Taylor's Library

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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] (1).
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The menu, food and profit / John Fuller and Keith Waller.

by Fuller, John, 1916- | Waller, Keith.

Publisher: Leckhampton, Cheltenham, England : S. Thornes, 1991Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FUL] (2).
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Principles of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin.

by Dittmer, Paul | Griffin, Gerald G, 1936-.

Edition: 4th ed.Publisher: New York : Van Nostrand Reinhold, c1989Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 DIT] (1).
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The management of catering operations / Paul Merricks, Peter Jones.

by Merricks, Paul | Jones, Peter, 1951-.

Publisher: London ; New York : Holt, Rinehart and Winston, c1986Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MER] (1).
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Hotel and catering supervision / Ken Gale, Peter Odgers.

by Gale, Ken | Odgers, Peter.

Publisher: Plymouth : Macdonald and Evans, 1984Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GAL] (2).
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Menu pricing & strategy / Jack E. Miller.

by Miller, Jack E, 1930-.

Edition: 2nd ed.Publisher: New York : Van Nostrand Reinhold Co., 1987Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 MIL] (2).
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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] (2).
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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] (1).
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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] (1).
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Professional cookery : the process approach / Daniel R. Stevenson.

by Stevenson, Daniel R.

Publisher: London : Hutchinson, 1985Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 STE] (1).
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Menu planning for the hospitality industry / Jaksa Kivela.

by Kivela, Jaksa Jack.

Publisher: Melbourne : Hospitality Press, 1994Availability: Items available for loan: Taylor's Library-TU [Call number: 642 KIV] (3).
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Hospitality and catering GNVQ : advanced textbook / series editor Yvonne Johns.

by Johns, Yvonne.

Publisher: Oxford : Butterworth Heinemann, 1995Other title: Hospitality & catering GNVQ : advanced student textbook.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 JOH] (1).
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Culinary nutrition for food professionals/ Carol A. Hodges.

by Hodges, Carol A, 1941-.

Edition: 2nd ed.Publisher: New York: Van Nostrand Reinhold, 1994Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 HOD] (1).
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Purchasing for hospitality operations / William B. Virts ; contributing author, Jack D. Ninemeier.

by Virts, William B | Ninemeier, Jack D.

Edition: East Lansing, Mich. : Educational Institute of the American Hotel & Motel Association,Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950687 VIR] (1).
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Food and beverage service / Dennis R. Lillicrap, John A. Cousins.

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

Edition: 3rd ed.Publisher: London : ELBS/Hodder & Stoughton, 1990Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LIL] (1).
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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] (1).
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The theory of catering / Ronald Kinton, Victor Ceserani, with editorial consultant David Foskett.

by Kinton, Ronald | Ceserani, Victor.

Edition: 7th ed.Publisher: Sevenoaks : ELBS/Hodder & Stoughton Educational, 1992Availability: Items available for loan: Taylor's Library-TU [Call number: 642.4 KIN] (6).
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Hospitality management accounting / Michael M. Coltman.

by Coltman, Michael M, 1930-.

Edition: 2nd ed.Publisher: New York : Van Nostrand Reinhold, 1982Availability: Items available for loan: Taylor's Library-TU [Call number: 657.837 COL] (1).
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