Search Results for food service - Narrowed by: Archive Collection

Food service

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Call Number PER 647.95 FOO
Format: Other Other

Susan Lee Whyte : food research service.

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by Rice Marketing Board for the State of New South Wales.
Call Number ARC ADV 641.6318 SUS
Publication Date 1969 1968 1967 1966 1965
Format: Books

Food service handbook, No. 5 : Food hygiene

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by Victoria Limited.
Call Number ARC 363.1927 FOO
Publication Date 1967
Format: Books

Food service handbook, No. 4 : food costing

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by Victoria Limited.
Call Number ARC 647.950681 FOO
Format: Books

Food and beverage service / D.R. Lillicrap.

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by Lillicrap, D. R.
Call Number ARC 647.95 LIL
Publication Date 1983 1971
Format: Books

Kitchen planning for quantity food service / Arthur W. Dana.

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by Dana, Arthur W.
Call Number ARC STA 643.3 DAN
Publication Date 1949
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

Dining delightfully : tested recipes from Adventist hospital chefs/ The Food Service Improvement Committee

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by General Conference of Seventh-Day Adventists. Food Service Improvement Committee
Call Number ARC COM 641.5973 DIN
Publication Date 1968
Format: Books

Food service handbook, Book 2 : meat, fish and poultry preparation and cookery.

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by Victoria Limited.
Call Number ARC 641.66 FOO
Publication Date 1969 1968 1967 1966 1965
Format: Books

Food service equipment industry / [by] I. S. Anoff. Sponsoring editor, Russ Carpenter.

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by Anoff, I. S.
Call Number ARC 338.47 ANO
Publication Date 1972
Format: Books

Food equipment facts : a handbook for the food service industry / Carl Scriven & James Stevens

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by Scriven, Carl
Call Number ARC 641.57028 SCR
Publication Date 1982
Format: Books

Dishes for special occasions : for food service menu planning / selected by Eulalia C. Blair.

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Call Number ARC 641.57 DIS
Publication Date 1975
Format: Books

College & University food Service manual / Paul Fairbrook; with a chapter on vending by J. Milano

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by Fairbrook, Paul.
Call Number 642.5 FAI
Publication Date 1979
Format: Books

Standard recipes: for employee cafeterias and other food services.

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by Australia. Dept. of Labour and National Service.
Call Number ARC 641.57 AUS
Publication Date 1964 1963
Format: Books

Standard recipes: for employee cafeterias and other food services.

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by Australia. Dept. of Labour and National Service.
Call Number ARC STA 641.577 AUS
Publication Date 1968
Format: Books

Standard recipes : for industrial cafeterias and other large food services

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by Australia. Dept. of Labour and National Service
Call Number ARC 641.577 AUS
Publication Date 1952
Format: Books

Cooking for profit [Periodical] : no.220; April 1969

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Call Number ARC 642.52 COO
Publication Date 1969
Format: Books

Cooking for profit [Periodical] : no.217; January 1969

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Call Number ARC 642.52 COO
Publication Date 1969
Format: Books

Professional cooking / Wayne Gisslen.

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by Gisslen, Wayne, 1946-
Call Number 641.57 GIS
Publication Date 1983
Format: Books

Menu planning / by Eleanor F. Eckstein.

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by Eckstein, Eleanor F.
Call Number ARC 642 ECK
Publication Date 1983
Format: Books

Recipes grade II & III / Emily McPherson College

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by Emily McPherson College.
Call Number ARC 641.57 EMI
Publication Date 1973
Format: Books

Menus : analysis and planning / Lothar A. Kreck ; Jule Wilkinson, editor.

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by Kreck, Lothar A., 1926-
Call Number ARC EMP 642 KRE
Publication Date 1975 1974
Format: Books

Standards, principles, and techniques in quantity food production / by Lendal H. Kotschevar.

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by Kotschevar, Lendal Henry, 1908-
Call Number 641.577 KOT
Publication Date 1966
Format: Books

The art of hospitality / Peter Barge.

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by Barge, Peter.
Call Number 642 BAR
Publication Date 2000
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

Winning sandwiches for menu makers from the National sandwich idea contest / Kathleen M. Thomas.

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by Thomas, Kathleen M.
Call Number 641.84 THO
Publication Date 1976
Format: Books

The feminine touch : wine and food / by R. Northover and N. Van Eck

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by Northover, Robin
Call Number 641.5 NOR
Publication Date 1978
Format: Books

The classical preparation and presentation of food / W.K.H. Bode and M.J. Leto

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by Bode, W.K.H. (Willi Karl Heinrich), 1931-
Call Number ARC 641.57 BOD
Publication Date 1984
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

Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware & Claudette Lévesque Ware.

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by McVety, Paul J.
Call Number 642.5 MCV
Publication Date 2009
Summary "This book presents an overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007021310-d.html Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021310.html

Breakfast profits / [by the Dahls]

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Call Number ARC 647.95068 BRE
Publication Date 1950
Format: Books

Restaurant Prunier [oversize restaurant menu]

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Call Number ARC MENU GREEN 72
Publication Date 1975
Format: Books

Service. Vol. 1.

