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Who's buying at restaurants and carry-outs Edition: 9th ed.Publisher: Ithaca, N.Y. : New Strategist Publications, c2011Other title: Restaurants and carry-outs.Availability: Items available for loan: Taylor's Library-TU
[Call number: 338.4 WHO 2011]
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Restaurant concepts, management and operations / John R. Walker, DBA, CHA, FMP.
by Walker, John R, 1944- [author.]. Edition: Eighth edition.Asia regional edition.Publisher: Hoboken, NJ : John Wiley & Sons, Inc., [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 WAL 2019]
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Cafes : designers & design. Publisher: Australia : Page One, 2002Other title: Cafes : designers and design..Availability: Items available for loan: Taylor's Library-TU
[Call number: 725.71 CAF]
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Cafe design number two / Martin M. Pegler.
by Pegler, Martin M. Publisher: New York : Visual Reference, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 725.71 PEG]
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Fast food nation : what the all-American meal is doing to the world / Eric Schlosser
by Schlosser, Eric. Publisher: London: Penguin Books, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.120973 SCH]
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Food and beverage service / Dennis R. Lillicrap, John A.Cousins.
by Lillicrap, D. R | Cousins, John A. Edition: Fourth editionPublisher: London : Hodder & Stoughton, 1994Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 LIL]
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Esprit de France : hostellerie, arts et histoire l'esprit des lieux. Publisher: Paris : Esorit-de-France, [2002]Other title: Guide 2002 du voyage : hotels, restaurants, chateaux, sites culturels.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.9444 ESP]
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Enseigner l'hotellerie-restauration / D. Douillach, Y. Cinotti and Y.Masson
by Douillach, D | Cinotti, Y | Masson, Y. Edition: LT editionsPublisher: Paris : Jacques Lanore, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.940711 DOU]
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Restaurant law basics / Stephen Barth, David K. Hayes, Jack D. Ninemeier.
by Barth, Stephen | Hayes, David K | Ninemeier, Jack D. Publisher: New York : Wiley, c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 343.07864795 BAR]
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Restaurant service : beyond the basics / Carol A. Litrides, Bruce H. Axler.
by Litrides, Carol A | Axler, Bruce H. Publisher: New York : Wiley, c1994Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 LIT]
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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]
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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]
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Outdoor dining. Publisher: Singapore : Page One, 2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 725.71 OUT]
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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]
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Foodtrail / Sam Cheong.
by Sam, Cheong. Publisher: Petaling Jaya : Star Publications (Malaysia), 2012Availability: Items available for loan: Taylor's Library-TC
[Call number: 647.95595 SAM 2012]
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