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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).
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).
Essential food and beverage service for levels 1 and 2 / John Cousins, Dennis Lillicrap.

by Cousins, John A | Lillicrap, D. R.

Publisher: London : Hodder Education, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95 COU 2010] (4).
Foodservice organizations : a managerial and systems approach / Mary B. Gregoire.

by Gregoire, Mary B.

Edition: 7th ed.Publisher: Boston : Pearson, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 GRE 2010] (1).
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).
Advanced professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946-.

Publisher: New York : Wiley, c1992Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 1992 | 641.57 GIS] (2).
The theory of catering / David Foskett, Victor Ceserani, Ronald Kinton.

by Foskett, David, 1951- | Ceserani, Victor | Kinton, Ronald.

Edition: 10th ed.Publisher: Oxon : Hodder & Stoughton, c2003Availability: Items available for loan: Taylor's Library-TU [Call number: 642.4 FOS] (3).
Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone.

by Davis, Bernard | Lockwood, Andrew | Stone, Sally.

Edition: 3rd editionPublisher: Oxford : Butterworth-Heinemann, 1998Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 DAV] (1).
Fundamentals of professional food preparation : a laboratory text-workbook / Donald V. Laconi.

by Laconi, Donald V.

Publisher: New York : Wiley, c1995Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 LAC] (1).
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).
Opportunities in culinary careers / Mary Donovan.

by Donovan, Mary Deirdre, 1955-.

Edition: Rev. ed.Publisher: Chicago, Ill. : VGM Career Books, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95023 DON] (1).
Foodservice organizations : a managerial and systems approach / Marian C. Spears, Mary B. Gregoire.

by Spears, Marian C | Gregoire, Mary B.

Edition: 5th ed.Publisher: Upper Saddle River, N.J. : Prentice Hall, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.95068 SPE] (2).
Culinary math / Julia Hill and Linda Blocker.

by Hill, Julia, 1954- | Blocker, Linda | Culinary Institute of America.

Edition: 2nd ed.Publisher: New York, NY : Wiley Pub., c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 HIL] (1).
Culinary calculations : simplified math for culinary professionals / Terri Jones.

by Jones, Terri, 1954-.

Publisher: Hoboken, N.J. : John Wiley, c2004Availability: Items available for loan: Taylor's Library-TU [Call number: 647.950151 JON] (1).
Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

by Drummond, Karen Eich | Brefere, Lisa M [(j.a.)].

Edition: 4th. ed.Publisher: New York: John Wiley c2001Availability: Items available for loan: Taylor's Library-TU [Call number: 613.2 DRU] (2).
Serving food and drink : table and function : student guide / Ann Bulleid ... [et al.].

Edition: 2nd ed.Publisher: Cheltenham, UK : Stanley Thornes, 1994Availability: Items available for loan: Taylor's Library-TU [Call number: 642.6 SER] (1).
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).
Professional specification guide : foodservice, dietary, hospital, bakery, and material handling equipment.

Publisher: New Jersey : NJCT Corporation, [n.d.]Availability: Items available for loan: Taylor's Library-TU [Call number: 642.5028 PRO] (1).