Taylor's Library

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Presenting service : the ultimate guide for the foodservice professional / Lendal H. Kotschevar, Valentino Luciani.

by Kotschevar, Lendal H. (Lendal Henry), 1908-2007 | Luciani, Valentino | Educational Foundation (National Restaurant Association).

Publisher: Chicago, Illinois : Educational Foundation, National Restaurant Association, [1999]Copyright date: ©1999Availability: Items available for loan: Taylor's Library-TU [Call number: 642.6 KOT] (1).
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From kitchen to market : selling your gourmet food specialty / Stephen F. Hall.

by Hall, Stephen F.

Publisher: Dover, New Hampshire : Upstart Publishing, c1992Availability: Items available for loan: Taylor's Library-TU [Call number: 664.00688 HAL] (1).
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Introduction to foodservice / June Payne-Palacio, Monica Theis.

by Payne-Palacio, June | Theis, Monica.

Edition: 10th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 PAY 2005] (4).
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Professional specification guide : foodservice, dietary, hospital, bakery, and material handling equipment.

Publisher: New Jersey : NJCT Corporation, [n.d.]Availability: Items available for loan: Taylor's Library-TU [Call number: 642.5028 PRO] (1).
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Retail best practices and guide to food safety and sanitation / David McSwane, Richard Linton and Nancy R. Rue.

by McSwane, David | Linton, Richard | Rue, Nancy R.

Publisher: Upper Saddle River, N.J. : Pearson Education, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 MAC] (1).
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Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton.

by McSwane, David Zachary | Rue, Nancy | Linton, Richard.

Edition: 4th ed.Publisher: Upper Saddle River, NJ : Pearson / Prentice Hall, 2005Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 MAC] (2).
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Quantity food purchasing / Lendal H. Kotschevar, Richard Donnelly.

by Kotschevar, Lendal H. (Lendal Henry), 1908-2007 | Donnelly, Richard.

Edition: 5th ed.Publisher: Upper Saddle River, NJ : Prentice Hall, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950687 KOT] (3).
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Culinary arts career starter / by Mary Masi.

by Masi, Mary.

Publisher: New York : LearningExpress, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95023 MAS] (1).
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Hospitality industry management accounting/ Raymond S. Schmidgall

by Schmidgall, Raymond S, 1945-.

Edition: 5th ed.Publisher: Lansing, Michigan : Educational Institute of the American Hotel & Lodging Association , 2002Availability: Items available for loan: Taylor's Library-TU [Call number: 657.837 SCH] (1).
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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] (2).
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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] (4).
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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] (4).
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The art and science of culinary preparation : a culinarian's manual / Jerald W. Chesser.

by Chesser, Jerald W.

Edition: 1st ed.Publisher: St. Augustine, Fla. : Educational Institute of the American Culinary Federation, 1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 CHE] (1).
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Food service menus : pricing and managing the food service menu for maximum profit / by Lora Arduser.

by Arduser, Lora.

Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Pricing and managing the food service menu for maximum profit..Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 ARD] (2).
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Bar & beverage operation : ensuring success & maximum profit / by Chris Parry.

by Parry, Chris, 1956-.

Publisher: Ocala, Fla. : Atlantic Pub. Group, c2003Other title: Bar and beverage operation.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 PAR] (1).
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Food & beverage service : levels 1 & 2 S/NVQ / Zoe Adjey and Gary Hunter ; with contributions from Clare Mannall.

by Adjey, Zoe | Hunter, Gary.

Publisher: London : Cengage Learning, c2009Other title: Food and beverage service.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 ADJ 2009] (1).
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Controlling liquor, wine & beverage costs / by Elizabeth Godsmark.

by Godsmark, Elizabeth.

Publisher: Ocala, Fla. : Atlantic Pub. Co., c2003Other title: Controlling liquor, wine, and beverage costs.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.874 GOD] (2).
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