Taylor's Library catalog › Results of search for 'su:"Restaurant management"'

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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). Place hold
		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). Place hold
		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). Place hold
		No cover image available 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). Place hold
		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). Place hold
		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). Place hold
		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] (1). Place hold
		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). Place hold
		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). Place hold
		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). Place hold
		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] (5). Place hold
		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] (2). Place hold
		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). Place hold
		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] (1). Place hold
		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] (2). Place hold
		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] (2). Place hold
		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] (1). Place hold
		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] (3). Place hold

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