Search Results for food service

Food service

2024-05-05T18:27:25Z

Call Number PER 647.95 FOO
Format: Other Other

Food service facilities [electronic resource].

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by Kumar, S.
Call Number 647.95 KUM
Publication Date 2008
Format: Electronic Resources
Click here to view book

Food & beverage service [digital videorecording]

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by William Angliss Institute of TAFE.
Call Number TR DVD 647.95 FOO
Publication Date 2005
Summary This program demonstrates some basic skills required for food and beverage service, order taking, plate carrying, reservations and guest relations. Sections include table set-up, guest relations, food service and wine service.
Format: Other

Modern food service purchasing / Robert Garlough.

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

Multiple choice questions : on food service

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

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

Rice : Rice recipes for the food service industry

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

Introduction to food & beverage service [digital videorecording]

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by Maloney, Noel.
Call Number TR DVD 647.94 INT
Publication Date 1996
Summary Summary: Looks at the roles and responsibilities entailed in performing a variety of positions with the hospitality industry. Viewers are introduced to basic skills needed to work in a busy bar of a public hotel, a silver service restaurant and a five star hotel.
Format: Other

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 647.95 LIL
Publication Date 1983
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

Leading edge : bakery and food service journal.

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Call Number PER 664.7520994 LEA
Format: Other Other

Professional food service / Sergio Andrioli and Peter Douglas.

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

Food and beverage service / Dennis Lillicrap & John Cousins.

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by Lillicrap, D. R.
Call Number 642.6 LIL
Publication Date 2006
Format: Books

Food and beverage service / Dennis Lillicrap, John Cousins.

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

Food and beverage service manual / Matt A. Casado.

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

5 Year Pin Dinner [association menu] : National Food Service Pty Ltd.

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by National Food Service Australia Pty Ltd
Call Number ARC MENU YELLOW 164
Publication Date 1968
Format: Books

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

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

The Australasian baker : bakery, patisserie and food service magazine.

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Call Number PER 664.7520994 AUS
Publication Date 2024 2023 2022 2021 2020
Format: Other Other

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

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

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

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

Good Enough to Eat: Food Presentation and Service [electronic resource]

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by ClickView (Firm)
Call Number XX(302781.1)
Summary If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal - whether at home or in a restaurant. Discussing the human body's five senses, this programme demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service.
Format: Other
ClickView Player

Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes.

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by Cousins, John, author.
Call Number 642.5 COU
Publication Date 2014
Format: Electronic Resources
Click to View

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

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

Good enough to eat! [digital videorecording] : food presentation and service.

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Call Number DVD 641.5 GOO
Publication Date 2010
Summary "If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal ? whether at home or in a restaurant. Discussing the human body?s five senses, this program demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service"--Container.
Format: Other
Program support notes http://www.vea.com.au/teachersNotes/GOODE2.pdf

Food service equipment and tools [digital videorecording] : get to know....

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Call Number DVD 643.3 FOO
Publication Date 2009
Summary Students will learn the basics about equipment and tools used in food service kitchens. Professional chefs Tim Cockram, Dave Christopherson, and Jason Hudock take a look at everything from a teaspoon to a walk-in freezer. Chef Jason and Chef Dave identify the tools of the trade, pointing out how construction affects usage, identifying the various utensils, and examining such basics as pots and pans, knives, and bowls. They also talk about how each item is used in a foodservice kitchen. Chef Tim walks students through a commercial kitchen identifying each piece of equipment and describing its characteristics and common uses.
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

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

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

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

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

Service Engineering for Gastronomic Sciences : An Interdisciplinary Approach for Food Study.

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by Shimmura, Takeshi.
Call Number 664
Publication Date 2020
Format: Electronic Resources
Click here to view book

Food and beverage service / Dennis Lillicrap, John Cousins and Robert Smith.

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by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 2002
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

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

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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.

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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

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

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

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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.

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Call Number 641.84 SAN
Publication Date 1982
Format: Books

Dictionary of food science and technology [electronic resource] / compiled and edited by the International Food Information Service.

