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1. Restuarant Franchising / Mahmood A. Khan

by Khan, Mahmood A.

Call number: 647.95068 K45R Material type: book BookPublisher: New York : Van Nostrand Reinhold, 1991 Description: xviii, 318 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 K45R] (1).

2. Strategic hospitality management / edited by Richard Teare and Andrew Boer

by Teare, Richard | Boer, Andrew.

Call number: 647.94068 S898 Material type: book BookPublisher: London : Cassell, 1993. Description: ix, 225 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.94068 S898] (2).

3. Introduction to hotel and restaurant management : a book of readings / Robert a. Brymer, ed.

by Brymer, Robert A.

Call number: 647.94 B916I 1981 Material type: book BookEdition: 3rd ed.Publisher: Dubuque, Iowa : Kendall, 1981. Description: 292 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.94 B916I 1981] (2).

4. Marketing hotels and restaurants into the 90s : a systematic approach to increasing sales / Melvyn Greene.

by Greene, Melvyn.

Call number: 647.94 G811M 1987 Material type: book BookEdition: 2nd ed.Publisher: Oxford : Heinemann, c1987. Description: xi, 287 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.94 G811M 1987] (1).

5. Professional dining room management / Carol A. King.

by King, Carol A.

Call number: 647.95 K52P 1988 Material type: book BookEdition: 2nd ed.Publisher: New York, N.Y. : Van Nostrand Reinhold, c1988. Description: vii, 214 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95 K52P 1988] (1).

6. Successful restaurant operation / T. F. Chiffriller.

by Chiffriller, T. F.

Call number: 647.95068 C534S Material type: book BookPublisher: Boston, Mass : CBI, c1982. Description: 278 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 C534S] (1).

7. Improving food and beverage performance / Keith Waller

by Waller, Keith.

Call number: 647.95 W198I Material type: book BookPublisher: Oxford : Butterworth-Heinemann, 1996 Description: xvii, 376 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.95 W198I] (1).

8. Successful restaurant management : from vision to execution / Donald Wade

by Wade, Donald.

Call number: 647.95068 W119S Material type: book BookPublisher: Australia : Thomson/Delmar Learning, c2006 Description: xviii, 362 p. : charts.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 W119S] (1).

9. Restaurant management / Nancy Scanlon

by Scanlon, Nancy Loman.

Call number: 647.95068 S283R Material type: book BookPublisher: New York, N.Y. : Van Nostrand Reinhold, c1993 Description: xi, 260 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 S283R] (1).

10. The restaurant : from concept to operation / John R. Walker

by Walker, John R.

Call number: 647.95068 W181R 2008 Material type: book BookEdition: 5th ed.Publisher: Hoboken, N.J. : John Wiley & Sons, c2008 Description: x, 493 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 W181R 2008] (2).

11. 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).

12. Work analysis and design for hotels, restaurants and institutions / Edward A. Kazarian.

by Kazarian, Edward A.

Call number: 647.94 K23W Material type: book BookPublisher: Westport, Conn, : Avi, 1974. Description: 356 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.94 K23W] (1).

13. Work analysis and design for hotels, restaurants and institutions / Edward A. Kazarian.

by Kazarian, Edward A.

Call number: 647.94 K23W 1979 Material type: book BookEdition: 2nd ed.Publisher: Westport, Conn. : Avi, c1979. Description: 390 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.94 K23W 1979] (1).

14. How to manage a restaurant or institutional food service / John W. Stokes.

by Stokes, John W.

Call number: 647.94 S874H 1976 Material type: book BookEdition: 2nd ed.Publisher: Dubuque, Iowa : Wm. C. Brown, 1976. Description: 381 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.94 S874H 1976] (1).

15. How to manage a restaurant or institutional food service / John W. Stokes.

by Stokes, John W.

Call number: 647.94 S874H 1983 Material type: book BookEdition: 4th ed.Publisher: Debuque, Iowa : Wm. C. Brown, 1983. Description: 393 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.94 S874H 1983] (1).

16. The restaurant : from concept to operation / John R. Walker and Donald E. Lundberg

by Walker, John R | Lundberg, Donald E.

Call number: 647.95068 W181R 2001 Material type: book BookEdition: 3rd ed.Publisher: New York : John Wiley & Sons, c2001 Description: xix, 418 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 W181R 2001] (1).

17. Restaurant financial basics / Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier.

by Schmidgall, Raymond S | Hayes, David K | Ninemeier, Jack D.

Call number: 647.940681 S348R Material type: book BookPublisher: Hoboken, N. J. : John Wiley & Sons, c2002 Description: xiv, 338 p.Availability: Items available for loan: PYULIB-CL [Call number: 647.940681 S348R] (1).

18. The restaurant : from concept to operation / John R. Walker and Donald E. Lundberg

by Walker, John R | Lundberg, Donald E | National Restaurant Association Educational Foundation.

Call number: 647.95068 W181R 2005 Material type: book BookEdition: 4th ed.Publisher: Hoboken, N.J. : John Wiley & Sons, c2005 Description: xvi, 414 p. : ill.Availability: Items available for loan: PYULIB-CL [Call number: 647.95068 W181R 2005] (2).