Search Results for food service - Narrowed by: Book

Modern food service purchasing / Robert Garlough.

2024-05-18T14:43:22Z

by Garlough, Robert, 1954-
Call Number 647.950687 GAR
Publication Date 2011
Format: Books

Multiple choice questions : on food service

2024-05-18T14:43:22Z

by Julyan, Brian K.
Call Number 642.6 JUL
Publication Date 1980
Format: Books

Rice : Rice recipes for the food service industry

2024-05-18T14:43:22Z

by Rice Growers Food Service Division
Call Number 641.3318 RIC
Format: Books

Food and beverage service / D.R. Lillicrap.

2024-05-18T14:43:22Z

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

Professional food service / Sergio Andrioli and Peter Douglas.

2024-05-18T14:43:22Z

by Andrioli, Sergio.
Call Number 647.9541 AND
Publication Date 1990
Format: Books

Food and beverage service / Dennis Lillicrap, John Cousins.

2024-05-18T14:43:22Z

by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 2010
Format: Books

Food and beverage service manual / Matt A. Casado.

2024-05-18T14:43:22Z

by Casado, Matt A., 1937-
Call Number 642.6 CAS
Publication Date 1994
Format: Books

Advanced modern food and beverage service / William L. Kahrl.

2024-05-18T14:43:22Z

by Kahrl, William L.
Call Number 642.5068 KAH
Publication Date 1977
Format: Books

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

2024-05-18T14:43:22Z

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

Food and drink service : levels 1 and 2 / Roy Hayter.

2024-05-18T14:43:22Z

by Hayter, Roy.
Call Number 642.6 HAY
Publication Date 1996
Format: Books

Introduction to modern food and beverage service / William L. Kahrl.

2024-05-18T14:43:22Z

by Kahrl, William L
Call Number 642.47 KAH
Publication Date 1976
Format: Books

Financial control for your food service operation / Michael M. Coltman

2024-05-18T14:43:22Z

by Coltman, Michael M., 1930-
Call Number 647.950681 COL
Publication Date 1991
Format: Books

Catering : food preparation and service / Ursula Jones; illustrations by Norman Laing

2024-05-18T14:43:22Z

by Jones, Ursula
Call Number 642.5 JON
Publication Date 1986
Format: Books

Designing restaurant interiors : a guide for food service operators / Harry Backus.

2024-05-18T14:43:22Z

by Backus, Harry.
Call Number 747.8571 BAC
Publication Date 1977
Format: Books

Controlling and analyzing costs in food service operations / James Keiser, Elmer Kallio.

2024-05-18T14:43:22Z

by Keiser, James, 1928-
Call Number 647.950681 KEI
Publication Date 1974
Format: Books

Institutions award : food service - interiors / edited by Jule Wilkinson [and] Audrey Garvey.

2024-05-18T14:43:22Z

by Wilkinson, Jule.
Call Number 747.8571 INS (UNIT)1
Publication Date 1967
Format: Books

Food and beverage service / by Dennis R. Lillicrap and John A. Cousins

2024-05-18T14:43:22Z

by Lillicrap, D. R.
Call Number 647.95 LIL 1990
Publication Date 1990
Format: Books

The kitchen in catering : a handbook on food service planning and organisation

2024-05-18T14:43:22Z

by Walley, Joan E.
Call Number 642.5 WAL
Publication Date 1970
Format: Books

Sandwich production and service for employee cafeterias and other large food services.

2024-05-18T14:43:22Z

Call Number 641.84 SAN
Publication Date 1982
Format: Books

The professional service of food and beverage / by J. Houston and N. Glenesk

2024-05-18T14:43:22Z

by Houston, Joseph
Call Number 642.5 HOU
Publication Date 1982
Format: Books

Restaurants, clubs & bars : planning, design and investment for food service facilities / Fred Lawson.

2024-05-18T14:43:22Z

by Lawson, Fred.
Call Number 725.71 LAW
Publication Date 1994
Format: Books

Food service science / edited by Laura Lee W. Smith and Lewis J. Minor.

2024-05-18T14:43:22Z

by Smith, Laura Lee W.
Call Number 642 SMI
Publication Date 1974
Format: Books

Food service hygiene and cleaning : for employee cafeterias and other large food services

2024-05-18T14:43:22Z

by Australia Dept. of Employment and Youth Affairs. Manpower Programmes Section
Call Number 642.5 FOO
Publication Date 1995
Format: Books

Food service management by checklist : a handbook of control techniques / Brother Herman E. Zaccarelli

2024-05-18T14:43:22Z

by Zaccarelli, Herman E., 1931-
Call Number 647.95068 ZAC
Publication Date 1991
Format: Books

Cases in food service and clinical nutrition management / edited by Amy Allen-Chabot, Ken Jarvis, Robert M. O'Halloran.

2024-05-18T14:43:22Z

by Allen-Chabot, Amy
Call Number 642.56 CAS
Publication Date 2006
Summary "This text offers a compilation of many short cases, written by experts in the field, which address clinical nutrition and food service management issues in a variety of settings. The questions that follow each case allow students to apply knowledge. Through the use of these cases, students will be able to develop problem-solving skills and adapt the relevance of their knowledge to the work place."--BOOK JACKET.
Format: Books

Servicecraft : food and beverage service / by Holly Bamunuge and David Karet with Nigel Hemmington and Richard Hewlett; series editor Roy Hayter.

2024-05-18T14:43:22Z

by Bamunuge, Holly.
Call Number 642.6 BAM
Publication Date 1989
Format: Books

Food service systems : analysis, design and implementation / proceedings of a conference held in Framington,Mass., April 7-9 1976 edited by G.E. Livingston and C.M. Chang

2024-05-18T14:43:22Z

by Livingston, Dideon Eleazar
Call Number 642 FOO
Publication Date 1979
Format: Books

Australian canned foods : comparative study on food service use of Australian canned foods & alternatives / carried out by Consumer Science, Department of Food Science, Royal Melbourne Institue of Technology for the Canned Food Information Service Inc.

2024-05-18T14:43:22Z

by Royal Melbourne Institute of Technology Dept. of Food Science.
Call Number 664.0282 AUS
Publication Date 1994
Format: Books

Handbook of food security and society / edited by Martin Caraher, Emeritus Professor of Food and Health Policy, City, University of London, UK, John Coveney, Professor of Global Food, Culture and Health, Flinders University, Australia, Mickey Chopra Global Solutions Lead for Service Delivery, Health, Nutrition and Population Global Practice, The World Bank, USA.

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by Caraher, Martin, editor.
Call Number 338.19 FOO
Publication Date 2023
Format: Books

Herbs and spices.

2024-05-18T14:43:22Z

by Masterfoods. Food Service Division.
Call Number 641.338 HER
Publication Date 1999 1998 1997 1996 1995
Format: Books

Concepts of foodservice operations and management / Mahmood A. Khan

2024-05-18T14:43:22Z

by Khan, Mahmood A.
Call Number 647.95068 KHA
Publication Date 1991
Format: Books

Forecasting in foodservice / Ann M. Messersmith and Judy L. Miller

2024-05-18T14:43:22Z

by Messersmith, Ann M.
Call Number 647.950112 MES
Publication Date 1992
Format: Books

Foodservice standards in resorts / John B. Knight, Charles A. Salter

2024-05-18T14:43:22Z

by Salter , Charles A. , 1947-
Call Number 647.95 FOO (UNIT)7
Publication Date 1987
Format: Books

Presenting service : the ultimate guide for foodservice professionals / Lendal H. Kotschevar, Valentino Luciani.

2024-05-18T14:43:22Z

by Kotschevar, Lendal Henry, 1908-
Call Number 642.6 KOT
Publication Date 2006
Summary "Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0626/2005056823-d.html

Inflight catering management / Audrey C. McCool.

2024-05-18T14:43:22Z

by McCool, Audrey Carol.
Call Number 647.95068 MCC
Publication Date 1995
Format: Books

Cost management for profitable food and beverage operations / by Paul Morrison, Hein Ruys, Brian Morrison

2024-05-18T14:43:22Z

by Morrison, P. A. (Paul Alexander), 1947-
Call Number 647.95 MOR
Publication Date 1994
Format: Books

Leadership lessons from a chef : finding time to be great / Charles Carroll.