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by International Food Information Service
Call Number 664.003 DIC
Publication Date 2005
Format: Electronic Resources
http://app.knovel.com/hotlink/toc/id:kpDFST0001/dictionary_of_food_science_and_technology

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

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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.

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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.

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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

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

Fast food, fast talk : service work and the routinization of everyday life / Robin Leidner.

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by Leidner, Robin.
Call Number 331.25 20
Publication Date 1993
Format: Electronic Resources
Click here to view

Food and Beverage Service / John Cousins, Suzanne Weekes ; guest contributors: John Dunning, Cathy MacArthur.

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by Cousins, John, author.
Call Number 647.95 COU
Publication Date 2020
Summary This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Format: Electronic Resources
Click here to view book

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

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

A Day in the Life of a Cafe Owner: Food Service and Catering for Business [electronic resource]

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by ClickView (Firm)
Call Number XX(302504.1)
Summary In the six months since they bought "Fresh", partners Lee and Guy have built up a successful cafe business specialising in freshly roasted coffee and fresh produce. Over the course of a day we discover what goes on behind the scenes and what it takes to create the buzz and attraction of a successful cafe. Topics covered include what it takes to get a meal to the table, health and hygiene, how a menu evolves, owners and staff relations, dealing with difficult customers and setting prices. We see a range of career options, personal attributes and occupational health and safety procedures needed to be successful in this field. This programme offers a close-up look at hospitality at the front end.
Format: Other
ClickView Player

Good food, good taste, good service (front of house training) : the real story / Produced by Australian Dairy Corporation

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by Australian Dairy Corporation
Call Number TR DVD 647.94 GOO
Publication Date 1994 1992
Format: Other

The Restaurant Manager's Handbook : How to Set Up, Operate, and Manage a Financially Successful Food Service Operation.

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by Brown, Douglas Robert, 1960- 1960-, author.
Call Number 642.5 BRO
Publication Date 2007
Summary The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager's Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even a section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur's start-up. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 1000 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Format: Electronic Resources
Click here to view book

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

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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

The Restaurant Manager's Success Chronicles Insider Secrets and Techniques Food Service Managers Use Every Day to Make Millions.

2024-05-05T18:27:25Z

by Adams, Angela C.
Call Number 647.95068000000003
Publication Date 2007
Format: Electronic Resources
Click here to view book

Food service management [electronic resource] : how to succeed in the high risk restaurant business - by someone who did / Bill Wentz.

2024-05-05T18:27:25Z

by Wentz, Bill, 1933-
Call Number 647.95068 WEN
Publication Date 2008
Summary Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food
Format: Electronic Resources
Click here to view book

Training program for gold class staff : service of drinks, wine and wine service, food service / William Angliss Institute of TAFE.

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by William Angliss Institute of TAFE.
Call Number WAIARC 642.6 TRA
Publication Date 1997
Format: Books

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

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

The Non-Commercial Food Service Manager's Handbook [electronic resource] : A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

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by Brown, Douglas.
Call Number 647.95068
Publication Date 2007
Summary Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
Format: Electronic Resources
Click here to view book

Real-resumes for restaurant, food service & hotel jobs-- : including real resumes used to change careers and transfer skills to other industries / Anne McKinney, editor.

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by McKinney, Anne, 1948-
Call Number 650.142 22
Publication Date 2002
Format: Electronic Resources
Click here to view

USDA database for the flavonoid content of selected foods / prepared by the Nutrient Data Laboratory, Food Composition Laboratory, Agriculture Research Service, U.S. Department of Agriculture.

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by Nutrient Data Laboratory (U.S.)
Call Number 582.019218 23
Publication Date 2007
Format: Electronic Resources
Click here to view

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

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

USDA database for the flavonoid content of selected foods [electronic resource] / prepared by the Nutrient Data Laboratory, Food Composition Laboratory, Agriculture Research Service, U.S. Department of Agriculture.

