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The complete idiot's guide to success as a chef / by Leslie Bilderback.
by Bilderback, Leslie. Publisher: New York : Alpha Books, c2007Other title: Complete idiot's guide | Success as a chef.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5092 BIL]
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Savoirs et techniques de restaurant : un savoir professionnel pour un service de qualite tome 1 / Christine Ferret, photos Sylvie Vernichon
by Ferret, Christine. Publisher: Paris : Editions B.P.I. 2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 FER]
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.
by Drummond, Karen Eich | Brefere, Lisa M. Edition: 8th edition.Publisher: Hoboken, New Jersey : Wiley, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU
[Call number: 613.2 DRU 2014]
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Food preparation / Robert G. Haines, R.T. Miller.
by Haines, Robert G | Miller, R. T. Edition: 2nd ed.Publisher: Homewood, Illinois : American Technical Publishers, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 HAI]
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Management of food and beverage operations / Jack D. Ninemeier, Ph.D.
by Ninemeier, Jack D. Edition: Sixth edition.Publisher: Lansing, Michigan : American Hotel & Lodging Educational Institute, [2016]Copyright date: ©2016Other title: Management of food & beverage operations.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 NIN 2016]
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Introduction to hospitality / John R. Walker.
by Walker, John R, 1944-. Edition: 6th ed.Publisher: Boston : Pearson, c2013Availability: No items available Checked out (1).
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Food production operations / Parvinder S. Bali, Programme manager - Culinary Services, Oberoi Centre of Learning and Development, New Delhi.
by Bali, Parvinder S [author.]. Edition: Second edition.Publisher: New Delhi : Oxford University Press, 2014Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BAL 2014]
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Career opportunities in the food and beverage industry [electronic resource] / Kathleen Thompson Hill.
by Hill, Kathleen, 1941-. Publisher: New York, NY : Ferguson, c2010Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.95023]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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Strategic questions in food and beverage management / edited by Roy C. Wood.
by Wood, Roy C, 1959-. Publisher: Oxford ; Boston : Butterworth-Heinemann, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.9541 STR]
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Practical food & beverage cost control / by Clement Ojugo ; contributing author, Todd Rymer.
by Ojugo, Clement | Rymer, Todd. Publisher: Albany, NY : Delmar Publishers, c1999Other title: Practical food and beverage cost control.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 OJU 1999]
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