2024-05-18T14:43:22Z

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

Foodservice planning / Lendal H. Kotschevar and Margaret E. Terrell

2024-05-18T14:43:22Z

by Kotschevar, Lendal Henry, 1908-
Call Number 647.95068 KOT
Publication Date 1985
Format: Books

Manual of equipment and design for the foodservice industry / Carl R. Scriven, James W. Stevens.

2024-05-18T14:43:22Z

by Stevens, James, 1932-
Call Number 641.57028 STE
Publication Date 1989
Format: Books

Controlling and analyzing costs in foodservice operations / James Keiser, Frederick DeMicco

2024-05-18T14:43:22Z

by Keiser, James, 1928-
Call Number 647.950681 KEI
Publication Date 1993
Format: Books

Profitable food & beverage management / Richard Kotas and Chandana Jayawardena

2024-05-18T14:43:22Z

by Kotas, Richard
Call Number 647.95 KOT
Publication Date 1994
Format: Books

Management of medical foodservice / Catherine F. Sullivan

2024-05-18T14:43:22Z

by Sullivan, Catherine F.
Call Number 642.56 SUL
Publication Date 1990
Format: Books

Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

2024-05-18T14:43:22Z

by Katsigris, Costas.
Call Number 647.940682 KAT
Publication Date 2006
Format: Books

ServSafe essentials.

2024-05-18T14:43:22Z

by Educational Foundation (National Restaurant Association)
Call Number 363.7296 SER
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley023/2002284482.html

Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

2024-05-18T14:43:22Z

by Katsigris, Costas.
Call Number 647.950682 KAT
Publication Date 1999
Format: Books

ServSafe coursebook.

2024-05-18T14:43:22Z

by Educational Foundation (National Restaurant Association)
Call Number 363.7296 SER
Publication Date 2006
Format: Books

Design and layout of foodservice facilities / John C. Birchfield.

2024-05-18T14:43:22Z

by Birchfield, John C.
Call Number 647.95068 BIR
Publication Date 2008
Summary "In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities. Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting and construction - in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021011.html

Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe.

2024-05-18T14:43:22Z

by Birchfield, John C.
Call Number 647.95068 BIR
Publication Date 2003
Summary "Design and Layout of Foodservice Facilities, Second Edition is an invaluable resource for hospitality professionals who are planning or who are now involved in foodservice design projects."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000628.html Publisher description http://www.loc.gov/catdir/description/wiley036/2002000628.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002000628.html

How many? How much? : the complete guide to hospitality and function logistics / Stephen Ashley with Geoff Connor.

2024-05-18T14:43:22Z

by Ashley, Stephen.
Call Number 642.40687 ASH
Publication Date 1998
Format: Books

The complete guide to foodservice in cultural institutions : keys to success in restaurants, catering and special events / Arthur M. Manask ; with Mitchell Schecter.

2024-05-18T14:43:22Z

by Manask, Arthur M.
Call Number 647.95068 MAN
Publication Date 2002
Format: Books

Menu planning and foods merchandising

2024-05-18T14:43:22Z

by Restaurant Business Inc.
Call Number 642.5 MEN
Publication Date 1971
Format: Books

The bake station [videorecording].

2024-05-18T14:43:22Z

Call Number DVD 641.815 BAK
Publication Date 2004 2000
Summary Provides comprehensive look at the equipment, tools, ingredients and techniques in the bakery.
Format: Video disc

The professional chef

2024-05-18T14:43:22Z

by Folsom, Le Roi A.
Call Number 641.57 FOL
Publication Date 1974
Format: Books

Foodservice on a budget

2024-05-18T14:43:22Z

by Kahrl, William L
Call Number 642.5 KAH
Publication Date 1974
Format: Books

Mass catering

2024-05-18T14:43:22Z

by Charles, R. H. G.
Call Number 642.5 CHA
Publication Date 1983
Format: Books

Menus : analysis and planning

2024-05-18T14:43:22Z

by Kreck, Lothar A.
Call Number 642 KRE
Publication Date 1984
Format: Books

The ready foods system for health care facilities / Michael S. Pinkert.

2024-05-18T14:43:22Z

by Pinkert, Michael S.
Call Number 642.56 PIN
Publication Date 1973
Format: Books

The world of the restaurateur / H. Berberoglu.

2024-05-18T14:43:22Z

by Berberoğlu, H.
Call Number 647.95068 BER
Publication Date 1981
Format: Books

Emily McPherson College : Quantity Foods Laboratory recipes / Emily McPherson College.

2024-05-18T14:43:22Z

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

Cooperative education workbook : for foodservice/hospitality

2024-05-18T14:43:22Z

by Miller, Jack E., 1930-
Call Number 642.5071 MIL
Publication Date 1979
Format: Books

Foodservice and hotel purchasing / Raymond B. Peddersen

2024-05-18T14:43:22Z

by Peddersen, Raymond B.
Call Number 642.50687 PED
Publication Date 1981
Format: Books

Advanced professional cooking / Wayne Gisslen

2024-05-18T14:43:22Z

by Gisslen, Wayne, 1946-
Call Number 641.57 GIS
Publication Date 1992
Format: Books

Professional cooking / Wayne Gisslen.

2024-05-18T14:43:22Z

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

The modern food industry : an introductory guide.

2024-05-18T14:43:22Z

by Anderson, Henry William, 1934-
Call Number 642 AND:M
Publication Date 1976
Format: Books

Classical cooking the modern way / Eugen Pauli

2024-05-18T14:43:22Z

by Pauli, Eugen, 1926-1983.
Call Number 641.57 PAU
Publication Date 1989
Format: Books

Teacher's manual for "Menu planning and foodsmerchandising"

2024-05-18T14:43:22Z

by Restaurant Business Inc.
Call Number 642.56 RES
Publication Date 1971
Format: Books

Better food for public places : a guide for improving institutional food / by Anne Moyer.

2024-05-18T14:43:22Z

by Moyer, Anne
Call Number 642.5 MOY
Publication Date 1977
Format: Books

The professional host / the foodservice editors of CBI.

2024-05-18T14:43:22Z

by CBI Publishing Company
Call Number 642.6 PRO
Publication Date 1981
Format: Books

The utilisation of the cook-freeze catering system for school meals / Janice Millross, [et al].

2024-05-18T14:43:22Z

by Millross, Janice.
Call Number 641.571 UTI
Publication Date 1973
Format: Books

The complete book of pub catering / edited by John Fuller

2024-05-18T14:43:22Z

by Fuller, John, 1916-
Call Number 642.5 COM
Publication Date 1986
Format: Books

The Complete school canteen book.

2024-05-18T14:43:22Z

by Australian Nutrition Foundation.
Call Number 641.571 COM
Publication Date 1985
Format: Books

Kitchen operations / Graham Dark; Deirdre McLean; Sarah Weatherhead.

2024-05-18T14:43:22Z

by Dark, Graham.
Call Number 641.57 DAR
Publication Date 2011
Format: Books

Nutritional menu concepts for the hospitality industry / Beth Carlson Ganem

2024-05-18T14:43:22Z

by Ganem, Beth Carlson, 1958
Call Number 647.95 GAN
Publication Date 1990
Format: Books

Fundamentals of quantity food preparation : breads, soups and sandwiches / Geraline B. Hardwick.

2024-05-18T14:43:22Z

by Hardwick, Geraline B.
Call Number 641.57 HAR
Publication Date 1978
Format: Books

The theory of catering / Ronald Kinton, Victor Ceserani, David Foskett.

2024-05-18T14:43:22Z

by Kinton, Ronald.
Call Number 647.95 KIN
Publication Date 1995 1992
Format: Books

A survival guide for restaurant professionals / by Alan Gelb and Karen Levine.

2024-05-18T14:43:22Z

by Gelb, Alan.
Call Number 647.95023 GEL
Publication Date 2005
Format: Books

Kitchen operations / Graham Dark; Deirdre McLean; Sarah Weatherhead.

2024-05-18T14:43:22Z

by Dark, Graham.
Call Number 641.57 DAR
Publication Date 2011
Format: Books

The art of hospitality / Peter Barge.

