Taylor's Library

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Food safety fundamentals / David McSwane ... [et al.]

by McSwane, David.

Publisher: Upper Saddle River, N. J. : Pearson, 2004Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 FOO] (1).
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Introduction to food process engineering / P.G. Smith.

by Smith, P. G. (Peter Geoffrey), 1954-.

Edition: Second edition.Publisher: Brayford Pool : Springer, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 664 SMI 2011] (2).
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Recipe management & nutritional analysis [videorecording]

by American Technical Publishers.

Publisher: [United States] : ATP, c2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 REC 2012] (1).
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Routledge international handbook of food studies / edited by Ken Albala.

by Albala, Ken, 1964-.

Edition: 1st ed.Publisher: London ; New York : Routledge, c2013Availability: Items available for loan: Taylor's Library-TU [Call number: 394.12 ROU 2013] (1).
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Food and the self : consumption, production and material culture / Isabelle de Solier.

by de Solier, Isabelle.

Publisher: London : Bloomsbury, 2013Availability: Items available for loan: Taylor's Library-TC [Call number: 394.12 DES 2013] (1).
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Food poisoning and food hygiene / Betty C. Hobbs and Diane Roberts.

by Hobbs, Betty Constance | Roberts, Diane PhD.

Edition: 6th ed.Publisher: San Diego, Calif. : Singular Pub. Group, 1993Availability: Items available for loan: Taylor's Library-TU [Call number: 363.192 HOB] (1).
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VNR's encyclopedia of hospitality and tourism / edited by Mahmood A. Khan, Michael D. Olsen, Turgut Var.

by Khan, Mahmood A | Olsen, Michael D | Var, Turgut.

Publisher: New York : John Wiley, c1993Availability: Items available for loan: Taylor's Library-TU [Call number: 647.9403 VNR 1993] (2).
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Food and beverage service / Dennis Lillicarp, John Cousins, Robert Smith

by Lillicrap, D. R | Cousins, John A | Smith, Robert.

Edition: 5th ed.Publisher: London: Hodder and Stoughton, c1998Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LIL] (1).
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Basic food and beverage cost control / Jack E. Miller, David K. Hayes.

by Miller, E Jack, 1930 | Hayes, David K.

Publisher: New York : John Wiley, c1994Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 MIL] (1).
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HACCP user's manual / Donald A. Corlett.

by Corlett, Donald A.

Publisher: Gaithersburg, Maryland : Aspen Publication, 1998Availability: Items available for loan: Taylor's Library-TU [Call number: 664.001579 COR] (2).
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Food hygiene, microbiology and HACCP/ J. S. Forsythe, P. R. Hayes

by Forsythe, S. J | Hayes, P. R [(j.a.)].

Edition: 3rd ed.Publisher: Gaithersburg [Maryland]: Aspen Publication, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 664.00289 FOR] (1).
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Nutrition, concepts and controversies / Frances Sienkiewicz Sizer, Eleanor Noss Whitney.

by Webb, Frances Sizer | Whitney, Eleanor Noss.

Edition: 8th ed.Publisher: Belmont CA : Wadsworth, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 SIZ] (1).
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Cultural foods : traditions and trends / Pamela Goyan Kittler, Kathryn P. Sucher

by Kittler, Pamela Goyan, 1953- | Sucher, Kathryn [(j.a.)].

Publisher: Belmont, CA : Wadsworth, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.59 KIT] (5).
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Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

by Katsigris, Costas | Thomas, Chris.

Publisher: New York : Wiley, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950682 KAT] (1).
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Foods : experimental perspectives / Margaret McWilliams.

by McWilliams, Margaret.

Edition: 4th ed.Publisher: Upper Saddle River, N.J. : Prentice Hall, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 664 MAC] (4).
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Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware

by McVety, Paul J | Ware, Bradley J. (Bradley John), 1953- | Ware, Claudette Levesque.

Edition: 2nd ed.Publisher: New York : Wiley, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 642.5 MAC] (5).
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Exploring quantity food production and service through problems / Elizabeth McKinney Lieux, Patricia Kelly Luoto.

by Lieux, Elizabeth McKinney | Luoto, Patricia Kelly.

Edition: 2nd ed.Publisher: Upper Saddle River, N.J. : Prentice Hall, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 LIE] (1).
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Design and layout of foodservice facilities / John C. Birchfield.

by Birchfield, John C.

Publisher: New York : Van Nostrand Reinhold, c1988Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BIR] (1).
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Math principles for food service occupations / Anthony J. Strianese and Pamela P. Strianese.

by Strianese, Anthony J | Strianese, Pamela P.

Edition: 4th ed.Publisher: [Albany, N.Y.] : Delmar/Thomson Learning, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 647.9501513 STR] (5).
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