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Hotel and catering case studies / Peter Abbott, John Shepherd.
by Abbott, Peter | Shepherd, John. Publisher: London : Cassell, c1989Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 ABB]
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Introduction to management in the hospitality industry / Tom Powers.
by Powers, Thomas F. Edition: 5th ed.Publisher: New York : J. Wiley, c1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 POW]
(2).
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Marketing by menu / Nancy Loman Scanlon.
by Scanlon, Nancy Loman. Edition: 3rd edition.Publisher: New York : John Wiley, [1999]Copyright date: ©1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950688 SCA 1999]
(1).
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Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / The Culinary Institute of America.
by Culinary Institute of America. Publisher: New York : Wiley, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 REM]
(2).
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Hygiene for management : a text for food hygiene courses / Richard A. Sprenger
by Sprenger, Richard A. Edition: 8th ed.Publisher: Doncaster : Highfield, 1998Availability: Items available for loan: Taylor's Library-TU
[Call number: 363.7296 SPR]
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A manual of staff management in the hotel and catering industry / [by] J. Philip Magurn.
by Magurn, J. Philip. Publisher: London : Heinemann, 1977Availability: Items available for loan: Taylor's Library-TU
[Call number: 658.3764794 MAG]
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Welcome to hospitality : an introduction / Kye-Sung (Kaye) Chon, Raymond T. Sparrowe.
by Chon, Kaye Kye-sung, 1954- | Sparrowe, Raymond T, 1949-. Edition: 2nd ed.Publisher: Albany, NY : Delmar, 1999Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94 CHO]
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Hotel and food service marketing : a managerial approach / Francis Buttle.
by Buttle, Francis. Publisher: London ; Cassell, c1986Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.940688 BUT]
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Foodservice cost control using Microsoft Excel for Windows / Warren Sackler, Samuel R. Trapani.
by Sackler, Warren | Trapani, Samuel R. Publisher: New York : J. Wiley, c1996Other title: Food service cost control using Microsoft Excel for Windows.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950285 SAC]
(1).
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Forecasting in foodservice / Ann M. Messersmith, Judy L. Miller.
by Messersmith, Ann M | Miller, Judy L. Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950112 MES]
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The menu, food and profit / John Fuller and Keith Waller.
by Fuller, John, 1916- | Waller, Keith. Publisher: Leckhampton, Cheltenham, England : S. Thornes, 1991Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 FUL]
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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: 4th ed.Publisher: New York : Van Nostrand Reinhold, c1989Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 DIT]
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The management of catering operations / Paul Merricks, Peter Jones.
by Merricks, Paul | Jones, Peter, 1951-. Publisher: London ; New York : Holt, Rinehart and Winston, c1986Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MER]
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Hotel and catering supervision / Ken Gale, Peter Odgers.
by Gale, Ken | Odgers, Peter. Publisher: Plymouth : Macdonald and Evans, 1984Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 GAL]
(2).
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Menu pricing & strategy / Jack E. Miller.
by Miller, Jack E, 1930-. Edition: 2nd ed.Publisher: New York : Van Nostrand Reinhold Co., 1987Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950681 MIL]
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From turnover to teamwork: how to build and retain a customer-oriented foodservice staff / by Bill Marvin.
by Marvin, Bill. Publisher: New York : J. Wiley, c1994Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.950683 MAR 1994]
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Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar.
by Knight, John Barton, 1950- | Kotschevar, Lendal H. (Lendal Henry), 1908-2007. Edition: 3rd ed.Publisher: New York : Wiley, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57068 KNI]
(1).
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Hotel catering : a handbook for sales and operations / Patti J. Shock, John M. Stefanelli.
by Shock, Patti J | Stefanelli, John M. Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU
[Call number: 642.4 SHO]
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Professional cookery : the process approach / Daniel R. Stevenson.
by Stevenson, Daniel R. Publisher: London : Hutchinson, 1985Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 STE]
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