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  1. 1

    Accounting and financial management in foodservice operations by Hayes, David K., Ninemeier, Jack D.

    Published 2024
    Book

    Accounting and financial management in foodservice operations
  2. 2

    Now serving!. IN A day in the life of ... a Carinderia owner [column] by de Luna, Royce Bellaire G.

    Published in Health & Home (2024)
    Article

    Now serving!. IN A day in the life of ... a Carinderia owner [column]
  3. 3

    I want to dine out, but I am scared! a study on dining-out aversion during the COVID-19 pandemic in the Philippines by Rome, Anna Christine P.

    Published 2023
    Thesis

    I want to dine out, but I am scared! a study on dining-out aversion during the COVID-19 pandemic in the Philippines
  4. 4

    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
  5. 5

    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
  6. 6

    Eating out, air travel ‘new normal’ experience

    Published in Manila Standard (2020)
    Article

    Eating out, air travel ‘new normal’ experience
  7. 7

    Gastronomy and the dining experience

    Published 2019
    Book

    Gastronomy and the dining experience
  8. 8

    A case study of themes of selected food parks in Quezon City in relation to experiential design by Gabbuat, Jasmine D.

    Published 2019
    Thesis

    A case study of themes of selected food parks in Quezon City in relation to experiential design
  9. 9

    Efficacy of good hygienic practices (GHPs) program of a food business operating inside a university in Quezon City by Montinola, Shella Ef-Em C.

    Published 2019
    Thesis

    Efficacy of good hygienic practices (GHPs) program of a food business operating inside a university in Quezon City
  10. 10

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

    Published 2019
    Book

    Fundamentals in food service operations
  11. 11

    Commercial cooking advanced

    Published 2018
    Book

    Commercial cooking advanced
  12. 12

    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
  13. 13

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

    Published 2018
    Book

    Strategic questions in food and beverage management
  14. 14

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

    Published 2018
    Book

    Theory, practice and techniques in food and beverage cost control.
  15. 15

    Reviving Masagana for rice self-sufficiency. IN Editorial [column]

    Published in Manila Bulletin (2017)
    Article

    Reviving Masagana for rice self-sufficiency. IN Editorial [column]
  16. 16

    Assessing UP Diliman campus food providers through the lens of an obesogenic food environment by Sevilla, Pepito Villanueva

    Published 2017
    Thesis

    Assessing UP Diliman campus food providers through the lens of an obesogenic food environment
  17. 17

    Menu planning

    Published 2017
    Book

    Menu planning
  18. 18

    The rise of food parks in Quezon City. IN Sumptious Bites [column] by Angkaw, Gigi

    Published in Goingplaces (2017)
    Article

    The rise of food parks in Quezon City. IN Sumptious Bites [column]
  19. 19

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

    Published 2016
    Book

    Food and beverage cost control
  20. 20

    Food, labor, and beverage cost control a concise guide by Sanders, Edward E.

    Published 2016
    Book

    Food, labor, and beverage cost control a concise guide

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