Olivares College Tagaytaty catalog › Results of search for 'ccl=su:"Food service"'

	41.	West and wood's introduction to food service / June Payne Palacio, Monica Theis. by Palacio, June Payne - \| Theis, Monica. Edition: 9th edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Singapore : Pearson Prentice Hall, c2003Availability: Items available for loan: Call number: CIR 642.5 P153 2003 c.1 (3). Place hold Add to cart (remove)
	42.	Food service organizations : a managerial and systems approach / Marian C. Spears, Mary B. Gregoire. by Spears, Marian C \| Gregoire, Mary B. Edition: 5th edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Jersey : Prentice Hall , 2004Availability: Items available for loan: Call number: CIR 647.95068 Sp741 2004 (1). Place hold Add to cart (remove)
	43.	Dining room and banquet management / Anthony J. Strianese. by Strianese, Anthony J. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Canada : Delmar Publishers Inc., 1990Availability: Items available for loan: Call number: CIR 647.95 St916 1990 (1). Place hold Add to cart (remove)
	44.	Bar and beverage operation : ensuring success and maximum profit / Chris Parry. by Parry, Chris. Series: (The food service professionals guide to :11)Material type: Text; Format: print ; Literary form: Not fiction Publication details: Florida : Atlantic Publishing Group, Inc., c2003Availability: No items available : Checked out (1). Place hold Add to cart (remove)
	45.	Controlling restaurant and food service operating costs : 365 insider secrets revealed / Cheryl Lewis, Douglas R. Brown. by Lewis, Cheryl \| Brown, Douglas R. Series: (Food service professionals guide to : 5)Material type: Text; Format: print ; Literary form: Not fiction Publication details: Florida : Atlantic Publishing Group, Inc., c2003Availability: Items available for loan: Call number: CIR 647.95 L673 2003 (1). Place hold Add to cart (remove)
	46.	Principles of food, beverages, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III. by Dittmer, Paul R \| Desmond, Keefe, J. Edition: 8th edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Canada : John Wiley and Sons, Inc., 2006Availability: Items available for loan: Call number: CIR 647.95 D617 2006 (1). Place hold Add to cart (remove)
	47.	Principles of food, beverage and labor cost control : for hotel and restaurants / Paul R. Dittmer, Gerald G. Griffin; student workbook prepared by Karen Eich by Dittmer, Paul R \| Griffin, Gerald G. Edition: 5th edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York : Van Nostrand Reinhold , 1994Availability: Items available for loan: Call number: CIR 647.95 D617 1994 (1). Place hold Add to cart (remove)
	48.	Controlling restaurant & food service food costs : 365 secrets revealed / by Douglas R. Brown. by Brown, Douglas R. Series: (Food service professionals guide to. 6) Material type: Text; Format: print ; Literary form: Not fiction Publication details: Florida : Atlantic Publishing Group, Inc., 2003Availability: Items available for loan: Call number: CIR 647.95 B87c 2003 (1). Place hold Add to cart (remove)
	49.	Controlling restaurant & food service labor costs : 365 secrets revealed / by Sharon L. Fullen. by Fullen, Sharon. Series: (Food service professionals guide to)Material type: Text; Format: print ; Literary form: Not fiction Publication details: Florida : Atlantic Publishing Group, Inc., c2003Availability: Items available for loan: Call number: CIR 647.95 F965 2003 (1). Place hold Add to cart (remove)
	50.	Food service menus : pricing and managing the food service menu maximum profit / by Lora Arduser. by Arduser, Lora. Series: (The food service professionals guide to : 13)Material type: Text; Format: print ; Literary form: Not fiction Publication details: Florida : Atlantic Publishing Group, Inc., c2003Availability: Items available for loan: Call number: CIR 647.95 Ar67 2003 (1). Place hold Add to cart (remove)
	51.	Dining room and banquet management / Anthony J. Strianese. by Strianese, Anthony J. Edition: 2nd edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Albany : Delmar Publishers, 1997Availability: Items available for loan: Call number: CIR 647.95068 St916 1997 c.4 (4). Place hold Add to cart (remove)
	52.	Managing food and nutrition services : for the culinary, hospitality and nutrition professions / edited by, Sari F. Edelstein. by Edelstein, Sari F. Editor. Edition: Philippine edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Sudbury Massachusetts : Jones and Barlett Publisher, Inc., c2008Availability: Items available for loan: Call number: CIR 647.95068 M266 2008 c.2 (2). Place hold Add to cart (remove)
	53.	Design and layout of food service facilities / by John C. Birchfield. by Birchfield, John C. Edition: 3rd edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Jersey : John Wiley and Sons, Inc., c2008Availability: Items available for loan: Call number: CIR 647.95068 B617d 2008 (1). Place hold Add to cart (remove)
	54.	Textbook of food and beverage management / Sudhir Andrews. by Andrews, Sudhir. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Delhi : McGraw-Hill Publishing Company Ltd., c2008Availability: Items available for loan: Call number: CIR 647.95068 An569t 2008 (1). Place hold Add to cart (remove)
	55.	Priciples of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin. by Dittmer, Paul R \| Griffin, Gerald G. Edition: 6th edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York : John Wiley and Sons Inc., 1999Availability: Items available for loan: Call number: CIR 647.950681 D58p 1999 (1). Place hold Add to cart (remove)
	56.	Culinary calculations : simplified math for culinary professionals / by Terri Jones. by Jones,Terri. Edition: 2nd edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Jersey : John Wiley and Sons, Inc., c2008Availability: Items available for loan: Call number: CIR 647.950151 J76c 2008 (1). Place hold Add to cart (remove)
	57.	Food service management / June Payne-Palacio, Monica Theis. by Palacio, June P \| Theis, Monica. Edition: 10th edition.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Singapore : Prentice Hall , 2005Availability: Items available for loan: Call number: CIR 658.383 P34f 2005 (1). Place hold Add to cart (remove)
	58.	The HACCP food safety training manual / Tara Paster. by Paster, Tara. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York : Jaohn Wiley & Sons, Inc., 2007Availability: Items available for loan: Call number: CIR 664.00289 P291h 2007 (1). Place hold Add to cart (remove)
	59.	Food service management principles and practices / June Paune - Palacio. by Payne - Palacio, June \| Theis, Monica. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Jersey: Pearson Prentice Hall, c2012Availability: Items available for loan: Call number: OCP RES 647.95068 P293 2012 (1). Place hold Add to cart (remove)
	60.	No cover image available Sanitation and safety / Richard Logan. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Prentice Hall Media, Availability: Items available for reference: Not for loanCall number: VCD HRM 048 (1). : Lists: Audio-Visual Materials. Add to cart (remove)

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