Nutritional menu concepts for the hospitality industry

Nutritional menu concepts for the hospitality industry

Saved in:

Bibliographic Details
Main Author:	Ganem, Beth Carlson
Format:	Unknown
Published:	New York Van Nostrand Reinhold 1990
Subjects:	Food service Nutrition
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Managing food and nutrition services for the culinary, hospitality, and nutrition professions
Published: (2008)

Fundamentals of Menu Planning
by: McVety, Paul J., et al.
Published: (2009)

Fundamentals of menu planning
by: McVety, Paul J
Published: (1989)

Fundamentals of Menu Planning
by: McVety, Paul J., et al.
Published: (2009)

Foundations of menu planning
by: Traster, Daniel
Published: (2018)

Marketing by menu
by: Scanlon, Nancy Loman
Published: (1985)

Marketing by menu
by: Scanlon, Nancy Loman
Published: (1999)

Menu pricing & strategy
by: Miller, Jack E. 1930-
Published: (1987)

Menu planning and cost control
Published: (1993)

Menu pricing & strategy
by: Miller,Jack E. 1930-
Published: (1996)

Menu pricing & strategy
by: Miller, Jack E. 1930-
Published: (1992)

Menu pricing & strategy
by: Miller, Jack E. 1930-
Published: (1996)

Marketing by menu
by: Scanlon, Nancy Loman
Published: (1990)

Purchasing and costing for the hospitality industry
by: Drummond, Denise
Published: (1998)

Calculations for hospitality & catering
by: Gee, Gordon E.
Published: (1997)

Assessing restaurant operators responsiveness towards providing nutritional information on menu
by: Norrina bt Din
Published: (2011)

Nutrition in catering the impact of nutrition and health concepts on catering practice. Proceedings of the...
Published: (1987)

Menu planning for the hospitality industry
by: Kivela, Jaksa Jack
Published: (1994)

Purchasing for hospitality operations
by: Virts, William B
Published: (1987)

Personnel training manual for the hospitality industry
by: Miller, Jack E. 1930-
Published: (1991)

Preparing for the foodservice industry an introductory approach
by: Palan, Earl R.
Published: (1986)

Microcomputers in the hotel and catering industry
by: Godowski, Sarah
Published: (1988)

Hospitality marketing management
by: Reid, Robert D.
Published: (1989)

NUTRITION for Foodservice and Culinary Professionals
by: Drummond, Karen Eich author, et al.
Published: (2007)

Managing human resources in the hospitality industry an experiential approach
by: Iverson, Kathleen M. 1955-
Published: (2001)

Culinary nutrition for food service professionals
by: Hodges, Carol A. 1941-
Published: (1989)

Cost control for the hospitality industry
by: Coltman, Michael M. 1930-
Published: (1989)

PRINCIPLES OF HEALTH AND SAFETY AND FOOD SAFETY SUPERVISION IN HOSPITALITY SERVICE
Published: (2019)

Behavioural studies of hospitality management
by: Carmouche, Rita
Published: (1995)

Introduction to hospitality operations an indispensable guide to the industry
Published: (2002)

Nutrition for the foodservice professional
by: Drummond, Karen Eich
Published: (1989)

Nutrition management for foodservices
by: Cummings, Leslie E
Published: (1989)

Hospitality management an introduction
by: Knowles, Tim
Published: (1998)

Hospitality management an introduction
by: Knowles, Tim
Published: (1994)

Dimensions of hospitality management an industry performance in seven acts
Published: (1975)

SOCIOLOGY ON THE MENU An invitation to the study of food and society
by: Beardsworth, Alan 1945-, et al.
Published: (1997)

Cost control for the hospitality industry
by: Coltman, Michael M. 1930-
Published: (1989)

The economics of industrial training a feasibility study
by: Hartley, Keith

Food service industry training programs and facilities
Published: (1961)

Hospitality marketing
by: Kaser, Ken
Published: (2002)

Cannot write session to /tmp/vufind_sessions/sess_lssin3riqo0dfbphntfo68t142