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Marketing by menu / Nancy Loman Scanlon.
by Scanlon, Nancy Loman. Edition: 3rd edition.Publisher: New York : John Wiley, [1999]Copyright date: ©1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 SCA 1999]
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Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / The Culinary Institute of America.
by Culinary Institute of America. Publisher: New York : Wiley, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 REM]
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Foodservice cost control using Microsoft Excel for Windows / Warren Sackler, Samuel R. Trapani.
by Sackler, Warren | Trapani, Samuel R. Publisher: New York : J. Wiley, c1996Other title: Food service cost control using Microsoft Excel for Windows.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950285 SAC]
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Forecasting in foodservice / Ann M. Messersmith, Judy L. Miller.
by Messersmith, Ann M | Miller, Judy L. Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950112 MES]
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From turnover to teamwork: how to build and retain a customer-oriented foodservice staff / by Bill Marvin.
by Marvin, Bill. Publisher: New York : J. Wiley, c1994Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950683 MAR 1994]
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Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar.
by Knight, John Barton, 1950- | Kotschevar, Lendal H. (Lendal Henry), 1908-2007. Edition: 3rd ed.Publisher: New York : Wiley, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57068 KNI]
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Hotel catering : a handbook for sales and operations / Patti J. Shock, John M. Stefanelli.
by Shock, Patti J | Stefanelli, John M. Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.4 SHO]
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Quality restaurant service guaranteed : a training outline / Nancy Loman Scanlon.
by Scanlon, Nancy Loman. Publisher: New York : J. Wiley, c1998Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.50715 SCA]
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Hospitality marketing management / David C. Bojanic, University of Texas at San Antonio, Robert D. Reid, ASCSB International.
by Reid, Robert D [author.] | Bojanic, David C [author.]. Edition: Sixth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2017]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 657.8370688]
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Study guide to accompany professional cooking, ninth edition / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.] | Gisslen, Wayne, 1946-. Professional cooking. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 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: 641.57076]
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Diabetes & carb counting / by Sherri Shafer, RD, CDE, Diabetes educator.
by Shafer, Sherri [author.]. Publisher: Hoboken, NJ : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Other title: Diabetes and carb counting | Diabetes & carb counting for dummies | Diabetes and carb counting for dummies.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 616.4620654]
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2018]
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Culinology : the intersection of culinary arts and food science / editor: J. Jeffrey Cousminer.
by Cousminer, J. Jeffrey. Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.07 CUL 2017]
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Purchasing : selection and procurement for the hospitality industry / Andrew Hale Feinstein, Jean Hertzman, John M. Stefanelli.
by Feinstein, Andrew Hale [author.] | Hertzman, Jean [author.] | Stefanelli, John M [author.]. Edition: Ninth Edition.Publisher: Hoboken, NJ : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.940687 FEI 2017]
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Water activity in foods : fundamentals and applications / edited by Gustavo V. Barbosa-Cánovas.
by Barbosa-Cánovas, Gustavo V [editor.]. Edition: Second edition.Publisher: Hoboken, New Jersey : Wiley, 2020Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 664]
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Ed.D., R.D.N., L.D.N., F.A.N.D., F.M.P. & Lisa M. Brefere, C.E.C., A.A.C.
by Drummond, Karen Eich | Brefere, Lisa M. Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU
[Call number: 613.2 DRU 2017]
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Introduction to hospitality management / Dennis Reynolds, Ph.D., Imran Rahman, Ph.D., Clayton Barrows, Ed.D.
by Reynolds, Dennis E [author.] | Rahman, Imran | Barrows, Clayton W [athor.]. Publisher: Hoboken, NJ : Wiley, [2021]Copyright date: ©2021Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.95068 REY 2021]
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Food and beverage cost control / Lea R. Dopson, David K. Hayes.
by Dopson, Lea R [author.] | Hayes, David K [author.]. Edition: Seventh edition.Asia edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2020]Other title: Food & beverage cost control.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 DOP 2020]
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HACCP : a food industry briefing / Sara Mortimore and Carol Wallace.
by Mortimore, Sara [author.] | Wallace, Carol [author.]. Edition: Second edition.Publisher: Chichester, England : Wiley Blackwell, 2015Copyright date: ©2015Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 363.19/2]
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