Your search returned 10 results from 145120 records. Subscribe to this search

|
1. Menu : pricing & strategy / Jack E. Miller

by Miller, Jack E.

Call number: 647.950681 M648M 1992 Material type: book BookEdition: 3rd edPublisher: New York, N.Y. : Van Nostrand Reinhold, 1992 Description: ix, 210 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.950681 M648M 1992] (1).

2. Nutrition almanac cookbook / Nutrition Search, Inc.

by Nutrition Search, Inc.

Call number: 641.5 N976N Material type: book BookPublisher: New York : McGraw-Hill, c1983. Description: vii, 231 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 641.5 N976N] (1).

3. Great meals : in minutes.

Call number: 641.555 G786 Material type: book BookPublisher: Boston : Little, Brown, c1983. Description: 287 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 641.555 G786] (1).

4. Catering menu management / Nancy Loman Scanlon.

by Scanlon, Nancy Loman.

Call number: 642.4 S283C Material type: book BookPublisher: New York, N.Y. : John Wiley & Sons, c1992. Description: xv, 238 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 642.4 S283C] (1).

5. Themes, dreams, and schemes : banquet menu ideas, concepts, and thematic experiences / G. Eugene Wigger

by Wigger, G. Eugene.

Call number: 642.4 W655T (R.) Material type: book BookPublisher: New York, N.Y. : John Wiley & Sons, c1997 Description: xxi, 303 p. : ill.Availability: Items available for reference: [Call number: 642.4 W655T] (1).

6. Profitable menu planning / John A. Drysdale

by Drysdale, John A.

Call number: 642.5 D799P 1998 Material type: book BookEdition: 2nd ed.Publisher: Upper Saddle River, N.J. : Prentice-Hall, c1998 Description: xxii, 378 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 642.5 D799P 1998] (1).

7. 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).

8. Management by menu / Lendal H. Kotschevar, Marcel R. Escoffier

by Kotschevar, Lendal H | Escoffier, Marcel R.

Call number: 642 K87M 1994 Material type: book BookEdition: 3rd ed.Publisher: Chicago, Ill. : Educational Foundation of the National Restaurant Association, 1994 Description: x, 387 p.Availability: Items available for loan: PYULIB-CL [Call number: 642 K87M 1994] (1).

9. Profitable menu planning / John A. Drysdale, Jennifer Galipeau

by Drysdale, John A | Galipeau, Jennifer Adams.

Call number: 642.5 D799P 2008 Material type: book BookEdition: 4th ed.Publisher: Upper Saddle River, N.J. : Pearson/Prentice-Hall, c2008 Description: xx, 364 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 642.5 D799P 2008] (2).

10. Foundations of menu planning / Daniel Traster.

by Traster, Daniel.

Call number: 642 T775F Material type: book BookPublisher: Boston, Mass. : Pearson, c2013. Description: xvii, 246 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 642 T775F] (1).