Search for 'su:"Food"'

Food process engineering / Dennis R Heldman, R Paul Singh

By Heldman, Dennis R..
Van Nostrand Reinhold Westport, Conn. : Avi Pub. Co., c1981. .
xxiii, 415 p. : ill. ; 23 cm. 0870553801

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Food law handbook

By Schultz,H.W.(Harold William).
The Avi 0870553720

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Staffing your foodservice operation / Karen Eich Drummond.

By Drummond, Karen Eich..
New York : Van Nostrand Reinhold, c1991. .
x, 197 p. ; 23 cm. 0442005725

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Choose to lose a food lover's guide to permanent weight lost / Ron Goor, Nancy Goor

By Goor, Ron .
Houghton Mifflin 0395708141

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Hospitality industry purchasing / Michael M. Coltman.

By Coltman, Michael M..
New York : Van Nostrand Reinhold, c1990. .
xii, 516 p. : ill. ; 25 cm. 0442001320

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Menu pricing & strategy / Jack E. Miller.- 3rd ed.

By Miller, Jack E., .
New York : Van Nostrand Reinhold, C1992. .
ix, 210 p. : ill. ; 28 cm. 0442006926

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Nutrition for the foodservice professional / Karen Eich Drummond.- 2nd ed.

By Drummond, Karen Eich..
New York : Van Nostrand Reinhold, c1994. .
xvi, 576 p. : ill. ; 25 cm. 0442013701

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Culinary nutrition for food service professionals / Carol A. Hodges.

By Hodges, Carol A., .
New York : Van Nostrand Reinhold, c1989. .
xiii, 286 p. : ill. ; 25 cm. 0442226861

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Hospitality management accounting / Michael M.Coltman.- 4th ed.

By Coltman, Michael M., .
New York : Van Nostrand Reinhold, c1991. 0534982778

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A psychology of food : more than a matter of taste / Bernard Lyman.

By Lyman, Bernard..
New York : Van Nostrand Reinhold Co., c1989. New York : Van Nostrand Reinhold Co., c1989. .
ix, 189 p. : ill. ; 23 cm.

]]> Place hold on A psychology of food : more than a matter of taste / Bernard Lyman.

Some studies of fresh fruit and vegetable marketing in Asia / ed. Herman Southworth

By ed. Southworth, Herman.
Mcgraw Hill

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Math principles for food service occupations / Robert G. Haines. - 2nd ed.

By Haines, Robert G..
Delmar 0827331312

]]> Place hold on Math principles for food service occupations / Robert G. Haines. - 2nd ed.

PROFITABLE FOOD AND BEVERAGE MANAGEMENT: PLANNING

By GREEN, ERIC F./ DRAKE, GALEN G..
VAN NOSTRAND REINHOLD 0442007078

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Food & beverage service

By Lillicrap, Dennis.
Hodder & Stoughton 0340611529

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GROCERY REVOLUTION

By KAHN,E.BARBARA.
ADDISON WESLEY 0673998800

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Food and beverage service -training manual

By Andrews, Sudhir.
Tata Mcgrawhill 00709633584

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Improving employee performance in the foodservice industry

By Drummond, Karen Eich.
Van Nostrand Reinhold 0442005733

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The travel industry

By Gee,Chuck Y.
Van Nostrand Reinhold 0442228252

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The science of food : an introduction to food science, nurition and microbiology - 2e

By Gaman, P.M / Sherrington, K.B.
Maxwell Macmilan 0029460816

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Textbook on criminology / Katherine S Williams

By Williams,Katherine S.
Blackstone Press 1854313363

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Textbook on criminology / Katherine S Williams

By Williams,Katherine S .
Blackstone Press 1854313363

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The master dictionary of food and wine 2e

By Rubash Joyce.
Van Nostrand Reinhold 0442022425

]]> Place hold on The master dictionary of food and wine 2e

Wine snobbery: an expose

By Barr,Andrew.
Simon & Schuster 067170804X

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Food and beverage service

By Hospitality Dept. .
Northern Melbourne Inst.Of Tafe

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The book of ingredients / introduction by Jane Grigson ; [ photographed by Philip Dowell ; written by Adrian Bailey, Elisabeth Lambert Ortiz, Helena Radecka.

By Dowell, Philip.
London : Mermaid Books , 1983 London : Mermaid Books , 1983 071813043X

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The professional waiter

By Puckeridge, Jeffery / Howard, Peter.
Hospitality Educational Services 073167913X

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The professional waiter

By Puckeridge, Jeffery / Howard, Peter.
Hospitality Educational Services 073167913X

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Principles of food, beverage & labour cost controls for hotels and restaurants / Paul R Dittmer , Gerald G. Griffin .- 5th ed

By Dittmer, Paul..
New York: Van Nostrand Reinhold,1993 0442016018

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Management by menu / Lendal H. Kotschevar, Marcel R. Escoffier.- 3rd ed

By Kotschevar, Lendal Henry.
[Chicago, Ill.] : National Restaurant Association, Educational Foundation, c1994. .
xi, 387 p. : ill. ; 24 cm. 0915452731

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Food and beverage cost control / Jack E. Miller, David K. Hayes, Lea R. Dopson.- 2nd ed

By Miller, Jack E.,.
New York : Wiley, C2002. New York : Wiley, C2002. .
xii, 594 p. ; 25 cm. + 1 computer disk (3 1/2in.) 0471355151 (cloth : alk. paper)

]]> Place hold on Food and beverage cost control / Jack E. Miller, David K. Hayes, Lea R. Dopson.- 2nd ed

Understanding food : principles and preparation / Amy Brown

By Brown, Amy .
Belmont, Calif. : Wadsworth /Thomson Learning,c2000. .
xxi, 615 p. : ill. ; 28 cm. 0314204091

]]> Place hold on Understanding food : principles and preparation / Amy Brown

Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

By Drummond, Karen Eich..
New York : Wiley, c2001. .
xvii, 574 p. : ill. ; 25 cm. 0471347779 (cloth : acid-free paper)

]]> Place hold on Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

Food safety in the hospitality industry / Tim Knowles.

