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1. Food and beverage : operations, methods, and cost controls / Dennis L. Foster

by Foster, Dennis L.

Call number: 647.95068 F754F Material type: book BookPublisher: Lake Forest, Ill. Glencoe, 1993, c1992Description: xvii, 238 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 F754F] (1).

2. Dining room and banquet management / Anthony J. Strianese

by Strianese, Anthony J.

Call number: 647.95068 S896D 1997 Material type: book BookEdition: 2nd ed.Publisher: Albany, N.Y. : Delmar, c1997Description: xiii, 354 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 S896D 1997] (1).

3. The chef manager / Michael Baskette

by Baskette, Michael.

Call number: 647.95068 B315C Material type: book BookPublisher: Upper Saddle River, N.J. : Prentice-Hall, c2001Description: xii, 236 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 B315C] (1).

4. Menu planning for the hospitality industry / Jaksa Kivela

by Kivela, Jaksa.

Call number: 642 K62M Material type: book BookPublisher: Melbourne : Hospitality Press, 1994Description: 202 p.Availability: Items available for loan: PYULIB-CL [Call number: 642 K62M] (1).

5. ServSafe coursebook

by National Restaurant Association Educational Foundation.

Call number: 363.7296 S492 2002 Material type: book BookEdition: 2nd ed.Publisher: Chicago, Ill. : National Restaurant Associaction Educational Foundation, c2002Description: 1 v. (various pagings) : ill.Availability: Items available for loan: PYULIB-CL [Call number: 363.7296 S492 2002] (1).

6. The hospitality manager's guide to wines, beers, and spirits / Albert W. A. Schmid

by Schmid, Albert W. A.

Call number: 641.874 S348H Material type: book BookPublisher: Upper Saddle River, N. J. : Pearson/Prentice-Hall, c2004Description: x, 294 p. : ill., maps.Availability: Items available for loan: PYULIB-CL [Call number: 641.874 S348H] (1).

7. Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone

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

Call number: 647.95068 D261F 2003 Material type: book BookEdition: 3rd ed.Publisher: Oxford : Butterworth-Heinemann, 2003, c1998Description: xviii, 392 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 D261F 2003] (1).

8. Introduction to foodservice / June Payne-Palacio, Monica Theis

by Payne-Palacio, June | Theis, Monica.

Call number: 647.95068 P346I 2009 Material type: book BookEdition: 11th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice-Hall, c2009Description: xix, 714 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 P346I 2009] (1).

9. Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese

by Strianese, Anthony J | Strianese, Pamela P.

Call number: 647.95068 S896D 2008 Material type: book BookEdition: 4th ed.Publisher: Clifton Park, N.Y. : Thomson/Delmar Learning, c2008Description: xx, 428 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 S896D 2008] (1).

10. Remarkable service / The Culinary Institute of America

by Culinary Institute of America.

Call number: 647.95068 R384 2009 Material type: book BookEdition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley & Sons, c2009Description: ix, 294 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 R384 2009] (1).

11. Foodservice organizations : a managerial and systems approach / Mary B. Gregoire

by Gregoire, Mary B.

Call number: 647.95068 G819F 2010 Material type: book BookEdition: 7th ed., International ed.Publisher: Upper Saddle River, N.J. : Pearson, c2010Description: xvi, 584 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 G819F 2010] (1).

12. Food and beverage service / Dennis Lillicrap, John Cousins

by Lillicrap, Dennis | Cousins, John A.

Call number: 647.95068 L729F 2010 Material type: book BookEdition: 8th ed.Publisher: London : Hodder Education, c2010Description: xii, 452 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 L729F 2010] (1).

13. Study guide to accompany Foodservice Management Fundamentals / Dennis Reynolds, Kathleen Wachter McClusky.

by Reynolds, Dennis E | McClusky, Kathleen Wachter.

Call number: 647.95068 R462F Material type: book BookPublisher: Hoboken, N.J. : John Wiley & Sons, c2013Description: vi, 138 p.Other title: Foodservice management fundamentals.Availability: No items available Checked out (1).

14. Food and beverage management / Bernard Davis ... [et al.]

by Davis, Bernard.

Call number: 647.95068 F686 2012 Material type: book BookEdition: 5th ed.Publisher: London ; New York : Routledge/Taylor & Francis Group, 2012Description: xxvi, 385 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 F686 2012] (1).

15. Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.

by Payne-Palacio, June | Theis, Monica.

Call number: 647.95068 P346F 2014 Material type: book BookEdition: 12th ed., International ed.Publisher: Harlow, England : Pearson Education, c2014Description: ii, 566 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 P346F 2014] (1).

16. Strategic questions in food and beverage management / edited by Roy C. Wood

by Wood, Roy Christopher.

Call number: 647.95068 S898 Material type: book BookPublisher: Oxford : Butterworth-Heinemann, 2000Description: x, 250 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 S898] (1).

17. Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

by Katsigris, Costas | Thomas, Chris.

Call number: 647.950682 K19D Material type: book BookPublisher: New York : John Wiley & Sons, c1999Description: xviii, 510 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.950682 K19D] (1).

18. The world of culinary supervision, training, and management / Chesser Jerald W., Noel C. Cullen

by Chesser, Jerald W | Cullen, Noel C.

Call number: 647.95068 C524W 2005 Material type: book BookEdition: 3rd ed.Publisher: Upper Saddle River, N.J. : Pearson /Prentice-Hall, c2005Description: xv, 400 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 C524W 2005] (1).

19. Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

by Katsigris, Costas | Thomas, Chris.

Call number: 647.950682 K19D 2006 Material type: book BookEdition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley & Sons, c2006Description: xvi, 560 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.950682 K19D 2006] (1).

20. Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe

by Birchfield, John C | Sparrowe, Raymond T.

Call number: 647.95068 B617D 2003 Material type: book BookEdition: 2nd ed.Publisher: Hoboken, N.J. : John Wiley & Sons, c2003Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 B617D 2003] (1).