Search Results for Management - Narrowed by: Archive Collection

The art of the restaurateur / Nicholas Lander.

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by Lander, Nicholas.
Call Number 647.95068 LAN
Publication Date 2012
Summary Covers subjects as diverse as finding the right location & the importance of getting the design right; choosing the best chef & deciding what food to serve; managing staff & dealing with difficult customers, in order to create a successful restaurant. Includes content on Australian Neil Perry, designer of some of the world's best-known restaurants.
Format: Books

The campaign for domestic happiness / by Mrs Beeton.

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by Beeton, Mrs (Isabella Mary), 1836-1865.
Call Number ARC 640 BEE
Publication Date 2011
Format: Books

Graduation award ceremony photos [picture] : 2009/2010 / William Angliss Institute.

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by William Angliss Institute.
Call Number WAIARC 378.945 GRA 2009-2010
Publication Date 2009
Format: Books

Mantra : the rules of indulgence / Jehangir Mehta with Christopher Kelly.

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by Mehta, Jehangir
Call Number ARC 641.5954 MEH
Publication Date 2008
Summary "Renowned chef Jehangir Mehta has relentlessly immersed himself in creating inventive desserts and other dishes at his new Manhattan food and wine bar, Graffiti, and as the creator of the sumptuous confections for his online store and event-management company, Partistry. He draws endless inspiration from his Indian heritage and from ayurveda, the ancient science of health and medicine. Now, in this book, Mehta shares his holistic approach to refreshing the body, mind, and spirit through delicious recipes using only the purest and most beneficial ingredients." "Whether you are preparing a spectacular feast for a dinner party or a simple dessert on a whim, you'll be inspired by the amazing range of ingredients in the book - from the most common to the rather unusual, This book is perfect for anyone interested in the intersection of the culinary arts and the restorative properties of nature."--BOOK JACKET.
Format: Books

The science of healthy drinking / Gene Ford.

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by Ford, Gene
Call Number ARC 615.7828 FOR
Publication Date 2003
Format: Books
Table of contents http://www.loc.gov/catdir/toc/fy043/2003105531.html

Australian hotelier

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by Australian Hotels Association
Call Number PER 647.94 AUS
Publication Date 2002
Format: Other Other

Culinair vademecum : handboek voor de chef de cuisine, voor de hotelier, voor hotelvakscholen en voor de gastvrouw / door H. Hornstra.

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by Hornstra, H.
Call Number ARC KLI 641.5 HOR
Publication Date 1999 1998 1997 1996 1995
Format: Books

Handboek ten behoeve van het hotel - cafe - restaurant bedrijf

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by Van Lijf, M.H.
Call Number ARC 658.9 VAN
Publication Date 1999 1998 1997 1996 1995
Format: Books

Mrs Beeton's original recipes / Jeni Wright ; consultant editor: Jenni Fleetwood.

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by Wright, Jeni.
Call Number ARC 641.50942 WRI
Publication Date 1999
Format: Books

Cooking for elderly people : conversations on food and wellness in aged care facilities / Alan Stewart, Lois Newton ; with illustrations by Vicki Grundy.

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by Stewart, Alan, 1940-
Call Number ARC 641.5627 STE
Publication Date 1998
Format: Books

Gourmet to go : a guide to opening and operating a specialty food store / Robert Wemischner, Karen Karp.

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by Wemischner, Robert.
Call Number ARC 641.514068 WEM
Publication Date 1998
Summary This full-spectrum guide offers solid direction on every aspect of the retail specialty food industry. Making liberal use of case studies, Robert Wemischner and Karen Karp lead you step by step through each phase of the development and operation of a take-out gourmet store. They help you find the concept that's right for you, write a business plan, and secure the financing you'll need. You'll discover what to look for in choosing your location; how to communicate with designers, builders, and contractors; and the ins and outs of legal structure and complying with government regulations. You'll learn how to select graphic designs, purchase and price merchandise, hire and train employees, set store policies, and manage your cash. You'll also learn how to market and promote your store and build a steady clientele, exceed your customers' expectations for quality and service, use in-store signage and irresistible merchandise displays to increase sales, expand or convert an existing business, and fine-tune your business to promote growth.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/97014628.html Publisher description http://www.loc.gov/catdir/description/wiley033/97014628.html

Quality control for foods and agricultural products / edited by J.L. Multon ; translated by Denis Dochain.

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by Multon, J.L.
Call Number ARC 664.07 DOC
Publication Date 1996
Format: Books

Proceedings of the Forty-Seventh Annual Production Conference : Hershey Convention Center, Hershey, Pennsylvania, April 19, 20, 21, 1993. / produced by the editorial staff of The Manufacturing Confectioner.

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by Pennsylvania Manufacturing Confectioners' Association
Call Number ARC 664.15 PEN
Publication Date 1994
Format: Books

Food preparation skills : fruit and vegetables student work manual / prepared by the School of Catering and Nutrition Management; School Project Coordinator Sue Campbell

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by Campbell, Sue
Call Number ARC 641.65 FOO
Publication Date 1990
Format: Books

Cook-chill catering : technology and management / Nicholas Light and Anne Walker

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by Light, Nicholas
Call Number ARC 641.57 LIG
Publication Date 1990
Format: Books

How to open and run a successful restaurant / Christopher Egerton-Thomas.