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by Bouwmeester, M.
Call Number ARC KLI 642.5 BOU
Publication Date 1947
Format: Books

Service. Vol. 2.

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by Bouwmeester, M.
Call Number ARC KLI 642.5 BOU
Publication Date 1947
Format: Books

Professional kitchen management

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

Sheraton: Los Angeles Airport [hotel restaurant menu]

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by Sheraton Hotels & Resorts
Call Number ARC MENU BEIGE 136
Publication Date 1976
Format: Books

Double time: Cumberland hotel [hotel restaurant menu]

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by Cumberland hotel.
Call Number ARC MENU BEIGE 138
Publication Date 1979 1978 1977 1976 1975
Format: Books

Room service american bar: grand hotel de la ville roma [hotel room service menu]

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Call Number ARC MENU BEIGE 139
Publication Date 1979 1978 1977 1976 1975
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

Tables in the sky : recipes from British Airways and the great chefs / [Carol Wright]

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by Wright, Carol.
Call Number ARC 641.575 WRI
Publication Date 1985
Format: Books

P & O Luncheon Menu, SS Oriana 1983 : [ship menu]

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by P & O Cruises (Firm)
Call Number ARC MENU RED 24
Publication Date 1983
Format: Other
Click here to view the menu online.

The taveerne: the New York Hilton at Rcokeffeller Centre [hotel restaurant menu]

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by Hilton Hotels Corporation.
Call Number ARC MENU BEIGE 135
Publication Date 1979 1978 1977 1976 1975
Format: Books
Click here for more information.

Bobby McGee's Conglomeration [oversize restaurant menu]

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Call Number ARC MENU GREEN 82
Publication Date 1999 1998 1997 1996 1995
Format: Books

Wenzel's menu maker.

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by Wenzel, G. L. (George Leonard), 1902-1974.
Call Number ARC 642 WEN
Publication Date 1972
Format: Books

A manual of catering / by W.H. Emery.

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by Emery, William H.
Call Number ARC 642.4 EME
Publication Date 1961
Format: Books

Classical cooking the modern way / by Eugen Pauli ; edited by Marjorie S. Arkwright.

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by Pauli, Eugen 1926-1983.
Call Number ARC 641.57 PAU
Publication Date 1979
Format: Books

Fish and seafood dishes for foodservice menu planning / Eulalia C. Blair.

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by Blair, Eulalia C.
Call Number 641.692 BLA
Publication Date 1975
Format: Books

Cook-freeze catering systems / Brigid Boltman.

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by Boltman, Brigid.
Call Number ARC 641.45 BOL
Publication Date 1978
Format: Books

Batterie de cuisine.

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by E. Dehillerin
Call Number ARC 643.3 EDE
Publication Date 1961
Format: Books

Baking business

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Call Number PER 664.752 BAK
Publication Date 2004
Format: Other Other

Tuor, Conrad.

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Call Number ARC 641.22 TUO
Publication Date 1977 1960
Format: Books

The complete book of cooking equipment / Jule Wilkinson

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by Wilkinson, Jule
Call Number ARC EMP 647.95 WIL
Publication Date 1975
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

Breakfast & brunch dishes : for foodservice menu planning / selected by Eulalia C. Blair ; Jule Wilkinson, editor.

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by Blair, Eulalia C.
Call Number ARC 641.52 BLA
Publication Date 1975
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

Drink list [wine list] : the lobby bar, Hyatt Regency Hong Kong

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by Hyatt Hotels Corporation.
Call Number ARC MENU BLUE 64
Publication Date 1974
Format: Books
Click here for more information.

Clubland cooking / Robin McDouall.

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by McDouall, Robin
Call Number ARC 641.57 MCD
Publication Date 1974
Format: Books

An odd volume of cookery / by Louise Lane Morrisey, Marion Lane Sweeney ; decorations by John V. Morris.

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by Morrisey, Louise Lane.
Call Number ARC 641.572 MOR
Publication Date 1949
Format: Books

William Angliss College : the first fifty years / Kathy Nunn

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by Nunn, Kathy, 1958-
Call Number 374.99451 NUN
Publication Date 1990
Format: Books

Practical professional catering / H.L. Cracknell, R.J. Kaufmann, G. Nobis.

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by Cracknell, H. L. (Harry Louis), 1916-
Call Number ARC 642.4 CRA
Publication Date 1983
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

Newnes food wine and cookery: a universal guide to selecting, preparing, cooking and serving

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Call Number ARC 641.5 NEW
Publication Date 1964
Format: Books

Good food : the story of the art of cooking.

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by Reader's Digest Services
Call Number ARC 641.509 GOO
Publication Date 1977
Summary Includes 9 recipes.
Format: Books

The Nationwide story / by Genevieve Taggard.

