Taylor's Library catalog › Results of search for 'ccl=Provider:Wiley ; and su-to:Food and su-to:Food service'

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		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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). Place hold

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