Taylor's Library

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Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

by Gregoire, Mary B.

Edition: 7th ed.Publisher: Upper Saddle River, N. J. : Prentice Hall, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GRE 2010] (1).
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Food safety culture: creating a behavior-based food safety management system / Frank Yiannas.

by Yiannas, Frank.

Publisher: New York, NY : Springer, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 363.1926 YIA] (1).
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Introduction to hospitality operations : an indispensable guide to the industry / [edited by] Peter Jones.

by Jones, Peter, 1951-.

Edition: 2nd ed.Publisher: London : South-Western/Cengage Learning, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 INT 2002] (5).
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Hospitality marketing management / Robert D. Reid, David C. Bojanic.

by Reid, Robert D | Bojanic, David C.

Edition: 5th ed.Publisher: Hoboken, N.J. : John Wiley, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950688 REI 2010] (1).
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What's the beef? [electronic resource] : the contested governance of European food safety / edited by Christopher Ansell and David Vogel.

by Ansell, Christopher K, 1957- | Vogel, David, 1947- | ebrary, Inc.

Publisher: Cambridge, Mass. : MIT Press, c2006Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for loan: [Call number: 363.192] (1).
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Human resource management for the hospitality industry / Steven Goss-Turner and Michael J. Boella.

by Boella, M. J. (Michael John) [author.] | Goss-Turner, Steven [author.].

Edition: Tenth edition.Publisher: London ; New York : Routledge, Taylor & Francis Group, 2020Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940683 BOE 2020] (3).
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Cost control for the hospitality industry / Michael M. Coltman.

by Coltman, Michael M, 1930-.

Edition: 2nd ed.Publisher: New York : John Wiley, c1989Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940681 COL 1989] (1).
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Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.

by Gisslen, Wayne, 1946-.

Edition: 7th ed.Publisher: Hoboken, NJ : John Wiley c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2011] (1).
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Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.

by Payne-Palacio, June [author.] | Theis, Monica [author.].

Edition: Thirteenth edition.Publisher: Boston : Pearson, [2016]Copyright date: ©2016Other title: Food service management.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 PAY 2016] (1).
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Food and beverage management : for the hospitality, tourism and event industries / John Cousins, David Foskett, David Graham and Amy Hollier.

by Cousins, John A [author.] | Foskett, David, 1951- [author.] | Graham, David [author.] | Hollier, Amy [author.].

Edition: Fifth edition.Publisher: Oxford : Goodfellow Publishers, Limited, 2019Online 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).
Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan.

by Morgan, James L. (James LeRoy), 1946-.

Publisher: Oxford : Elsevier/Butterworth-Heinemann, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 MOR 2006] (3).
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Food hygiene auditing / edited by N. Chesworth.

by Chesworth, N.

Publisher: Gaithersburg, Maryland : Aspen Pub., 1999Availability: Items available for loan: Taylor's Library-TU [Call number: 363.1926 FOO 1999] (1).
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Food and beverage service / Dennis Lillicrap, John Cousins.

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

Edition: 8th ed.Publisher: London : Hodder Education, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LIL 2010] (5).
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No cover image available
Journal of hospitality and tourism research [electronic resource] : the professional journal of the Council on Hotel, Restaurant and Institutional Education.

by International Council on Hotel, Restaurant, and Institutional Education.

Publisher: SAGE, 1976-Availability: No items available
Food and beverage service / Dennis Lillicarp & John Cousins.

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

Edition: 7th ed.Publisher: Oxon, UK : Hodder Education, c2006Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LIL 2006] (4).
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Management by menu / Lendal H. Kotschevar, Diane Withrow.

by Kotschevar, Lendal H. (Lendal Henry), 1908-2007 | Withrow, Diane.

Edition: 4th ed.Publisher: Hoboken, N.J. : John Wiley, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 KOT 2008] (4). Items available for reference: Taylor's Library-TU [Call number: 647.95068 KOT] (1).
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Fundamentals of food and beverage operations / Aliya Marnina Amirudin, Sabrina Mohd Hashim, Cheng Mun Kid, Siti Nur Ahmad Kamaruddin, Atirah Kamaruddin.

by Aliya Marnina Amirudin | Cheng, Mun Kid | Sabrina Mohd Hashim | Siti Nur Ahmad Kamaruddin | Atirah Kamaruddin.

Publisher: Shah Alam, Selangor : Oxford Fajar Sdn. Bhd., 2018Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 ALI 2018] (1).
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Dining room and banquet management / Anthony J. Strianese and Pamela P. Strianese.

by Strianese, Anthony J | Strianese, Pamela P.

Edition: 4th ed.Publisher: New York : Thomson/Delmar Learning, [2008]Copyright date: ©2008Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 STR] (3).
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