By Knowles, Tim..
Oxford ; Boston, MA : Butterworth-Heinemann,2000 .
xvii, 339 p. ; 25 cm. 0750653493

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The science of food / P.M. Gaman and K.B. Sherrington.- 4th ed.

By Gaman, P. M..
Boston, Mass : Butterworth-Heinemann, 1996. .
x, 326 p. : ill. ; 25 cm. 075062373X

]]> Place hold on The science of food / P.M. Gaman and K.B. Sherrington.- 4th ed.

Principles of food, beverage, and labor cost controls / Paul R. Dittmer.- 7th ed.

By Dittmer, Paul..
New York : J. Wiley, C2003. New York : J. Wiley, C2003. .
x, 579 p. : x, 579 p. : ill. ; 24 cm. + 1 floppy disk (3 1/2 in.) 0471397032

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The HACCP food safety manual / Joan K. Loken.

By Loken, Joan K..
New York : Wiley, c1995. New York : Wiley, c1995. .
xxviii, 318 p. : ill. ; 28 cm. 0471056855

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Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette L�vesque.- 2nd ed.

By McVety, Paul J..
New York : Wiley, c2001. New York : Wiley, c2001. .
vii, 232 p. : ill. ; 28 cm. 0471369470

]]> Place hold on Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette L�vesque.- 2nd ed.

Principles of food, beverage & labour cost controls for hotels and restaurants / Paul R Dittmer , Gerald G. Griffin

By Dittmer, Paul..
New York : John Wiley, C1999 New York : John Wiley, C1999 0471293253

]]> Place hold on Principles of food, beverage & labour cost controls for hotels and restaurants / Paul R Dittmer , Gerald G. Griffin

Hospitality management accounting / Michael M. Coltman , Martin G. Jagels .

By Coltman, Michael M.
New York : John Wiley, 2001 New York : John Wiley, 2001 0471348848

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Professional Baking, 2nd ed. /Wayne Gisslen

By Gisslen, Wayne.
New York : John Wiley & Sons,1994 New York : John Wiley & Sons,1994 047159508X

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Hospitality management accounting / Michael M. Coltman , Martin G. Jagels .

By Coltman, Michael M.
New York : John Wiley, 2001 New York : John Wiley, 2001 0471348848

]]> Place hold on Hospitality management accounting / Michael M. Coltman , Martin G. Jagels .

Instructor's manual to accompany hospitality management accounting / Michael M. Coltman , Martin G. Jagels .

By Coltman, Michael M.
New York : John Wiley, 2001 New York : John Wiley, 2001 0471369292

]]> Place hold on Instructor's manual to accompany hospitality management accounting / Michael M. Coltman , Martin G. Jagels .

Hospitality management accounting / Michael M. Coltman .

By Coltman, Michael M.
New York : Van Nostrand Reinhold, c1998 New York : Van Nostrand Reinhold, c1998 .
vi, 602 p. : ill ; 25 cm. 0442023820

]]> Place hold on Hospitality management accounting / Michael M. Coltman .

Hospitality marketing management / Robert D. Reid, David C. Bojanic.- 3rd ed.

By Reid, Robert D..
New York : J. Wiley, c2001. .
xv, 432 p. : ill. ; 25 cm. 0471354627 (cloth : alk. paper)

]]> Place hold on Hospitality marketing management / Robert D. Reid, David C. Bojanic.- 3rd ed.

Hospitality management accounting / Michael M. Coltman , Martin G. Jagels

By Coltman, Michael M.
New York : John Wiley, c2000. .
x, 625 p. : ill. ; 23 cm. 0471209538

]]> Place hold on Hospitality management accounting / Michael M. Coltman , Martin G. Jagels

Understanding food : principles and preparation / Amy Brown

By Brown, Amy .
Belmont, Calif. : Wadsworth /Thomson Learning,c2000. .
xxi, 615 p. : ill. ; 28 cm. 0314204091

]]> Place hold on Understanding food : principles and preparation / Amy Brown

Hospitality management accounting / Michael M. Coltman , Martin G. Jagels .

By Coltman, Michael M.
New York : John Wiley, 2001 New York : John Wiley, 2001 0471348848

]]> Place hold on Hospitality management accounting / Michael M. Coltman , Martin G. Jagels .

Food and beverage cost control / Jack E. Miller, David K. Hayes, Lea R. Dopson.- 2nd ed

By Miller, Jack E., .
New York : Wiley, C2002. .
xii, 594 p. ; 25 cm. + 1 computer disk (3 1/2in.) 0471355151 (cloth : alk. paper)

]]> Place hold on Food and beverage cost control / Jack E. Miller, David K. Hayes, Lea R. Dopson.- 2nd ed

Hospitality management accounting / Michael M. Coltman , Martin G. Jagels.

By Coltman, Michael M.
New York : John Wiley, 2001 New York : John Wiley, 2001 0471348848

]]> Place hold on Hospitality management accounting / Michael M. Coltman , Martin G. Jagels.

Food preparation for the professional, / David A. Mizer? et al.

New York : Wiley, c2000 New York : Wiley, c2000 0471251879

]]> Place hold on Food preparation for the professional, / David A. Mizer? et al.