Your search returned 32 results.

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	1.	Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar. by Knight, John Barton, 1950- Kotschevar, Lendal H. (Lendal Henry), 1908-2007 Edition: 2nd ed. Material type: Text Publication details: New York : Van Nostrand Reinhold, c1989 Availability: Items available for loan: UOE Main Library (3)Call number: TX943 .K57 1989, ... Place hold Save to lists
	2.	Food and Beverage Service : Training manual / Sudhir Andrews by Andrews, Sudhir Material type: Text Availability: Items available for loan: UOE Main Library (1)Call number: TX911.3.M3 A5 1980. Place hold Save to lists
	3.	Food and Beverage service / Dennis Lillicrap, John Cousins, Robert Smith by Lillicrap, Dennis Cousins, John Smith, Robert Edition: 6th ed. Material type: Text Publication details: London ; Hodder , c2002 Availability: Items available for loan: UOE Main Library (2)Call number: TX911.3.M27 .L54 2002, ... Place hold Save to lists
	4.	Food and Beverage service / Dennis Lillicrap,John Cousins by Lillicrap, Dennis Cousins, John Edition: 7th ed. Material type: Text Publication details: London ; Hodder Arnold , c2006 Availability: Items available for loan: UOE Main Library (1)Call number: TX911.3.M27 .L54 2006. Place hold Save to lists
	5.	Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone. by Davis, Bernard Lockwood, Andrew Stone, Sally Edition: 3rd ed. Material type: Text Publication details: Oxford, [England] ; Boston : Butterworth-Heinemann, 1998 Online resources: Table of contents Publisher description Availability: Items available for loan: UOE Main Library (2)Call number: TX911.3.M27 D38 1998, ... Place hold Save to lists
	6.	Food service operations / Peter Jones by Jones, Peter Edition: 2nd ed. Material type: Text Publication details: London ; Cassell , c1988 Availability: Items available for loan: UOE Main Library (3)Call number: TX911.3.M27 .J66 1988, ... Place hold Save to lists
	7.	Food and drink service : levels 1 and 2 / Roy Hayter by Hayter, Roy Material type: Text Publication details: Houndmills ; Macmillan press , c1993 Availability: Items available for loan: UOE Main Library (1)Call number: TX943 .H39 1993. Place hold Save to lists
	8.	Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III. by Dittmer, Paul Keefe, J. Desmond Edition: 8th ed. Material type: Text Publication details: Hoboken, N.J. : Wiley, c2005 Online resources: Table of contents only Contributor biographical information Publisher description Availability: Items available for loan: UOE Main Library (1)Call number: TX911.3 .D57 2005. Place hold Save to lists
	9.	Essentials of professional cooking / Wayne Gisslen. by Gisslen, Wayne, 1946- Material type: Text Publication details: Hoboken, NJ : John Wiley, c2004 Online resources: Contributor biographical information Table of contents Publisher description Availability: Items available for loan: UOE Main Library (2)Call number: TX820 .G524 2003, ... Place hold Save to lists
	10.	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 Publication details: Hoboken, N.J. : John Wiley & Sons, c2008 Online resources: Table of contents only Availability: Items available for loan: UOE Main Library (2)Call number: TX911.3.C65 M55 2008, ... Place hold Save to lists
	11.	Becoming a foodservice professional. Year 2 / ProStart School-to-Career Program. by ProStart School-to-Career Program Educational Foundation (National Restaurant Association) Material type: Text Publication details: [Chicago] : Educational Foundation of the National Restaurant Association, c1999 Other title: Becoming a food service professional Online resources: View the homepage for the ProStart School-to-Career Program Availability: Items available for loan: UOE Main Library (1)Call number: TX911.3.M27 .B43 1999. Place hold Save to lists
	12.	Hospitality management accounting / Michael M. Coltman. by Coltman, Michael M, 1930- Edition: 5th ed. Material type: Text Publication details: New York : Van Nostrand Reinhold, c1994 Availability: Items available for loan: UOE Main Library (1)Call number: HF5686.H75 C53 1994. Place hold Save to lists
	13.	The management of foodservice operations / edited by Peter Jones with Paul Merricks. by Jones, Peter, 1951- Merricks, Paul Material type: Text Publication details: London ; New York : Cassell, c1994 Availability: Items available for loan: UOE Main Library (3)Call number: TX911.3.M27 M324 1994, ... Place hold Save to lists
	14.	The complete guide to foodservice in cultural institutions : keys to success in restaurants, catering, and special events / Arthur M. Manask with Mitchell Schechter. by Manask, Arthur M Schechter, Mitchell E Material type: Text Publication details: New York : Wiley, c2002 Online resources: Contributor biographical information Publisher description Table of Contents Availability: Items available for loan: UOE Main Library (2)Call number: TX911.3.M27 M326 2002, ... Place hold Save to lists
	15.	Improving food and beverage performance / Keith Waller. by Waller, Keith Series: Hospitality managers' pocket books Material type: Text Publication details: Oxford ; Boston : Butterworth-Heinemann, 1996 Online resources: Publisher description Table of contents Availability: Items available for loan: UOE Main Library (1)Call number: TX911.3.M27 W353 1996. Place hold Save to lists
	16.	Menu planning / Eleanor F. Eckstein. by Eckstein, Eleanor F Edition: 3rd ed. Material type: Text Publication details: Westport, Conn. : AVI Pub. Co., c1983 Availability: Items available for loan: UOE Main Library (1)Call number: TX943 .E25 1983. Place hold Save to lists
	17.	Food and beverage management / Bernard Davis, Sally Stone. by Davis, Bernard Stone, Sally Edition: 2nd ed. Material type: Text Publication details: London ; Boston : Butterworth-Heinemann, 1991 Availability: Items available for loan: UOE Main Library (2)Call number: TX911.3.M27 D38 1991, ... Place hold Save to lists
	18.	Principles of design and operation of catering equipment / A. Milson and D. Kirk. by Milson, A. (Anthony), 1935- Kirk, D. (David), 1945- [joint author.] Series: Ellis Horwood series in food science and technology Material type: Text Publication details: Chichester : Westport, Conn. : E. Horwood ; Avi Pub., 1980 Availability: Items available for loan: UOE Main Library (2)Call number: TX943 .M54, ... Place hold Save to lists
	19.	No cover image available Food service in institutions [by] Bessie Brooks West, Le Velle Wood [and] Virginia F. Harger. by West, Bessie Brooks Wood, Le Velle [joint author.] Harger, Virginia F [joint author.] Edition: 4th ed. Material type: Text Publication details: New York, Wiley [1966] Availability: Items available for loan: UOE Main Library (1)Call number: TX946 .W415 1966. Place hold Save to lists
	20.	Practical food & beverage cost control / by Clement Ojugo ; contributing author, Todd Rymer. by Ojugo, Clement Rymer, Todd Material type: Text Publication details: Albany, NY : Delmar Publishers, c1999 Other title: Practical food and beverage cost control Online resources: Publisher description Table of contents only Contributor biographical information Availability: Items available for loan: UOE Main Library (1)Call number: TX911.3.C65 O38 1999. Place hold Save to lists

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Your search returned 32 results.