Taylor's Library

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Essentials of food safety and sanitation / David McSwane, Nancy R.Rue, Richard Linton ; production services and development by Learnovation, LLC.

by McSwane, David Zachary | Linton, Richard | Rue, Nancy.

Edition: 3rd ed.Publisher: Upper Saddle River, NJ : Prentice Hall, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 MAC] (1).
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Essentials of professional cooking / Wayne Gisslen; photography by J. Gerard Smith.

by Gisslen, Wayne, 1946-.

Publisher: Hoboken, NJ : John Wiley, 2004Copyright date: ©2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2004] (10).
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Food and beverage service / Dennis Lillicarp, John Cousins and Robert Smith.

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

Edition: 6th editionPublisher: Oxon, UK : Hodder & Stoughton, 2002Copyright date: ©2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 LIL] (1).
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Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe

by Birchfield, John C | Sparrowe, Raymond T, 1949-.

Edition: 2nd ed.Publisher: New York : John Wiley, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 BIR] (4).
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Advanced professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946-.

Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 1992] (2).
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The theory of catering / David Foskett, Victor Ceserani, Ronald Kinton.

by Foskett, David, 1951- | Ceserani, Victor | Kinton, Ronald.

Edition: 10th ed.Publisher: Oxon : Hodder & Stoughton, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 642.4 FOS] (3).
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Food and beverage cost control / Jack E. Miller, David K. Hayes, Lea R. Dopson.

by Miller, Jack E, 1930- | Dopson, Lea R | Hayes, David K.

Edition: 2nd ed.Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 MIL] (1).
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Food and beverage management / Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis Pantelidis.

by Davis, Bernard [author.] | Lockwood, Andrew [author.] | Alcott, Peter [author.] | Pantelidis, Ioannis S [author.].

Edition: Sixth edition.Publisher: London ; New York : Routledge, Taylor & Francis Group, 2018Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 DAV 2018] (3).
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Becoming a chef : with recipes and reflections from America's leading chefs / Andrew Dornenburg and Karen Page ; foreword by Madeleine Kamman ; photographs by Jamie Columbus.

by Dornenburg, Andrew | Page, Karen.

Publisher: New York : John Wiley, c1995Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 DOR] (1).
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Classical cooking the modern way : recipes / [Philip Pauli] ; translated by Arno Schmidt ; edited by Margaret Schmidt ; translation consultant Hannelore Dawson-Holt

by Pauli, Philip | Schmidt, Arno, 1937- | Schmidt, Margaret.

Edition: 3rd ed.Publisher: New York : John Wiley, c1997Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 PAU 1997] (3).
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Menu marketing and management : competency guide / National Restaurant Association Educational Foundation.

by Educational Foundation (National Restaurant Association).

Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, [2007]Copyright date: ©2007Other title: NRAEF ManageFirst.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950688 MEN] (2).
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Hospitality operations : a systems approach / Peter Jones ... [et al.].

by Jones, Peter, 1951-.

Publisher: London : Continuum, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 647.94068 HOS] (1).
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Food and drink service : levels 1 and 2 / Roy Hayter.

by Hayter, Roy.

Edition: Second revised editionPublisher: London : Hospitality Training Foundation ; Thomson Learning, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 642.6 HAY] (1).
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The hospitality manager's guide to wines, beers, and spirits / Albert W. A. Schmid.

by Schmid, Albert W. A.

Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2004Copyright date: ©2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.874 SCH] (1).
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Improving food and beverage performance / Keith Waller.

by Waller, Keith.

Publisher: Oxford : Butterworth-Heinemann, 1996Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 WAL] (2).
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The world of culinary supervision, training, and management / Noel C. Cullen.

by Cullen, Noel C.

Edition: 2nd edition.Publisher: Upper Saddle River, New Jersey : Prentice Hall, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 CUL] (1).
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Handbook for safe food service management / National Assessment Institute.

by National Assessment Institute.

Edition: 2nd ed.Publisher: Upper Saddle River, New Jersey : Prentice Hall, c1998Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 HAN] (3).
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Culinary math / Linda Blocker and Julia Hill.

by Blocker, Linda | Hill, Julia, 1954- | Culinary Institute of America.

Publisher: New York : Wiley, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 BLO] (1).
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