2024-05-18T14:43:22Z

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

Quantity food production, planning and management / John B. Knight, Lendal H. Kotschevar

2024-05-18T14:43:22Z

by Knight , John Barton
Call Number 641.57068 KNI
Publication Date 1989
Format: Books

Quantity food production, planning and management / by J.B. Knight and L.H. Kotschevar

2024-05-18T14:43:22Z

by Knight , John Barton
Call Number 641.57068 KNI
Publication Date 1979
Format: Books

Theory manual of culinary training / comp. by J.R. Bateman and A. L. Brown

2024-05-18T14:43:22Z

by Bateman, John R.
Call Number 641.57 BAT
Format: Books

Fundamentals of quantity food preparation : desserts and beverages / by G.B. Hardwick and R.L. Kennedy.

2024-05-18T14:43:22Z

by Hardwick, Geraline B.
Call Number 641.86 HAR
Publication Date 1975
Format: Books

Food for 50 / Compiled by Sina Faye Fowler, B.B. West andG.S. Shugart.

2024-05-18T14:43:22Z

by Fowler, Sina Faye.
Call Number 641.57 FOW
Publication Date 1971
Format: Books

Fundamentals of menu planning / Paul J. McVety ; Bradley J. Ware ; Claudette Lévesque.

2024-05-18T14:43:22Z

by McVety, Paul J.
Call Number 642.5 MCV
Publication Date 2001
Format: Books

The food of the people being the history of industrial feeding / Sir Noel Curtis-Bennett.

2024-05-18T14:43:22Z

by Curtis-Bennett, Noel Sir
Call Number 641.577 CUR
Publication Date 1939 1938 1937 1936 1935
Format: Books

Food for 50 / B.B. West, G.S. Shugart and M.F. Wilson.

2024-05-18T14:43:22Z

by West, Bessie Brooks.
Call Number 641.57 WES
Publication Date 1979
Format: Books

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

2024-05-18T14:43:22Z

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

2024-05-18T14:43:22Z

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

Professional restaurant service / École Technique Hôtelière Tsuji.

2024-05-18T14:43:22Z

by Tsuji Hotel School.
Call Number 642.6 PRO
Publication Date 1991
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix04/90024651.html Publisher description http://www.loc.gov/catdir/enhancements/fy0706/90024651-d.html

Preparing for the foodservice industry : an introductory approach / Earl R. Palan [and] Judith A. Stadler

2024-05-18T14:43:22Z

by Palan, Earl R.
Call Number 647.95023 PAL
Publication Date 1986
Summary Summary: The book is not a text for a cook, manager, or chef; rather it is a "how to do it" guide for the begining student. It is not a theoratical book that has no application in the workplace nor is it a recipe book; instead it presents all of the basic concepts underlying the development of skills for the foodservice industry. The text is competency based, with clear objectives laid out in each chapter.
Format: Books

Food preparation for the professional / David A. Mizer ... [et al.].

2024-05-18T14:43:22Z

by Mizer, David A.
Call Number 641.57 FOO
Publication Date 2000
Summary "Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics - cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning - as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes troubleshooting information boxes that identify common problems, their causes, and solutions; a nutritional analysis of each recipe and nutrient profiles; and new sections covering the emerging interest in grains, pasta, legumes, and vegetables."--BOOK JACKET.
Format: Books

Culinary nutrition for food professionals / Carol A. Hodges.

2024-05-18T14:43:22Z

by Hodges, Carol A., 1941-
Call Number 613.2 HOD
Publication Date 1994
Summary In today's market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today's competitive marketplace. A one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. The book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health.
Format: Books

Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere.

2024-05-18T14:43:22Z

by Drummond, Karen Eich.
Call Number 613.2 DRU
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002012152.html Publisher description http://www.loc.gov/catdir/description/wiley036/2002012152.html

Understanding food : principles and preparation / Amy C. Brown, University of Hawaii at Manoa.

2024-05-18T14:43:22Z

by Brown, Amy C., author.
Call Number 641.3 BRO
Publication Date 2019 2015
Summary Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.
Format: Regular print

Culinary creation : an introduction to foodservice and world cuisine / James L. Morgan.

2024-05-18T14:43:22Z

by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0519/2005027673.html Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005027673-d.html

Dining out : secrets from America's leading critics, chefs, and restaurateurs / Andrew Dornenburg and Karen Page ; photography by Michael Donnelly.

2024-05-18T14:43:22Z

by Dornenburg, Andrew.
Call Number 647.95 DOR
Publication Date 1998
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/98016705.html Publisher description http://www.loc.gov/catdir/description/wiley032/98016705.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley041/98016705.html

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

2024-05-18T14:43:22Z

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

Foodservice management

2024-05-18T14:43:22Z

by Eshbach, Charles E.
Call Number 642.5 ESH
Publication Date 1979
Format: Books

[Catalogue]

2024-05-18T14:43:22Z

by Loftus Moran Limited
Call Number 641.5028 LOF
Publication Date 1990
Format: Books

Recreational foodservice management / Mickey Warner

2024-05-18T14:43:22Z

by Warner, Mickey
Call Number 647.95068 WAR
Publication Date 1989
Format: Books

Foodservice : A profitable opportunity

2024-05-18T14:43:22Z

by Phillips, Mary-Louise
Call Number 647.95068 PHI
Publication Date 1988
Format: Books

Foodservice and restaurant marketing

2024-05-18T14:43:22Z

by Reid, Robert D.
Call Number 642.0688 REI
Publication Date 1983
Format: Books

Foodservice facilities planning / Edward A. Kazarian.

2024-05-18T14:43:22Z

by Kazarian, Edward A.
Call Number 642.5 KAZ
Publication Date 1989
Format: Books

Dining room and banquet management / Anthony J. Strianese.

2024-05-18T14:43:22Z

by Strianese, Anthony J.
Call Number 647.95068 STR
Publication Date 1990
Format: Books

Australian handbook of commerical catering

2024-05-18T14:43:22Z

by Pass, John.
Call Number 641.57 PAS
Publication Date 1988
Format: Books

The Anatomy of foodservice design 2 / Charles E. Wood ... [et al.] ; Jule Wilkinson, editor.

2024-05-18T14:43:22Z

by Wood, Charles E.
Call Number 642.5 ANA
Publication Date 1978
Format: Books

The food and beverage manager / Paul Cullen.

2024-05-18T14:43:22Z

by Cullen, Paul, 1954-
Call Number 647.95068 CUL
Publication Date 1997
Format: Books

Catering : towards a career / Robyn Glaister

2024-05-18T14:43:22Z

by Glaister, Robyn
Call Number 642.4 GLA
Publication Date 1993
Format: Books

Menu pricing and strategy / Jack E. Miller

2024-05-18T14:43:22Z

by Miller, Jack E., 1930-
Call Number 647.950681 MIL
Publication Date 1980
Format: Books

Menu planning for employee cafeterias and other large food services.

2024-05-18T14:43:22Z

by Australia. Dept. of Employment and Industrial Relations
Call Number 642.5 AUS
Publication Date 1977
Format: Books

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

2024-05-18T14:43:22Z

by Jones, Terri, 1954-
Call Number 641.50151 JON
Publication Date 2008
Format: Books

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

2024-05-18T14:43:22Z

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

Food and beverage operation : cost control and systems management / Charles Levinson.

2024-05-18T14:43:22Z

by Levinson , Charles.
Call Number 647.95 LEV
Publication Date 1976
Format: Books

Quantity food sanitation / Karla Longrée, Gertrude Armbruster.

2024-05-18T14:43:22Z

by Longrée, Karla, 1905-
Call Number 647.950289 LON
Publication Date 1987
Format: Books

Sanitation management : strategies for success / Roland F. Cichy.

2024-05-18T14:43:22Z

by Cichy, Ronald F.
Call Number 647.95 CIC
Publication Date 1984
Format: Books

Office and works catering / James G. New.

2024-05-18T14:43:22Z

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

Quantity food purchasing / Lendal H. Kotschevar, Richard Donnelly.

2024-05-18T14:43:22Z

by Kotschevar, Lendal Henry, 1908-
Call Number 642.5 KOT
Publication Date 1994
Format: Books

Management of food and beverage operations / Jack D. Ninemeier.

