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  1. 61
    per Wallace, Candy 1947-
    Publicat 2006
    Llibre

    The professional personal chef the business of doing business as a personal chef
  2. 62
    Publicat 2006
    Llibre

    Fast-food operations
  3. 63
    per Payne-Palacio, June
    Publicat 2005
    Llibre

    Introduction to foodservice
  4. 64
    per Arduser, Lora
    Publicat 2005
    Llibre

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

    Operations control & financial management in the food service industry
  6. 66
    per Perdigon, Grace P.
    Publicat 2004
    Llibre

    Facilities planning and design for lodging and foodservice
  7. 67
    Publicat 2004
    Llibre

    Food service and catering management a practical guide.
  8. 68
    per Parker, Lea B.
    Publicat 2004
    Llibre

    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
    per Regala, Maria Fatima O.
    Publicat 2004
    Llibre

    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
    per Strianese, Anthony J.
    Publicat 2003
    Llibre

    Dining room and banquet management
  11. 71
    per Manask, Arthur M.
    Publicat 2002
    Llibre

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

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

    West and Wood's introduction to foodservice
  14. 74
    per Ninemeier, Jack D.
    Publicat 2001
    Llibre

    Planning and control for food and beverage operations
  15. 75
    per Claudio, Virginia S. 1932-
    Publicat 2001
    Llibre

    Meal management and table service
  16. 76
    per Hudson, Nancy R.
    Publicat 2000
    Llibre

    Management practice in dietetics
  17. 77
    Publicat 2000
    Llibre

    Strategic questions in food and beverage management
  18. 78
    Llibre

    Foodservice planning layout, design, and equipment
  19. 79
    per Lieux, Elizabeth McKinney
    Publicat 2000
    Llibre

    Exploring quantity food production and service through problems
  20. 80
    per Cullen, Noel C.
    Publicat 2000
    Llibre

    The world of culinary supervision, training, and management
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