2024-05-05T18:27:25Z

by Nutrient Data Laboratory (U.S.)
Call Number 582.019218 USD
Publication Date 2007
Format: Electronic Resources
Click here to view ebook

USDA database for oxalic acid content of selected vegetables [electronic resource] / prepared by the Nutrient Data Laboratory, Food Composition Laboratory, Agricultural Research Service, U.S. Department of Agriculture.

2024-05-05T18:27:25Z

by Nutrient Data Laboratory (U.S.)
Call Number 547.437 USD
Publication Date 1984
Format: Electronic Resources
Click here to view ebook

The Waiter & Waitress and Waitstaff Training Handbook : A Complete Guide to the Proper Steps in Service for Food & Beverage Employees / first edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers.

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by Arduser, Lora, author.
Call Number 642.6071 ARD
Publication Date 2017
Format: Electronic Resources
Click to View

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.

2024-05-05T18:27:25Z

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

Soul food junkies : a film about family, food & tradition / a film by Byron Hurt ; produced by God Bless the Child Productions and the Independent Television Service in association with the Ford Foundation and National Black Programming Consortium, with funding provided by the Corporation for Public Broadcasting.

2024-05-05T18:27:25Z

by Kanopy (Firm)
Call Number XX(297093.1)
Publication Date 2014 2012
Summary Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul food even in the face of a life-threatening health crisis, Hurt discovers that the relationship between African-Americans and dishes like ribs, grits, and fried chicken is deep-rooted and culturally based. At the same time, he moves beyond matters of culture and individual taste to show how the economics of the food industry have combined with socioeconomic conditions in predominantly black neighborhoods to dramatically limit food choices. The result is an absorbing and ultimately inspiring look at the cultural politics of food and the complex interplay between identity, taste, power, and health. Features soul food cooks, historians, doctors, and food justice movement activists who are challenging the food industry, creating sustainable gardens, and advocating for better supermarkets, more farmers' markets, and healthier takes on soul food.
Format: Video recording
A Kanopy streaming video Cover Image

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.

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

The Australian food canning process.

2024-05-05T18:27:25Z

by Canned Food Information Service Inc. (Australia)
Call Number CHART 664.0282 AUS
Publication Date 1999 1998 1997 1996 1995
Format: Books

Food and nutrition. [electronic resource].

2024-05-05T18:27:25Z

by United States. Food and Nutrition Service.
Call Number ELECTRONIC RESOURCE
Publication Date 2024 2023 2022 2021 2020
Format: Electronic Resources
Full text available: 1984-04-01 - 1993-08-01 Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.

Standard recipes: for employee cafeterias and other food services.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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

2024-05-05T18:27:25Z

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

Concepts of foodservice operations and management / Mahmood A. Khan

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

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

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

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

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

Specs : the foodservice and purchasing specification manual / Lewis Reed.

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by Reed, Lewis.
Call Number 647.950687 SPE
Publication Date 2004
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip058/2005005781.html

SPECS : the comprehensive foodservice purchasing and specification manual / Lewis Reed

2024-05-05T18:27:25Z

by Reed, Lewis
Call Number 647.950687 SPE
Publication Date 1992
Format: Books

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

2024-05-05T18:27:25Z

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.

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

Taking back the hospital tray / by Anna Sigrithur (Podcast host/interviewer), Josha Maharaj (Interviewee) and Oxford Food Symposium.

2024-05-05T18:27:25Z

by Maharaj, Joshna, author.
Call Number 642.5 23
Publication Date 2019
Summary "What responsibilities do public institutions have in resisting the corporatization of food? Canadian chef and activist Joshna Maharaj shares the trials, the quirks and the successes of a one-year project to overhaul a Toronto hospital's food system, taking it from frozen pre-packaged foods to fresh, local fare"--Bloomsbury Food Library.
Format: Sound recording
Click here to view

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

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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

Kitchen and food production [videorecording].

2024-05-05T18:27:25Z

by Video Education Australasia.
Call Number DVD 647.95 KIT
Publication Date 1996
Summary In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
Format: Other

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

2024-05-05T18:27:25Z

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

Profitable food & beverage management / Richard Kotas and Chandana Jayawardena

2024-05-05T18:27:25Z

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

Management of medical foodservice / Catherine F. Sullivan

2024-05-05T18:27:25Z

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

Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.

