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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. 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).

4. 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).

5. 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).

6. 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).

7. 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).

8. 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).

9. 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).

10. 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).

11. 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).

12. 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).

13. 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).

14. 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).

15. 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).

16. 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).

17. 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, c2002 Description: 1 v. (various pagings) : ill.Availability: Items available for loan: PYULIB-CL [Call number: 363.7296 S492 2002] (1).

18. 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, c1998 Description: xviii, 392 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 D261F 2003] (1).

19. ServSafe coursebook / National Restaurant Association Educational Foundation

by National Restaurant Association Educational Foundation.

Call number: 363.7296 S492 2008 Material type: book BookEdition: 5th ed.Publisher: Chicago, Ill. : National Restaurant Associaction Educational Foundation, c2008 Description: 1 v. (various pagings) : ill.Availability: Items available for loan: PYULIB-CL [Call number: 363.7296 S492 2008] (1).

20. 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).