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	21.	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)
	22.	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)
	23.	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)
	24.	No cover image available Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller. by Dopson, Lea R Hayes, David K Miller, Jack E., 1930- Edition: 4th ed. Material type: Text; Format: print Publication details: Hoboken, N. J. : John Wiley & Sons, c2008 Availability: No items available. Add to cart (remove)
	25.	Hospitality marketing management / Robert D. Reid, David C. Bojanic. by Reid, Robert D Bojonic, David C Edition: 5th ed. Material type: Text; Format: print Publication details: Hoboken, N. J. : John Wiley & Sons, c2010 Availability: No items available. Add to cart (remove)
	26.	Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. by Gisslen, Wayne, 1946- Edition: 7th ed. Material type: Text; Format: print Publication details: Hoboken, N. J. : John Wiley, c2007 Availability: No items available. Add to cart (remove)
	27.	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)
	28.	From turnover to teamwork : how to build and retain a customer-oriented foodservice staff / Bill Marvin. by Marvin, Bill Material type: Text; Format: print Publication details: New York : John Wiley, c1994 Availability: No items available. Add to cart (remove)
	29.	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)
	30.	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)
	31.	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)
	32.	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)
	33.	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)

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