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Restaurant marketing for owners and managers / Patti J. Shock, John T. Bowen, John M. Stefanelli.
by Shock, Patti J | Bowen, John (John T.), 1948- | Stefanelli, John M. Publisher: Hoboken, N.J. : J. Wiley, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 SHO]
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Culinary math / Julia Hill and Linda Blocker.
by Hill, Julia, 1954- | Blocker, Linda | Culinary Institute of America. Edition: 2nd ed.Publisher: New York, NY : Wiley Pub., c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 HIL]
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Culinary calculations : simplified math for culinary professionals / Terri Jones.
by Jones, Terri, 1954-. Publisher: Hoboken, N.J. : John Wiley, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 JON]
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On-site foodservice management : a best practices approach / Dennis Reynolds.
by Reynolds, Dennis E. Publisher: Hoboken, N.J. : John Wiley, c2003Other title: Onsite foodservice management.Availability: Items available for loan: Taylor's Library-TU
[Call number: 362.176 REY]
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Thermal processing of food : potential health benefits and risks : symposium / editors Gerhard Eisenbrand ... [et al.] ; scientific secretariat Sabine Guth ... [et al.] ; Senate Commission on Food Safety.
by Eisenbrand, Gerhard | Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln. Publisher: Weinheim : Wiley-VCH, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 THE 2007]
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.
by Drummond, Karen Eich | Brefere, Lisa M [(j.a.)]. Edition: 4th. ed.Publisher: New York: John Wiley c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 613.2 DRU]
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Menu pricing & strategy / Jack E. Miller and David Pavesic.
by Miller, Jack E, 1930-. Edition: 4th ed.Publisher: New York : John Wiley, c1996Other title: Menu pricing and strategy.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 MIL 1996]
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Cuisine and culture : a history of food and people / Linda Civitello.
by Civitello, Linda. Edition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3 CIV 2008]
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Introduction to the hospitality industry / Tom Powers, Clayton W. Barrows.
by Powers, Thomas F | Barrows, Clayton W. Edition: 6th ed.Publisher: Hoboken, N.J. : Wiley, c2006Other title: Hospitality industry.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94 POW]
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Principles of food, beverage, and labor cost controls / Paul R. Dittmer.
by Dittmer, Paul. Edition: 8th ed.Publisher: Hoboken, NJ : John Wiley, 2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DIT]
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Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.
by Katsigris, Costas | Thomas, Chris. Edition: 2nd ed.Publisher: New York : John Wiley, 2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950682 KAT]
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At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.
by Fischer, John W | Culinary Institute of America. Publisher: Hoboken, N.J. : J. Wiley, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 FIS]
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American Culinary Federation's guide to culinary certification : the mark of professionalism / American Culinary Federation ; Michael Baskette, Brad Barnes.
by Baskette, Michael | Barnes, Brad | American Culinary Federation. Publisher: Hoboken, N.J. : Wiley, c2006Other title: Culinary certification.Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.502373 BAS]
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Hospitality marketing management / Robert D. Reid, David C. Bojanic.
by Reid, Robert D | Bojanic, David C. Edition: 4th ed.Publisher: Hoboken, N.J. : Wiley, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 REI]
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : Wiley, [2018]Copyright date: ©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: 641.57]
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Quantity food sanitation/ Karla Longree, Gertrude Armbruster.
by Longree, Karla | Armbruster, Gertrude. Edition: 5th ed.Publisher: New York : John Wiley, c1996Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950289 LON]
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Presenting service : the ultimate guide for the foodservice professional / Lendal H. Kotchevar, Valentino Luciani.
by Kotschevar, Lendal H. (Lendal Henry), 1908-2007 | Luciani, Valentino. Edition: Second editionPublisher: Hoboken, N.J. : John Wiley, [2007]Copyright date: ©2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.6 KOT]
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Hospitality management accounting / Martin G. Jagels ; Catherine E. Ralston, contributing author.
by Jagels, Martin | Ralston, Catherine E. Edition: 9th ed.Publisher: Hoboken, N.J. : John Wiley, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 657.837 JAG 2007]
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Professional cooking / by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
by Gisslen, Wayne, 1946-. Edition: 6th edition.Publisher: Hoboken, NJ : Wiley, 2006Copyright date: ©2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS]
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Professional cooking / Wayne Gisslen ; with a foreword by Andri J. Cointreau ; photography by J. Gerard Smith.
by Gisslen, Wayne, 1946-. Edition: 5th ed.Publisher: New York : J. Wiley, c2003 +Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS]
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