Taylor's Library catalog › Results of search for 'su:"Food service employees."'

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		ServSafe essentials by Educational Foundation (National Restaurant Association). Edition: 2nd ed.Publisher: Chicago : National Restaurant Association Educational Foundation, c2002Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SER] (1). Place hold
		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] (1). Place hold
		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). Place hold
		ServSafe coursebook. by Educational Foundation (National Restaurant Association). Edition: 3rd ed.Publisher: Chicago, Ill. : National Restaurant Association, Educational Foundation, c2004Other title: ServSafe.Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SER] (2). Place hold
		No cover image available Presenting service : the ultimate guide for the foodservice professional / Lendal H. Kotschevar, Valentino Luciani. by Kotschevar, Lendal H. (Lendal Henry), 1908-2007 \| Luciani, Valentino \| Educational Foundation (National Restaurant Association). Publisher: Chicago, Ill. : Educational Foundation, National Restaurant Association ; c1996Availability: Items available for loan: Taylor's Library-TU [Call number: 642.6 KOT] (1). Place hold
		Presenting service : the ultimate guide for the foodservice professional / Lendal H. Kotschevar, Valentino Luciani. by Kotschevar, Lendal H. (Lendal Henry), 1908-2007 \| Luciani, Valentino \| Educational Foundation (National Restaurant Association). Publisher: Chicago, Illinois : Educational Foundation, National Restaurant Association, [1999]Copyright date: ©1999Availability: Items available for loan: Taylor's Library-TU [Call number: 642.6 KOT] (1). Place hold
		Presenting service : the ultimate guide for the foodservice professional / Lendal H. Kotchevar, Valentino Luciani. by Kotschevar, Lendal H. (Lendal Henry), 1908-2007 \| Luciani, Valentino. Edition: Second editionPublisher: Hoboken, N.J. : John Wiley, [2007]Copyright date: ©2007Availability: Items available for loan: Taylor's Library-TU [Call number: 642.6 KOT] (2). Place hold
		ServSafe coursebook. by Educational Foundation (National Restaurant Association). Edition: 5th edPublisher: Chicago, IL : National Restaurant Association, 2008Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SER] (1). Place hold
		ServSafe coursebook. by Educational Foundation (National Restaurant Association). Edition: 4th ed.Publisher: Chicago, Ill. : National Restaurant Association, Educational Foundation, c2006Other title: ServSafe.Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SER] (1). Place hold
		Food safety culture: creating a behavior-based food safety management system / Frank Yiannas. by Yiannas, Frank. Publisher: New York, NY : Springer, c2008Availability: Items available for loan: Taylor's Library-TU [Call number: 363.1926 YIA] (1). Place hold
		HACCP & sanitation in restaurants and food service operations : a practical guide based on the FDA food code, with companion CD-ROM / by Lora Arduser and Douglas Robert Brown. by Arduser, Lora \| Brown, Douglas Robert, 1960-. Publisher: Ocala, FL : Atlantic Pub. Group, c2005Other title: HACCP and sanitation in restaurants and food service operations.Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 ARD 2005] (2). Place hold
		The HACCP food safety employee manual / Tara Paster. by Paster, Tara, 1968-. Edition: 2009 food code ed.Publisher: Upper Saddle River, NJ : Prentice Hall, c2012Other title: Hazard analysis and critical control point food safety employee manual.Availability: Items available for loan: Taylor's Library-TU [Call number: 664.00289 PAS 2012] (1). Place hold
		The management of foodservice operations / edited by Peter Jones with Paul Merricks. by Jones, Peter, 1951- \| Merricks, Paul. Publisher: Andover : Cengage Learning EMEA, c1994Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MAN 1994] (1). Place hold
		Practical food & beverage cost control / by Clement Ojugo ; contributing author, Todd Rymer. by Ojugo, Clement \| Rymer, Todd. Publisher: Albany, NY : Delmar Publishers, c1999Other title: Practical food and beverage cost control.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 OJU 1999] (3). Place hold
		The management of foodservice operations / edited by Peter Jones with Paul Merricks. by Jones, Peter, 1951-. Publisher: London ; New York : Cassell, 1994Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MAN] (4). Place hold

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