Search Results

1

Customer care & feeding : the ultimate B2B selling strategy /

by Perkins, Caroline
[Bloomington, Indiana] : Xlibris Corporation 2013
Rev. date: 03/25/13.

Book

2

Contracting to feed U.S. troops in Afghanistan : how did the Defense Department end up in a multi-billion dollar billing dispute? : hearing before the Subcommittee on National Secu...

[Washington, D.C.] : U.S. Government Printing Office, 2013

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Government Document Book

3

VA health care food service operations and costs at inpatient facilities : report to the Chairman, Subcommittee on Oversight and Investigations, Committee on Veterans' Affairs, Hou...

Washington, D.C. (P.O. Box 37050, Washington 20013) : The Office, 1999

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Government Document Book

4

Quantity recipes : supplement to Standardized quantity recipe file for quality and cost control /

Ames, Iowa : Iowa State University Press, 1984
1st ed.

Photo

5

Standard quantity recipe file for quality and cost control /

Ames, Iowa : Iowa State University Press, 1971

Photo

6

Opportunities in food preparation and service; the professional chef,

by Rosenthal, Jacob, 1906-
New York, Educational Books Division of Universal Pub. and Distributing Corp. 1969

Book

7

Early childhood and child care study summary of findings.

[Washington, D.C.] : U.S. Dept. of Agriculture, Food and Consumer Service, Office of Analysis & Evaluation, 1997

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Government Document Book

8

Design and layout of foodservice facilities /

by Birchfield, John C.
New York, NY : John Wiley & Sons, 2003
2nd ed.

Book

9

Food, nutrition, and the young child /

by Endres, Jeannette Brakhane, 1941-
Columbus : Merrill Pub. Co., 1990
3rd ed.

Book

10

Early childhood and child care study

Alexandria, VA (3101 Park Center Dr., Alexandria 22302) : U.S. Dept. of Agriculture, Food and Consumer Service, Office of Analysis and Evaluation, 1997

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Government Document Book

11

Quality control, quality assurance : manual for food and nutrition services /

by Ruf, Kathleen LaVerne, 1937-
Rockville, Md. : Aspen Publishers, 1989

Book

12

Food safety management : implementing a food safety program in a food retail business /

by King, Hal
New York : Springer, 2013

Book

13

Food preparation /

by Haines, Robert G.
Homewood, Ill. : American Technical Publishers, 1988

Book

14

Simplified quantity recipes: nursing/convalescent homes & hospitals

by Cavaiani, Mabel, Urbashich, Muriel, 1927-
Chicago, National Restaurant Association 1974

Book

15

24 hours, 24 million meals feeding New York /

Hamilton, NJ : Films for the Humanities & Sciences, 2009

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Unknown

16

Food service marketing

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Journal

17

Hospitality management accounting /

by Coltman, Michael M., 1930-
New York, N.Y. : Van Nostrand Reinhold, 1987
3rd ed.

Book

18

Managing human resources in the hospitality industry : an experiential approach /

by Iverson, Kathleen M., 1955-
Upper Saddle River, N.J. : Prentice Hall, 2001

Book

19

Management of medical foodservice /

by Sullivan, Catherine F.
New York : Van Nostrand Reinhold, 1990
Second edition.

Book

20

Retaining your foodservice employees : 40 ways to better employee relations /

by Drummond, Karen Eich
New York, NY : Van Nostrand Reinhold, 1992

Book

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