2024-05-18T14:43:22Z

by Ninemeier, Jack D.
Call Number 647.95068 NIN
Publication Date 1995
Format: Books

Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.

2024-05-18T14:43:22Z

by Strianese, Anthony J.
Call Number 647.95068 STR
Publication Date 2003
Format: Books

Quantity food sanitation / Karla Longrée, Gertrude Armbruster.

2024-05-18T14:43:22Z

by Longrée, Karla, 1905-
Call Number 647.950289 LON
Publication Date 1996
Format: Books

The chef manager / Michael Baskette.

2024-05-18T14:43:22Z

by Baskette, Michael.
Call Number 647.95068 BAS
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip069/2006006649.html

Planning and control for food and beverage operations / Jack D. Ninemeier

2024-05-18T14:43:22Z

by Ninemeier, Jack D.
Call Number 647.95068 NIN
Publication Date 1995
Format: Books

Management by menu / Lendal H. Kotschevar

2024-05-18T14:43:22Z

by Kotschevar, Lendal Henry, 1908-
Call Number 642.5 KOT
Publication Date 1987
Format: Books

The science of catering / J. A. Stretch and H.A. Southgate

2024-05-18T14:43:22Z

by Stretch, J. Audrey
Call Number 502.4664 STR
Publication Date 1986
Format: Books

The Anatomy of foodservice design 1 / Robert D. Buchanan ... [et al.] ; Jule Wilkinson, editor.

2024-05-18T14:43:22Z

by Buchanan, Robert D.
Call Number 642.5 ANA
Publication Date 1978 1977 1976 1975
Format: Books

Management by menu / Lendal H. Kotschevar, Marcel R. Escoffier.

2024-05-18T14:43:22Z

by Kotschevar, Lendal Henry, 1908-
Call Number 642.5 KOT
Publication Date 1994
Format: Books

Food and beverage management / Bernard Davis ... [et al]

2024-05-18T14:43:22Z

by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 2008
Format: Books

Hotel catering : a handbook for sales and operations / Patti Shock, John Stefanelli

2024-05-18T14:43:22Z

by Shock, Patti J.
Call Number 642.4 SHO
Publication Date 1992
Format: Books

Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / Culinary Institute of America.

2024-05-18T14:43:22Z

by Culinary Institute of America.
Call Number 647.95 REM
Publication Date 2001
Format: Books

Management by menu / by Lendel H. Kotschevar ; Diane Withrow.

2024-05-18T14:43:22Z

by Kotschevar, Lendal Henry, 1908-
Call Number 642.5 KOT
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip073/2006034746.html

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

2024-05-18T14:43:22Z

by Cracknell, H. L. (Harry Louis), 1916-
Call Number 647.95068 CRA
Publication Date 2000
Format: Books

Profitable menu planning / John A. Drysdale.

2024-05-18T14:43:22Z

by Drysdale, John A.
Call Number 642.5 DRY
Publication Date 1998
Format: Books

Profitable food and beverage management : operations / Eric F. Green, Galen G. Drake and F. Jerome Sween-ey

2024-05-18T14:43:22Z

by Green, Eric F.
Call Number 647.95068 GRE
Publication Date 1986
Format: Books

Improving food and beverage performance / Keith Waller.

2024-05-18T14:43:22Z

by Waller, Keith.
Call Number 647.95068 WAL
Publication Date 1996
Summary The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance, combining the key themes of quality, customer service and efficient management. This text will enable managers and students alike to recognize all the contributing factors to a successful food and beverage operation.
Format: Books

Onsite foodservice management : a best practices approach / Dennis Reynolds.

2024-05-18T14:43:22Z

by Reynolds, Dennis E.
Call Number 642.5 REY
Publication Date 2003
Format: Books

Flight catering / edited by Peter Jones.

2024-05-18T14:43:22Z

by Jones, Peter, 1951-
Call Number 647.95068 FLI
Publication Date 2004
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0713/2003064318-d.html Publisher description http://www.loc.gov/catdir/description/els041/2003064318.html Table of contents http://www.loc.gov/catdir/toc/els041/2003064318.html

Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone.

2024-05-18T14:43:22Z

by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 1998
Format: Books

Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.

2024-05-18T14:43:22Z

by Strianese, Anthony J.
Call Number 647.95 STR
Publication Date 2007
Summary "Dining Room and Banquet Management, fourth edition is designed for the introductory course in a Hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. This book includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/fy0803/2007026790.html

The professional personal chef : the business of doing business as a personal chef / Candy Wallace, Greg Forte.

2024-05-18T14:43:22Z

by Wallace, Candy, 1947-
Call Number 647.95068 WAL
Publication Date 2008
Summary "The Professional Personal Chef offers the definitive guide for starting and growing a successful professional personal chef business. It covers the skills and competencies required for the American Culinary Federation's Personal Certified Chef certification, and lays out a practical road map for this challenging but rewarding career."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0612/2006013370.html

Guest-based marketing : how to increase restaurant sales without breaking your budget / Bill Marvin.

2024-05-18T14:43:22Z

by Marvin, Bill.
Call Number 647.950688 MAR
Publication Date 1997
Summary Increase sales by not competing? No, this isn't some sort of New Age marketing mysticism. It's part of an amazingly successful, commonsense approach to restaurant marketing that author Bill Marvin call guest-based marketing. What exactly does "guest-based" mean? It's really pretty simple. The dynamic marketing approach described in this book is based on the notion that in the restaurant business, customer satisfaction is the real bottom line, and that any successful sales-building effort begins on the floor with the guests you've already won. In Guest-Based Marketing you won't find clever new ways to squander your precious resources trying to beat the competition and steal their customers away. You will find sales-boosting techniques that will help you to motivate your customers to keep coming back for more, even if it means driving an extra mile or two. Using numerous case studies and real-life anecdotes, Marvin describes proven techniques to help you identify and build on your strengths, build customer loyalty, increase the number of visits customers make, and get your customers to spread the word and attract new customers. Marvin teaches you how to launch an effective customer loyalty program and use an array of incentives to build sales. He helps you hone your all-important people skills. You'll learn techniques for remembering guests' names, as well as their individual likes and dislikes. He shows you how to conduct customer surveys and make the best use of the information you gather.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/96051707.html

Winning foodservice ideas : the best of Restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen / edited by Michael Bartlett.

2024-05-18T14:43:22Z

by Bartlett, Michael.
Call Number 647.95068 WIN
Publication Date 1994
Summary Now, the best ideas and articles from Restaurants & Institutions, the leading magazine in foodservice, can be at your fingertips. You'll get profitable ideas for R & I's "core four" foodservice areas: The Menu (food), The Staff (management and training), The Customer (marketing and merchandising), and The Kitchen (equipment and design). This book provides solid answers to the questions every foodservice operator asks as he or she goes through the daily restaurant routine: "What are we going to serve today? Are there people here to serve it? Is the physical plant in working order? Will the customers come?" This guide was designed to be a comprehensive, all-in-one resource that will help you run a high-quality, profitable foodservice operation.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix03/93011409.html

Cook-freeze catering : an introduction to its technology / edited by George Glew.

2024-05-18T14:43:22Z

by Glew, George.
Call Number 641.57 COO
Publication Date 1973
Format: Books

Menu pricing and strategy

2024-05-18T14:43:22Z

by Miller, Jack E., 1930-
Call Number 647.950681 MIL
Publication Date 1980
Format: Books

Planning profits in the food and lodging industry / Peter Dukas.

2024-05-18T14:43:22Z

by Dukas, Peter
Call Number 647.94068 DUK
Publication Date 1976
Format: Books

Food cost control [by] Richard Kotas and Bernard Davis.

2024-05-18T14:43:22Z

by Kotas, Richard
Call Number 647.950681 KOT
Publication Date 1973
Format: Books

The kitchen in catering / by the late Joan Walley.

