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Design and layout of foodservice facilities / John C. Birchfield.
by Birchfield, John C. Edition: Third edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2008]Copyright date: ©2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BIR 2008]
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Increasing foodservice profit margins / Harvey Clark.
by Clark, Harvey. Publisher: [Lavergne, TN] : [CreateSpace Independent Publishing Platform], [2013]Copyright date: ©2013Other title: Increasing foodservice profit margins : how to increase your resaurant's profits.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 CLA 2013]
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Applied math for food service / Sarah R. Labensky.
by Labensky, Sarah R. Publisher: Upper Saddle River, N.J. : Prentice Hall, c1998Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950151 LAB]
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Calculations for hospitality & catering / Gordon E. Gee.
by Gee, Gordon E. (Gordon Eric). Edition: 3rd ed.Publisher: London : Hodder & Stoughton, 1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.940681 GEE]
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The beverage manager's guide to wines, beers, and spirits / John Peter Laloganes, Albert W. A. Schmid.
by Schmid, Albert W. A [author.] | Laloganes, John P [author.]. Edition: Fourth edition.Publisher: NY, NY : Pearson, [2018]Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.874 SCH 2018]
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Inlet Isles : a hospital foodservice case study / Amy Allen-Chabot, Suzanne Curtis, Alma Blake.
by Allen-Chabot, Amy | Curtis, Suzanne, Ph. D | Blake, Alma, Ph. D. Publisher: Upper Saddle River, N.J. : Prentice Hall, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 362.176 ALL]
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Foodservice organizations : a managerial and systems approach / Mary B. Gregoire, Marian C. Spears.
by Gregoire, Mary B | Spears, Marian C. Edition: 6th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 GRE]
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The chef manager / Michael Baskette.
by Baskette, Michael. Edition: 2nd ed.Publisher: Upper Saddle River, NJ : Pearson / Prentice Hall, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BAS]
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Controlling foodservice costs : competency guide / National Restaurant Association Educational Foundation.
by Educational Foundation (National Restaurant Association). Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2007Other title: .Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 CON]
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Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.
by Payne-Palacio, June | Theis, Monica | Payne-Palacio, June. Introduction to foodservice. Edition: 12th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2012Other title: Food service management..Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 PAY 2012]
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ServSafe coursebook.
by Educational Foundation (National Restaurant Association). Edition: 4th ed.Publisher: Chicago, Ill. : National Restaurant Association, Educational Foundation, c2006Other title: ServSafe.Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 SER]
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The professional personal chef : the business of doing business as a personal chef / By Candy Wallace & Greg Forte.
by Wallace, Candy, 1947- | Forte, Greg, 1952-. Publisher: Hoboken, NJ : Wiley, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 WAL]
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Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.
by Lynn, Jacquelyn | Entrepreneur Press [publisher.]. Edition: 2nd ed.Publisher: Irvine, CA : Entrepreneur Media, c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 LYN]
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Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.
by Payne-Palacio, June | Theis, Monica. Edition: Twelfth edition.Global edition.Publisher: Harlow, England : Pearson Education Limited, [2016]Other title: Food service management.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 PAY 2016]
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Tourism : the business of hospitality and travel / Roy A. Cook, Cathy H. C. Hsu, Lorraine L. Taylor.
by Cook, Roy A [author.] | Hsu, Cathy H. C [author.] | Taylor, Lorraine L [author.]. Edition: Sixth edition.Publisher: Hudson Street, NY : Pearson, [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU
[Call number: 338.4791 COO 2018]
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Strategic questions in food and beverage management / [edited by] Roy C. Wood.
by Wood, Roy C, 1959- [editor.]. Edition: Second edition.Publisher: London : Routledge, 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: 647.95068]
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A concise guide to culinary management / Michael J. Morelli.
by Morelli, Michael J [author]. Publisher: [Lexington, KY] : [CreateSpace], [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MOR 2018]
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Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.
by Gregoire, Mary B. Edition: 7th ed.Publisher: Upper Saddle River, N. J. : Prentice Hall, c2010Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 GRE 2010]
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Introduction to hospitality operations : an indispensable guide to the industry / [edited by] Peter Jones.
by Jones, Peter, 1951-. Edition: 2nd ed.Publisher: London : South-Western/Cengage Learning, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 INT 2002]
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