Search Results

1

Accreditation criteria for hospitality management curriculum /

by Tanke, Mary L.

Thesis Book

2

Recreational foodservice management /

by Warner, Mickey
New York : Van Nostrand Reinhold, 1989

Book

3

Winning foodservice ideas : the best of Restaurants & institutions : R & I's keys to success with the menu, the staff, the customer, and the kitchen /

New York : Wiley, 1993

Book

4

Foodservice sales panorama : featuring foodservice industry food and drink sales, 1970-1980 /

Washington : NRA, 1981

Book

5

Quantity food production, planning, and management /

by Knight, John Barton, 1950-
New York ; Wokingham : Van Nostrand Reinhold, 1979

Book

6

Food purchasing and meal cost management for food service supervisors.

[Silver Spring, MD] : [Food Industry Services Group], 1988
[1st ed].

Book

7

Evaluation of the effectiveness of the case study method for teach ing decision-making in foodservice systems management /

by Finley, DoriAnn

Thesis Book

8

Introduction to foodservice /

by Payne-Palacio, June
Upper Saddle River, N.J. : Pearson/Prentice Hall, 2005
10th ed.

Book

9

Design and layout of foodservice facilities /

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

Book

10

Food identifications and standards : a manual for food service supervisors.

[Silver Spring, MD] : [Food Industry Services Group], 1989
1st ed.

Book

11

Guidelines for the storage and care of food products /

by Mixon, James A.
[Place of publication not identified] : [publisher not identified], 1991
3rd ed.

Book

12

Catalog of food specifications /

by Mixon, James A.
[Place of publication not identified] : [publisher not identified], 1991
4th ed.

Book

13

Food service warehandling /

by Kahrl, William L.
New York : Lebhar-Friedman, 1978

Book

14

The Practice of hospitality management /

Westport, Conn. : AVI Pub. Co., 1982

Book

15

Strategic questions in food and beverage management /

Oxford ; Boston : Butterworth-Heinemann, 2000

Book

16

Increasing restaurant sales : boost your sales & profits by selling more appetizers, desserts, & side items /

by Granberg, B. J., 1944-
Ocala, Fla. : Atlantic Pub. Group, 2003

Book

17

Food service cost control /

by Kahrl, William L.
New York : Lebhar-Friedman Books, 1978

Book

18

The Anatomy of foodservice design /

Boston : Cahners Books, 1975

Book

19

Practical professional catering management /

by Cracknell, H. L. (Harry Louis), 1916-
Basingstoke : Macmillan, 2000
Second edition.

Book

20

Management by menu /

by Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Hoboken, N.J. : John Wiley, 2008
4th ed.

Book

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