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Classical cooking the modern way : methods and techniques / Philip Pauli ; translated by Hannelore Dawson-Holt.
by Pauli, Philip. Edition: 3rd ed.Material type:  Text; Format:
print
; Literary form:
Not fiction
Publisher: New York : John Wiley, c1999Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.7 29]
(28). Checked out (1).
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2.
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On-site foodservice management : a best practices approach / Dennis Reynolds
by Reynolds, Dennis E. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Hoboken, N.J. : John Wiley & Sons, c2003Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 362.176]
(1).
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3.
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ServSafe coursebook.
by Educational Foundation (National Restaurant Association). Edition: 5th ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Chicago, IL : National Restaurant Association, Educational Foundation, c2008Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 363.7292 2]
(2).
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4.
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ServSafe essentials.
by Educational Foundation (National Restaurant Association). Edition: 5th ed. updated with the2009 FDA Food codeMaterial type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Chicago, IL : National Restaurant Association Educational Foundation, c2008, 2010Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 363.7292 2]
(2).
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5.
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Catering: housekeeping and hotel Management M.C.Metti
by METTI,M.C. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: New Delhi Anmol 2008Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 647.940 22]
(1).
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6.
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West and Wood's introduction to foodservice / [edited by] June Payne-Palacio, Monica Theis.
by Payne-Palacio, June | Theis, Monica. Edition: 9th ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Upper Saddle River, N.J. : Prentice Hall, c2001Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 647.95068 2]
(2).
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7.
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At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.
by Fischer, John W | Culinary Institute of America. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Hoboken, N.J. : J. Wiley, c2005Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 647.95]
(1).
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8.
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Clean catering: a handbook on premises, equipment and practices for the promotion of hygiene in food establishments, [by the] Department of Health and Social Security [and others]
by Great Britain. Department of Health and Social Security | Great Britain. Scottish Home and Health Department. Clean catering. Edition: 4th ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London, H.M.S.O., 1972Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 647.95]
(1).
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9.
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Planning and control for food and beverage operations / Jack D. Ninemeier.
by Ninemeier, Jack D. Edition: 6th ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Lansing, Mich. : Educational Institute, American Hotel & Lodging Association, c2004Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 647.95068 32]
(32).
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10.
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Principles of design and operation of catering equipment / A. Milson and D. Kirk.
by Milson, A. (Anthony), 1935- | Kirk, D. (David), 1945- [joint author.]. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: E. Horwood Avi publishing 1980Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 647.95]
(1).
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11.
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Understanding food cost control : a programmed approach / Michael Riley
by Riley, Michael. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London : E. Arnold, 1976Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3]
(1).
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12.
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Principles of catering design, by Fred Lawson.
by Lawson, Fred R. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: [London] Architectural Press, 1973Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.4]
(1).
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13.
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Catering calculations, by A. W. Grattidge Obe
by Grattidge, Albert Walter. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London, Pitman, 1972Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 541.4]
(1).
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14.
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Professional cooking / Wayne Gisslen and Marry Ellen Griffin
by Gisslen, Wayne, 1946-. Edition: 2nd ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: New York : Wiley, c1989Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.5]
(1).
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15.
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Wine and food handbook = Aide-mémoire du sommelier / Conrad Tuor.
by Tuor, Conrad. Edition: Second editionMaterial type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London : Hodder and Stoughton, 2000Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.872 3]
(3).
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16.
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Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.
by Foskett, David, 1951- | Ceserani, Victor | Kinton, Ronald. Theory of catering. Edition: 11th ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London : Hodder Arnold, 2007Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 642.4 3]
(3).
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17.
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Food and beverage service / John A. Cousins, Dennis R. Lillicrap and Suzanne Weekes
by Lillicrap, D. R | Cousins, John A. Edition: 9Tth ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London : Hodder & Stoughton, 2014Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 642.4 2]
(2).
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18.
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Ergonomics: functional design for the catering industry. Illustrated by Janet Springett for Ron Hayward Associates
by Strank, R. H. D. Material type: Text; Format:
print
Publisher: [London] E. Arnold for the Luncheon Voucher Catering Education Research Institute [1971]Availability: No items available
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19.
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Foodservice and hotel purchasing / Raymond B. Peddersen.
by Peddersen, Raymond B. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Boston, MA. : CBI Pub. Co., c1981Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 642.5]
(1).
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20.
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School foodservice / Dorothy VanEgmond-Pannell.
by Pannell-Martin, Dorothy, 1935-. Edition: 2nd ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Westport, Conn. : AVI Pub. Co., c1981Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 642.5]
(1).
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