Gösterilen 61 - 80 sonuçlar arası kayıtlar. 219 sonuç. Aranan kelime '', Sorgu süresi: 0.04s Sonuçları Daraltın
  1. 61
    Baskı/Yayın Bilgisi 2006
    Kitap

    Servsafe coursebook.
  2. 62
    Yazar: Wallace, Candy 1947-
    Baskı/Yayın Bilgisi 2006
    Kitap

    The professional personal chef the business of doing business as a personal chef
  3. 63
    Baskı/Yayın Bilgisi 2006
    Kitap

    Fast-food operations
  4. 64
    Yayımlandı Journal of PAHESCU (2005)
    Makale

    Capability enhancement training program for effective management of school foodservice centers in Region VIII
  5. 65
    Yazar: Domen, Antonietta Hachero
    Baskı/Yayın Bilgisi 2005
    Tez

    Characteristics of entrepreneurs and successful food service ventures in Zamboanga City
  6. 66
    Yazar: Domen, Antonietta Hachero
    Baskı/Yayın Bilgisi 2005
    Tez

    Characteristics of entrepreneurs and successful food service ventures in Zamboanga City
  7. 67
    Yazar: Payne-Palacio, June
    Baskı/Yayın Bilgisi 2005
    Kitap

    Introduction to foodservice
  8. 68
    Yazar: Arduser, Lora
    Baskı/Yayın Bilgisi 2005
    Kitap

    HACCP & sanitation in restaurants and foodservice operations a practical guide based on the FDA food code with companion CD-ROM
  9. 69
    Yazar: Roldan, Amelia Samson
    Baskı/Yayın Bilgisi 2005
    Kitap

    Operations control & financial management in the food service industry
  10. 70
    Yazar: Ortiz, Paula A.
    Baskı/Yayın Bilgisi 2004
    Tez

    Characterization of the transformed jolli-jeep food service operations in Makati City
  11. 71
    Yazar: Ortiz, Paula A.
    Baskı/Yayın Bilgisi 2004
    Tez

    Characterization of the transformed jolli-jeep food service operations in Makati City
  12. 72
    Yazar: Perdigon, Grace P.
    Baskı/Yayın Bilgisi 2004
    Kitap

    Facilities planning and design for lodging and foodservice
  13. 73
    Baskı/Yayın Bilgisi 2004
    Kitap

    Food service and catering management a practical guide.
  14. 74
    Yazar: Parker, Lea B.
    Baskı/Yayın Bilgisi 2004
    Kitap

    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
    Yazar: Regala, Maria Fatima O.
    Baskı/Yayın Bilgisi 2004
    Kitap

    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
    Yazar: Strianese, Anthony J.
    Baskı/Yayın Bilgisi 2003
    Kitap

    Dining room and banquet management
  17. 77
    Yazar: Manask, Arthur M.
    Baskı/Yayın Bilgisi 2002
    Kitap

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

    Options in foodservice management
  19. 79
    Yazar: Garcia, Veronica M. 1971-
    Baskı/Yayın Bilgisi 2001
    Tez

    Counseling in the food service industry and its perceived effectiveness
  20. 80
    Baskı/Yayın Bilgisi 2001
    Kitap

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