2024-05-05T18:27:25Z

by Foskett, David, 1951-
Call Number 647.95 FOS
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html

Heston's mission impossible [videorecording].

2024-05-05T18:27:25Z

Call Number DVD 641.57 HES
Publication Date 2011
Summary "In this brand new series Heston Blumenthal attempts to help four of Britain's biggest brands dramatically transform their food production - and maybe improve their profit margins too. In each episode, Heston uses his maverick culinary genius to tackle the unique food dilemmas faced by organisations such as British Airways, the NHS, the Royal Navy, Cineworld Cinemas. Heston conducts outrageous and bizarre experiments in his quest to find solutions where other chefs have failed. As the companies are drawn into his world, staff are flabbergasted by his seemingly impossible ambitions. But Heston's biggest challenge comes in the toughest test of all: the real world - where the customers will be his toughest critics"--Publishers website.
Format: Other

Strategic Questions in Food and Beverage Management.

2024-05-05T18:27:25Z

by Wood, Roy C.
Call Number 647.95068
Publication Date 2018
Format: Electronic Resources
Click here to view book

Take back the tray : revolutionizing food in hospitals, schools, and other institutions / Joshna Maharaj.

2024-05-05T18:27:25Z

by Maharaj, Joshna, author.
Call Number 642.5 23
Publication Date 2020
Format: Electronic Resources
Click here to view

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

2024-05-05T18:27:25Z

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

ServSafe essentials.

2024-05-05T18:27:25Z

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

Food Systems in Correctional Settings : A Literature Review and Case Study.

2024-05-05T18:27:25Z

by A.B, Smoyer.
Call Number 647.966
Publication Date 2016
Format: Electronic Resources
Click here to view book

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

2024-05-05T18:27:25Z

by Katsigris, Costas.
Call Number 647.940682 KAT
Publication Date 2009
Format: Electronic Resources
Click to View

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

2024-05-05T18:27:25Z

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

ServSafe coursebook.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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

Managing People in Commercial Kitchens : A Contemporary Approach.

2024-05-05T18:27:25Z

by Giousmpasoglou, Charalampos.
Call Number 647.95068
Publication Date 2022
Format: Electronic Resources
Click here to view book

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

2024-05-05T18:27:25Z

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

Banqueting menus [banquet menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 28
Publication Date 1974
Format: Books

Banqueting menus [banquet menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 27
Publication Date 1975
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.

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

Call Number ARC 642.52 COO
Publication Date 1969
Format: Books

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

2024-05-05T18:27:25Z

Call Number ARC 642.52 COO
Publication Date 1969
Format: Books

Menu planning and foods merchandising

2024-05-05T18:27:25Z

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

The bake station [videorecording].

2024-05-05T18:27:25Z

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

2024-05-05T18:27:25Z

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

Foodservice on a budget

2024-05-05T18:27:25Z

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

Medieval Banquet : Bunratty Castle [banquet menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 763
Format: Other
Click here to see more information

Mass catering

2024-05-05T18:27:25Z

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

The pantry station [videorecording].

2024-05-05T18:27:25Z

Call Number DVD 641.5 PAN
Publication Date 2005 2000
Summary The pantry station is responsible for preparing foods served cold. These include salads and sandwiches which are often prepared ahead of time and refrigerated until served.
Format: Video disc

Menus : analysis and planning

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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

The world of the restaurateur / H. Berberoglu.

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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

Cooperative education workbook : for foodservice/hospitality

2024-05-05T18:27:25Z

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

Foodservice and hotel purchasing / Raymond B. Peddersen

2024-05-05T18:27:25Z

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

Advanced professional cooking / Wayne Gisslen

2024-05-05T18:27:25Z

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

Professional cooking / Wayne Gisslen.

2024-05-05T18:27:25Z

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

The modern food industry : an introductory guide.

2024-05-05T18:27:25Z

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

Classical cooking the modern way / Eugen Pauli

2024-05-05T18:27:25Z

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

Teacher's manual for "Menu planning and foodsmerchandising"

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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

The professional host / the foodservice editors of CBI.