2024-05-18T14:43:22Z

by Walley, Joan E.
Call Number 642.5 WAL
Publication Date 1979
Format: Books

Professional cookery : The process approach / Daniel R. Stevenson

2024-05-18T14:43:22Z

by Stevenson, Daniel R.
Call Number 641.57 STE
Publication Date 1985
Format: Books

Quality control in foodservice / M. Thorner and P. Manning

2024-05-18T14:43:22Z

by Thorner, Marvin Edward
Call Number 642.5 THO
Publication Date 1983
Format: Books

The New Zealand chef / Lesley Christensen-Yule and Hamish McRae.

2024-05-18T14:43:22Z

by Christensen-Yule, Lesley.
Call Number 641.57 CHR
Publication Date 2002
Format: Books

Staffing your foodservice operation / by Karen Eich Drummond

2024-05-18T14:43:22Z

by Drummond, Karen Eich
Call Number 647.950683 DRU
Publication Date 1991
Format: Books

From kitchen to market : selling your gourmet food specialty / Stephen F. Hall.

2024-05-18T14:43:22Z

by Hall, Stephen F.
Call Number 641.3 HAL
Publication Date 2000
Format: Books

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

2024-05-18T14:43:22Z

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

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

2024-05-18T14:43:22Z

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

Marketing by menu

2024-05-18T14:43:22Z

by Scanlon, Nancy Loman
Call Number 642 SCA
Publication Date 1990
Format: Books

Human resources in the foodservice industry : organizational behavior management approaches / Dennis Reynolds [editor], Karthik Namasivayam, guest editor.

2024-05-18T14:43:22Z

by Reynolds, Dennis E.
Call Number 647.95068 HUM
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip071/2006031528.html

Catering : towards a career / Robyn Glaister.

2024-05-18T14:43:22Z

by Glaister, Robyn.
Call Number 642.4 GLA
Publication Date 1987
Format: Books

Menu pricing & strategy / Jack E. Miller and David V. Pavesic.

2024-05-18T14:43:22Z

by Miller, Jack E., 1930-
Call Number 647.950681 MIL
Publication Date 1996
Summary Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industries top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design.
Format: Books

Quality restaurant service guaranteed : a training outline / Nancy Loman Scanlon.

2024-05-18T14:43:22Z

by Scanlon, Nancy Loman.
Call Number 642.6 SCA
Publication Date 1998
Summary The author thoroughly covers the basic level of service for each type of food-service operation and then highlights areas where specific techniques can boost overall quality. One important area - identifying and meeting customer needs and expectations - is made less confusing with the help of marketing exercises. Applying this knowledge to real-world situations is seamless with the aid of the worksheets provided. Dozens of photographs throughout vividly illustrate quality foodservice in action in hotels and restaurants throughout the country.
Format: Books

Letters to a young chef / Daniel Boulud.

2024-05-18T14:43:22Z

by Boulud, Daniel.
Call Number 641.572 BOU
Publication Date 2003
Format: Books

Food and beverage management : student certification manual

2024-05-18T14:43:22Z

by Ninemeier, Jack D.
Call Number 647.95 NIN
Publication Date 1984
Format: Books

Managing human resources in the hospitality industry : an experiential approach / by Kathleen M. Iverson.

2024-05-18T14:43:22Z

by Iverson, Kathleen M., 1955-
Call Number 647.940683 IVE
Publication Date 2001
Summary "The hospitality supervisor of the future will be first and foremost a people manager, involved in leading, motivating, counseling and rewarding employees. Tomorrow's managers and supervisors must be prepared to take on new roles in the reengineered, highly participative organizations that are emerging. Managing Human Resources: An Experiential Approach will provide supervisors with comprehensive training in areas critical to their future success. It is an interesting and applied introduction to principles of supervision that will appeal to the career-oriented hospitality student."--BOOK JACKET.
Format: Books

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

2024-05-18T14:43:22Z

by Dittmer, Paul.
Call Number 647.95068 DIT
Publication Date 2005
Summary "Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0416/2004006449.html

Hospitality operations : a systems approach / Peter Jones ... [et al.].

2024-05-18T14:43:22Z

by Jones, Peter, 1951-
Call Number 647.94068 HOS
Publication Date 2003
Format: Books

Hospitality marketing management / Robert D. Reid, David C. Bojanic.

2024-05-18T14:43:22Z

by Reid, Robert D.
Call Number 647.940688 REI
Publication Date 2001
Format: Books

Introduction to hospitality operations : an indispensable guide to the industry / edited by Peter Jones.

2024-05-18T14:43:22Z

by Jones, Peter, 1951-
Call Number 647.94068 INT
Publication Date 2002
Format: Books

Food equipment facts : a handbook for the foodservice industry / Carl Scriven and James Stevens

2024-05-18T14:43:22Z

by Scriven, Carl
Call Number 641.57028 SCR
Publication Date 1989
Format: Books

The theory of catering / Ronald Kinton, Victor Ceserani, David Foskett.

2024-05-18T14:43:22Z

by Kinton, Ronald.
Call Number 647.95 KIN
Publication Date 1999
Format: Books

Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller.

2024-05-18T14:43:22Z

by Dopson, Lea R.
Call Number 647.950681 DOP
Publication Date 2008
Summary "For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0613/2006014655.html

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

2024-05-18T14:43:22Z

by Dittmer, Paul.
Call Number 647.95068 DIT
Publication Date 2009 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/enhancements/fy0827/2008001373-t.html Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2008001373-d.html

Training foodservice employees : a guide to profitable training techniques / Gen LaGreca

2024-05-18T14:43:22Z

by LaGreca, Gen, 1947-
Call Number 647.950683 LAG
Publication Date 1988
Format: Books

A Glossary of terminology used in the leisure time industries / Horwath & Horwath Services Pty.

2024-05-18T14:43:22Z

by Horwath & Horwath International.
Call Number 647.9403 GLO
Publication Date 1984
Format: Books

Assessment guide for hospitality, food and beverage modules assessment bank.

2024-05-18T14:43:22Z

by Victoria. TAFE Open Training Services.
Call Number 647.95071 ASS
Publication Date 1998 1995
Format: Books

Nutrition for the foodservice professional / by Karen Eich Drammond

2024-05-18T14:43:22Z

by Drummond, Karen Eich
Call Number 613.2 DRU
Publication Date 1997
Format: Books

Hospitality marketing management / Robert D. Reid, David C. Bojanic.

2024-05-18T14:43:22Z

by Reid, Robert D.
Call Number 647.940688 REI
Publication Date 2010
Summary This textbook explores marketing and themes unique to hospitality and tourism, with a focus on the practical applications of marketing rather than marketing theory.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0818/2008021436.html

Hospitality marketing management / Robert D. Reid, David C. Bojanic.

2024-05-18T14:43:22Z

by Reid, Robert D.
Call Number 647.940688 REI
Publication Date 2006
Summary "This fully revised and updated Fourth Edition of Hospitality Marketing Management, is in a new, full-color format. Providing readers with plain-language explanations, an abundance of exercises, and solid reinforcement of underlying theory, this new edition continues the book's long-standing tradition of providing students with a practical, applications-oriented approach to exploring the intricacies of marketing in this rapidly growing industry.". "Packed with more visual aids than ever, this new edition also includes one-on-one interviews with industry leaders, as well as enhanced coverage of branding, franchising, strategic alliances, and international marketing. The text encourages learning-by-doing, and many chapters feature step-by-step models and processes that readers follow to develop marketing plans, evaluate research, develop sales forecasts, and plan sales presentations, as well as other activities essential to the world of hospitality marketing professionals."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0420/2004016223.html

Tom Kerridge's proper pub food.

2024-05-18T14:43:22Z

by Kerridge, Tom
Call Number 641.5941 KER
Publication Date 2013
Format: Regular print

Menu planning for the hospitality industry / Jaksa Jack Kivela

2024-05-18T14:43:22Z

by Kivela, Jaksa Jack
Call Number 642.5 KIV
Publication Date 1994
Format: Books

The finishing kitchen / by Jule Wilkinson.

2024-05-18T14:43:22Z

by Wilkinson, Jule
Call Number 642.5 WIL
Publication Date 1969
Format: Books

Becoming a chef : with recipes and reflections from America's leading chefs / Andrew Dornenburg and Karen Page.

