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Food and beverage cost control / Lea R. Dopson, David K. Hayes and Jack E. Miller.
by Dopson, Lea R | Hayes, David K | Miller, Jack E, 1930-. Edition: 4th ed.Publisher: New Jersey : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DOP]
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Handbook of hospitality marketing management / editor, Haemoon Oh ; editor in chief, Abraham Pizam.
by Oh, Haemoon | Pizam, Abraham. Publisher: Oxford : Butterworth-Heinemann, 2008Other title: Hospitality marketing management..Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.068 HAN]
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Food and beverage management / by Bernard Davis ... [et al.]
by Davis, Bernard. Edition: 4th ed.Publisher: Oxford : Elsevier/Butterworth-Heinemann, 2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 DAV 2009]
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Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe.
by Dittmer, Paul [author.] | Keefe, J. Desmond [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2009]Copyright date: ©2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DIT 2009]
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Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
by McVety, Paul J | Ware, Claudette Levesque | Ware, Bradley J. (Bradley John), 1953-. Edition: 3rd ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.5 MAC 2009]
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So you want to be a chef? : your guide to culinary careers / Lisa M. Brefere, Karen Eich Drummond, Brad Barnes.
by Brefere, Lisa M | Drummond, Karen Eich | Barnes, Brad. Edition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5023 BRE 2009]
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So you are a chef : managing your culinary career / Lisa M. Brefere, Karen Eich Drummond, Brad Barnes.
by Brefere, Lisa M | Drummond, Karen Eich | Barnes, Brad. Publisher: Hoboken, N.J. : J. Wiley, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5029 BRE]
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Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.
by Katsigris, Costas | Thomas, Chris. Edition: 3rd ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950682 KAT]
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Math principles for food service occupations / Anthony J.Strianese, Pamela P. Strianese.
by Strianese, Anthony J | Strianese, Pamela P. Edition: Sixth edition.Publisher: Clifton Park, NY : Delmar, Cengage Learning, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TC
[Call number: 647.950151 STR 2012]
(1), Taylor's Library-TU
[Call number: 647.950151 STR 2012]
(2).
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The world of culinary supervision, training, and management / Jerald W. Chesser, Noel C. Cullen.
by Chesser, Jerald W | Cullen, Noel C. Edition: 4th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 CHE]
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A host of opportunities : an introduction to hospitality management / Hubert B. Van Hoof ... [et al.]
by Van Hoof, Hubert B. Edition: 2nd ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 HOS]
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Introduction to foodservice / June Payne-Palacio, Monica Theis.
by Payne-Palacio, June | Theis, Monica. Edition: 11th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 PAY]
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Start your own restaurant and more : pizzeria, coffeehouse, deli, bakery, catering business / Entrepreneur Press and Jacquelyn Lynn.
by Lynn, Jacquelyn [author.] | Entrepreneur Press [publisher.]. Edition: 4th ed.Publisher: [Irvine, Calif.] : Entrepreneur Press, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 LYN 2012]
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The theory of catering / Ronald Kinton, Victor Ceserani, David Foskett.
by Kinton, Ronald | Ceserani, Victor | Foskett, David, 1951-. Edition: 9th ed.Publisher: London : Hodder & Stoughton Educational, 1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.4 KIN]
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Case studies in food service management: business perspectives / [William P. Fisher]
by Fisher, William P | American Hotel & Lodging Association. Educational Institute. Edition: 2nd ed.Publisher: Lansing, Mich. : Educational Institute, American Hotel & Lodging, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 FIS]
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Food safety : managing the HACCP system / Ronald F. Cichy.
by Cichy, Ronald F | American Hotel & Lodging Association. Educational Institute. Edition: 2nd ed.Publisher: Lansing, Mich. : Educational Institute, American Hotel & Lodging Association, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 CIC]
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Nutrition in institutions / Maria Cross and Barbara MacDonald.
by Cross, Maria | MacDonald, Barbara. Publisher: Chichester, West Sussex : Wiley-Blackwell, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.5 CRO 2009]
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Sell your specialty food : market, distribute, and profit from your kitchen creation / Stephen F. Hall.
by Hall, Stephen F | Hall, Stephen F. From kitchen to market. Publisher: New York : Kaplan Pub., c2009Other title: Market, distribute, and profit from your kitchen creation.Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.00688 HAL 2009]
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