2024-05-05T18:27:25Z

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].

2024-05-05T18:27:25Z

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

The complete book of pub catering / edited by John Fuller

2024-05-05T18:27:25Z

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

Menu planning / by Eleanor F. Eckstein.

2024-05-05T18:27:25Z

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

Professional restaurant service / Ecole technique hoteliere Tsuji

2024-05-05T18:27:25Z

by Ecole Technique Hoteliere Tsuji
Call Number 642.6 PRO
Publication Date 1991
Format: Books

Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.

2024-05-05T18:27:25Z

by Gisslen, Wayne, 1946-
Call Number 641.57 GIS
Publication Date 2011 2010
Format: Books

The Complete school canteen book.

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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

Recipes grade II & III / Emily McPherson College

2024-05-05T18:27:25Z

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

Nutritional menu concepts for the hospitality industry / Beth Carlson Ganem

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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

Catering skills [digital videorecording] : setting the scene.

2024-05-05T18:27:25Z

Call Number TR DVD 642.4 CAT
Publication Date 2005
Summary This program looks at the planning and preparation required for the catering of an event. Areas looked at in detail are: Planning the menu; Table settings and Styles of Service. Various methods used in Australian establishments are demonstrated.
Format: Other
Access Support Notes

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

2024-05-05T18:27:25Z

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

The art of hospitality / Peter Barge.

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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

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

2024-05-05T18:27:25Z

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

The professional cook's book : kitchen operations / Graham Dark, Deirdre McLean, Sarah Weatherhead.

2024-05-05T18:27:25Z

by Dark, Graham.
Call Number 641.57 DAR
Publication Date 2003
Format: Books

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

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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

2024-05-05T18:27:25Z

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

SPECS : the comprehensive foodservice purchasing andspecification manual / Raymond B. Peddersen; Jule Wilkinson, editor

2024-05-05T18:27:25Z

by Peddersen, Raymond B.
Call Number 647.950687 SPE V.1
Publication Date 1977
Format: Books

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

2024-05-05T18:27:25Z

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

Prison Food : Identity, Meaning, Practices, and Symbolism in European Prisons.

2024-05-05T18:27:25Z

by Vanhouche, An-Sofie.
Call Number 365.643
Publication Date 2022
Format: Electronic Resources
Click here to view book

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

2024-05-05T18:27:25Z

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

Professional restaurant service / École Technique Hôtelière Tsuji.

2024-05-05T18:27:25Z

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

Culinary creation [electronic resource] : an introduction to foodservice and world cuisine / by James L. Morgan.

2024-05-05T18:27:25Z

by Morgan, James L. (James LeRoy), 1946-
Call Number 647.95 MOR
Publication Date 2006
Format: Electronic Resources
Click to View

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

2024-05-05T18:27:25Z

by Drummond, Karen Eich.
Call Number 613.2 DRU
Publication Date 2007
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0512/2005011810.html Publisher description http://www.loc.gov/catdir/enhancements/fy0622/2005011810-d.html

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

2024-05-05T18:27:25Z

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.].

2024-05-05T18:27:25Z

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

Professional cooking / Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith.

2024-05-05T18:27:25Z

by Gisslen, Wayne, 1946-
Call Number 641.57 GIS
Publication Date 2003
Format: Books
Click here for table of contents. Click here for publisher's description

Foodservice employee safety handbook [electronic resource].

2024-05-05T18:27:25Z

by J.J. Keller & Associates.
Call Number 363.19262 22
Publication Date 2006
Summary Provides food safety and general safety awareness training. This must-have handbook contains practical, real-world food safety information that will help foodservice employees recognize and deal with potential hazards ... and reduce the chances of foodborne illness.
Format: Electronic Resources
Click here to view

Professional cooking / by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.

2024-05-05T18:27:25Z

by Gisslen, Wayne, 1946-
Call Number 641.57 GIS
Publication Date 2006
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip063/2005032307.html Publisher description http://www.loc.gov/catdir/enhancements/fy0623/2005032307-d.html

Beggars Belief : Stories From Gerald's Bar.

