Showing 1 - 20 results of 26 for search '', query time: 0.28s Refine Results
  1. 1
    Book

    Fundamentals in food service operations
  2. 2
    by Perdigon, Grace P.
    Published 2016
    Book

    Foodservice management in the Philippines
  3. 3
    Book

    Food service management for senior high
  4. 4
    by Roldan, Amelia Samson
    Published 2016
    Book

    Cost and materials management in the food service industry
  5. 5
    by Viana, Jake C.
    Published 2015
    Book

    Food service and management II
  6. 6
    Book

    A concise guide in food and beverage service procedures
  7. 7
    Book

    Practicum manual in hotel and restaurant management baking NC II, bartending NC II, commercial cooking NC II, food and beverage NC II front office services II, housekeeping NC II
  8. 8
    by Cornell, Daryl Ace V.
    Published 2011
    Book

    A concise guide in food and beverage service procedures
  9. 9
    by Urbano, Bartolome R.
    Published 2011
    Book

    Accounting for hotel and restaurant management and tourism industry
  10. 10
    by Villanueva, Benita V.
    Published 2010
    Book

    Restaurant and cafeteria management service
  11. 11
    Published 2010
    Book

    Food service and bartending handbook.
  12. 12
    by Cariño, Celia E.
    Published 2009
    Book

    Fundamentals of food service management
  13. 13
    by Borja, Michelle Antonio
    Published 2007
    Book

    Food production management
  14. 14
    by Ditan, Joseph Linford A.
    Published 2007
    Book

    Fundamentals of food & beverage service operation
  15. 15
    by Roldan, Amelia Samson
    Published 2007
    Book

    Cost and materials management in the food service industry
  16. 16
    by Roldan, Amelia Samson
    Published 2005
    Book

    Operations control & financial management in the food service industry
  17. 17
    Published 2004
    Book

    Food service and catering management a practical guide.
  18. 18
    by Parker, Lea B.
    Published 2004
    Book

    A teaching guide for HRIM 109 (Purchasing management) laboratory principles and standards for the selection of food and non-food items in food service systems
  19. 19
    by Regala, Maria Fatima O.
    Published 2004
    Book

    HRIM 104 - food and beverage I laboratory principles of quantity food and beverage production, its management and application in the foodservice system, with emphasis on planning, control, marketing and quality assurance
  20. 20
    by Claudio, Virginia S. 1932-
    Published 2001
    Book

    Meal management and table service
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