Taylor's Library

Your search returned 212 results.

Not what you expected? Check for suggestions
Unhighlight Highlight
|
Understanding foodservice cost control : an operational text for food, beverage, and labor costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria.

by Sanders, Edward E | Hill, Timothy H | Faria, Donna J | Sanders, Edward E. Foodservice profitability.

Edition: Third edition.Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, [2008]Copyright date: ©2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 SAN 2008] (4).
Place hold
Food & beverage cost control / Lea R. Dopson, David K. Hayes.

by Dopson, Lea R [author.] | Hayes, David K [author.].

Edition: 6th edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]Copyright date: ©2016Other title: Food and beverage cost control.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 DOP 2016] (3).
Place hold
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

by Gregoire, Mary B [author.].

Edition: Ninth edition.Publisher: Boston : Pearson, [2017]Copyright date: ©2017Other title: Food service organizations.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GRE 2017] (4).
Place hold
The world of culinary management : leadership and development of human resources / Jerald W. Chesser, Noel C. Cullen.

by Chesser, Jerald W [author.] | Cullen, Noel C [author.].

Edition: Sixth edition.Publisher: Hudson Street, NY : Pearson, [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CHE 2018] (1).
Place hold
Introduction to the hospitality industry / Clayton W. Barrows, Tom Powers.

by Barrows, Clayton W | Powers, Thomas F | Powers, Thomas F. Introduction to the hospitality industry.

Edition: 7th ed.Publisher: Hoboken, N.J. : John Wiley, c2009Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 BAR] (2). Checked out (1).
Place hold
ServSafe coursebook.

by Educational Foundation (National Restaurant Association).

Edition: 5th edPublisher: Chicago, IL : National Restaurant Association, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SER] (1).
Place hold
Introduction to hospitality / John R. Walker.

by Walker, John R, 1944-.

Edition: Seventh edition.Publisher: Boston : Pearson, [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 WAL 2017] (1).
Place hold
The theory of hospitality & catering / David Foskett, Patricia Paskins, Andrew Pennington ; consultant editor: Neil Rippington.

by Foskett, David, 1951- | Paskins, Patricia | Pennington, Andrew | Rippington, Neil | Kinton, Ronald. Theory of catering.

Edition: 13th edition.Publisher: London : Hodder Education, 2016Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94 FOS 2016] (4).
Place hold
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] (2).
Place hold
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] (2).
Place hold
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] (1).
Place hold
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] (1).
Place hold
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] (4).
Place hold
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] (1).
Place hold
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] (1).
Place hold
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] (2).
Place hold
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] (1).
Place hold
Foodservice learning solutions case study toolkit [electronic resource] / Food and Beverage Institute (Culinary Institute of America) ; Culinary Institute of America.

by Culinary Institute of America | Food and Beverage Institute (Culinary Institute of America).

Publisher: [New York, N.Y.] : Culinary Institute of America, c2002Other title: Foodservice management case studies.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 FOO 2002] (1).
Place hold