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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).
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).