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

81.

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Fundamentals of menu planning / Paul J.McVety, Bradley J.Ware, and Claudette Levesque Ware. by

Edition: 3rd edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: Canada : John Wiley & Sons, Inc., c2009

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 642.5 M176f 2009.

82.

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West and wood's introduction to food service / June Payne Palacio, Monica Theis. by

Edition: 9th edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: Singapore : Pearson Prentice Hall, c2003

Availability: Items available for loan: Olivarez College Tagaytay (3)Call number: CIR 642.5 P153 2003 c.1, ...

83.

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Appetizers : more than 90 simple and delicious recipes. Series: (Quick cooking)

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: Canada : Tormont Publications Inc., c2008

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 641.812 Ap646 2008.

84.

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Food service organizations : a managerial and systems approach / Marian C. Spears, Mary B. Gregoire. by

Edition: 5th edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: New Jersey : Prentice Hall , 2004

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95068 Sp741 2004.

85.

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Dining room and banquet management / Anthony J. Strianese. by

Strianese, Anthony J

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: Canada : Delmar Publishers Inc., 1990

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95 St916 1990.

86.

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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

Text; Format: print ; Literary form: Not fiction

Publication details: Florida : Atlantic Publishing Group, Inc., c2003

Availability: Not available: Olivarez College Tagaytay: Checked out (1).

87.

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Controlling restaurant and food service operating costs : 365 insider secrets revealed / Cheryl Lewis, Douglas R. Brown. by

Series: (Food service professionals guide to : 5)

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: Florida : Atlantic Publishing Group, Inc., c2003

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95 L673 2003.

88.

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Principles of food, beverages, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III. by

Edition: 8th edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: Canada : John Wiley and Sons, Inc., 2006

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95 D617 2006.

89.

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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

Edition: 5th edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: New York : Van Nostrand Reinhold , 1994

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95 D617 1994.

90.

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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

Text; Format: print ; Literary form: Not fiction

Publication details: Florida : Atlantic Publishing Group, Inc., 2003

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95 B87c 2003.

91.

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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

Text; Format: print ; Literary form: Not fiction

Publication details: Florida : Atlantic Publishing Group, Inc., c2003

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95 F965 2003.

92.

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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

Text; Format: print ; Literary form: Not fiction

Publication details: Florida : Atlantic Publishing Group, Inc., c2003

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95 Ar67 2003.

93.

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Dining room and banquet management / Anthony J. Strianese. by

Strianese, Anthony J

Edition: 2nd edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: Albany : Delmar Publishers, 1997

Availability: Items available for loan: Olivarez College Tagaytay (4)Call number: CIR 647.95068 St916 1997 c.4, ...

94.

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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

Text; Format: print ; Literary form: Not fiction

Publication details: Sudbury Massachusetts : Jones and Barlett Publisher, Inc., c2008

Availability: Items available for loan: Olivarez College Tagaytay (2)Call number: CIR 647.95068 M266 2008 c.2, ...

95.

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Design and layout of food service facilities / by John C. Birchfield. by

Birchfield, John C

Edition: 3rd edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: New Jersey : John Wiley and Sons, Inc., c2008

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95068 B617d 2008.

96.

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Textbook of food and beverage management / Sudhir Andrews. by

Andrews, Sudhir

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: New Delhi : McGraw-Hill Publishing Company Ltd., c2008

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.95068 An569t 2008.

97.

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Priciples of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin. by

Edition: 6th edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: New York : John Wiley and Sons Inc., 1999

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.950681 D58p 1999.

98.

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Culinary calculations : simplified math for culinary professionals / by Terri Jones. by

Jones,Terri

Edition: 2nd edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: New Jersey : John Wiley and Sons, Inc., c2008

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 647.950151 J76c 2008.

99.

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Food service management / June Payne-Palacio, Monica Theis. by

Edition: 10th edition.

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: Singapore : Prentice Hall , 2005

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 658.383 P34f 2005.

100.

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The HACCP food safety training manual / Tara Paster. by

Paster, Tara

Material type: Text

Text; Format: print ; Literary form: Not fiction

Publication details: New York : Jaohn Wiley & Sons, Inc., 2007

Availability: Items available for loan: Olivarez College Tagaytay (1)Call number: CIR 664.00289 P291h 2007.

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