Results of search for 'ccl=su:"Food service"' › Cavite State University catalog

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	141.	Planning and control for food and beverage operations / Jack D. Ninemeier. by Ninemeier, Jack D American Hotel & Lodging Educational Institute Edition: 7th ed. Material type: Text; Format: print Publication details: Lansing, Mich. : American Hotel & Lodging Educational Institute, c2009 Availability: No items available. Add to cart (remove)
	142.	Fundamentals of menu planning / Paul L. McVety, Bradley J. Ware, Claudette Levesque. by McVety, Paul J Ware, Bradley J. (Bradley John), 1953- Levesque, Claudette Edition: 2nd ed. Material type: Text; Format: print Publication details: New York : Wiley, c2001 Availability: No items available. Add to cart (remove)
	143.	Improving food and beverage performance / Keith Waller. by Waller, Keith Series: Hospitality managers pocket books Material type: Text; Format: print Publication details: Oxford : Butterworth-Heinemann, c1996 Availability: No items available. Add to cart (remove)
	144.	The professional personal chef : the business of doing business as a personal chef / Candy Wallace, Greg Forte. by Wallace, Candy Material type: Text; Format: print Publication details: Hoboken, N. J. : John Wiley & Sons, c2008 Availability: No items available. Add to cart (remove)
	145.	Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton. by McSwane, David Zachary Rue, Nancy R. (Nancy Roberts), 1933- Linton, Richard Edition: 4th ed. Material type: Text; Format: print Publication details: [Manila, Philippines : Pearson Education South Asia], 2008 Availability: No items available. Add to cart (remove)
	146.	Professional food and beverage service management / Bryan Verghese. by Verghese, Brian Material type: Text; Format: print Publication details: Bangalore, India : Macmillan, c1999 Availability: No items available. Add to cart (remove)
	147.	Marketing by menu / Nancy Loman Scanlon. by Scanlon, Nancy Loman Edition: 2nd ed. Material type: Text; Format: print Publication details: New York : Van Nostrand Reinhold, c1990 Availability: No items available. Add to cart (remove)
	148.	Design and layout of food service facilities / John C. Birchfield, Raymond T. Sparrowe. by Birchfield, John C Sparrowe, Raymond T Edition: 2nd ed. Material type: Text; Format: print Publication details: N. J. : John Wiley & Sons, c2003 Availability: No items available. Add to cart (remove)
	149.	Applied food service sanitation : a certification coursebook. Edition: 4th ed. Material type: Text; Format: print Publication details: Canada : The Education Foundation of the National Restaurant Association, c1992 Availability: No items available. Add to cart (remove)
	150.	Math principles for good service occupations / Robert G. Haines. by Haines, Robert G Edition: 3rd ed. Material type: Text; Format: print Publication details: Albany, New York : Delmar Pub., c1996 Availability: No items available. Add to cart (remove)
	151.	Management of food and beverage operations / Jack D. Ninemeier. by Ninemeier, Jack D Edition: 2nd ed. Material type: Text; Format: print Publication details: East Lansing, Mich. : Educational Institute of the American Hotel and Motel Association, c1990 Availability: No items available. Add to cart (remove)
	152.	Planning and control for food and beverage operations / Jack D. Ninemeier. by Ninemeier, Jack D Edition: 3rd ed. Material type: Text; Format: print Publication details: Mich. : Educational Institute, c1991 Availability: No items available. Add to cart (remove)
	153.	Principles of food and beverage and labor cost controls / Paul R. Dittmer. by Dittmer, Paul R Edition: 7th ed. Material type: Text; Format: print Publication details: New York : John Wiley & Sons, c2003 Availability: No items available. Add to cart (remove)
	154.	Quantity food purchasing / Lendal H. Kotschevar, Richard Donnelly. by Kotschevar, Lendal H Donnelly, Richard Edition: 5th ed, Material type: Text; Format: print Publication details: Upper Saddle River, N. J. : Merrill, c1999 Availability: No items available. Add to cart (remove)
	155.	Hospitality and catering / Mary Aslett and Richard Gower. by Aslett, Mary Gower, Richard Series: Longman Advanced GNVQ and Assessment Guides Material type: Text; Format: print Publication details: England : Longman Group, c1995 Availability: No items available. Add to cart (remove)
	156.	Principles of food, beverage and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin. by Dittmer, Paul R Griffin, Gerald, 1936 - Edition: 6th ed. Material type: Text; Format: print Publication details: New York : John Wiley and Sons, c1999 Availability: No items available. Add to cart (remove)
	157.	Management by menu / Lendal H. Kotschevar, Marcel R. Escoffier. by Kotschevar, Lendal H Escoffier, Marcel Robert, 1949 - Educational Foundation (National Restaurant Association) Edition: 3rd ed. Material type: Text; Format: print Publication details: [Chicago, Ill.] : National Restaurant Association, Educational Foundation, c1994 Availability: No items available. Add to cart (remove)
	158.	Noncommercial, institutional and contract food service management / Mickey Warner. by Warner, Mickey Material type: Text; Format: print Publication details: New York : John Wiley, c1994 Availability: No items available. Add to cart (remove)
	159.	Introduction to professional food service / Wallace L. Rande. by Rande, Wallace L Material type: Text; Format: print Publication details: N. Y : John Wiley & Sons, c1996 Availability: No items available. Add to cart (remove)
	160.	Food purchasing and preparation / Roy Briggs. by Briggs, Roy Material type: Text; Format: print Publication details: London : Cassell, c2000 Availability: No items available. Add to cart (remove)

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Your search returned 175 results.