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by Egerton-Thomas, Christopher.
Call Number ARC 647.95068 EGE
Publication Date 1989
Format: Books

Mrs Beeton's book of household management/ by Mrs. Isabella Beeton

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by Beeton, Mrs (Isabella Mary), 1836-1865
Call Number ARC 641.5 BEE
Publication Date 1986
Format: Books

The entertaining book / Teresa and Auberon Waugh ; illustrated by Glynn Boyd Harte.

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by Waugh, Teresa
Call Number ARC 642.4 WAU
Publication Date 1986
Format: Books

Menu design, merchandising and marketing

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by Seaberg, Albin G.
Call Number 642.5 SEA
Publication Date 1983
Format: Books

Science of home economics and institutional management / Ann Maree Rees.

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by Rees, Ann Maree
Call Number ARC 640 REE
Publication Date 1983
Format: Books

Production management in the food plant

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by Food Technology Association of Australia
Call Number ARC 664.006 PRO
Publication Date 1982
Format: Books

Professional kitchen management

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by Fuller, John, 1916-
Call Number ARC 642.5 FUL
Publication Date 1981
Format: Books

Mrs Beeton's cookery book : a household guide all about cookery, household work, marketing, prices, provisions, trussing, serving, carving, menus, etc., etc.

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by Beeton, Mrs (Isabella Mary), 1836-1865
Call Number ARC 641.5942 BEE
Publication Date 1981
Format: Books

Hospitality for sale / by C. Dewitt Coffman.

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by Coffman, Charles DeWitt
Call Number 647.940688 COF
Publication Date 1980
Format: Books

Running your own restaurant

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by Johnson, R.H.
Call Number ARC 647.95068 JOH
Publication Date 1976
Format: Books

Running your own hotel / Arthur Neil.

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by Neil , Arthur
Call Number ARC 647.94068 NEI
Publication Date 1974
Format: Books

Youth and home living / [by] L.M. Dixon. [Book 1].

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by Dixon, L. M. (Leone M.)
Call Number ARC 640 DIX
Publication Date 1973
Format: Books

The English housekeeper; or, Manual of domestic management / by Anne Cobbett.

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by Cobbett, Anne
Call Number ARC 641.5942 COB
Publication Date 1973 1851
Format: Books

Elements of food production and baking

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by Kaplan, Aaron, 1918-
Call Number 642.5 KAP
Publication Date 1971
Format: Books

Australian hotel, motel, club, catering, restaurant handbook and buyers' guide 1971.

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Call Number ARC STA 647.9594 AUS
Publication Date 1971
Format: Books

The professional chef's catering recipes/ edited by Jule Wilkinson

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by Wilkinson, Jule
Call Number ARC 641.5092 PRO
Publication Date 1971
Format: Books

The book of household management / by Mrs Isabella Beeton.

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by Beeton, Mrs (Isabella Mary), 1836-1865.
Call Number 640 BEE
Publication Date 1968
Format: Books

Front office service handbook

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Call Number ARC 647.94068 FRO
Publication Date 1967
Format: Books

Quantity cookery : menu planning and cooking for large numbers / N. Treat and L. Richard.

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by Treat, Nola.
Call Number ARC 641.577 TRE
Publication Date 1966
Format: Books

I shall die on the carpet

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by Leoni, Peppino
Call Number ARC 642.56092 LEO
Publication Date 1966
Format: Books

Foyer service handbook.

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Call Number ARC 647.94068 FOY
Publication Date 1966
Format: Books

Hotel keeping and catering as a career

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by Fuller, John, 1916-
Call Number ARC 647.94 FUL
Publication Date 1965
Format: Books

The gourmet's host : the role of classic cuisine and service in restaurant management.

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by Huebener, Paul O. 1910-
Call Number ARC 642.6 HUE
Publication Date 1961
Format: Books

Food service in industry and institutions / John W. Stokes.

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by Stokes, John W.
Call Number 642.5 STO
Publication Date 1960
Format: Books

Profitable food and beverage operation / ed. by J. Brodner ... H.M. Carlson ... [and] H.T. Maschal.

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by Brodner, Joseph
Call Number ARC 647.95 PRO
Publication Date 1959
Format: Books

Scientific catering and hotel operating : a guide to the application of industrial methods to catering and hotel professions / by J.J. Morel.

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by Morel, J. J. (Julian John)
Call Number ARC KLI 642.47 MOR
Publication Date 1957
Format: Books

Office and works catering / James G. New.

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by New, James G.
Call Number 642.47 NEW
Publication Date 1957
Format: Books

Sandwich shops, drive-ins and diners : how to start and operate them successfully

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by Garfunkel, Louis X.
Call Number ARC KLI 647.95 GAR
Publication Date 1955
Format: Books

Profitable food and beverage operation / ed. by J. Brodner ... H.M. Carlson ... [and] H.T. Maschal.