2024-05-18T14:43:22Z

by Dornenburg, Andrew.
Call Number 647.95023 DOR
Publication Date 1995
Format: Books

The HACCP food safety manual / Joan K. Loken.

2024-05-18T14:43:22Z

by Loken, Joan K.
Call Number 664.07 LOK
Publication Date 1995
Format: Books

The complete book of cooking equipment / Jule Wilkinson.

2024-05-18T14:43:22Z

by Wilkinson, Jule.
Call Number 647.95 WIL
Publication Date 1981
Format: Books

Cost control for the hospitality industry / Michael M. Coltman.

2024-05-18T14:43:22Z

by Coltman, Michael M., 1930-
Call Number 647.940681 COL
Publication Date 1989
Format: Books

Hospitality industry purchasing

2024-05-18T14:43:22Z

by Coltman, Michael M., 1930-
Call Number 647.940687 COL
Publication Date 1990
Format: Books

Tasting success : your guide to becoming a professional chef / Charles M. Carroll.

2024-05-18T14:43:22Z

by Carroll, Charles M., 1964-
Call Number 647.95023 CAR
Publication Date 2011 2010
Summary "This book identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity, to focus, charisma, commitment, and initiative. Cooks and chefs will also find out what they need to do to excel in the classroom all the way to building their first team as an executive chef."--
Format: Books

Introduction to hospitality management / Kathleen M. Iverson.

2024-05-18T14:43:22Z

by Iverson, Kathleen M.
Call Number 647.94068 IVE
Publication Date 1989
Format: Books

Start your own restaurant and five other food businesses : your step-by-step guide to success / Entrepreneur Press and Jacquelyn Lynn.

2024-05-18T14:43:22Z

by Lynn, Jacquelyn.
Call Number 647.95068 ENT
Publication Date 2006
Format: Books
Table of contents only Publisher description

The new cooks' catalogue / edited by Burt Wolf, Emily Aronson, and Florence Fabricant.

2024-05-18T14:43:22Z

by Wolf, Burton
Call Number 643.3 WOL
Publication Date 2000
Format: Books
Publisher description http://www.loc.gov/catdir/description/random044/00034914.html Contributor biographical information http://www.loc.gov/catdir/bios/random052/00034914.html

The beverage manager's guide to wines, beers, and spirits / John Peter Laloganes, Albert W. A. Schmid.

2024-05-18T14:43:22Z

by Laloganes, John P., author.
Call Number 641.874 LAL
Publication Date 2018
Format: Books

Hygiene in microwave cooking / Department of Health and Social Security, Ministry of Agriculture, Fisheries and Food, Welsh Office.

2024-05-18T14:43:22Z

by Great Britain. Dept. of Health and Social Security.
Call Number 641.5882 GRE
Publication Date 1972
Format: Books

Professional chef / Jason Ford ... [et al.].

2024-05-18T14:43:22Z

by Ford, Jason.
Call Number 641 PRO
Publication Date 2009
Format: Books

Portable food : proceedings of the Oxford Symposium on Food and Cookery 2022 / edited by Mark McWilliams.

2024-05-18T14:43:22Z

by Oxford Symposium on Food & Cookery (2022 : Oxford, England), (creator).
Call Number 642.1 OXF
Publication Date 2023
Summary Promising explorations of the foods we encounter travelling, Portable Foods was selected as the topic for the 2022 Oxford Symposium on Food, the year in which symposiasts could after a two year hiatus gather for discussion and enjoyment. Fascinated by the meals possible on rolling trains and zooming jets, the symposium included analyses of the history and culture of dining in mobile spaces. Containing papers on diverse topics, including on luxury and historical imperialism, the food served in twentieth-century Dutch airplanes, and safe guarding with gender differences in twenty-first-century Indian train compartments, the studies encompassed all kinds of travel foods, both of exploration and nomadic life, from pemmican and penguin meat to achar and qurut.
Format: Regular print

William Angliss College : the first fifty years / Kathy Nunn

2024-05-18T14:43:22Z

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

Food studies for caterers / David R. Watson.

2024-05-18T14:43:22Z

by Watson, David R.
Call Number 642.5 WAT
Publication Date 1992
Format: Books

The sustainable chef : the environment in culinary arts, restaurants, and hospitality / Stefan Gössling and C. Michael Hall.

2024-05-18T14:43:22Z

by Gossling, Stefan, author.
Call Number 647.95068 GOS
Publication Date 2022
Summary "This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts"--
Format: Books

A Guide to the implementation and auditing of HACCP.

2024-05-18T14:43:22Z

by Agriculture and Resource Management Council of Australia and New Zealand. Standing Committee on Agriculture and Resource Management.
Call Number 664.90021894 AGR
Publication Date 1997
Format: Books

Food on the move : dining on the legendary railway journeys of the world / edited by Sharon Hudgins.

2024-05-18T14:43:22Z

by Hudgins, Sharon, editor.
Call Number 647.9631 FOO
Publication Date 2019 2018
Summary "All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. For many travellers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the `romance of the rails'. Food on the Move focuses on the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present... Written by eight different authors who have travelled on those legendary lines, the book include recipes, from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs."--Dust jacket flap.
Format: Books

Food canning : an introduction

2024-05-18T14:43:22Z

Call Number 664.0282 FOO
Publication Date 1991
Format: Books

The bunya cookbook : Australian cuisine / Elisabeth Stuart-Fox.

2024-05-18T14:43:22Z

by Stuart-Fox, Elisabeth.
Call Number 641.5994 STU
Publication Date 2001
Format: Books

Managing computers in the hospitality industry / Michael L. Kasavana and John J. Cahill.

2024-05-18T14:43:22Z

by Kasavana, Michael L., 1947-
Call Number 647.940285 KAS
Publication Date 1992
Format: Books

Catering management / Nancy Loman Scanlon.

2024-05-18T14:43:22Z

by Scanlon, Nancy Loman.
Call Number 642.4 SCA
Publication Date 2007
Format: Books
Table of contents only

Tourism : the business of travel / Roy A. Cook, Fort Lewis College, Laura J. Yale, Fort Lewis College, Professor Emeritus, Joseph J. Marqua, Sports Express, LLC.

2024-05-18T14:43:22Z

by Cook, Roy A., author.
Call Number 338.4791 COO
Publication Date 2006
Format: Regular print

Sales and service for the wine professional / Brian K. Julyan.

2024-05-18T14:43:22Z

by Julyan, Brian K.
Call Number 641.22 JUL
Publication Date 2003
Summary "Providing in-depth coverage of the wine industry and comprehensive self-assessment material, Sales and Service for the Wine Professional is an indispensable one-stop resource for sommeliers, hospitality managers, food and beverage managers, trainers and students. With detailed treatment of recently emerged regions and a continued emphasis on the importance of service, this new, fully international edition offers ideal support for students and trainees on higher educational, vocational and professional courses."--BOOK JACKET.
Format: Books

Kosher and halal business compliance / John Lever and Johan Fischer.

2024-05-18T14:43:22Z

by Lever, John (John B.)
Call Number 664 LEV
Publication Date 2019
Format: Books

Boragó : coming from the south / Rodolfo Guzmán ; photographs by Christóbal Palma.

2024-05-18T14:43:22Z

by Guzmán, Rodolfo, (Chef)
Call Number 641.5983 GUZ
Publication Date 2017
Summary Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients ? often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.
Format: Books

The Australian wine guide / Clive Hartley.

2024-05-18T14:43:22Z

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 Australian wine guide / Clive Hartley.

2024-05-18T14:43:22Z

by Hartley, Clive.
Call Number 641.220994 HAR
Publication Date 2008
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: Books

The Meat buyer's guide : beef, lamb, veal, pork, and poultry / North American Meat Processors Association.

2024-05-18T14:43:22Z

by North American Meat Processors Association.
Call Number 641.36 MEA
Publication Date 2007
Summary "For well over sixty years, the North American Meat Processors Association (NAMP) has provided the food-service industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0625/2005054233-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0654/2005054233-t.html

Hotel and motel management and operations / William S. Gray, Salvatore C. Liguori.

2024-05-18T14:43:22Z

by Gray, William S., 1936-
Call Number 647.94068 GRA
Publication Date 2003
Format: Books

The complete restaurant management guide / Robert T. Gordon and Mark H. Brezinski.

