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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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).
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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