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  1. 1
    Menus Analysis and planning

    Menus Analysis and planning by Kreck, Lothar A. 1926-

    Published 1984
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  2. 2
    Catering costs and control

    Catering costs and control by Paige, Grace

    Published 1982
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  3. 3
    Design and layout of foodservice facilities

    Design and layout of foodservice facilities by Birchfield, John C

    Published 1988
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    Unknown

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  4. 4
    Cost control for the hospitality industry

    Cost control for the hospitality industry by Coltman, Michael M. 1930-

    Published 1989
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  5. 5
    Foodservice standards in resorts

    Foodservice standards in resorts

    Published 1987
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  6. 6
    Standardizing foodservice for quality and efficiency

    Standardizing foodservice for quality and efficiency by Tolve, Arthur

    Published 1984
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    Unknown

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  7. 7
    Controlling and analyzing costs in food service operations

    Controlling and analyzing costs in food service operations by Keiser, James 1928-

    Published 1974
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  8. 8
    Hotel and catering costing and budgets

    Hotel and catering costing and budgets by Boardman, R. D. Richard Douglas

    Published 1978
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  9. 9
    Food and beverage management in hotels

    Food and beverage management in hotels by Schmidt, Arno 1937-

    Published 1987
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  10. 10
    Determining the feasibility of a total convenience food system

    Determining the feasibility of a total convenience food system by Poledor, Andrew P. 1927-

    Published 1977
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  11. 11
    CAREERS AND TRAINING IN HOTELS, CATERING, AND TOURISM

    CAREERS AND TRAINING IN HOTELS, CATERING, AND TOURISM by Hayter, Roy

    Published 1992
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  12. 12
    Recipes for success a guide to advanced cuisine

    Recipes for success a guide to advanced cuisine by Chaton, Roland 1919-

    Published 1988
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  13. 13
    Professional Restaurant Service

    Professional Restaurant Service

    Published 1991
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  14. 14
    Complete catering science

    Complete catering science by Kilgour, O. F. G. Owen Frederick George

    Published 1986
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  15. 15
    HOW TO INCREASE PROFITS WITH PORTION CONTROL

    HOW TO INCREASE PROFITS WITH PORTION CONTROL by Keister, Douglas C Douglas Carlyle

    Published 1967
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    Manuscript Book

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  16. 16
    Instructor's guide for the teaching of professional cooking

    Instructor's guide for the teaching of professional cooking by Folsom, Le Roi A.

    Published 1967
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    Unknown

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  17. 17
    Fast food systems food service Dec., 1982 - June 1983

    Fast food systems food service Dec., 1982 - June 1983

    Published 1983
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    Unknown

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  18. 18
    Menu pricing & strategy

    Menu pricing & strategy by Miller, Jack E. 1930-

    Published 1992
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  19. 19
    Culinary nutrition for food professionals

    Culinary nutrition for food professionals by Hodges, Carol A. 1941-

    Published 1994
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  20. 20
    Nutrition in catering the impact of nutrition and health concepts on catering practice. Proceedings of the...

    Nutrition in catering the impact of nutrition and health concepts on catering practice. Proceedings of the...

    Published 1987
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    Unknown

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