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  1. 1
    Professional cooking

    Professional cooking by Gisslen, Wayne , 1946-

    Published 1983
  2. 2
    Hospitality management accounting

    Hospitality management accounting by Coltman, Michael M. , 1930-

    Published 1994
  3. 3
    Cases in foodservice and clinical nutrition management

    Cases in foodservice and clinical nutrition management by Allen-Chabot, Amy, Jarvis, Ken, O'Halloran, Robert M.

    Published 2006
  4. 4
    Food safety : a guide to what you really need to know

    Food safety : a guide to what you really need to know by Hemminger, Jane M.

    Published 2000
  5. 5
    Purchasing for foodservice

    Purchasing for foodservice by Robertson, Lynne Nannen

    Published 1994
  6. 6
    Nutrition in institutions

    Nutrition in institutions by Cross, Maria, MacDonald, Barbara

    Published 2009
  7. 7
    Nutrition for foodservice and culinary professionals

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

    Published 2010
  8. 8
    Food safety culture : creating a behavior-based food safety management system

    Food safety culture : creating a behavior-based food safety management system by Yiannas, Frank

    Published 2009
    Table of contents only
  9. 9
    Essentials of food & beverage service

    Essentials of food & beverage service by Aggarwal, Ravi

    Published 2010
  10. 10
    Food hygiene and sanitation : with case studies

    Food hygiene and sanitation : with case studies by Roday, Sunetra

    Published 2011
  11. 11
    Malaysian cuisine for professional students

    Malaysian cuisine for professional students by Abd Hafidz Ainuddin

    Published 2013
  12. 12
    Design and layout of foodservice facilities

    Design and layout of foodservice facilities by Birchfield, John C.

    Published 2008
  13. 13
    Quantity food production, planning, and management

    Quantity food production, planning, and management by Knight, John Barton , 1950-, Kotschevar, Lendal H. [ (Lendal Henry)] , 1908-2007

    Published 2000
  14. 14
    Professional Cooking

    Professional Cooking

    Published 2014
  15. 15
    Food hygiene, microbiology and HACCP

    Food hygiene, microbiology and HACCP by Forsythe, S. J. [ (Steve J.)], Hayes, P. R.

  16. 16
    Foodservice operations and management : Concepts and applications

    Foodservice operations and management : Concepts and applications by Drummond, Karen Eich, Cooley, Mary, Cooley, Thomas J.

    Published 2021

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