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1. |
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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2. |
Traité General de la Cuisine Maigre : Potages, entrées et relevés, entremets de légumes, sauces, entremets sucrés, traité de hors d'oeuvre et savoureux [electronic resource]
by Hélie, Auguste.
Type: Book; Format:
electronic
Publisher: Project Gutenberg, 2004Online Access: Click here to access online Availability: Copies available for loan: Project Gutenberg (1).
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3. |
English Housewifery : Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery [electronic resource]
by Moxon, Elizabeth.
Type: Book; Format:
electronic
Publisher: Project Gutenberg, 2003Online Access: Click here to access online Availability: Copies available for loan: Project Gutenberg (1).
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4. |
For Luncheon and Supper Guests [electronic resource]
by Bradley, Alice.
Type: Book; Format:
electronic
Publisher: Project Gutenberg, 2004Online Access: Click here to access online Availability: Copies available for loan: Project Gutenberg (1).
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5. |
Foods That Will Win The War And How To Cook Them (1918) [electronic resource]
by Goudiss, C. Houston (Charles Houston).
Type: Book; Format:
electronic
Publisher: Project Gutenberg, 2005Online Access: Click here to access online Availability: Copies available for loan: Project Gutenberg (1).
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6. |
Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 : A Monthly Magazine of Household Interest [electronic resource]
by McClure, Mary Jane.
Type: Book; Format:
electronic
Publisher: Project Gutenberg, 2008Online Access: Click here to access online Availability: Copies available for loan: Project Gutenberg (1).
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7. |
Food for the Traveler : What to Eat and Why [electronic resource]
by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel).
Type: Book; Format:
electronic
Publisher: Project Gutenberg, 2008Online Access: Click here to access online Availability: Copies available for loan: Project Gutenberg (1).
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8. |
Fifty-Two Sunday Dinners : A Book of Recipes [electronic resource]
by Hiller, Elizabeth O.
Type: Book; Format:
electronic
Publisher: Project Gutenberg, 2010Online Access: Click here to access online Availability: Copies available for loan: Project Gutenberg (1).
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9. |
Quantity Cookery : Menu Planning and Cooking for Large Numbers [electronic resource]
by Treat, Nola.
Type: Book; Format:
electronic
Publisher: Project Gutenberg, 2012Online Access: Click here to access online Availability: Copies available for loan: Project Gutenberg (1).
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10. |
A Quick and easy guide to food and wine for chefs and restaurateurs
by Gonzalez, Gene R.
Edition: 2nd EditionType: Book; Format:
print
; Literary form:
not fiction
Publisher: Manila : ; Anvil Pub. Inc., ; 2010Availability: Copies available for loan: South Mansfield College [FIL TX 714 .G66 2010] (1).
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11. |
Restaurant manager's pocket handbook : 25 keys to profitable success
by Pavesic, David V.
Type: Book; Format:
print
; Literary form:
not fiction
Publisher: New York, N.Y. : Lebhar-Friedman Books 1999Availability: Copies available for loan: Southville International School Affiliated with Foreign Universities Library [TX 911.3.P7 .P38 1999] (1).
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12. |
3G handy guide design and cost menusType: Book; Format:
print
; Literary form:
not fiction
Publisher: New York : ; 3G E-learning, ; 2019Availability: Copies available for loan: South Mansfield College [MAIN TX 911.3 .C65D47 2019] (1).
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13. |
The menu: Development, strategy & applications
by Barrish, David.
Edition: 1st ed.Type: Book; Format:
print
; Literary form:
not fiction
Publisher: Singapore : Pearson Education Inc. 2013Availability: Copies available for loan: Southville International School Affiliated with Foreign Universities Library [TX 911.3.M45 .B276 2013] (1).
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