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  1. 71

    The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events by Manask, Arthur M.

    Published 2002
    Book

    The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events
  2. 72

    West and Wood's introduction to foodservice

    Published 2001
    Book

    West and Wood's introduction to foodservice
  3. 73

    Planning and control for food and beverage operations by Ninemeier, Jack D.

    Published 2001
    Book

    Planning and control for food and beverage operations
  4. 74

    Remarkable service a guide to winning and keeping customers for food servers, managers, and restaurant owners

    Published 2001
    Book

    Remarkable service a guide to winning and keeping customers for food servers, managers, and restaurant owners
  5. 75

    Meal management and table service by Claudio, Virginia S. 1932-

    Published 2001
    Book

    Meal management and table service
  6. 76

    Competency-based teaching guide for beverage management laboratory (HRIM 105) by Tumanan, Mary Anne Ramos-

    Published 2000
    Book

    Competency-based teaching guide for beverage management laboratory (HRIM 105)
  7. 77

    Strategic questions in food and beverage management

    Published 2000
    Book

    Strategic questions in food and beverage management
  8. 78

    Management practice in dietetics by Hudson, Nancy R.

    Published 2000
    Book

    Management practice in dietetics
  9. 79

    Exploring quantity food production and service through problems by Lieux, Elizabeth McKinney

    Published 2000
    Book

    Exploring quantity food production and service through problems
  10. 80

    The world of culinary supervision, training, and management by Cullen, Noel C.

    Published 2000
    Book

    The world of culinary supervision, training, and management

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