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The HACCP food safety manual / Joan K. Loken.
by Loken, Joan K. Publisher: New York : John Wiley, c1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.00289 LOK]
(2).
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The complete guide to foodservice in cultural institutions : your keys to success in restaurants, catering, and special events / Arthur M. Manask, Mitchell E. Schecter.
by Manask, Arthur M | Schecter, Mitchell E. Publisher: New York : Wiley, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MAN]
(1).
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Nutrition for foodservice managers : concepts, applications, and management / Mahmood A. Khan.
by Khan, Mahmood A. Publisher: New York : Wiley, 1998Availability: Items available for loan: Taylor's Library-TU
[Call number: 613.2024642 KHA]
(3).
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Food and beverage cost control / Lea R. Dopson, David K. Hayes.
by Dopson, Lea R | Hayes, David K. Edition: 5th ed.Publisher: Hoboken, N.J. : John Wiley, 2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DOP 2011]
(2).
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Introduction to professional foodservice / Wallace L. Rande.
by Rande, Wallace L. Publisher: New York : John Wiley, c1996Other title: Professional foodservice.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 RAN]
(1).
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Inflight catering management / Audrey C. McCool.
by McCool, Audrey Carol. Publisher: New York : John Wiley, 1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MAC]
(1).
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Specs : the comprehensive foodservice purchasing and specification manual / Lewis Reed.
by Reed, Lewis. Edition: 2nd. ed.Publisher: New York : John Wiley, c1993Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950687 REE]
(1).
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Hospitality management accounting / Michael M. Coltman, Martin G. Jagels.
by Coltman, Michael M, 1930- | Jagels, Michael M. Edition: 7th ed.Publisher: New York : J. Wiley, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 657. 837 COL]
(1).
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Concepts of foodservice operations and management / Mahmood A. Khan
by Khan, Mahmood A. Edition: 2nd ed.Publisher: New York : John Wiley, 1990Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 KHA]
(1).
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Classical cooking the modern way : methods and techniques / Philip Pauli ; translated by Hannelore Dawson-Holt.
by Pauli, Philip [author.]. Edition: 3rd ed.Publisher: New York : John Wiley, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 PAU 1999]
(4).
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Restaurant concepts, management and operations / John R. Walker, DBA, CHA, FMP.
by Walker, John R, 1944- [author.]. Edition: Eighth edition.Asia regional edition.Publisher: Hoboken, NJ : John Wiley & Sons, Inc., [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 WAL 2019]
(4).
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond and Lisa M Brefere
by Drummond, Karen Eich | Brefere, Lisa M [(j.a.)]. Edition: 5th ed.Publisher: New Jersey : John Wiley, c2004Availability: Items available for loan: Taylor's Library-TU
[Call number: 613.2 DRU]
(12).
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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]
(3).
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Introduction to management in the hospitality industry / Tom Powers, Clayton W. Barrows.
by Powers, Thomas F | Barrows, Clayton W. Edition: 7th ed.Publisher: New York : Wiley, c2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 POW]
(3).
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Restaurant service : beyond the basics / Carol A. Litrides, Bruce H. Axler.
by Litrides, Carol A | Axler, Bruce H. Publisher: New York : Wiley, c1994Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 LIT]
(2).
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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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Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe
by Birchfield, John C | Sparrowe, Raymond T, 1949-. Edition: 2nd ed.Publisher: New York : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BIR]
(4).
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Advanced professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946-. Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 1992]
(2).
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Food and beverage cost control / Jack E. Miller, David K. Hayes, Lea R. Dopson.
by Miller, Jack E, 1930- | Dopson, Lea R | Hayes, David K. Edition: 2nd ed.Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 MIL]
(1).
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Becoming a chef : with recipes and reflections from America's leading chefs / Andrew Dornenburg and Karen Page ; foreword by Madeleine Kamman ; photographs by Jamie Columbus.
by Dornenburg, Andrew | Page, Karen. Publisher: New York : John Wiley, c1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95 DOR]
(1).
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