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  1. 1

    Foodservice operations and management concepts and applications by Drummond, Karen Eich, Cooley, Mary, Cooley, Thomas J.

    Published 2022
    Book

    Foodservice operations and management concepts and applications
  2. 2

    The sustainable chef the environment in culinary arts, restaurants, and hospitality by Gössling, Stefan, Hall, C. Michael

    Published 2022
    Book

    The sustainable chef the environment in culinary arts, restaurants, and hospitality
  3. 3

    Gastronomy and the dining experience

    Published 2019
    Book

    Gastronomy and the dining experience
  4. 4

    Fundamentals in food service operations by Bajao, Grayfield T., Bachanicha, Rafael M.

    Published 2019
    Book

    Fundamentals in food service operations
  5. 5

    Commercial cooking advanced

    Published 2018
    Book

    Commercial cooking advanced
  6. 6

    Food and beverage services NC II my training guide by Naguit, Flordeliza B.

    Published 2018
    Book

    Food and beverage services NC II my training guide
  7. 7

    Strategic questions in food and beverage management by Wood, Roy C. 1959-

    Published 2018
    Book

    Strategic questions in food and beverage management
  8. 8

    Theory, practice and techniques in food and beverage cost control.

    Published 2018
    Book

    Theory, practice and techniques in food and beverage cost control.
  9. 9

    Menu planning

    Published 2017
    Book

    Menu planning
  10. 10

    Food and beverage cost control by Dopson, Lea R., Hayes, David K.

    Published 2016
    Book

    Food and beverage cost control

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