Your search returned 60 results from 145696 records. Subscribe to this search

|
1. Flight catering / edited by Peter Jones & Michael Kipps.

by Jones, Peter | Kipps, Michael.

Call number: 641.575 F621 Material type: book BookPublisher: Harlow, Essex : Longman, 1997, c1995 Description: xix, 178 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 641.575 F621] (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, c1997 Description: xiii, 354 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 S896D 1997] (1).

3. Practical food & beverage cost control / by Clement Ojugo ; contributing author, Todd Rymer

by Ojugo, Clement | Rymer, Todd.

Call number: 647.950681 O39P Material type: book BookPublisher: Albany, N.Y. : Delmar, c1999 Description: xxiv, 404 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.950681 O39P] (1).

4. Food and drink service : levels 1 and 2 / Roy Hayter

by Hayter, Roy.

Call number: 642 H426F Material type: book BookEdition: Rev. 2nd ed.Publisher: Australia : Thomson Learning, 2000 Description: 124 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 642 H426F] (1).

5. The chef manager / Michael Baskette

by Baskette, Michael.

Call number: 647.95068 B315C Material type: book BookPublisher: Upper Saddle River, N.J. : Prentice-Hall, c2001 Description: xii, 236 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 B315C] (1).

6. Menu planning for the hospitality industry / Jaksa Kivela

by Kivela, Jaksa.

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

7. Culinary calculations : simplified math for culinary professionals / Terri Jones

by Jones, Terri.

Call number: 647.950151 J79C Material type: book BookPublisher: Hoboken, N.J. : John Wiley & Sons, c2004 Description: ix, 198 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.950151 J79C] (1).

8. On-site foodservice management : a best practices approach / Dennis E. Reynolds

by Reynolds, Dennis E.

Call number: 362.176 R462O Material type: book BookPublisher: Hoboken, N.J. : John Wiley & Sons, c2003 Description: xi, 250 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 362.176 R462O] (1).

9. Flight catering / edited by Peter Jones

by Jones, Peter.

Call number: 641.575 F621 2004 Material type: book BookEdition: 2nd ed.Publisher: Amsterdam : Elsevier/Butterworth/Heinemann, 2004 Description: xvi, 319 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 641.575 F621 2004] (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, c2009 Description: 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, c2010 Description: xvi, 584 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 G819F 2010] (1).

12. Modern food service purchasing / Robert Garlough

by Garlough, Robert.

Call number: 647.95068 G233M Material type: book BookEdition: International ed.Publisher: Clifton Park, N.Y. : Delmar/Cengage Learning, c2011 Description: xx, 620 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 G233M] (1).

13. 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, c2010 Description: xii, 452 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 L729F 2010] (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, 2012. Description: xxvi, 385 p. : ill., charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 F686 2012] (1).

15. Professional cooking / Wayne Gisslen.

by Gisslen, Wayne.

Call number: 641.57 G535P 2015 (R.) Material type: book BookEdition: 8th ed.Publisher: Hoboken, N.J. : John Wiley & Sons, c2015. Description: xiv, 1056 p. : ill.Availability: Items available for reference: [Call number: 641.57 G535P 2015] (1).

16. 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, c1992 Description: xvii, 238 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 F754F] (1).

17. Introduction to food and beverage service / Graham Brown, Karon Hepner, Alan Deegan

by Brown, Graham | Hepner, Karon | Deegan, Alan.

Call number: 642 B877I Material type: book BookPublisher: Harlow, Essex : Longman, 1998, c1994 Description: xiv, 192 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 642 B877I] (1).

18. Supervision in the hospitality industry / Jack E. Miller and Mary Porter.

by Miller, Jack E | Porter, Mary.

Call number: 647.940681 M468S 1998 Material type: book BookEdition: 3rd ed.Publisher: New York, N.Y. : John Wiley & Sons, c1998 Description: xvii, 434 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.940681 M468S 1998] (1).

19. Dining out : secrets from America's leading critics, chefs, and restaurateurs / Andrew Dornenburg and Karen Page

by Dornenburg, Andrew | Page, Karen.

Call number: 647.95 D713D Material type: book BookPublisher: New York : John Wiley & Sons, c1998. Description: xxii, 343 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95 D713D] (1).

20. Handbook for safe food service management / National Assessment Institute

by National Assessment Institute.

Call number: 363.7296 N277H 1998 (R.) Material type: book BookEdition: 2nd ed.Publisher: Upper Saddle River, N.J. : Prentice-Hall, c1998 Description: xv, 200 p. : ill.Availability: Items available for reference: [Call number: 363.7296 N277H 1998] (1).