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by Taggard, Genevieve.
Call Number ARC 642.50994 TAG
Publication Date 1976
Format: Books

The foodies' guide to Melbourne 2011 : more than 370 butchers, bakers, food stores and chocolate makers / Allan Campion and Michele Curtis.

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by Campion, Allan.
Call Number ARC 647.959451 CAM
Publication Date 2010 2009
Summary The Melbourne food scene is alive and well! Discerning food writers Allan Campion and Michele Curtis have once again scoured the city in their search for the best produce, products and service. Places the city's best kept food secrets at your fingertips.
Format: Books

The Australian wine guide / Clive Hartley.

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by Hartley, Clive.
Call Number 641.220994 HAR
Publication Date 2011
Summary "The Australian Wine Guide covers types and styles of wine, wine production, sensory evaluation, wine and food matching, wine storage and service. It teaches you about developing your palate, interpreting a wine label and about imported wine. Wine and food matching and Australian geographical regions have been completely updated and expanded. Leading Australian winemakers offer their thoughts on grape varieties and wine regions. Some 3000 wines were tasted for the new edition. Wines have been rated into three categories - Outstanding, Highly Recommended and Recommended: providing an essential guide for your next visit to a wine region, bottle shop or internet wine selling site."--Publisher's website.
Format: Regular print

The art of cooking : preparing and presenting fine food / [photography, Arnold Zabert ; copy prepared by International Cookbook Services].

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by Zabert, Arnold.
Call Number ARC 641.5 ART
Publication Date 1986
Format: Books

Quantity food recipes : Emily McPherson department of home economics and food services, R.M.I.T.

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by Emily McPherson College of Domestic Economy
Call Number ARC 641.57 EMI
Format: Books

Good food guide 2018 : national edition / edited by Myffy Rigby & Roslyn Grundy.

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by Rigby, Myffy, editor.
Call Number ARC 647.9594 GOO
Publication Date 2017
Summary In a historic development, the Good Food Guide will become a national edition for the first time. The 2018 edition reviews 500 restaurants around Australia and awards hats to the best places from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The move builds on a proud 38-year tradition. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. The Brisbane Times Good Food Guide was added in 2012. Collectively, they have become Australia's most trusted restaurant guides, compiled by respected critics and edited by Myffy Rigby and Roslyn Grundy. Our defining strength, and the reason people trust the Good Food Guide, is the independence of our critics, says co-editor Myffy Rigby. Our reviewers arrive unannounced and pay for their own meals. We're stringent when it comes to judging. That means we look at service, ambience, X factor, and most importantly, food to award those all-important hats. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term hatted has become part of the Australian lexicon.
Format: Books

Household cookery / Emily McPherson College of Domestic Economy.

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by Royal Melbourne Institute of Technology. Emily McPherson Dept. of Home Economics and Food Services
Call Number ARC 641.5994 HOU
Publication Date 1960
Format: Books

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

2024-05-18T13:28:04Z

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

Notes and recipes on invalid cookery and nutrition / compiled by Dorothy M. Giles and Ellen M. Rapley.

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by Giles, Dorothy M.
Call Number ARC 641.5631 GIL
Publication Date 1949 1948 1947 1946 1945
Format: Books

The SBS eating guide to Melbourne 1997 : a guide to Melbourne's world of restaurants, cafes and food shops / Colleen Coghlan, Maeve O'Meara & Joanna Savill.

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by Coghlan, Colleen.
Call Number ARC 647.95945 COG
Publication Date 1997
Format: Books

Hering's dictionary of classical and modern cookery : and practical reference manual for the hotel, restaurant and catering trade : brief recipes, professional knowledge concerning wine, cocktails and other drinks, menu knowledge and table service.

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by Hering, Richard
Call Number ARC STA 641.3003 HER
Publication Date 1958
Format: Books

Food cent$ : the West Australian family cookbook / Nutrition Program Health Promotion Services, Health Department of Western Australia ; [recipe development by Peggy Stacy, Ruth Foley ; photography by Ron Olson].

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by Stacy, Peggy
Call Number ARC 641.552 FOO
Publication Date 1997
Format: Books

A World of food : a manual to assist in the provision of culturally appropriate meals for older people / compiled by Danielle L. Gallegos, Elizabeth A. Perry.

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by Gallegos, Danielle L.
Call Number ARC 641.5627 WOR, VOL 1
Publication Date 1997 1996 1995
Format: Books

A World of food : a manual to assist in the provision of culturally appropriate meals for older people / compiled by Danielle L. Gallegos, Elizabeth A. Perry.

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by Gallegos, Danielle L.
Call Number ARC 641.5627 WOR
Publication Date 1997 1996 1995
Format: Books

The complete round-the-world cookbook / recipes gathered by Pan American World Airways from the 84 countries they serve ; with food and travel comments by Myra Waldo.

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by Waldo, Myra.
Call Number ARC KLI 641.59 WAL
Publication Date 1957
Format: Books