2024-05-05T18:27:25Z

by Diffey, Gerald.
Call Number 647.95092
Publication Date 2022
Format: Electronic Resources
Click here to view book

Culinary nutrition for food professionals / Carol A. Hodges.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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.

2024-05-05T18:27:25Z

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

Swissair: [airline menu]

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Call Number ARC MENU RED 388
Format: Other

Swissair: [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 389
Publication Date 1983
Format: Other

Culinary Creation : An Introduction to Foodservice and World Cuisine.

2024-05-05T18:27:25Z

by Morgan, James.
Call Number 647.95
Publication Date 2007
Summary The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Format: Electronic Resources
Click here to view book

Practical Cookery for the Level 2 Technical Certificate in Professional Cookery / . David Foskett and [3 others].

2024-05-05T18:27:25Z

by Foskett, David, 1951-, author.
Call Number 641.57 FOS
Publication Date 2017
Summary Completely matched to the new Level 2 VRQ Diploma, and endorsed by City and Guilds, Practical Cookery Level 2 is now process led and appeals to learners who are reluctant to engage with other textbooks. - Builds the skills required for each method of cookery and tests learners with 124 carefully selected recipes- Raises confidence with engaging activities and rigorous assessment, including practice synoptic tests- Easy to navigate and enjoyable to use, with an accessible design and highly illustrated approach ensuring learners aren't undermined by literacy issues- Helps learners master skills and techniques with 40 step-by-step photo sequences and 500 professionally shot photos including 'finished dish' shots of every recipe.
Format: Electronic Resources
Click here to view book

Servicio habitaciones [hotel room service menu]: Hotel Tequendama

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 119
Publication Date 1972
Format: Books

Swissair [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 16
Publication Date 1983
Format: Other

Breakfast profits / [by the Dahls]

2024-05-05T18:27:25Z

Call Number ARC 647.95068 BRE
Publication Date 1950
Format: Books

[Hospital Menu] [hospital menu].

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 326
Publication Date 1980
Format: Books

Bistro Grill [cafe menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 2
Publication Date 1966
Format: Books

Japan Airlines menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 402
Format: Other

Singapore Airlines [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 14
Publication Date 1975
Format: Books

Troika Continental Restaurant Menu : [restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU GREEN 441
Format: Mixed materials

Thai : menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 17
Publication Date 1989 1988 1987 1986 1985
Format: Books

Lufthansa business class menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 359
Publication Date 2002
Format: Other

Lufthansa business class menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 361
Publication Date 2000
Format: Other

Restaurant Prunier [oversize restaurant menu]

2024-05-05T18:27:25Z

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

Palm Lake Motel [motel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 49
Publication Date 1968
Format: Books

Lauda Air menu [oversize airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 401
Format: Books

Hamilton Hume Motel [motel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 19
Format: Books

Scandinavian Airlines System menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 367
Format: Other

South African Airways menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 382
Format: Other

South African Airways menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 380
Format: Other

South African Airways menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 381
Format: Other

Hob Nob Lunch Menu: [restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU GREEN 437
Format: Mixed materials

Hob Nob Restaurant menu : [restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU GREEN 449
Format: Mixed materials

Hob Nob supper menu: [restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU GREEN 450
Format: Mixed materials

The Bistro - Parkroyal [cafe menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 31
Publication Date 1966
Format: Books

Bebidas [hotel restaurant menu]: Hotel Tequendama

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 127
Publication Date 1976
Format: Books

Hob Nob Restaurant menu : [restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU GREEN 440
Publication Date 1969
Format: Mixed materials

Troika Restaurant-Cabaret Menu: [restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU GREEN 445
Format: Mixed materials

Troika Restaurant-Cabaret Menu: [restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU GREEN 444
Format: Mixed materials

Bon appetit [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 64
Publication Date 1989 1988 1987 1986 1985
Format: Books

Aerolineas Argentinas [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 19
Publication Date 1989 1988 1987 1986 1985
Format: Books

