Search Results

1

Foundations of menu planning /

by Traster, Daniel
NY, NY : Pearson, 2018
Second edition.

Book

2

The legal problem solver for restaurant operators.

Washington, DC : National Restaurant Association, 2001
[10th ed].

Book

3

Marriott : the J. Willard Marriott story /

by O'Brien, Robert
Salt Lake City : Deseret Book Co., 1995

Book

4

Guide to food safety : manager certification training /

by McSwane, David Zachary
Arlington, Virginia : Food Marketing Institute, 2014
Fourth edition.

Book

5

The next supper : the end of restaurants as we knew them, and what comes after /

by Mintz, Corey, 1975-
New York, NY : PublicAffairs, 2021
First edition.

Book

6

Design and layout of foodservice facilities /

by Birchfield, John C.
Hoboken, N.J. : J. Wiley, 2008
3rd ed., [rev. and updated].

Book

7

Gourmet to go : a guide to opening and operating a specialty food store /

by Wemischner, Robert
New York : John Wiley, 1998

Book

8

Disaster and emergency preparedness in foodservice operations /

by Puckett, Ruby P.
Chicago, Ill. : American Dietetic Association, 2003

Book

9

Food safety : a roadmap to success /

by Ades, Gary, Leith, Ken, Leith, Patti
London: Academic Press, Elsevier, 2016

Book

10

Restaurant marketing and management: the secret is in the sauce/

by Iskenderian, Dikran
[Place of publication not identified] : Book Baby, 2018

Book

11

Farm to table : the essential guide to sustainable food systems for students, professionals, and consumers /

by Benjamin, Darryl, 1954-, Virkler, Lyndon, 1952-
White River Junction, Vermont : Chelsea Green Publishing, 2016

Book

12

Introduction to professional foodservice /

by Rande, Wallace L.
New York : John Wiley, 1996

Book

13

Aviation food safety /

by Sheward, Erica
Oxford ; Ames, Iowa : Blackwell Pub., 2006

Book

14

The American way of eating : undercover at Walmart, Applebee's, farm fields, and the dinner table /

by McMillan, Tracie
New York : Scribner, 2012
1st Scribner hardcover ed.

Book

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