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Design and Equipment for Restaurants and Foodservice A Management View

Author(s) : Thomas, Chris - Norman, Edwin J - Katsigris, Costas -

Presenting Service: The Ultimate Guide for The Food Service Professional

Author(s) : Kotschevar, Lendal H. - Luciani, Valentino -

Food Service Management Fundamentals

Author(s) : Reynolds, Dennis - McClusky, Kathleen Wachter -

Food and Beverage Service

Author(s) : Lillicrap, Dennis - Cousins, John -

Managing Quality Service in Hospitality: How Organizations, Achieve, Excellece in the Guest Experience

Author(s) : Fird, Ribert C. - Sturman, Michael C. - Heaton, Cherrill P. -

Math Principles for Food Service Occupation

Author(s) : Strianese, Anthony J. - Strianese, Pamela P. -

Guest Service in The Hospitality Industry

Author(s) : Bagdan, Paul -

Infrastructure Planning and Finance: A Smart and Sustainable Guide for Local Practitioners

Author(s) : Elmer, Vicki - Leigland, Adam -

Food Preparation for the Professional

Author(s) : Mizer, David -

Advanced Professional Cooking

Author(s) : Gisslen, Wayne -

Kitchen Operations

Author(s) : Dark, Graham - McLean, Deirdre - Weatherhead, Sarah -

Food & Beverage Cost Control

Author(s) : Dopson, Lea R. - Hayes, David K. -

Management by Menu

Author(s) : Kotschevar, Lendal H. - Withrow, Diane -

Professional Food Manager

Author(s) : National Environmental Health Association -

Hospitality in Motion: State of The Art in Service Management

Author(s) : Peters, Jan Hendrik - Ameijde, Lenny Van -

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