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Subject :
"Food Service"
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The Lodging and Food Service Industry 9th edition
Author(s)
: Lattin, Thomas - Lattin, Gerald - Lattin, James -
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Remarkable Service
Author(s)
: The Culinary Institute of America -
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Nutrition for Foodservice and Culinary Professionals 9th edition
Author(s)
: Drummond, Karen Eich - Breffere, Lisa M. -
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Nutrition for Food Service and Culinary Professionals 8th edition
Author(s)
: Drummond, Karen Eich - Breffere, Lisa M. -
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Principles of Food, Beverage, and Labor Cost Controls
Author(s)
: Dittmer, Paul R. - Keefe, J. Desmond -
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Design and Equipment for Restaurants and Foodservice A Management View
Author(s)
: Thomas, Chris - Norman, Edwin J - Katsigris, Costas -
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Presenting Service: The Ultimate Guide for The Food Service Professional
Author(s)
: Kotschevar, Lendal H. - Luciani, Valentino -
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Food Service Management Fundamentals
Author(s)
: Reynolds, Dennis - McClusky, Kathleen Wachter -
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Food and Beverage Service
Author(s)
: Lillicrap, Dennis - Cousins, John -
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Math Principles for Food Service Occupation
Author(s)
: Strianese, Anthony J. - Strianese, Pamela P. -
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Food Preparation for the Professional
Author(s)
: Mizer, David -
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Advanced Professional Cooking
Author(s)
: Gisslen, Wayne -
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Kitchen Operations
Author(s)
: Dark, Graham - McLean, Deirdre - Weatherhead, Sarah -
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Food & Beverage Cost Control
Author(s)
: Dopson, Lea R. - Hayes, David K. -
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Professional Food Manager
Author(s)
: National Environmental Health Association -
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