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61. |
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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62. |
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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63. |
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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64. |
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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65. |
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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66. |
Food fermentation
by de Vos, Willem M;
Zwietering, Marcel H.
Type: Book; Format:
print
Publisher: Netherlands : Wageningen Academic Publishers, 2005Availability: Copies available for loan: College Library [QR 151 .F686 2005] (1).
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67. |
Food processing and agro based industries
by Engineers India Research Institute (EIRI).
Type: Book; Format:
print
Publisher: Nai Sarak, Main Road, New Delhi : Engineers India Research Institute, 2007Availability: Copies available for loan: College Library [TP 248.65 .En57 2007] (1).
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68. |
Cuisine and culture : a history of food and people
by Civitello, Linda.
Edition: 3rd ed.Type: Book; Format:
print
Publisher: New Jersey, United States : John Wiley & Sons, 2011Availability: Copies available for loan: College Library [TX 353 .C565 2011] (1).
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69. |
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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70. |
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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71. |
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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72. |
Dining room and banquet management
by Strianese, Anthony J;
Strianese, Pamela P.
Edition: 4th ed.Type: Book; Format:
print
Publisher: Australia : Thomson Delmar Learning, 2008Availability: Copies available for loan: College Library [TX 911.3.M27 .St76 2008] (1).
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73. |
Nutrition Psychology: improving dietary adherence
by Blackman, Melinda;
Colleen Kvaska.
Type: Book; Format:
print
Publisher: Boston : Jones and Bartlett Pub, 2011Availability: Copies available for loan: College Library [RA 784 .B5519 2011] (1).
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74. |
Food tourism
by Clark, Alek.
Edition: 1st ed.Type: Book; Format:
print
Publisher: New Delhi, India : Discovery Pub. House, 2011Availability: Copies available for loan: College Library [G 155 .C592 2011] (1).
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75. |
Managing food and nutrition services : for the culinary, hospitality, and nutrition professions
by edited by Sari Edelstein.
Type: Book; Format:
print
Publisher: Boston : Jones and Barlett Publishers, c2008Availability: Copies available for loan: College Library [TX 911.3.M27 .M325 2008] (1).
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76. |
Understanding food : principles and preparation
by Brown, Amy.
Edition: 4th ed.Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Australia ; Boston, MA : Wadsworth Cengage Learning, 2011Availability: Copies available for loan: College Library [TX 820 .B877 2011] (1).
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77. |
Meal management and table service / Virgiia Serraon Claudio, Corazon Guevarra Leocadio, Evelina Guevarra Escudero
by Claudio, Virgiia Serraon.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Manila, Philippines : Merriam & Webster Bookstore, Inc, 2008Availability: Copies available for loan: College Library [TX 354 .C615 2008] (1).
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78. |
A guide to meal management and table service / Nora Narvaez Soriano
by Soriano, Nora Narvaez.
Edition: 3rd ed.Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Manila : Rex Book Store, 2010Availability: Copies available for loan: College Library [TX 354 .So714 2010] (2).
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79. |
Methods of analysis of food components and additives
by Otles, Semin.
Edition: 2nd ed.Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Boca Raton : Taylor & Francis, 2012Availability: Copies available for loan: College Library [TP 455 .M48 2012] (1).
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80. |
Henry and Mudge and the funny lunch : the twenty-fourth book of their adventures
by Rylant, Cynthia;
Bracken, Carolyn.
Type: Book; Format:
print
; Literary form:
fiction
; Audience:
Primary;
Publisher: New York, NY : Scholastic Inc., c2004Online Access: Publisher description | Table of contents only | Contributor biographical information Availability: Copies available for loan: Luxembourg Library [PZ 7 .R982Heame 2005] (1).
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