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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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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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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Hospitality management accounting / Michael M. Coltman.

by Coltman, Michael M, 1930-.

Edition: 6th ed.Publisher: New York : J. Wiley, c1998Availability: Items available for loan: Taylor's Library-TU [Call number: 657.837 COL] (1).
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Hospitality marketing management / David C. Bojanic, University of Texas at San Antonio, Robert D. Reid, ASCSB International.

by Reid, Robert D [author.] | Bojanic, David C [author.].

Edition: Sixth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2017]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 657.8370688] (1).
Study guide to accompany professional cooking, ninth edition / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.] | Gisslen, Wayne, 1946-. Professional cooking.

Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 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: 641.57076] (1).
Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2018] (2).
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Purchasing : selection and procurement for the hospitality industry / Andrew Hale Feinstein, Jean Hertzman, John M. Stefanelli.

by Feinstein, Andrew Hale [author.] | Hertzman, Jean [author.] | Stefanelli, John M [author.].

Edition: Ninth Edition.Publisher: Hoboken, NJ : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940687 FEI 2017] (2).
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Ed.D., R.D.N., L.D.N., F.A.N.D., F.M.P. & Lisa M. Brefere, C.E.C., A.A.C.

by Drummond, Karen Eich | Brefere, Lisa M.

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 DRU 2017] (2).
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Introduction to hospitality management / Dennis Reynolds, Ph.D., Imran Rahman, Ph.D., Clayton Barrows, Ed.D.

by Reynolds, Dennis E [author.] | Rahman, Imran | Barrows, Clayton W [athor.].

Publisher: Hoboken, NJ : Wiley, [2021]Copyright date: ©2021Availability: Items available for reference: Taylor's Library-TU [Call number: 647.95068 REY 2021] (1).
Food and beverage cost control / Lea R. Dopson, David K. Hayes.

by Dopson, Lea R [author.] | Hayes, David K [author.].

Edition: Seventh edition.Asia edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2020]Other title: Food & beverage cost control.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 DOP 2020] (4).
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond Ed.D., R.D.N. L.D.N., F.A.N.D., F.M.P. & Lisa M. Brefere C.E.C., A.A.C.

by Drummond, Karen Eich [author.] | Brefere, Lisa M [author.].

Edition: Tenth edition.Publisher: Hoboken : John Wiley & Sons, Inc., 2022Availability: Items available for reference: Taylor's Library-TU (2).
Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2019Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2019] (6).
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Foodservice management fundamentals / Dennis Reynolds, PhD, and Kathleen Wachter Mcclusky, MS, RD, FADA.

by Reynolds, Dennis E [author.] | Mcclusky, Kathy [author.].

Publisher: Hoboken, New Jersey : Wiley, [2013]Copyright date: ©2013Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 REY 2013] (1).
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