検索結果 61 - 80 結果 / 219 検索語 '', 処理時間: 0.02秒 結果の絞り込み
  1. 61
    出版事項 2006
    図書

    Servsafe coursebook.
  2. 62
    著者: Wallace, Candy 1947-
    出版事項 2006
    図書

    The professional personal chef the business of doing business as a personal chef
  3. 63
    出版事項 2006
    図書

    Fast-food operations
  4. 64
    出版年 Journal of PAHESCU (2005)
    論文

    Capability enhancement training program for effective management of school foodservice centers in Region VIII
  5. 65
    著者: Domen, Antonietta Hachero
    出版事項 2005
    学位論文

    Characteristics of entrepreneurs and successful food service ventures in Zamboanga City
  6. 66
    著者: Domen, Antonietta Hachero
    出版事項 2005
    学位論文

    Characteristics of entrepreneurs and successful food service ventures in Zamboanga City
  7. 67
    著者: Payne-Palacio, June
    出版事項 2005
    図書

    Introduction to foodservice
  8. 68
    著者: Arduser, Lora
    出版事項 2005
    図書

    HACCP & sanitation in restaurants and foodservice operations a practical guide based on the FDA food code with companion CD-ROM
  9. 69
    著者: Roldan, Amelia Samson
    出版事項 2005
    図書

    Operations control & financial management in the food service industry
  10. 70
    著者: Ortiz, Paula A.
    出版事項 2004
    学位論文

    Characterization of the transformed jolli-jeep food service operations in Makati City
  11. 71
    著者: Ortiz, Paula A.
    出版事項 2004
    学位論文

    Characterization of the transformed jolli-jeep food service operations in Makati City
  12. 72
    著者: Perdigon, Grace P.
    出版事項 2004
    図書

    Facilities planning and design for lodging and foodservice
  13. 73
    出版事項 2004
    図書

    Food service and catering management a practical guide.
  14. 74
    著者: Parker, Lea B.
    出版事項 2004
    図書

    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
  15. 75
    著者: Regala, Maria Fatima O.
    出版事項 2004
    図書

    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
  16. 76
    著者: Strianese, Anthony J.
    出版事項 2003
    図書

    Dining room and banquet management
  17. 77
    著者: Manask, Arthur M.
    出版事項 2002
    図書

    The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events
  18. 78
    論文

    Options in foodservice management
  19. 79
    著者: Garcia, Veronica M. 1971-
    出版事項 2001
    学位論文

    Counseling in the food service industry and its perceived effectiveness
  20. 80
    出版事項 2001
    図書

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