen, John (John T.), 1948- | Stefanelli, John M. Publisher: Hoboken, N.J. : J. Wiley, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 SHO]
(2).
|
|
|
Culinary math / Julia Hill and Linda Blocker.
by Hill, Julia, 1954- | Blocker, Linda | Culinary Institute of America. Edition: 2nd ed.Publisher: New York, NY : Wiley Pub., c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 HIL]
(1).
|
|
|
Culinary calculations : simplified math for culinary professionals / Terri Jones.
by Jones, Terri, 1954-. Publisher: Hoboken, N.J. : John Wiley, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 JON]
(1).
|
|
|
On-site foodservice management : a best practices approach / Dennis Reynolds.
by Reynolds, Dennis E. Publisher: Hoboken, N.J. : John Wiley, c2003Other title: Onsite foodservice management.Availability: Items available for loan: Taylor's Library-TU
[Call number: 362.176 REY]
(3).
|
|
|
Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.
by Drummond, Karen Eich | Brefere, Lisa M [(j.a.)]. Edition: 4th. ed.Publisher: New York: John Wiley c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 613.2 DRU]
(2).
|
|
|
Menu pricing & strategy / Jack E. Miller and David Pavesic.
by Miller, Jack E, 1930-. Edition: 4th ed.Publisher: New York : John Wiley, c1996Other title: Menu pricing and strategy.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 MIL 1996]
(3).
|
|
|
Introduction to the hospitality industry / Tom Powers, Clayton W. Barrows.
by Powers, Thomas F | Barrows, Clayton W. Edition: 6th ed.Publisher: Hoboken, N.J. : Wiley, c2006Other title: Hospitality industry.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94 POW]
(2).
|
|
|
Principles of food, beverage, and labor cost controls / Paul R. Dittmer.
by Dittmer, Paul. Edition: 8th ed.Publisher: Hoboken, NJ : John Wiley, 2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DIT]
(4).
|
|
|
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).
|
|
|
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]
(2).
|
|
|
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]
(1).
|
|
|
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).
|
|
|
Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : Wiley, [2018]Copyright date: ©2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.57]
(1).
|
|
|
Quantity food sanitation/ Karla Longree, Gertrude Armbruster.
by Longree, Karla | Armbruster, Gertrude. Edition: 5th ed.Publisher: New York : John Wiley, c1996Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950289 LON]
(2).
|