Taylor's Library

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Food safety handbook / [edited by] Ronald H. Schmidt, Gary E. Rodrick.

by Rodrick, Gary Eugene, 1943- | Schmidt, Ronald H, 1943-.

Publisher: Hoboken, N.J. : Wiley-Interscience, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 363.192 FOO 2003] (3).
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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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Advances in Thermal and Non-Thermal Food Preservation.

by Tewari, Gaurav | Juneja, Vijay.

Edition: 1st ed.Publisher: Hoboken : John Wiley & Sons, Incorporated, 2008Copyright date: ©2007Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664.028] (1).
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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Professional baking / by Wayne Gisslen.

by Gisslen, Wayne, 1946-.

Edition: 3rd editionPublisher: New York : John Wiley, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.815 GIS] (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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Cooking to the image : a plating handbook / Elaine Sikorski.

by Sikorski, Elaine.

Publisher: Hoboken, NJ : John Wiley, c2013Availability: Items available for loan: Taylor's Library-TU [Call number: 641.502 SIK 2013] (1), TC External Storage [Call number: 641.502 SIK 2013] (1).
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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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