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21. |
Fundamentals of menu planning
by McVety, Paul J;
Ware, Bradley J. (Bradley John);
Ware, Claudette Lévesque.
Edition: 3rd ed.Type:  Book; Format:
print
bibliography
 ; Literary form:
not fiction
Publisher: Hoboken, N.J. : John Wiley & Sons, 2009Online Access: Table of contents only | Contributor biographical information | Publisher description Availability: No copies available In transit (1).
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22. |
Hospitality marketing management
by Reid, Robert D;
Bojanic, David C.
Edition: 4th ed.Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Hoboken, N.J. : J. Wiley, 2006Availability: Copies available for loan: Southville International School Affiliated with Foreign Universities Library [TX 911.3.M3 .R443 2006] (1).
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23. |
Math principles for food service occupations
by Haines, Robert G.
Edition: 3rd ed.Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Albany : Delmar Publishers, 1996Availability: Copies available for loan: College Library [TX 911.3.M33 .H35 1996] (1).
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24. |
Food service management : how to succeed in the high-risk restaurant business-- by someone who did
by Wentz, Bill.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Ocala, Fla : Atlantic Pub. Group, 2007Online Access: Table of contents only Availability: Copies available for loan: College Library [TX 911.3.M27 .W435 2007] (1).
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25. |
Managing food and nutrition services : for the culinary, hospitality, and nutrition professions
by Edelstein, Sari.
Type: Book; Format:
print
bibliography
; Literary form:
not fiction
Publisher: Sudbury, Mass. : Jones and Bartlett Publishers, 2008Availability: Copies available for loan: College Library [TX 911.3.M27 .M325 2008] (1).
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26. |
A survival guide for culinary professionals
by Gelb, Alan;
Levine, Karen.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Clifton Park, NJ : Thomson Delmar Learning, 2009Availability: Copies available for loan: College Library [TX 911 .G4297 2009] (2).
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27. |
Cost and materials management in the food service industry
by Roldan, Amelia Samson.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Parañaque City : AR Skills Development and Management Services, 2007Availability: Copies available for loan: College Library [HF 5686.C8 .R744 2007] (1).
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28. |
Food service and bartending
by Roldan, Amelia Samson.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: ParaÞaque : AR Skills Development & Management Services Publications, 2001Availability: Copies available for loan: College Library [TX 911.3P8 .R744 2001] (1).
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No cover image available
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29. |
Principles of food, beverage, and labor cost controls
by Dittmer, Paul R.
Edition: 6th ed.Type: Book; Format:
print
Publisher: New York : John Wiley & Sons, Inc, 1999Availability: Copies available for loan: Archives [TX 911.3.C65 .D58 1999] (1), College Library [TX 911.3.C65 .D58 1999] (2).
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30. |
Nutrition for foodservice and culinary professionals
by Drummond, Karen Eich.
Edition: 5th ed.Type: Book; Format:
print
Publisher: New Jersey : John Wiley & Sons, Inc, 2004Availability: Copies available for loan: College Library [TX 353 .D78 2004] (1).
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31. |
Nutrition foodservice & culinary professionals : Student workbook
by Drummond, Karen Eich.
Edition: 5th ed.Type: Book; Format:
print
Publisher: New Jersey : John Wiley & Sons, 2004Availability: Copies available for loan: College Library [TX 353 .D78 2004] (1).
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32. |
Culinary creation: an introduction to foodservice and world cuisine
by Morgan, James L.
Type: Book; Format:
print
Publisher: Amsterdam : Elseviere, 2006Availability: Copies available for loan: College Library [TX 911 .M66 2006] (1). Lost (1).
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33. |
Food and drink service levels 1 and 2
by Hayter, Roy.
Type: Book; Format:
print
Publisher: Australia : Thomson Learning, 2000Availability: Copies available for loan: College Library [TX 911.3 .H426 2000] (2).
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34. |
Presenting service : the ultimate guide for the foodservice professional
by Kotschevar, Lendal H;
Luciani, Valentino.
Edition: 2nd ed.Type: Book; Format:
print
Publisher: New Jersey : John Wiley & Sons, Inc, 2007Availability: Copies available for loan: College Library [TX 911 .K66 2007] (1).
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35. |
A survival guide for culinary professionals
by Gelb, Alan;
Levine, Karen.
Type: Book; Format:
print
Publisher: Australia : Thomson Delmar Learning, 2005Availability: Copies available for loan: College Library [TX 911 .G4297 2005] (1).
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36. |
Food preparation
by Haines, Robert G;
Miller, R.T.
Edition: 3rd ed.Type: Book; Format:
print
Publisher: United States of America : American Technical Services, Inc, 2006Availability: Copies available for loan: College Library [TX 651 .H27 2006] (1).
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37. |
At your service: a hands-on guide to the professional dining room
by Fisher, John W;
The Culinary Institute of America.
Type: Book; Format:
print
Publisher: New Jersey : John Wiley and Sons, Inc, 2005Availability: Copies available for loan: College Library [TX 943 .F57 2005] (1).
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38. |
Catering management
by Rana, Varinder Singh.
Edition: 1st ed.Type: Book; Format:
print
Publisher: New Delhi, India : Centrum Press, 2012Availability: Copies available for loan: College Library [TX 921 .R185 2012] (1).
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39. |
Hospitality service and products
by Shrivastava, Atul.
Edition: 1st ed.Type: Book; Format:
print
Publisher: New Delhi, India : Centrum Press, 2012Availability: Copies available for loan: College Library [TX 911.3.C8 .Sh561 2012] (1).
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40. |
Nutrition for foodservice and culinary professionals
by Drummond, Karen Eich;
Brefere, Lisa M.
Edition: 7th ed.Type: Book; Format:
print
Publisher: U.S.A : John Wiley & Sons, 2010Availability: Copies available for loan: College Library [TX 353 .D78 2010] (1).
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