Taylor's Library catalog › Results of search for 'ccl=su:"Food service management"'

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		Guest-based marketing : how to increase restaurant sales without breaking your budget / Bill Marvin. by Marvin, Bill. Publisher: New York : J. Wiley, c1997Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950688 MAR] (1). Place hold
		Hotel and catering case studies / Peter Abbott, John Shepherd. by Abbott, Peter \| Shepherd, John. Publisher: London : Cassell, c1989Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 ABB] (1). Place hold
		Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / The Culinary Institute of America. by Culinary Institute of America. Publisher: New York : Wiley, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 REM] (2). Place hold
		Hygiene for management : a text for food hygiene courses / Richard A. Sprenger by Sprenger, Richard A. Edition: 8th ed.Publisher: Doncaster : Highfield, 1998Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SPR] (1). Place hold
		Welcome to hospitality : an introduction / Kye-Sung (Kaye) Chon, Raymond T. Sparrowe. by Chon, Kaye Kye-sung, 1954- \| Sparrowe, Raymond T, 1949-. Edition: 2nd ed.Publisher: Albany, NY : Delmar, 1999Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94 CHO] (1). Place hold
		Hotel and food service marketing : a managerial approach / Francis Buttle. by Buttle, Francis. Publisher: London ; Cassell, c1986Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940688 BUT] (1). Place hold
		The menu, food and profit / John Fuller and Keith Waller. by Fuller, John, 1916- \| Waller, Keith. Publisher: Leckhampton, Cheltenham, England : S. Thornes, 1991Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FUL] (2). Place hold
		The management of catering operations / Paul Merricks, Peter Jones. by Merricks, Paul \| Jones, Peter, 1951-. Publisher: London ; New York : Holt, Rinehart and Winston, c1986Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MER] (1). Place hold
		Hotel and catering supervision / Ken Gale, Peter Odgers. by Gale, Ken \| Odgers, Peter. Publisher: Plymouth : Macdonald and Evans, 1984Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GAL] (2). Place hold
		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). Place hold
		Menu planning for the hospitality industry / Jaksa Kivela. by Kivela, Jaksa Jack. Publisher: Melbourne : Hospitality Press, 1994Availability: Items available for loan: Taylor's Library-TU [Call number: 642 KIV] (3). Place hold
		Behavioural and supervisory studies for hotel and catering operations / Ken Gale. by Gale, Ken. Publisher: London : Stanley Thornes, 1985Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 GAL] (1). Place hold
		ServSafe coursebook / National Restaurant Association Education Foundation. by Educational Foundation (National Restaurant Association). Edition: Seventh edition.Publisher: Upper Saddle River : Pearson, [2018]Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SER 2018] (1). Place hold
		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).
		Restaurant design : concept and customer / William R. Thibodeaux. by Thibodeaux, William R. Publisher: [Lavergne, TN] : [Createspace Independent Publishing Platform], [2018]Other title: Restaurant design : concept and customer : how to design your foodservice operation.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 THI 2018] (1).
		Banquet management / edited by Isla Williams. by Williams, Isla [editor.]. Publisher: New York, NY : Larsen & Keller, [2018]Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BAN 2018] (1).
		The fundamentals of recreational foodservice management / Larry Etter. by Etter, Larry [author.]. Publisher: Memphis, TN : RiverHouse Publishing, LLC, [2017]Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 ETT 2017] (3). Place hold

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