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Principles of food, beverage, and labor cost controls / Paul R. Dittmer.
by Dittmer, Paul. Edition: 7th ed.Publisher: New York : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DIT]
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Essentials of professional cooking / Wayne Gisslen; photography by J. Gerard Smith.
by Gisslen, Wayne, 1946-. Publisher: Hoboken, NJ : John Wiley, 2004Copyright date: ©2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2004]
(10).
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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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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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Understanding foodservice cost control : an operational text for food, beverage, and labor costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria.
by Sanders, Edward E | Hill, Timothy H | Faria, Donna J | Sanders, Edward E. Foodservice profitability. Edition: Third edition.Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, [2008]Copyright date: ©2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 SAN 2008]
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Math principles for food service occupations / Anthony J. Strianese, Pamela P. Strianese.
by Strianese, Anthony J | Strianese, Pamela P. Edition: 5th ed.Publisher: New York : Thomson/Delmar Learning, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 STR]
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Inlet Isles : a hospital foodservice case study / Amy Allen-Chabot, Suzanne Curtis, Alma Blake.
by Allen-Chabot, Amy | Curtis, Suzanne, Ph. D | Blake, Alma, Ph. D. Publisher: Upper Saddle River, N.J. : Prentice Hall, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 362.176 ALL]
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Analyzing and controlling foodservice costs : a managerial and technological approach / James Keiser ... [et al.].
by Keiser, James, 1928- | Keiser, James, 1928-. Contemporary management theory. Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 ANA]
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Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan.
by Morgan, James L. (James LeRoy), 1946-. Publisher: Oxford : Elsevier/Butterworth-Heinemann, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 MOR 2006]
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Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.
by Foskett, David, 1951- | Ceserani, Victor | Kinton, Ronald. Edition: 11th ed.Publisher: London : Hodder Arnold, 2007Other title: Theory of catering..Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.4 FOS 2007]
(7).
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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]
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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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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]
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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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Food production operations / Parvinder S. Bali
by Bali, Parvinder S. Publisher: New Delhi : Oxford University Press, 2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BAL 2009]
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The non-commercial food service manager's handbook : a complete guide for hospitals, nursing homes, military, prisons, schools, and churches, with companion CD-ROM / by Douglas Robert Brown & Shri Henkel.
by Brown, Douglas Robert, 1960- | Henkel, Shri L, 1965-. Publisher: Ocala, FL. : Atlantic Pub., c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BRO 2007]
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Culinary math : principles and applications / Michael J. McGreal, Linda J. Padilla.
by McGreal, Michael J | Padilla, Linda J. Publisher: Orland Park, IL : American Technical Publishers, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 MAC 2010]
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HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM / by Lora Arduser and Douglas Robert Brown.
by Arduser, Lora | Brown, Douglas Robert, 1960-. Publisher: Ocala, FL : Atlantic Pub. Group, c2005Other title: HACCP and sanitation in restaurants and food service operations.Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 ARD 2005]
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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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