2024-05-18T14:43:22Z

by Gordon, Robert T.
Call Number 647.95068 COM
Publication Date 1999
Format: Books

The real taste of Indonesia : a culinary journey : 100 unique family recipes / [food: Thea Spierings, Marnix van Teeffelen].

2024-05-18T14:43:22Z

by Spierings, Thea
Call Number 641.59598 REA
Publication Date 2009
Format: Books

Taste buds and molecules : the art and science of food, wine, and flavor / François Chartier ; translated by Levi Reiss..

2024-05-18T14:43:22Z

by Chartier, Francois
Call Number 641.622 CHA
Publication Date 2012
Summary ""If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."--Globe and MailThis award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant"-- "This book presents a completely new way of looking at the world of wine, devised by award-winning sommelier Francois Chartier. Chartier has dedicated over twenty years of passionate research to the molecular relationships between wines and foods. This is the first book to present his findings, and approaches the subject of food-and-wine pairing from a molecular level. By looking at the flavor compounds inherent in some of our favorite foods and wines, Chartier has identified the keys to successfully pairing the ideal foods and wines together. His groundbreaking work on this subject has led to collaborations with some of the world's greatest chefs, including celebrated chef Ferran Adria of El Bulli in Spain, who has contributed a foreword to this book"--
Format: Books
Cover image http://catalogimages.wiley.com/images/db/jimages/9781118141847.jpg

My family feast : a world of family recipes and traditions / Sean Connolly, Helen Greenwood.

2024-05-18T14:43:22Z

by Connolly, Sean, 1967-
Call Number 641.59 CON
Publication Date 2010
Summary This is a loving celebration of food, family and the stories of life. Each chapter invites you inside a family home for a meal that is being prepared to celebrate a special occasion. The vegetables are chopped, the spices are stirred and the meat is on slow roast. It's time to pour a glass of wine and exchange stories as we enjoy a fabulous family feast with ingredients that have been lovingly passed from generation to generation.
Format: Books

Food and culture / Pamela Goyan Kittler, Kathryn P. Sucher.

2024-05-18T14:43:22Z

by Kittler, Pamela Goyan, 1953-
Call Number 613.20973 KIT
Publication Date 2008 2004
Summary "Food and Culture" provides information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Katherine P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.
Format: Books

Food alert! : the ultimate sourcebook for food safety / by Morton Satin.

2024-05-18T14:43:22Z

by Satin, Morton.
Call Number 615.954 SAT
Publication Date 2008
Summary "In Food Alert! food-safety expert Morton Satin explains the history and science of food contamination and preservation; the causes, dangers and types of food-borne diseases; and, most important, everything consumers need to know to understand the risk of food-borne illness and to protect themselves from it."--BOOK JACKET.
Format: Books

Travel and tourism : an industry primer / Paul S. Biederman ; with Jun Lai ... [and 4 others.].

2024-05-18T14:43:22Z

by Biederman, Paul S., author.
Call Number 338.4791 TRA
Publication Date 2008
Format: Books
Table of contents only

Food and culture / Pamela Goyan Kittler, Kathryn P. Sucher.

2024-05-18T14:43:22Z

by Kittler, Pamela Goyan, 1953-
Call Number 613.20973 KIT
Publication Date 2004
Summary "Food and Culture" provides information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. Authors Pamela Goyan Kittler and Katherine P. Sucher include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, Asian Indians, and regional Americans.
Format: Books

Restaurant service basics / Sondra J. Dahmer, Kurt W. Kahl.

2024-05-18T14:43:22Z

by Dahmer, Sondra J.
Call Number 642.6 DAH
Publication Date 2002
Summary "Preferences in cuisine may vary, but the demand for great service - the keystone of any restaurant's success - never fades. This concise yet comprehensive guide helps restaurant managers and staffs in all types of dining establishments provide first-rate food and beverage service to every customer and create an excellent dining experience."--BOOK JACKET.
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix07/2001026194.html Publisher description http://www.loc.gov/catdir/description/wiley036/2001026194.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley043/2001026194.html

The resource guide for food writers / by Gary Allen.

2024-05-18T14:43:22Z

by Allen, Gary (Gary J.)
Call Number 808.066641 ALL
Publication Date 1999
Summary "The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food-service professional to the ambitious home gourmet."--BOOK JACKET.
Format: Books

Restaurant operations management : principles and practices / Jack D. Ninemeier, David K. Hayes.

2024-05-18T14:43:22Z

by Ninemeier, Jack D.
Call Number 647.95068 NIN
Publication Date 2006 2005
Summary "Restaurant Operations Management details what restaurant managers must know to operate a successful business. The information is current, comprehensive, and practical. The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it is operated, and as on-going challenges are managed."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip057/2005002365.html

Feeding from toddlers to adolescence / editor, Angel Ballabriga.

2024-05-18T14:43:22Z

by Ballabriga, Angel.
Call Number 613.2 FEE
Publication Date 1996
Format: Books

Managing the guest experience in hospitality / Robert C. Ford, Cherrill P. Heaton.

2024-05-18T14:43:22Z

by Ford, Robert C. (Robert Clayton), 1945-
Call Number 647.94068 FOR
Publication Date 2000
Format: Books

Catering like a pro : from planning to profit / Francine Halvorsen.

2024-05-18T14:43:22Z

by Halvorsen, Francine.
Call Number 642.4 HAL
Publication Date 2004
Summary "This complete, up-to-date guide to the art of catering presents all the proven business advice you need to put profits and success on your menu. It's packed with practical guidance on event planning, cooking, sanitation, and business practices, as well as wisdom - and recipes - from the biggest stars in catering."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley041/2003009972.html Table of contents http://www.loc.gov/catdir/toc/ecip043/2003009972.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley043/2003009972.html

Introduction to management in the hospitality industry / Tom Powers, Clayton W. Barrows.

2024-05-18T14:43:22Z

by Powers, Thomas F.
Call Number 647.94068 POW
Publication Date 2003 2002
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2001045582.html Publisher description http://www.loc.gov/catdir/description/wiley036/2001045582.html

Introduction to the hospitality industry / Clayton W. Barrows, Tom Powers, Dennis Reynolds.

2024-05-18T14:43:22Z

by Barrows, Clayton W., author.
Call Number 647.94068 BAR
Publication Date 2012
Summary "Readers preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry. This new edition gives readers the foundation they need to thrive in today's hospitality industry, covering everything from finance to operational issues. The Eighth Edition of Introduction to the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This edition includes additional international examples of hospitality and tourism operations have been included throughout the text. This book covers all the latest trends, challenges, and opportunities in the hospitality industry. Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them"--Provided by publisher.
Format: Books

The restaurant : from concept to operation / John R. Walker and Donald E. Lundberg.

2024-05-18T14:43:22Z

by Walker, John R., 1944-
Call Number 647.95 WAL
Publication Date 2005
Summary "This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success." "As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley042/2004041193.html Table of contents http://www.loc.gov/catdir/toc/wiley041/2004041193.html

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.

2024-05-18T14:43:22Z

by Hering, Richard
Call Number 641.3003 HER
Publication Date 1994
Format: Books

Zoos and tourism : conservation, education, entertainment? / edited by Warwick Frost.

2024-05-18T14:43:22Z

by Frost, Warwick.
Call Number 338.4791 ZOO
Publication Date 2011
Summary This is the first book to specifically examine zoos as tourist attractions. Taking a global approach, it considers the multiple roles of zoos, particularly the difficulty of balancing conservation, education and entertainment.
Format: Books

Imagining sustainable food systems theory and practice / edited by Alison Blay-Palmer.

2024-05-18T14:43:22Z

by Blay-Palmer, Alison, 1961-
Call Number 630 IMA
Publication Date 2010
Summary What defines a sustainable food system? How can it be more inclusive? How do local and global scales interact and how does power flow within food systems? How to encourage an interdisciplinary approach to realizing sustainable food systems? And how to activate change? These questions are considered in this book. Using a wide range of case studies, it provides a critical overview, showing how and where theory and practice can converge to produce more sustainable food systems.
Format: Books

Cases in human resource management in hospitality / Shirley A. Gilmore.

