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1. Foodservice organizations : a managerial and systems approach / Marian C. Spears, Allene G. Vaden

by Spears, Marian C | Vaden, Allene G.

Call number: 647.95068 S741F Material type: book BookPublisher: New York, N.Y. : Macmillan, c1985 Description: xxii, 737 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 S741F] (1).

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

by Strianese, Anthony J.

Call number: 647.95068 S896D Material type: book BookPublisher: Albany, N.Y. : Delmar, 1990 Description: xi, 356 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 S896D] (1).

3. VNR's encyclopedia of hospitality and tourism / edited by Mahmood A. Khan, Michael D. Olsen, Turgut Var

by Olsen, Michael D | Var, Turgut | Khan, Mahmood.

Call number: 647.9403 V871 (R.) Material type: book BookPublisher: New York, N.Y. : Van Nostrand Reinhold, c1993 Description: xvi, 1008 p.Availability: Items available for reference: [Call number: 647.9403 V871] (1).

4. Food service management / Helen Delfakis, Nancy Loman Scanlon, Janis B. Van Buren

by Delfakis, Helen | Scanlon, Nancy Loman | Buren, Janis B. Van.

Call number: 647.94068 D349F Material type: book BookPublisher: Cincinnati, Ohio : South-Western, c1992 Description: xi, 354 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.94068 D349F] (1).

5. Introduction to hospitality management / Kathleen M. Iverson

by Iverson, Kathleen M.

Call number: 647.94068 I94I Material type: book BookPublisher: New York, N.Y. : Van Nostrand Reinhold, 1989 Description: ix, 138 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.94068 I94I] (2).

6. Profitable food and beverage management : planning / Eric F. Green, Galen G. Drake and F. Jerome Sweeney

by Green, Eric F | Drake, Galen G | Sweeney, F. Jerome.

Call number: 647.94068 G795P Material type: book BookPublisher: New York, N.Y. : Van Nostrand Reinhold, c1991 Description: 342 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.94068 G795P] (1).

7. Principles and practices of management in the hospitality industry / James R. Keiser

by Keiser, James R.

Call number: 647.94068 K27P 1989 Material type: book BookEdition: 2nd edPublisher: New York : Van Nostrand Reinhold, 1989 Description: xiii, 418 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.94068 K27P 1989] (1).

8. Concepts of foodservice operations and management / Mahmood A. Khan

by Khan, Mahmood A.

Call number: 647.95068 K45C 1990 Material type: book BookEdition: 2nd edPublisher: New York : Van Nostrand Reinhold, 1990 Description: xiii, 370 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 K45C 1990] (1).

9. Dimensions of noncommercial food service management / Audrey C. McCool, Fred A. Smith, David L. Tucker.

by McCool, Audrey C | Smith, Fred A | Tucker, David L.

Call number: 647.96 M129D Material type: book BookPublisher: New York : Van Nostrand Reinhold, c1994. Description: vii, 392 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.96 M129D] (1).

10. Behavioural and supervisory studies for hotel and catering operations / Ken Gale

by Gale, Ken.

Call number: 647.94068 G151B Material type: book BookPublisher: England : Stanley Thornes, 1985. Description: 208 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.94068 G151B] (1).

11. The management of catering operations / Paul Merricks, Peter Jones.

by Merricks, Paul | Jones, Peter.

Call number: 647.95068 M568M Material type: book BookPublisher: London, England : Cassell, 1993. Description: xii, 171 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 M568M] (1).

12. Introduction to catering / Marzia Magris, Cathy McCreery and Richard Brighton.

by Magris, Marzia | McCreery, Cathy | Brighton, Richard.

Call number: 647.95 M212I Material type: book BookPublisher: Oxford : Blackwell Scientific, c1993. Description: ix, 275 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95 M212I] (1).

13. Supervision and management of quantity food preparation : principles and procedures / William J. Morgan.

by Morgan, William J.

Call number: 641.5 M849S Material type: book BookPublisher: Berkeley, Calif. : McCutchan, c1974. Description: 388 p.Availability: Items available for loan: PYULIB-CL [Call number: 641.5 M849S] (1).

14. Supervision and management of quantity food preparation : principles and procedures / William J. Morgan.

by Morgan, William J.

Call number: 641.5 M849S 1981 Material type: book BookEdition: 2nd ed.Publisher: Berkeley, Calif. : McCutchan, 1981. Description: 449 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 641.5 M849S 1981] (1).

15. Professional food service management / Harris Thayse.

by Thayse, Harris.

Call number: 642.068 T373P Material type: book BookPublisher: Englewood Cliffs, N.J. : Prentice-Hall, c1983. Description: 226 p.Availability: Items available for loan: PYULIB-CL [Call number: 642.068 T373P] (1).

16. Foodservice planning : layout and equipment / Lendal H. Kotschevar, Margaret E. Terrell.

by Kotschevar, Lendal H | Terrell, Margaret E.

Call number: 647.95 K87F 1977 Material type: book BookEdition: 2nd ed.Publisher: New York : John Wiley, c1977. Description: xv, 601 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95 K87F 1977] (1).

17. The management of catering operations / by Paul Merricks and Peter Jones.

by Merricks, Paul | Jones, Peter.

Call number: 647.95068 M568M Material type: book BookPublisher: London : Holt, Rinehart and Winston, c1986. Description: 171 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 M568M] (1).

18. The science of catering / J. Audrey Stretch, H. A. Southgate.

by Stretch, J. Andrey | Southgate, H. A.

Call number: 647.95068 S915S Material type: book BookPublisher: London : Edward Arnold, c1986. Description: vi, 266 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 S915S] (1).

19. Noncommercial, institutional, and contract foodservice management / Mickey Warner.

by Warner, Mickey.

Call number: 647.95068 W283N Material type: book BookPublisher: New York, N.Y. : John Wiley & Sons, c1994. Description: xiii, 289 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 W283N] (1).

20. Specs : the comprehensive foodservice purchasing and specification manual / Lewis Reed.

by Reed, Lewis.

Call number: 647.95068 R324S 1993 Material type: book BookEdition: 2nd ed.Publisher: New York, N.Y. : Van Nostrand Reinhold, c1993. Description: vii, 712 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 R324S 1993] (1).