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An introduction to food and beverage studies / Marzia Magris and Cathy McCreery ; illustrated by Rita Magris
by Magris, Marzia | Magris, Rita [(ill.)] | McCreery, Cathy [(j.a.)]. Edition: Rev. ed.Publisher: Melbourne : Hospitality Press, 1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 MAG]
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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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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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Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi.
by Laconi, Donald V. Publisher: New York : Wiley, c1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.5 LAC]
(1).
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Ninth edition.Publisher: Hoboken, New Jersey : Wiley, [2018]Copyright date: ©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: 641.57]
(1).
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Professional cooking / by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
by Gisslen, Wayne, 1946-. Edition: 6th edition.Publisher: Hoboken, NJ : Wiley, 2006Copyright date: ©2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS]
(1).
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Professional cooking / Wayne Gisslen ; with a foreword by Andri J. Cointreau ; photography by J. Gerard Smith.
by Gisslen, Wayne, 1946-. Edition: 5th ed.Publisher: New York : J. Wiley, c2003 +Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS]
(2).
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Professional chef : level 2 S/NVQ / 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).
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Professional chef : level 1 diploma / Neil Rippington.
by Rippington, Neil. Publisher: London : Thomson, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 RIP]
(1).
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Professional chef : level 3 S/NVQ / Gary Hunter, Terry Tinton, Patrick Carey.
by Hunter, Gary | Tinton, Terry | Carey, Patrick. Publisher: London : Thomson, c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 HUN]
(1).
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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).
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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).
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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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Professional chef : level 1 diploma / Neil Rippington.
by Rippington, Neil. Publisher: [Clifton Park] : Delmar Cengage Learning, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 RIP 2008]
(1).
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Food management [electronic resource]. Source: Hospitality & Tourism CompletePublisher: [Cleveland, Ohio, Penton Media, Inc., etc.] Online access: Full text available: Jan 2000-. Available on EBSCOhost. Availability: No items available
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Professional cooking / Wayne Gisslen.
by Gisslen, Wayne, 1946- [author.]. Edition: Eighth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2015]Copyright date: ©2015Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.57 GIS 2015]
(4).
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Basic cookery for foundation learning / Keyth Richardson [and three others].
by Richardson, Keyth [author.]. Publisher: London, England : Hodder Education, 2014Copyright date: ©2014Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 647.950681]
(1).
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Food production operations / Parvinder S. Bali, Programme manager - Culinary Services, Oberoi Centre of Learning and Development, New Delhi.
by Bali, Parvinder S [author.]. Edition: Second edition.Publisher: New Delhi : Oxford University Press, 2014Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 BAL 2014]
(2).
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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]
(1).
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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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