by
Kumar, S.
Call Number
647.95 KUM
Publication Date
2008
Format:
Electronic Resources
Relevance:
170086.6406
by
Kahrl, William L.
Call Number
642.5068 KAH
Publication Date
1977
Format:
Books
Relevance:
126782.0078
View Other Search Results
by
Kahrl, William L
Call Number
642.47 KAH
Publication Date
1976
Format:
Books
Relevance:
120277.5625
by
Brown, Douglas.
Call Number
647.95068
Publication Date
2007
Summary
Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
Format:
Electronic Resources
Relevance:
81096.9531
by
Reed, Lewis.
Call Number
647.950687 SPE
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip058/2005005781.html
Relevance:
5.0435
by
McCool, Audrey Carol.
Call Number
647.95068 MCC
Publication Date
1995
Format:
Books
Relevance:
4.8524
by
Carroll, Charles M., 1964-
Call Number
647.95068 CAR
Publication Date
2008
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102170.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html
Relevance:
4.6008
by
Stevens, James, 1932-
Call Number
641.57028 STE
Publication Date
1989
Format:
Books
Relevance:
4.5285
by
Video Education Australasia.
Call Number
DVD 647.95 KIT
Publication Date
1996
Summary
In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
Format:
Other
Relevance:
4.4850
by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
Relevance:
4.2506
by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
4.2063
by
Katsigris, Costas.
Call Number
647.940682 KAT
Publication Date
2006
Format:
Books
Relevance:
4.0789
Limit Search Results
Narrowed by: