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Basic food and beverage cost control / Jack E. Miller, David K. Hayes.
by Miller, E Jack, 1930 | Hayes, David K. Publisher: New York : John Wiley, c1994Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 MIL]
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Food hygiene, microbiology and HACCP/ J. S. Forsythe, P. R. Hayes
by Forsythe, S. J | Hayes, P. R [(j.a.)]. Edition: 3rd ed.Publisher: Gaithersburg [Maryland]: Aspen Publication, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 664.00289 FOR]
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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]
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Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
by McVety, Paul J | Ware, Bradley J. (Bradley John), 1953- | Ware, Claudette Levesque. Edition: 2nd ed.Publisher: New York : Wiley, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.5 MAC]
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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]
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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]
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Math principles for food service occupations / Anthony J. Strianese and Pamela P. Strianese.
by Strianese, Anthony J | Strianese, Pamela P. Edition: 4th ed.Publisher: [Albany, N.Y.] : Delmar/Thomson Learning, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.9501513 STR]
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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]
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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]
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Principles of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin.
by Dittmer, Paul | Griffin, Gerald G, 1936-. Edition: 6th ed.Publisher: New York : John Wiley, c1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DIT]
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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]
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The management of service for the restaurant manager / Raymond J. Goodman, Jr. ; consulting editor, Jerry Vallen.
by Goodman, Raymond J | Vallen, Jerome J. Publisher: Dubuque, Iowa : W. C. Brown Co., c1979Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 GOO]
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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]
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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]
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Introduction to food and beverage service / Graham Brown, Karon Hepner, Alan Deegan
by Brown, Graham, 1947- | Deegan, Alan | Hepner, Karon. Publisher: Harlow : Oxford : Pearson / Longman ; Blackwell Scientific Publications, 1994Copyright date: ©1994Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.5 BRO]
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Food presentation for the professional / David A. Mizer ... [et al.].
by Mizer, David A. Edition: 3rd ed.Publisher: New York : John Wiley, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 FOO]
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Managing human resources in the hospitality industry : an experiential approach / Kathleen M. Iverson.
by Iverson, Kathleen M, 1955-. Publisher: Upper Saddle River, N.J. : Prentice Hall, [2001]Copyright date: ©2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.940683 IVE]
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Hospitality marketing management.
by Reid, Robert D | Bojanic, David. Edition: 3rd edition / Robert D. Reid, David BojanicPublisher: New York : Wiley, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 REI]
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Guest-based marketing : how to increase restaurant sales without breaking your budget / Bill Marvin.
by Marvin, Bill. Publisher: New York : J. Wiley, c1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 MAR]
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