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41. Food service management : how to succeed in the high-risk restaurant business-- by someone who did

by Wentz, Bill.

Type: book 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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42. Managing food and nutrition services : for the culinary, hospitality, and nutrition professions

by Edelstein, Sari.

Type: book Book; Format: print bibliography 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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43. A survival guide for culinary professionals

by Gelb, Alan; Levine, Karen.

Type: book 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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44. Nutrition concepts and controversies

by Webb, Frances Sizer; Whitney, Eleanor Noss.

Edition: 7th ed.Type: book Book; Format: print bibliography bibliography; Literary form: not fiction Publisher: Belmont, CA : Wadsworth Thomson Learning, c1997Availability: Copies available for loan: College Library [QP 141 .Si625 1997] (2).

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45. Krause's food & nutrition therapy

by Mahan, L. Kathleen; Escott-Stump, Sylvia.

Edition: 11th ed.Type: book Book; Format: print bibliography bibliography; Literary form: not fiction Publisher: St. Louis, Mo. : Saunders/Elsevier, 2004Other title: Food & nutrition therapy; Food and nutrition therapy.Availability: Copies available for loan: College Library [RM 216 .K868 2004] (2).

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46. Consuming Jesus beyond race and class divisions in a consumer church

by Metzger, Paul Louis.

Type: book Book; Format: print bibliography bibliography; Literary form: not fiction Publisher: Grand Rapids, Mich. William B. Eerdmans Pub. c2007Online Access: Table of contents only Availability: Copies available for loan: College Library [BR 115 .M596 2007] (1).

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47. Food, water and environmental sanitation and safety for the hospitality industry and institutions

by Portugal-Perdigon, Grace; Serraon-Claudio, Virginia.

Type: book Book; Format: print ; Literary form: not fiction Publisher: Manila : Merriam & Webster Bookstore, 2006Availability: Copies available for loan: College Library [G 155 .P853 2006] (1).

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48. Metro Manila's best restaurants

Type: book Book; Format: print ; Literary form: not fiction Publisher: Hong Kong : Illustrated Magazine Pub., 1994Availability: Copies available for loan: College Library [TX 945 .M47 1994] (1).

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49. Food safety, sanitation and hygiene

by Alvarez, Helen U.

Type: book Book; Format: print ; Literary form: not fiction Publisher: Quezon City : C&E Pub., Inc., 2010Availability: Copies available for loan: College Library [TX 531 .Al86 2010] (1).

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50. Food selection and preparation manual

by Reyes, Ma. Corazon R.

Type: book Book; Format: print ; Literary form: not fiction Publisher: Manila : Mindshapers, 2009Availability: Copies available for loan: College Library [TX 354 .R457 2009] (1).

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51. Cost and materials management in the food service industry

by Roldan, Amelia Samson.

Type: book 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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52. Food service and bartending

by Roldan, Amelia Samson.

Type: book 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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53. A Guide to food selection, preparation and preservation

by Soriano, Nora Narvaez.

Type: book Book; Format: print ; Literary form: not fiction Publisher: Manila : Rex Book Store, 2002Availability: Copies available for loan: College Library [TX 355 .So714 2002] (1).

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54. A Guide to food selection, preparation and preservation

by Soriano, Nora Narvaez.

Type: book Book; Format: print ; Literary form: not fiction Publisher: Manila : Rex Book Store, 2010Availability: Copies available for loan: College Library [TX 355 .So714 2010] (2).

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55. Laboratory manual in food microbiology as applied to the food service industry

by Jose Mallari.

Type: book Book; Format: print ; Literary form: not fiction Publisher: Quezon City : C & E Publishing, Inc., 2009Availability: Copies available for loan: College Library [QR 115 .M252 2009] (1).

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56. Principles of food, beverage, and labor cost controls

by Dittmer, Paul R.

Edition: 6th ed.Type: book 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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57. Nutrition for foodservice and culinary professionals

by Drummond, Karen Eich.

Edition: 5th ed.Type: book 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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58. Nutrition almanac

by Dunne, Lavon J.

Edition: 5th ed.Type: book Book; Format: print Publisher: New York : McGraw Hill, 2002Availability: Copies available for loan: College Library [RA 784 .N387 2001] (1).

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59. Nutrition foodservice & culinary professionals : Student workbook

by Drummond, Karen Eich.

Edition: 5th ed.Type: book 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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60. Culinary creation: an introduction to foodservice and world cuisine

by Morgan, James L.

Type: book Book; Format: print Publisher: Amsterdam : Elseviere, 2006Availability: Copies available for loan: College Library [TX 911 .M66 2006] (1). Lost (1).

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