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Planning and operating a successful food service operation [by] William L. Kahrl.
by Kahrl, William L. Publisher: New York : Chain Store Age Books, 1973Availability: Items available for loan: Taylor's Library-TU
[Call number: 658.9164256 KAH]
(1).
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Hospitality and restaurant management : competency guide / National Restaurant Association Educational Foundation.
by Educational Foundation (National Restaurant Association). Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, c2007Other title: NRAEF ManageFirst.Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 HOS]
(1).
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Modern restaurant service : a manual for students and practitioners / John Fuller
by Fuller, John, 1916-. Publisher: Cheltenham : Stanley Thornes, c1983Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 FUL]
(5).
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Le Francais de l'hotellerie et de la restauration / H. Renner, U. Renner, G. Tempesta
by Renner, H | Renner, U | Tempesta, G. Publisher: Vienne : CLE International, 1992Availability: Items available for loan: Taylor's Library-TU
[Call number: 448.34 REN]
(6).
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The complete guide to foodservice in cultural institutions : your keys to success in restaurants, catering, and special events / Arthur M. Manask, Mitchell E. Schecter.
by Manask, Arthur M | Schecter, Mitchell E. Publisher: New York : Wiley, 2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 MAN]
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Main course : language skills for restaurant workers/ Renee Talalla.
by Talalla, Renee. Publisher: Petaling Jaya : Falcon Press, 2000Availability: Items available for loan: Taylor's Library-TU
[Call number: 428.34024642 TAL]
(1).
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How to open and run a successful restaurant / Christopher Egerton-Thomas.
by Egerton-Thomas, Christopher. Edition: Second editionPublisher: New York : John Wiley, [1995]Copyright date: ©1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 EGE]
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Managing service in food and beverage operations / Ronald F. Cichy, Philip J. Hickey, Jr.
by Cichy, Ronald F | Hickey, Philip J. Edition: Fourth edition.Publisher: Lansing, Michigan : American Hotel & Lodging Educational Institute, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 CIC 2012]
(3).
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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]
(4).
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Secret recipe : why KFC is still cookin' after 50 years / Robert Darden
by Darden, Bob, 1954-. Publisher: Irving, Texas : Tapestry Press, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 338.76164795 DAR]
(1).
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Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes and Jack D. Ninemeier
by Schmidgall, Raymond S, 1945- | Hayes, David K | Ninemeier, Jack D. Publisher: New Jersey : John Wiley, c2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.940681 SCH 2002]
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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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Food and beverage management for the hospitality, tourism and event industries / John Cousins, David Foskett, David Graham and Amy Hollier.
by Cousins, John A [author.] | Foskett, David, 1951- [author.] | Graham, David [author.] | Hollier, Amy [author.]. Edition: Fifth edition.Publisher: Oxford : Goodfellow Publishers Ltd, [2019]Copyright date: ©2019Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.95068 COU 2019]
(1).
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Ready to order : Elementary English for the restaurant industry : student's book / Anne Baude, Montserrat Iglesias, Anna Inesta
by Baude, Anne | Iglesias, Montserrat | Inesta, Anna. Publisher: Harlow, England : Pearson Education, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 428.24 BAU]
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Introduction to hospitality / John R. Walker.
by Walker, John R, 1944-. Edition: 4th ed.Publisher: Upper Saddle River, NJ : Pearson Prentice Hall, 2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 WAL]
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Techniques et moyens de gestion : comptabilite, finance, fiscalite : B.T.S. Hotellerie-Restauration : 1re Annee / par Jean-Claude Oule
by Oulex, Jean-Claude. Publisher: Paris : Editions BPI, 1995Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 OUL]
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Techniques et moyens de gestion : comptabilite, finance, fiscalite : B.T.S. Hotellerie, Restauration, Universite formation continue : 2e annee / par Jean-Claude Oule
by Oule, Jean-Claude. Publisher: Paris : Editions B P I , 1997Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 OUL]
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Introduction to management in the hospitality industry / Tom Powers, Clayton W. Barrows.
by Powers, Thomas F | Barrows, Clayton W. Edition: 7th ed.Publisher: New York : Wiley, c2003Availability: Items available for loan: Taylor's Library-TU
[Call number: 647.94068 POW]
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