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The beverage manager's guide to wine, beer, and spirits / Albert Schmid, John Laloganes.

by Schmid, Albert W. A | Laloganes, John P | Schmid, Albert W. A. Hospitality manager's guide to wines, beers, and spirits.

Edition: Third edition.Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, [2013]Copyright date: ©2013Availability: Items available for loan: Taylor's Library-TU [Call number: 641.874 SCH 2013] (2).
The world of culinary management : leadership and development of human resources / Jerald W. Chesser, Noel C. Cullen.

by Chesser, Jerald W | Cullen, Noel C | Chesser, Jerald W. World of culinary supervision, training, and management.

Edition: 5th ed.Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, c2013Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CHE 2013] (1).
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

by Gregoire, Mary B.

Edition: Eighth edition.Publisher: Boston : Pearson, [2013]Copyright date: ©2013Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GRE 2013] (2).
HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM / by Lora Arduser and Douglas Robert Brown.

by Arduser, Lora | Brown, Douglas Robert, 1960-.

Publisher: Ocala, FL : Atlantic Pub. Group, c2005Other title: HACCP and sanitation in restaurants and food service operations.Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 ARD 2005] (2).
Food and beverage management / Bernard Davis ... [et al.].

by Davis, Bernard.

Edition: 5th ed.Publisher: London ; New York : Routledge, c2012Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FOO 2012] (3).
Principles of food and beverage management / National Restaurant Association.

by Educational Foundation (National Restaurant Association).

Edition: 2nd ed.Publisher: Boston : Pearson, c2013Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 PRI 2013] (1).
The food truck handbook : start, grow, and succeed in the mobile food business / David Weber.

by Weber, David, 1977-.

Publisher: Hoboken, N.J. : Wiley, 2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.95] (1).
The management of foodservice operations / edited by Peter Jones with Paul Merricks.

by Jones, Peter, 1951- | Merricks, Paul.

Publisher: Andover : Cengage Learning EMEA, c1994Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MAN 1994] (1).
Hotel restaurant management / Tom Altis.

by Altis, Tom.

Publisher: New Delhi : Random Exports, 2013Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 ALT 2013] (1).
Start your own restaurant and more [electronic resource] : pizzeria, coffeehouse,deli, bakery, catering business / Entrepreneur Press and Jacquelyn Lynn.

by Lynn, Jacquelyn | Entrepreneur Media, Inc.

Edition: 4th ed.Publisher: [Irvine, Calif.] : Entrepreneur Press, c2012Online 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] (1).
Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.

by Payne-Palacio, June | Theis, Monica | Payne-Palacio, June. Introduction to foodservice.

Edition: Twelfth edition.Pearson new international edition.Publisher: Harlow : Pearson Education Limited, [2014]Copyright date: ©2014Other title: Food service management.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 PAY 2014] (4).
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

by Gregoire, Mary B.

Edition: Eighth edition.Publisher: Singapore : Pearson Education South Asia Pte Ltd, 2013Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GRE 2013] (2).
Food and Beverage Service.

by Cousins, John.

Edition: 9th ed.Publisher: London : Hodder Education, 2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.950681] (1).
Remarkable service / The Culinary Institute of America.

by Culinary Institute of America.

Edition: Third edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 REM 2014] (2).
Food and beverage service for levels 1 and 2 / John Cousins ; Dennis Lillicrap and Suzanne Weekes ; consultant editor Adam Lucas.

by Cousins, John A | Lillicrap, D. R | Weekes, Suzanne | Lucas, Adam.

Publisher: London, England : Hodder Education, 2014Copyright date: ©2014Online 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] (1).
Basic cookery for foundation learning / Keyth Richardson [and three others].

by Richardson, Keyth [author.].

Publisher: London, England : Hodder Education, 2014Copyright date: ©2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.950681] (1).
How to open and operate a restaurant / Arthur L. Meyer and Jon M. Vann.

by Meyer, Arthur L [author.] | Vann, Jon M [author.].

Publisher: Guilford, Connecticut : Globe Pequot, [2013]Copyright date: ©2013Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.9506] (1).
Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes.

by Cousins, John A | Lillicrap, D. R | Weekes, Suzanne.

Edition: 9th edition.Publisher: London : Hodder Education, 2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 COU 2014] (3).
Food and beverage service for levels 1 and 2 / John Cousins ; Dennis Lillicrap and Suzanne Weekes ; consultant editor Adam Lucas.

by Cousins, John A | Lillicrap, D. R | Weekes, Suzanne | Lucas, Adam.

Publisher: London, England : Hodder Education, 2014Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 COU 2014] (2).
Design and equipment for restaurants and foodservice : a management view / Chris Thomas, Edwin J. Norman, Costas Katsigris.

by Thomas, Chris, 1956- | Norman, Ed | Katsigris, Costas.

Edition: Fourth edition.Publisher: Hoboken, New Jersey : John Wiley, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 THO 2014] (5).