Cathay Pacific [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 3
Publication Date 1989 1988 1987 1986 1985
Format: Books

Marco Polo Class [ariline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 113
Publication Date 1989 1988 1987 1986 1985
Format: Books

Sabena Belgian World Airlines Menu: [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 399
Format: Other

Room Service and directory of services [hotel room service menu]: Hotel Bali

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 123
Publication Date 1979 1978 1977 1976 1975
Format: Books

The Bistro - [Parkroyal] [cafe menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 3
Publication Date 1966
Format: Books

Maria's [motel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 287
Publication Date 1979 1978 1977 1976 1975
Format: Books

Beach Cafe [hotel restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 104
Publication Date 1979 1978 1977 1976 1975
Format: Books

Thai International menu [ariline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 144
Publication Date 1979 1978 1977 1976 1975
Format: Books

MS Achille Lauro Dinner Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 400
Publication Date 1969
Format: Other

South African Airways dinner menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 351
Format: Other

United Airlines Menus: [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 350
Publication Date 1969 1968 1967 1966 1965
Format: Other

Foodservice management

2024-05-05T18:27:25Z

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

Palm Lake Motor Inn [motel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 51
Format: Books

The Grosvenor dinner : Table d'hote [hotel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 191
Publication Date 1965
Format: Books

The Marquis of Lorne [hotel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 29
Publication Date 1986
Format: Books

TWA : royal ambassador [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 69
Publication Date 1983
Format: Books

Alitalia: Australia - Italia [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 78
Publication Date 1979 1978 1977 1976 1975
Format: Books

Service. Vol. 1.

2024-05-05T18:27:25Z

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

Qantas menu [airline menu]

2024-05-05T18:27:25Z

by Qantas
Call Number ARC MENU RED 288
Format: Books

Qantas menu [airline menu]

2024-05-05T18:27:25Z

by Qantas
Call Number ARC MENU RED 289
Format: Books

Qantas menu [airline menu]

2024-05-05T18:27:25Z

by Qantas
Call Number ARC MENU RED 291
Format: Books

Qantas menu [airline menu]

2024-05-05T18:27:25Z

by Qantas
Call Number ARC MENU RED 292
Format: Books

Pan Am : clipper class [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 44
Publication Date 1989 1988 1987 1986 1985
Format: Books

[Catalogue]

2024-05-05T18:27:25Z

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

Dinner Menu Stella Polaris Clipper Line: [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 348
Publication Date 1967
Format: Other

South African Airways dinner menu [oversized airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 356
Format: Other

Ress Oriental Hotel [hotel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 225
Publication Date 1969 1968 1967 1966 1965
Format: Books

Qantas menu [airline menu]

2024-05-05T18:27:25Z

by Qantas
Call Number ARC MENU RED 290
Publication Date 1960
Format: Books

M.S. Stella Oceanis Dinner Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 374
Format: Other

M.S. Stella Oceanis Dinner Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 375
Format: Other

M.S. Stella Oceanis Dinner Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 372
Format: Other

M.S. Stella Oceanis Luncheon Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 371
Format: Other

M.S. Stella Oceanis Luncheon Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 370
Format: Other

M.S. Stella Oceanis Dinner Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 369
Format: Other

M.S. Stella Oceanis Luncheon Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 367
Format: Other

M.S. Stella Oceanis Luncheon Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 373
Format: Other

Swissair first-class menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 334
Publication Date 1983 1969 1968 1967 1966
Format: Other

Pan American World Airways [airline menu].

