The 3C's of atmosphere creation, collection, care

The 3C's of atmosphere creation, collection, care

Saved in:

Bibliographic Details
Main Author:	Wilkinson, Jule
Format:	Book
Published:	Chicago Institutions Magazine 1969
Subjects:	Food service
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Special atmosphere themes for foodservice
by: Wilkinson, Jule
Published: (1972)

Foodservice operations
by: Khan, Mahmood A
Published: (1987)

Food purchasing and preparation
by: Briggs, Roy
Published: (2000)

Concepts of foodservice operations and management
by: Khan, Mahmood A
Published: (1991)

Food and beverage management in hotels
by: Schmidt, Arno 1937-
Published: (1987)

Foodservice operations
by: Khan, Mahmood A
Published: (1987)

Concepts of foodservice operations and management
by: Khan, Mahmood A.
Published: (1991)

Concepts of foodservice operations and management
by: Khan, Mahmood A
Published: (1991)

The classical preparation and presentation of food
by: Bode, W. K. H. 1931-) (Willi Karl Heinrich
Published: (1984)

At your service a hands-on guide to the professional dining room
by: Fischer, John W.
Published: (2005)

Modern food service
by: Anderson, Charles
Published: (1991)

Quantity food production, planning and management
by: Knight, John B.
Published: (2000)

Foodservice on a budget for schools, senior citizens, colleges, nursing homes, hospitals, industrial, correctional institutions
by: Kahrl, William L
Published: (1974)

Foodservice Operations and Management Concepts and Applications
by: Karen Eich Drummond, et al.
Published: (2022)

Catering for functions
by: Small, Mike R
Published: (1976)

Food service in industry and institutions
by: Stokes, John Wesley 1897-
Published: (1973)

Quantity food production, planning and management
by: Knight, John Barton 1950-
Published: (1989)

FOOD AND BEVERAGE SERVICE FOR LEVELS 1 AND 2
by: Cousins, John A., et al.
Published: (2014)

The classical preparation and presentation of food
by: Bode, W. K. H. 1931-) (Willi Karl Heinrich
Published: (1984)

Professional Restaurant Service
Published: (1991)

FOODSERVICES OPERATIONS AND MANAGEMENT Concepts and Applications
by: Drummond, Karen Eich, et al.
Published: (2022)

Catering for bridal showers and all pre-nuptial parties, weddings, bar mitzvahs, enniversary parties, business and club lunches, breakfasts, lunches, teas, dinners
by: Lange, Howard F

An introduction to food and beverage service skills for the hotel, catering and tourism industry
Published: (1987)

Food service science.
by: Smith, Laura Lee W
Published: (1974)

Foodservice planning layout and equipment
by: Kotschevar, Lendal Henry 1908-
Published: (1977)

Foodservice standards in resorts
Published: (1987)

Menu planning
by: Eckstein, Eleanor F
Published: (1983)

Sanitation for foodservice workers
by: Richardson, Treva M
Published: (1981)

Menu planning
by: Eckstein, Eleanor F
Published: (1973)

Sanitation for foodservice workers
by: Richardson, Treva M
Published: (1981)

Menu planning
by: Eckstein, Eleanor F
Published: (1983)

Sanitation for foodservice workers
by: Richardson, Treva M
Published: (1974)

The kitchen in catering a handbook on food service planning and organisation
by: Walley, Joan E
Published: (1979)

Presenting service the ultimate guide for the foodservice professional
by: Kotschevar, Lendal H
Published: (1999)

Management by menu
by: Kotschevar, Lendal Henry 1908-
Published: (2008)

Management by menu student workbook
Published: (1995)

Food service operations
by: Jones, Peter
Published: (1983)

The professional service of food and beverage
by: Houston, Joseph
Published: (1983)

Chef's manual of kitchen management
by: Fuller, John
Published: (1977)

Food and beverage operation cost control and systems management
by: Levinson, Charles 1934-
Published: (1989)

Cannot write session to /tmp/vufind_sessions/sess_mvq0r0capcltjiqsbrbmivvut7