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The beverage manager's guide to wines, beers and spirits / Albert W. A. Schmid, John Peter Laloganes.

by Schmid, Albert W. A | Laloganes, John P.

Edition: Third edition, Pearson new international editionPublisher: Harlow, Essex : Pearson Education Limited, 2014Availability: Items available for loan: Taylor's Library-TU [Call number: 641.874 SCH 2014] (2).
Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

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

Edition: 3rd ed.Publisher: Hoboken, N.J. : J. Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 KAT 2009] (3).
Food and beverage management [electronic resource] / Bernard Davis ... [et al.].

by Davis, Bernard.

Publisher: Milton Park, Abingdon, Oxon ; New York : Routledge, 2012Online 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).
Savoirs et techniques de restaurant : un savoir professionnel pour un service de qualite tome 1 / Christine Ferret, photos Sylvie Vernichon

by Ferret, Christine.

Publisher: Paris : Editions B.P.I. 2003Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 FER] (1).
Savoirs et techniques de restaurant : organisation et technologie professionelles tome 2 / Christine Ferret, photos Sylvie Vernichon

by Ferret, Christine.

Publisher: Paris : Editions B.P.I. 2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 FER] (1).
Management of food and beverage operations / Jack D. Ninemeier, Ph.D.

by Ninemeier, Jack D.

Edition: Sixth edition.Publisher: Lansing, Michigan : American Hotel & Lodging Educational Institute, [2016]Copyright date: ©2016Other title: Management of food & beverage operations.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 NIN 2016] (2).
Design and layout of foodservice facilities [electronic resource] / John C. Birchfield.

by Birchfield, John C | ebrary, Inc.

Edition: 3rd ed., [rev. and updated].Publisher: Hoboken, N.J. : J. Wiley, c2008Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for loan: [Call number: 647.95068] (1).
Food production operations / Parvinder S. Bali, Programme manager - Culinary Services, Oberoi Centre of Learning and Development, New Delhi.

by Bali, Parvinder S [author.].

Edition: Second edition.Publisher: New Delhi : Oxford University Press, 2014Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BAL 2014] (2).
Food and beverage management / Piyush Bhatnagar and Nitin Popli.

by Bhatnagar, Piyush | Popli, Nitin.

Publisher: New Delhi : SBS Publishers & Distributors, 2007Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BHA] (1).
VNR's encyclopedia of hospitality and tourism / edited by Mahmood A. Khan, Michael D. Olsen, Turgut Var.

by Khan, Mahmood A | Olsen, Michael D | Var, Turgut.

Publisher: New York : John Wiley, c1993Availability: Items available for loan: Taylor's Library-TU [Call number: 647.9403 VNR 1993] (2).
Food and beverage service / Dennis Lillicarp, John Cousins, Robert Smith

by Lillicrap, D. R | Cousins, John A | Smith, Robert.

Edition: 5th ed.Publisher: London: Hodder and Stoughton, c1998Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LIL] (1).
Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

by Katsigris, Costas | Thomas, Chris.

Publisher: New York : Wiley, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950682 KAT] (1).
Exploring quantity food production and service through problems / Elizabeth McKinney Lieux, Patricia Kelly Luoto.

by Lieux, Elizabeth McKinney | Luoto, Patricia Kelly.

Edition: 2nd ed.Publisher: Upper Saddle River, N.J. : Prentice Hall, c2000Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 LIE] (1).
Design and layout of foodservice facilities / John C. Birchfield.

by Birchfield, John C.

Publisher: New York : Van Nostrand Reinhold, c1988Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BIR] (1).
Strategic questions in food and beverage management / edited by Roy C. Wood.

by Wood, Roy C, 1959-.

Publisher: Oxford ; Boston : Butterworth-Heinemann, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 647.9541 STR] (4).
Practical food & beverage cost control / by Clement Ojugo ; contributing author, Todd Rymer.

by Ojugo, Clement | Rymer, Todd.

Publisher: Albany, NY : Delmar Publishers, c1999Other title: Practical food and beverage cost control.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 OJU 1999] (3).
The food and beverage manager / Paul Cullen.

by Cullen, Paul.

Publisher: Melbourne : Hospitality Press, 1997Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CUL] (1).
Foodservice procurement : purchasing for profit / Marian C. Spears.

by Spears, Marian C.

Publisher: Upper Saddle River, N.J. : Merrill, c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950687 SPE] (1).
The management of foodservice operations / edited by Peter Jones with Paul Merricks.

by Jones, Peter, 1951-.

Publisher: London ; New York : Cassell, 1994Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MAN] (4).