2024-05-05T18:27:25Z

Call Number ARC MENU RED 10
Publication Date 1979 1978 1977 1976 1975
Format: Other

Admission menu [hospital menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 203
Publication Date 1989 1988 1987 1986 1985
Format: Books

Lufthansa business class menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU
Publication Date 1994
Format: Other

The Bistro - Parkroyal [cafe menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 101
Publication Date 1969 1968 1967 1966 1965
Format: Books

The Bistro - Parkroyal [cafe menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 21
Publication Date 1969 1968 1967 1966 1965
Format: Books

Parkroyal Motor Inns [motel room service menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 53
Publication Date 1967
Format: Books

Top deck delights : princess cruises [wine list]

2024-05-05T18:27:25Z

Call Number ARC MENU BLUE 76
Format: Books

Servicio de pisos/room service [hotel room service menu]: Carrera-Sheraton Hotel

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 482
Publication Date 1979 1978 1977 1976 1975
Format: Books

Selective menu [hospital menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 202
Publication Date 1989 1988 1987 1986 1985
Format: Books

Hob Nob Restaurant menu: [restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU GREEN 443
Publication Date 1969 1968 1967 1966 1965
Format: Mixed materials

Hob Nob Restaurant menu: [restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU GREEN 442
Publication Date 1969 1968 1967 1966 1965
Format: Mixed materials

Lufthansa business class menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 358
Publication Date 1994
Format: Other

Lufthansa business class menu [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 360
Publication Date 1993
Format: Other

Mercy Maternity Hospital [hospital menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 226
Publication Date 1989 1988 1987 1986 1985
Format: Books

Menu : golden club class [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 66
Publication Date 1989 1988 1987 1986 1985
Format: Books

Pan Am : clipper class [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 9
Publication Date 1989 1988 1987 1986 1985
Format: Books

Professional kitchen management

2024-05-05T18:27:25Z

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

U.T.A. : Escale De Noumea [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 65
Publication Date 1989 1988 1987 1986 1985
Format: Books

Fiji gateway hotel [hotel restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 129
Publication Date 1979 1978 1977 1976 1975
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 307
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 308
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 309
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 310
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 311
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 312
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 313
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 314
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 315
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 316
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 317
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 319
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 320
Publication Date 1969
Format: Books

Dinner : s.s. Monterey [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 321
Publication Date 1969
Format: Books

Aerolineas Argentinas [wine list] : carta de vinos.

2024-05-05T18:27:25Z

Call Number ARC MENU BLUE 10
Publication Date 1999
Format: Books

M.S. Stella Oceanis Farewell Dinner Menu : [ship menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 368
Format: Other

St. George's Hospital [hospital menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 322
Publication Date 1989 1988 1987 1986 1985
Format: Books

The Mandarin Singapore [hotel room service menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 101
Publication Date 1981
Format: Books

LaTrobe Valley Motor Hotel [motel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 289
Publication Date 1979 1978 1977 1976 1975
Format: Books

Oriental Hotel [oversize hotel restaurant menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 155
Publication Date 1969 1968 1967 1966 1965
Format: Books

Star Motel [motel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 182
Publication Date 1969 1968 1967 1966 1965
Format: Books

Menzies [hotel restaurant menu] : happy new year.

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 217
Publication Date 1965
Format: Books

Pan Am : the president special [oversize airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 338
Format: Books

Launceston Federal : [room service menus]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 192
Publication Date 1989 1988 1987 1986 1985
Format: Books

Fish Kettle [motel room service menu] : Seafood Restaurant

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 108
Publication Date 1980
Format: Books

Philippine Airlines : Manila to Australia [airline menu]

2024-05-05T18:27:25Z

Call Number ARC MENU RED 85
Publication Date 1989 1988 1987 1986 1985
Format: Books

Palm Lake Motor Inn [motel menu]

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 47
Publication Date 1969 1968 1967 1966 1965
Format: Books

Hotel Federal [wine list]

2024-05-05T18:27:25Z

Call Number ARC MENU BLUE 7
Publication Date 1969 1968 1967 1966 1965
Format: Books

Riviera Hotel [wine list]

2024-05-05T18:27:25Z

Call Number ARC MENU BLUE 2
Publication Date 1969 1968 1967 1966 1965
Format: Books

New Year's Eve Menu of Troika Continental Restaurant : [festival menu]

2024-05-05T18:27:25Z

Call Number ARC MENU YELLOW 755
Format: Mixed materials

Room Service [hotel room service menu]: Hotel Lisboa

2024-05-05T18:27:25Z

Call Number ARC MENU BEIGE 124
Publication Date 1979 1978 1977 1976 1975
Format: Books