Taylor's Library

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The book of yields : accuracy in food costing and purchasing / Francis T. Lynch.

by Lynch, Francis Talyn, 1943-.

Edition: 6th ed.Publisher: Hoboken, N.J. : J. Wiley, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 613.28 LYN] (2).
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Professional baking / Wayne Gisslen ; with a foreword by André J. Cointreau.

by Gisslen, Wayne, 1946-.

Edition: 4th editionPublisher: Hoboken, N.J. : John Wiley, [2005]Copyright date: ©2005Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 GIS] (2).
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Restaurant marketing for owners and managers / Patti J. Shock, John T. Bowen, John M. Stefanelli.

by Shock, Patti J | Bowen, John (John T.), 1948- | Stefanelli, John M.

Publisher: Hoboken, N.J. : J. Wiley, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950688 SHO] (2).
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Culinary math / Julia Hill and Linda Blocker.

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

Edition: 2nd ed.Publisher: New York, NY : Wiley Pub., c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 HIL] (1).
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Culinary calculations : simplified math for culinary professionals / Terri Jones.

by Jones, Terri, 1954-.

Publisher: Hoboken, N.J. : John Wiley, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 JON] (1).
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On-site foodservice management : a best practices approach / Dennis Reynolds.

by Reynolds, Dennis E.

Publisher: Hoboken, N.J. : John Wiley, c2003Other title: Onsite foodservice management.Availability: Items available for loan: Taylor's Library-TU [Call number: 362.176 REY] (3).
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Thermal processing of food : potential health benefits and risks : symposium / editors Gerhard Eisenbrand ... [et al.] ; scientific secretariat Sabine Guth ... [et al.] ; Senate Commission on Food Safety.

by Eisenbrand, Gerhard | Deutsche Forschungsgemeinschaft. Senatskommission zur Beurteilung der Gesundheitlichen Unbedenklichkeit von Lebensmitteln.

Publisher: Weinheim : Wiley-VCH, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 664 THE 2007] (1).
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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

by Drummond, Karen Eich | Brefere, Lisa M [(j.a.)].

Edition: 4th. ed.Publisher: New York: John Wiley c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 DRU] (2).
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Menu pricing & strategy / Jack E. Miller and David Pavesic.

by Miller, Jack E, 1930-.

Edition: 4th ed.Publisher: New York : John Wiley, c1996Other title: Menu pricing and strategy.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 MIL 1996] (3).
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Cuisine and culture : a history of food and people / Linda Civitello.

by Civitello, Linda.

Edition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3 CIV 2008] (3).
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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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At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.

by Fischer, John W | Culinary Institute of America.

Publisher: Hoboken, N.J. : J. Wiley, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 FIS] (2).
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American Culinary Federation's guide to culinary certification : the mark of professionalism / American Culinary Federation ; Michael Baskette, Brad Barnes.

by Baskette, Michael | Barnes, Brad | American Culinary Federation.

Publisher: Hoboken, N.J. : Wiley, c2006Other title: Culinary certification.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.502373 BAS] (1).
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Hospitality marketing management / Robert D. Reid, David C. Bojanic.

by Reid, Robert D | Bojanic, David C.

Edition: 4th ed.Publisher: Hoboken, N.J. : Wiley, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950688 REI] (4).
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Professional cooking / Wayne Gisslen.

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

Edition: Ninth edition.Publisher: Hoboken, New Jersey : Wiley, [2018]Copyright date: ©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: 641.57] (1).
Quantity food sanitation/ Karla Longree, Gertrude Armbruster.

by Longree, Karla | Armbruster, Gertrude.

Edition: 5th ed.Publisher: New York : John Wiley, c1996Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950289 LON] (2).
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Presenting service : the ultimate guide for the foodservice professional / Lendal H. Kotchevar, Valentino Luciani.

by Kotschevar, Lendal H. (Lendal Henry), 1908-2007 | Luciani, Valentino.

Edition: Second editionPublisher: Hoboken, N.J. : John Wiley, [2007]Copyright date: ©2007Availability: Items available for loan: Taylor's Library-TU [Call number: 642.6 KOT] (2).
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