Skip to content
Toggle navigation
SEAL
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Accession No
Control No
Find
Advanced
Introduction to foodservice /...
Similar Items
Cite this
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Export to MARC
Export to MARCXML
Introduction to foodservice / by June Payne-Palacio, & Monica Theis..
Main Author:
Payne-Palacio, June.
Other Authors:
Theis, Monica.
Language:
English
Published:
Upper Saddle River, N.J. : Pearson/Prentice Hall, c2009..
Edition:
11th ed.[International edition].
Subjects:
Food service management.
Holdings
Description
Preview
Similar Items
Staff View
Similar Items
Foodservice Management : Principles and Practices / by June Payne-Palacio, & Monica Theis..
by: Payne-Palacio, June.
Design and layout of foodservice facilities by John C. Birchfield.
by: Birchfield, John C
Published: (2008)
At your service : a hands-on guide to the professional dining room by John W. Fischer and The Culinary Institute of America.
by: Fischer, John W.
Published: (2005)
At your service : a hands-on guide to the professional dining room by The Culinary Institute of America ; John W. Fischer.
by: Fischer, John W
Published: (2005)
Management by menu / by Lendal H. Kotschevar, & Diane Withrow..
by: Kotschevar, Lendal Henry.
Remarkable service : a guide to winning and keeping customers for servers managers, and restaurant owners / The Culinary Institute of America lead writers Ezra Eichelberger Heather Kolakowski, John W. Fischer..
Published: (2014)
Food and beverage management by Bernard Davis ... [et al.].
by: Davis, Bernard
Published: (2012)
Food and beverage management by Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis.
by: Davis, Bernard
Published: (2018)
Fundamentals of Food and Beverage Operations by Aliya Marnina Amirudin, Sabrina Mohd Hashim, Cheng Mun Kid, Siti Nur Ahmad Kamaruddin and Atirah Kamaruddin.
by: Aliya Marnina Amirudin
Published: (2017)
Principles of food, beverage and labor cost controls / by Paul R. Dittmer & J. Desmond Keefe III..
by: Dittmer, Paul R.
Food and beverage cost control by Lea R. Dopson, David K. Hayes..
by: Dopson, Lea R
Published: (2016)
Theory of hospitality & catering : for levels 3 and 4 / by David Foskett & Patricia Paskins..
by: Foskett, David
Presenting service : the ultimate guide for the foodservice professional by Lendal H. Kotschevar and Valentino Luciani.
by: Kotschevar, Lendal Henry
Published: (2006)
Food and beverage management : by John Cousins, David Foskett and Cailein Gillespie..
by: Cousins, John A
Published: (2002)
Professional cooking / by Wayne Gisslen..
by: Gisslen, Wayne
Profitable menu planning / by John A. Drysdale, Jennifer Galipeau..
by: Drysdale, John A.
Profitable menu planning / by John A. Drysdale, Jennifer Galipeau..
by: Drysdale, John A.
Professional Cooking by Wayne Gisslen.
by: Gisslen, Wayne
Published: (2019)
Understanding food : principles and preparation / by Amy Brown..
by: Brown, Amy C.
Introduction to Hospitality by John R. Walker.
by: Walker, John R.
Published: (2017)
Introduction to Management in the Hospitality Industry.
by: Barrows Clayton W
Published: (2012)
The restaurant : from concept to operation / by John R.Walker..
by: Walker, John R.
Hotel front office management / by James A. Bardi..
by: Bardi, James A.
Hotel management and operations / edited by Michael J. O'Fallon and Denney G. Rutherford..
by: O'Fallon, Michael J.
The professional restaurant manager by David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier.
by: Hayes, David K
Published: (2014)
Restaurant concepts, management and operations by John R. Walker.
by: Walker, John R.
Published: (2017)
Managing Front Office Operations by Michael L. Kasavana.
by: Kasavana, Michael L.
Published: (2017)
Human resource management for the hospitality and tourism industries by Dennis Nickson.
by: Nickson, Dennis
Published: (2013)
Food and beverage service / by Dennis Lillicrap & John Cousins..
by: Lillicrap, Dennis
Introducing hospitality / John R. Walker.
by: Walker, John R.,, 1944-
Published: (2014)
Professional front office management by Robert Woods, Jack D. Ninemeier, David K. Hayes, & Michele A. Austin.
by: Woods, Robert H.
Published: (2014)
Hospitality strategic management : concepts and cases / by Cathy A.Enz..
by: Enz, Cathy A.
Revenue management for the hospitality industry / by David K. Hayes, and Allisha A. Miller..
by: Hayes, David K.
Responsible hospitality : theory and practice / by Rebecca Hawkins and Paulina Bohdanowicz..
by: Hawkins, Rebecca.
Introduction to the hospitality industry / by Clayton W. Barrows, Tom Powers & Dennis Reynolds..
by: Barrows, Clayton W.
Welcome to hospitality : an introduction / by Kaye (Kye-Sung) Chon & Thomas Maier..
by: Chon, Kaye (Kye-Sung)
Front office management and operations Sudhir Andrews.
by: Andrews, Sudhir
Published: (2008)
Swallow the air/ by Tara June Winch.
by: Winch, Tara June
Services marketing : concepts, strategies and cases / by K. Douglas Hoffman [et.al].
by: Hoffman, K. Douglas
Principles of food, beverage and labor cost controls / by Paul R. Dittmer & J. Desmond Keefe III..
by: Dittmer, Paul R.
Similar Items
Foodservice Management : Principles and Practices / by June Payne-Palacio, & Monica Theis..
by: Payne-Palacio, June.
Design and layout of foodservice facilities by John C. Birchfield.
by: Birchfield, John C
Published: (2008)
At your service : a hands-on guide to the professional dining room by John W. Fischer and The Culinary Institute of America.
by: Fischer, John W.
Published: (2005)
At your service : a hands-on guide to the professional dining room by The Culinary Institute of America ; John W. Fischer.
by: Fischer, John W
Published: (2005)
Management by menu / by Lendal H. Kotschevar, & Diane Withrow..
by: Kotschevar, Lendal Henry.
×
Loading...
