Search Results - "food"

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  1. 2481
    Nutrition management for foodservices

    Nutrition management for foodservices by Cummings, Leslie E

    Published 1989
    Subjects:
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  2. 2482
    The Calorie factor the dieter's companion

    The Calorie factor the dieter's companion by Feiden, Margo

    Published 1989
    Subjects: “…Food Caloric content…”
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  3. 2483
    Manual of equipment and design for the foodservice industry

    Manual of equipment and design for the foodservice industry by Scriven, Carl R

    Published 1989
    Subjects: “…Food service management…”
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  4. 2484
    World population and world food supplies

    World population and world food supplies by Russell, Edward John Sir 1872-1965

    Published 1976
    Subjects: “…Food supply…”
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  5. 2485
    West and Wood's introduction to foodservice

    West and Wood's introduction to foodservice

    Published 2001
    Subjects: “…Food service management…”
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  6. 2486
    Management of foodservice operations

    Management of foodservice operations

    Published 1994
    Subjects: “…Food service management…”
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  7. 2487
    Practical Professional Catering Management

    Practical Professional Catering Management by Cracknell, H. L., Kaufmann, R. J., Nobis, G.

    Published 2000
    Subjects: “…Food service management…”
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  8. 2488
    Fundamentals of Menu Planning

    Fundamentals of Menu Planning by McVety, Paul J., Ware, Bradley J., Levesque, Claudette

    Published 2009
    Subjects: “…Food service…”
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  9. 2489
    Foodservice facilities planning

    Foodservice facilities planning by Kazarian, Edward A

    Published 1989
    Subjects: “…Food service management…”
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  10. 2490
    Presenting service the ultimate guide for the foodservice professional

    Presenting service the ultimate guide for the foodservice professional by Kotschevar, Lendal H

    Published 1999
    Subjects: “…Food service management…”
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  11. 2491
    Presenting Service The Ultimate Guide for the Foodservice Professional student workbook

    Presenting Service The Ultimate Guide for the Foodservice Professional student workbook

    Published 1997
    Subjects: “…Food service management…”
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  12. 2492
    Management by menu

    Management by menu by Kotschevar, Lendal Henry 1908-

    Published 1994
    Subjects: “…Food service management…”
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  13. 2493
    Management by menu student workbook

    Management by menu student workbook

    Published 1995
    Subjects: “…Food service management…”
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  14. 2494
    Remarkable service a guide to winning and keeping customers for servers, management, and restaurant owners

    Remarkable service a guide to winning and keeping customers for servers, management, and restaurant owners

    Published 2001
    Subjects: “…Food service management…”
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  15. 2495
    Professional baking

    Professional baking by Gisslen, Wayne 1946-

    Published 2001
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  16. 2496
    Professional baking student workbook

    Professional baking student workbook

    Published 2001
    Subjects: “…Food presentation…”
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  17. 2497
    Vegetables, fruits and herbs in health promotion

    Vegetables, fruits and herbs in health promotion

    Published 2001
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  18. 2498
    Engineering and food for the 21st century

    Engineering and food for the 21st century

    Published 2002
    Subjects: “…Food industry and trade…”
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  19. 2499
    Handbook of hydrocolloids

    Handbook of hydrocolloids

    Published 2000
    Subjects:
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  20. 2500
    Minimal processing technologies in the food industry

    Minimal processing technologies in the food industry

    Published 2002
    Subjects: “…Food industry and trade…”
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