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Purchasing for foodservice / Lynne Nannen Robertson.

by Robertson, Lynne Nannen, 1936- | Robertson, Lynne Nannen, 1936-. Purchasing for food service.

Edition: 2nd ed.Publisher: Ames, Iowa : Iowa State University Press, c1994Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950687 ROB] (3).
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).
The HACCP food safety manual / Joan K. Loken.

by Loken, Joan K.

Publisher: New York : John Wiley, c1995Availability: Items available for loan: Taylor's Library-TU [Call number: 664.00289 LOK] (2).
Restaurant food service equipment / John A. Drysdale.

by Drysdale, John A.

Publisher: Upper Saddle River, N.J. : Prentice Hall, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 642 DRY 2010] (2).
National apprenticeship training program for cooks : a training guide for the culinary industry / American Culinary Federation.

by American Culinary Federation.

Publisher: Orland Park, IL : American Technical Publishers, 2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.507 NAT 2012] (2).
Welcome to culinary school : a culinary student survival guide / Daniel Traster.

by Traster, Daniel J.

Publisher: Upper Saddle River, N.J. : Pearson/Prentice Hall, 2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95023 TRA 2010] (2).
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] (1).
Nutrition for foodservice managers : concepts, applications, and management / Mahmood A. Khan.

by Khan, Mahmood A.

Publisher: New York : Wiley, 1998Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2024642 KHA] (3).
Food and beverage cost control / Lea R. Dopson, David K. Hayes.

by Dopson, Lea R | Hayes, David K.

Edition: 5th ed.Publisher: Hoboken, N.J. : John Wiley, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950681 DOP 2011] (2).
Introduction to professional foodservice / Wallace L. Rande.

by Rande, Wallace L.

Publisher: New York : John Wiley, c1996Other title: Professional foodservice.Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 RAN] (1).
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).
Inflight catering management / Audrey C. McCool.

by McCool, Audrey Carol.

Publisher: New York : John Wiley, 1995Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 MAC] (1).
Specs : the comprehensive foodservice purchasing and specification manual / Lewis Reed.

by Reed, Lewis.

Edition: 2nd. ed.Publisher: New York : John Wiley, c1993Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950687 REE] (1).
Supersafemark guide to food safety / David McSwane, Richard Linton, Nancy R. Rue ; development services by Learnovation, LLC.

by McSwane, David Zachary | Linton, Richard | Rue, Nancy R. (Nancy Roberts), 1933-.

Edition: Special ed.Publisher: [Arlington, VA] : Food Marketing Institute, 2007Other title: Guide to food safety.Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 MAC] (1).
Hospitality management accounting / Michael M. Coltman, Martin G. Jagels.

by Coltman, Michael M, 1930- | Jagels, Michael M.

Edition: 7th ed.Publisher: New York : J. Wiley, c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 657. 837 COL] (1).
Foodservice organizations : a managerial and systems approach / Marian C. Spears.

by Spears, Marian C.

Edition: 4th ed.Publisher: Upper Saddle River, N.J. : Prentice Hall, 2000Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 SPE] (2).
Concepts of foodservice operations and management / Mahmood A. Khan

by Khan, Mahmood A.

Edition: 2nd ed.Publisher: New York : John Wiley, 1990Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 KHA] (1).