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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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Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Ed.D., R.D.N., L.D.N., F.A.N.D., F.M.P. & Lisa M. Brefere, C.E.C., A.A.C.
by Drummond, Karen Eich [author.] | Brefere, Lisa M [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : Wiley, [2017]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 613.2]
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From kitchen to market : sell your specialty food / Stephen F. Hall.
by Hall, Stephen F [author.]. Edition: 6th edition.Publisher: Destin, Florida : S. Richard Hall & Company, Inc., 2015Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.00688 HAL 2015]
(4). On order (1).
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Tasting success : your guide to becoming a professional chef / Charles M. Carroll.
by Carroll, Charles M, 1964-. Publisher: Hoboken, N.J. : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95023 CAR 2011]
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The HACCP food safety employee manual / Tara Paster.
by Paster, Tara, 1968-. Publisher: Hoboken, N.J. : John Wiley, 2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.00289 PAS 2007]
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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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Understanding food : principles and preparation / Amy C. Brown.
by Brown, Amy C [author.]. Edition: Sixth edition.Publisher: Boston, MA : Cengage, [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3 BRO 2019]
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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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Conceptos esenciales de seguridad e higiene de los alimentos / David McSwane.
by McSwane, David. Edition: Cuarta edicion.Publisher: Nueva Jersey : Pearson Education, 2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 MAC]
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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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Study guide to accompany food & beverage cost control / Lea R. Dopson, David K. Hayes ; contributing author, Allisha Miller.
by Dopson, Lea R | Hayes, David K | Miller, Allisha A. 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]
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The microbiological safety of food in healthcare settings [electronic resource] / edited by Barbara M. Lund, Paul R. Hunter.
by Lund, Barbara M | Hunter, Paul R | ebrary, Inc. Publisher: Oxford, UK ; Ames, Iowa : Blackwell Pub., 2008Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for loan:
[Call number: 363.19/26]
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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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