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Kitchen operations / Graham Dark, Deirdre McLean, Sarah Weatherhead.

by Dark, Graham | McLean, Deirdre | Weatherhead, Sarah.

Edition: 2nd ed.Publisher: Frenchs Forest, N.S.W. : Pearson Australia, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 DAR 2011] (1).
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).
Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.

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

Edition: 12th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2012Other title: Food service management..Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 PAY 2012] (1).
Culinary trends.

Publisher: Orange, CA : Culinary Publications, 2003-Availability: Items available for loan: Taylor's Library-TU [Call number: 647.9505 CUL] (1).
Culinary careers for dummies / by Michele Thomas, Annette Tomei, and Tracey Vasil Biscontini.

by Thomas, Michele | Tomei, Annette | Biscontini, Tracey Vasil.

Publisher: Hoboken, N.J. : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95023 THO 2011] (1).
Inventory and purchasing : competency guide / National Restaurant Association Educational Foundation.

by Educational Foundation (National Restaurant Association).

Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Other title: NRAEF ManageFirst..Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950687 INV] (1).
Restaurant economics [videorecording] : Understanding the business of restaurants / Food & Beverage Institute, The Culinary Institute of America.

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

Publisher: Hyde Park, N.Y. : The Culinary Institute of America, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 RES] (1).
ServSafe coursebook.

by Educational Foundation (National Restaurant Association).

Edition: 4th ed.Publisher: Chicago, Ill. : National Restaurant Association, Educational Foundation, c2006Other title: ServSafe.Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SER] (1).
Restaurant marketing : competency guide / National Restaurant Association Educational Foundation.

by Educational Foundation (National Restaurant Association).

Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Other title: NRAEF ManageFirst..Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950688 RES] (1).
Analyzing and controlling foodservice costs : a managerial and technological approach / James Keiser ... [et al.].

by Keiser, James, 1928- | Keiser, James, 1928-. Contemporary management theory.

Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Pearson Prentice Hall, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 ANA] (2).
The professional personal chef : the business of doing business as a personal chef / By Candy Wallace & Greg Forte.

by Wallace, Candy, 1947- | Forte, Greg, 1952-.

Publisher: Hoboken, NJ : Wiley, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 WAL] (2).
Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.

by Lynn, Jacquelyn | Entrepreneur Press [publisher.].

Edition: 2nd ed.Publisher: Irvine, CA : Entrepreneur Media, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LYN] (1).
Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.

by Payne-Palacio, June | Theis, Monica.

Edition: Twelfth edition.Global edition.Publisher: Harlow, England : Pearson Education Limited, [2016]Other title: Food service management.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 PAY 2016] (3).
Tourism : the business of hospitality and travel / Roy A. Cook, Cathy H. C. Hsu, Lorraine L. Taylor.

by Cook, Roy A [author.] | Hsu, Cathy H. C [author.] | Taylor, Lorraine L [author.].

Edition: Sixth edition.Publisher: Hudson Street, NY : Pearson, [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU [Call number: 338.4791 COO 2018] (1).
Strategic questions in food and beverage management / [edited by] Roy C. Wood.

by Wood, Roy C, 1959- [editor.].

Edition: Second edition.Publisher: London : Routledge, 2018Online 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).
A concise guide to culinary management / Michael J. Morelli.

by Morelli, Michael J [author].

Publisher: [Lexington, KY] : [CreateSpace], [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MOR 2018] (2).
Human resources in the foodservice industry : organizational behavior management approaches / Dennis Reynolds, Karthik Namasivayam, editors.

by Reynolds, Dennis E | Namasivayam, Karthikeyan.

Publisher: New York : Haworth Hospitality & Tourism Press, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 HUM 2006] (1).
Introduction to management in the hospitality industry / Clayton W. Barrows, Tom Powers.

by Barrows, Clayton W | Powers, Thomas F.

Edition: 9th edition.Publisher: Hoboken, New Jersey : Wiley, [2009]Copyright date: ©2009Other title: Management in the hospitality industry.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 BAR] (4).
Professional chef : level 2 diploma / Gary Hunter ... [et al.]

by Hunter, Gary.

Publisher: London : Thomson, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PRO] (1).