Taylor's Library

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Cost control for the hospitality industry / Michael M. Coltman.

by Coltman, Michael M, 1930-.

Edition: 2nd ed.Publisher: New York : John Wiley, c1989Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940681 COL 1989] (1).
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Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.

by Gisslen, Wayne, 1946-.

Edition: 7th ed.Publisher: Hoboken, NJ : John Wiley c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2011] (1).
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Management by menu / Lendal H. Kotschevar, Diane Withrow.

by Kotschevar, Lendal H. (Lendal Henry), 1908-2007 [author.] | Withrow, Diane [author.].

Edition: Fourth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2008]Copyright date: ©2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 KOT 2008] (5).
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Design and layout of foodservice facilities / John C. Birchfield.

by Birchfield, John C.

Edition: 3rd ed.Publisher: Hoboken, NJ : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BIR] (2).
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Leadership lessons from a chef : finding time to be great / Charles M. Carroll.

by Carroll, Charles M, 1964-.

Publisher: Hoboken, N.J. : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CAR 2008] (3).
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Culinary calculations : simplified math for culinary professionals / Terri Jones.

by Jones, Terri, 1954-.

Edition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 JON 2008] (4).
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Culinary math / Linda Blocker and Julia Hill.

by Blocker, Linda | Hill, Julia, 1954- | Culinary Institute of America.

Edition: 3rd ed.Publisher: Hoboken, N.J. : John Wiley, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 BLO 2007] (1).
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Food and beverage cost control / Lea R. Dopson, David K. Hayes and Jack E. Miller.

by Dopson, Lea R | Hayes, David K | Miller, Jack E, 1930-.

Edition: 4th ed.Publisher: New Jersey : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 DOP] (3).
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Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe.

by Dittmer, Paul [author.] | Keefe, J. Desmond [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2009]Copyright date: ©2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 DIT 2009] (12).
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Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware

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

Edition: 3rd ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 642.5 MAC 2009] (5).
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So you want to be a chef? : your guide to culinary careers / Lisa M. Brefere, Karen Eich Drummond, Brad Barnes.

by Brefere, Lisa M | Drummond, Karen Eich | Barnes, Brad.

Edition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5023 BRE 2009] (3).
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So you are a chef : managing your culinary career / Lisa M. Brefere, Karen Eich Drummond, Brad Barnes.

by Brefere, Lisa M | Drummond, Karen Eich | Barnes, Brad.

Publisher: Hoboken, N.J. : J. Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5029 BRE] (6).
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Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

by Katsigris, Costas | Thomas, Chris.

Edition: 3rd ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950682 KAT] (2).
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Nutrition in institutions / Maria Cross and Barbara MacDonald.

by Cross, Maria | MacDonald, Barbara.

Publisher: Chichester, West Sussex : Wiley-Blackwell, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 642.5 CRO 2009] (2).
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

by Drummond, Karen Eich | Brefere, Lisa M.

Edition: 7th ed.Publisher: Hoboken, N.J. : Wiley, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 DRU 2010] (13).
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Remarkable service / The Culinary Institute of America.

by Culinary Institute of America.

Edition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 REM 2009] (3).
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Introduction to management in the hospitality industry / Clayton W. Barrows, Tom Powers, Dennis Reynolds.

by Barrows, Clayton W | Powers, Thomas F | Reynolds, Dennis E.

Edition: 10th ed.Publisher: Hoboken, N. J. : John Wiley 2012Other title: Management in the hospitality industry.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 BAR 2012] (2).
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Nutrition for foodservice and culinary professionals [electronic resource] / Karen Eich Drummond, Lisa M. Brefere.

by Drummond, Karen Eich | Brefere, Lisa M.

Edition: 7th ed.Publisher: Hoboken, N.J. : Wiley, c2010Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 613.2] (1).
Culinary careers for dummies [electronic resource] / by Michele Thomas, Annette Tomei, and Tracey Vasil Biscontini.

by Thomas, Michele | Tomei, Annette | Biscontini, Tracey Vasil.

Publisher: Hoboken, N.J. : Wiley, c2011Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.95023] (1).