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  1. 1
    Design and layout of foodservice facilities

    Design and layout of foodservice facilities by Birchfield, John C

    Published 1988
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  2. 2
    FOOD SERVICE MANAGEMENT a human relations approach

    FOOD SERVICE MANAGEMENT a human relations approach by Knoll, Anne Powell

    Published 1976
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  3. 3
    Food and beverage management in hotels

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

    Published 1987
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  4. 4
    PROFESSIONAL FOOD SERVICE MANAGEMENT a total program for increased sales and profits and simplified management controls for hotels, restaurants, and country clubs

    PROFESSIONAL FOOD SERVICE MANAGEMENT a total program for increased sales and profits and simplified management controls for hotels, restaurants, and country clubs by Thayse, Harris

    Published 1983
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  5. 5
    Winning foodservice ideas the best of restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen

    Winning foodservice ideas the best of restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen

    Published 1994
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  6. 6
    Food and beverage management

    Food and beverage management by Davis, Bernard, Stone, Sally

    Published 1991
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  7. 7
    Food service/lodging English

    Food service/lodging English by Klain, Peter

    Published 1971
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  8. 8
    Introduction to professional food service written for The Culinary Institute of America

    Introduction to professional food service written for The Culinary Institute of America

    Published 1968
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  9. 9
    The professional service of food and beverage

    The professional service of food and beverage by Houston, Joseph

    Published 1983
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  10. 10
    Professional kitchen management

    Professional kitchen management by Fuller, John

    Published 1981
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  11. 11
    Food service operations

    Food service operations by Jones, Peter

    Published 1983
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  12. 12
    Food service operations

    Food service operations by Jones, Peter

    Published 1983
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  13. 13
    The management of catering operations

    The management of catering operations by Merricks, Paul

    Published 1986
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  14. 14
    VNR's encyclopedia of hospitality and tourism

    VNR's encyclopedia of hospitality and tourism

    Published 1993
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  15. 15
    Behavioural studies of hospitality management

    Behavioural studies of hospitality management by Carmouche, Rita

    Published 1995
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  16. 16
    The world of culinary supervision, training, and management

    The world of culinary supervision, training, and management by Cullen, Noel C

    Published 1996
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  17. 17
    Management of food and beverage operations

    Management of food and beverage operations by Ninemeier, Jack D

    Published 1995
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  18. 18
    Planning and control for food and beverage operations

    Planning and control for food and beverage operations by Ninemeier, Jack D

    Published 1995
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  19. 19
    Purchasing, costing and control for hotel and catering operations

    Purchasing, costing and control for hotel and catering operations by Odgers, Peter

    Published 1990
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  20. 20
    How to manage a restaurant or institutional food service

    How to manage a restaurant or institutional food service by Stokes, John W

    Published 1967
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