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by Brodner, Joseph
Call Number ARC STA 647.95 PRO
Publication Date 1955
Format: Books

Handboek voor het hotel - cafe restaurant.

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Call Number ARC KLI 641.5 HAN
Publication Date 1954
Format: Books

Progressive catering : a comprehensive treatment of food, cookery, drink, catering services and management / by J.J. Morel ; edited by W. Bentley Capper.

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by Morel, J. J. (Julian John)
Call Number ARC 642 MOR VOL. 1
Publication Date 1952
Format: Books

Progressive catering : a comprehensive treatment of food, cookery, drink, catering services and management / by J.J. Morel ; edited by W. Bentley Capper.

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by Morel, J. J. (Julian John)
Call Number ARC STA 642.219 MOR VOL 1
Publication Date 1952
Format: Books

Success in the restaurant business / by Henry Smith.

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by Smith, Henry, 1902-
Call Number ARC STA 647.95 SMI
Publication Date 1952
Format: Books

Restaurant service : a manual on training and organisation / by Ronald Victor Crippa and Arthur Edwin Simms.

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by Crippa, Ronald Victor.
Call Number ARC 642.5 CRI
Publication Date 1951
Format: Books

Successful food costing and portion control : a modern guide to profitable catering management.

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by Smith, Henry.
Call Number ARC STA 647.95 SMI
Publication Date 1951
Format: Books

Breakfast profits / [by the Dahls]

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Call Number ARC 647.95068 BRE
Publication Date 1950
Format: Books

Restaurant management and catering practice / by Ernest M. Goldsteen.

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by Goldsteen, Ernest M. (Ernest Maurice)
Call Number ARC 647.95068 GOL
Publication Date 1950
Format: Books

Coffee shop management / by J. O. Dahl.

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by Dahl, J.O. (Joseph Oliver), 1893-1942.
Call Number ARC 647.95068 DAH
Publication Date 1949
Format: Books

A catering business of your own : teashop, cafe & restaurant management.

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by Turner, Ethel Mary, 1891-
Call Number ARC STA 642.4 TUR
Publication Date 1949
Format: Books

Restaurant manual : a complete account of the industry for all studying management as a career / by A.W. Donnell.

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by Donnell, A. W.
Call Number ARC 647.95 DON
Publication Date 1948
Format: Books

Restaurant profit makers / Bayard D. Evans.

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by Evans, Bayard D.
Call Number ARC 647.94068 EVA
Publication Date 1943
Format: Books

Lewis hotel training course : seven basic principles...honesty/ by Clifford Lewis

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by Lewis, Clifford Morgan, 1873-
Call Number ARC 647.94068 LEW VOL. 1
Publication Date 1941
Format: Books

A Handbook of home management issued to the pupils of girls' schools and domestic art centres/ by permission of the Department of Education of Victoria

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by Department of Education of Victoria
Call Number ARC 640 HAN
Publication Date 1940
Format: Books

Restaurant management : 1935 - 1936 [Periodicals]

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Call Number ARC 642.56 RES 1936
Publication Date 1936 1935
Format: Books

Mrs. Beeton's household management

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by Beeton, Mrs (Isabella Mary), 1836-1865.
Call Number ARC 641.5 BEE
Publication Date 1929 1928 1927 1926 1925
Format: Books

Kitchen management

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by Dahl, J.O. (Joseph Oliver), 1893-1942
Call Number ARC 642.5 DAH
Publication Date 1928
Format: Books

Pearson's home management

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Call Number ARC 642 PEA
Publication Date 1901
Format: Books

The book of household management / Isabella Mary Beeton.

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by Beeton, Mrs (Isabella Mary), 1836-1865.
Call Number ARC 640 BEE
Publication Date 1880
Format: Books

Consult me : how to cook ... consult me on confectionery ... consult me, and I will teach you how to brew ... consult me on household management and economy ... consult me on diseases and their remedies ... consult me on the games of cards, chess, &c ... consult me how to dye ... consult me on the cold water cure, and on a thousand other things / by the author of 'Enquire within'.

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Call Number ARC 640 CON
Publication Date 1866
Format: Books

The cook and housewife's manual : a practical system of modern domestic cookery and family management / Margaret Dods.

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by Dods, Margaret
Call Number ARC 641.522 DOD
Publication Date 1856
Format: Books

The hog: a treatise on the breeds, management, feeding, and medical treatment of swine; with directions for salting pork and curing bacon and hams/ by William Youatt and W.C. Martin.

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by Youatt, William, 1776-1847
Call Number ARC 641.5 YOU
Publication Date 1855
Format: Books

Restaurant business

2024-05-17T08:58:57Z

Call Number PER 642.56 RES
Format: Other Other

The study of food, tourism, hospitality and events : 21-st Century approaches

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by Beeton, Sue, editor.
Call Number 647.940711 STU
Summary This book elaborates upon, critiques and discusses 21st-century approaches to scholarship and research in the food, tourism, hospitality, and events trades and applied professions, using case examples of innovative practice.
Format: Regular print