2024-05-18T14:43:22Z

by Gilmore, Shirley, author.
Call Number 647.940683 GIL
Publication Date 2005
Summary "Cases in Human Resource Management in Hospitality is the first textbook to provide educators with a comprehensive set of cases in human resource management, covering many segments of the hospitality industry. From shorter cases with one problem, to longer cases with several problems, this book can be used by students in various courses and at different educational levels, applying concepts to actual settings in the hospitality field. Each case unfolds into a story that addresses human resources issues that managers must solve."--Jacket.
Format: Books

Professional event coordination / Julia Rutherford Silvers.

2024-05-18T14:43:22Z

by Silvers, Julia Rutherford.
Call Number 658.456 SIL
Publication Date 2004
Summary "Professional Event Coordination examines the full event planning process and provides the tools and strategies to effectively procure, organize, implement, and monitor all the products, services, and service providers that will bring an event to life. A versatile tool that is effective for all types of events - for small functions with ten guests to major festivals with 10,000 attendees - Professional Event Coordination is a valuable book for every professional who works events, including event managers, caterers, event planners, and hotel and food beverage managers."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley0310/2003012936.html Table of contents http://www.loc.gov/catdir/toc/wiley031/2003012936.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley047/2003012936.html

Easy tapas : Spanish snacks to serve with drinks / Julz Beresford ; photography by Peter Cassidy.

2024-05-18T14:43:22Z

by Beresford, Julz.
Call Number 641.812 BER
Publication Date 2004
Format: Books

The art of dining : a history of cooking & eating / Sara Paston-Williams.

2024-05-18T14:43:22Z

by Paston-Williams, Sara, author.
Call Number 394.120941 PAS
Publication Date 1993
Summary ... 'tis very fine, but where d'ye sleep, or where d'ye dine? Blenheim Palace was still being built when this verse was composed in 1714. The author - possibly Alexander Pope or Jonathan Swift - was attacking the grandiloquent baroque style of architecture which placed dining rooms far from kitchens, making food stone cold before it even reached the table. The question posed is one that fascinates visitors to historic houses - in England and elsewhere. Sleeping habits and arrangements have changed comparatively little over the centuries, but cooking and eating have undergone revolution after revolution. Behind the curious ingredients and mysterious language of old cookbooks lies a completely different world, where the foods that we take for granted were often not available, food preparation, cooking and preservation were laborious tasks, and the art of dining reflected social attitudes far removed from modern practice. Sara Paston-Williams has used the great wealth of Britain's National Trust houses and records to produce this carefully researched book. She has tackled the huge subject chronologically, from the cavernous kitchens and great halls of medieval houses like Cotehele in Cornwall to the ingenious technology of late Victorian service areas such as that at Cragside in Northumberland, which produced food for ornate dining rooms and intimate parlors. Each chapter of The Art of Dining includes historical recipes, together with their modern adaptations. The result is a feast for the eye as well as a fascinating guide to all the arts of dining.
Format: Books

Catering : a guide to managing a successful business operation / Bruce Mattel, the Culinary Institute of America.

2024-05-18T14:43:22Z

by Mattel, Bruce.
Call Number 642.4 MAT
Publication Date 2008
Summary "Beginning with an overview of the catering profession, this book explains the various kinds of career opportunities available as well as the skills you need to succeed. It walks you through every aspect of operating a catering business. For each topic covered, Catering provides detailed information and guidance on best practices, complete with the hands-on examples and insider tips you need to troubleshoot difficulties and creatively meet challenges in your own catering business." "This invaluable reference is full of tools and resources to help your operation succeed. To assist you with the practical aspects of your operation, you'll find a detailed sample business plan, helpful recommendations on staffing and equipment, complete examples of how to price events, and much more. And to make sure your service and food receive accolades, you'll find in-depth advice on service styles, tips on active buffet stations, and sample menus for a wide range of events. Featuring more than 70 instructive photographs and illustrations throughout, Catering is your road map to a thriving catering business, whether you're new to the field or a veteran caterer who wants to improve performance."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0713/2007011322.html Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2007011322-d.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0806/2007011322-b.html

Catering and convention service survival guide in hotels and casinos / Lisa Lynn Backus and Patti J. Shock.

2024-05-18T14:43:22Z

by Backus, Lisa Lynn, author.
Call Number 642.4 BAC
Publication Date 2017
Summary The job of the Catering Convention Services Manager (CCSM) is varied and diverse. The success or failure of an event can depend on the ability of the CCSM to juggle the components without dropping the ball. Chapters of this book scratch below the surface and impart authors' in-depth industry knowledge that will lead readers from the truth of what a CCSM does on a daily basis versus what the job description states, what emotional and technical skills are required, what employers look for in hiring CCSMs, how to relate to external and internal planners, and execution of catering and convention contracts. It gives an overview of job positions within hotels and facilities that CCSMs will work with necessary to fulfill the contracted legal requirements, providing thorough communication, detailed food and beverage industry information, banquet service styles, menu planning, trade statistics, BEO standards, how to deliver service expectations, and reveals a variety of indoor and outdoor event space setup standards. Included are suggested best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. Most chapters will have website links for more information on specific topics and explanations on how this industry operates within casino properties. The final chapters discuss revenue upsell opportunities for all stakeholders and industry accounting and the paperwork that pulls this fast-paced catering for convention service business all together.
Format: Regular print

Beans : four principles for running a business in good times or bad : a business fable taken from real life / Leslie A. Yerkes, Charles Decker.

2024-05-18T14:43:22Z

by Yerkes, Leslie, 1958-
Call Number 658.022 YER
Publication Date 2003
Format: Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2003006449.html Publisher description http://www.loc.gov/catdir/description/wiley0310/2003006449.html

Introduction to management in the hospitality industry / Clayton W. Barrows, Tom Powers.

2024-05-18T14:43:22Z

by Barrows, Clayton W.
Call Number 647.94068 BAR
Publication Date 2009
Summary "Students seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, Ninth Edition, gives students the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. In this latest edition, authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Covering everything from careers to operations to finance, the text offers the most comprehensive and engaging introduction to this exciting field. Upon successful completion of this text, readers will have a strong grasp of the many facets of the hospitality industry. Moreover, they'll understand the issues and challenges facing managers in the industry and the many possible career paths that await them." -- Publisher description.
Format: Books
Contributor biographical information Publisher description Table of contents only

Best food writing 2015 / edited by Holly Hughes.

2024-05-18T14:43:22Z

by Hughes, Holly.
Call Number 641.3 BES
Publication Date 2015
Format: Books

The Sage handbook of hospitality management / edited by Bob Brotherton and Roy C. Wood.

2024-05-18T14:43:22Z

by Wood, Roy C., 1959-
Call Number 647.068 SAG
Publication Date 2008
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0901/2007933010-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0901/2007933010-t.html

The Routledge handbook of sustainable food and gastronomy / edited by Philip Sloan, Willy Legrand and Clare Hindley.

2024-05-18T14:43:22Z

by Sloan, Philip, editor.
Call Number 338.190286 SLO
Publication Date 2015
Format: Books

Housekeeping management / Matt A. Casado.

2024-05-18T14:43:22Z

by Casado, Matt A., 1937-
Call Number 647.068 CAS
Publication Date 2012
Format: Books

Cookery for the hospitality industry / Graham Dodgshun, Michel Peters, David O'Dea.

2024-05-18T14:43:22Z

by Dodgshun, Graham.
Call Number 641.57 DOD
Publication Date 2012 2011
Summary "[This book] covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery." -- Book Jacket.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1205/2011293770-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html

Cookery for the hospitality industry / Graham Dodgshun, Michel Peters, David O'Dea.

2024-05-18T14:43:22Z

Australia business law handbook : volume 1 strategic information and basic laws.

2024-05-18T14:43:22Z

Call Number 346.9407 AUS
Publication Date 2015
Format: Books

Travel, tourism and hospitality marketing : theory and practice / Mark Anthony Camilleri.

2024-05-18T14:43:22Z

by Camilleri, Mark Anthony, 1976- 1976-, author.
Call Number 647.940688 CAM
Publication Date 2017
Format: Books