Showing 61 - 80 results of 193 for search '', query time: 0.02s Refine Results
  1. 61
    by Wallace, Candy 1947-
    Published 2006
    Book

    The professional personal chef the business of doing business as a personal chef
  2. 62
    Published 2006
    Book

    Fast-food operations
  3. 63
    by Payne-Palacio, June
    Published 2005
    Book

    Introduction to foodservice
  4. 64
    by Arduser, Lora
    Published 2005
    Book

    HACCP & sanitation in restaurants and foodservice operations a practical guide based on the FDA food code with companion CD-ROM
  5. 65
    by Roldan, Amelia Samson
    Published 2005
    Book

    Operations control & financial management in the food service industry
  6. 66
    by Perdigon, Grace P.
    Published 2004
    Book

    Facilities planning and design for lodging and foodservice
  7. 67
    Published 2004
    Book

    Food service and catering management a practical guide.
  8. 68
    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
  9. 69
    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
  10. 70
    by Strianese, Anthony J.
    Published 2003
    Book

    Dining room and banquet management
  11. 71
    by Manask, Arthur M.
    Published 2002
    Book

    The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events
  12. 72
    Published 2001
    Book

    Remarkable service a guide to winning and keeping customers for food servers, managers, and restaurant owners
  13. 73
    Published 2001
    Book

    West and Wood's introduction to foodservice
  14. 74
    by Ninemeier, Jack D.
    Published 2001
    Book

    Planning and control for food and beverage operations
  15. 75
    by Claudio, Virginia S. 1932-
    Published 2001
    Book

    Meal management and table service
  16. 76
    by Hudson, Nancy R.
    Published 2000
    Book

    Management practice in dietetics
  17. 77
    Published 2000
    Book

    Strategic questions in food and beverage management
  18. 78
    Book

    Foodservice planning layout, design, and equipment
  19. 79
    by Lieux, Elizabeth McKinney
    Published 2000
    Book

    Exploring quantity food production and service through problems
  20. 80
    by Cullen, Noel C.
    Published 2000
    Book

    The world of culinary supervision, training, and management
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