Koha online catalog › Results of search for 'ccl=su:"Food"'

	1.	Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware. by McVety \| Ware, Bardley J. Material type: Text Publisher: New York Van Nostrand Reinhold 1989Availability: Items available for loan: Call number: 642.5 MCV 1989 (2). Place hold Add to cart (remove)
	2.	The foolproof foodservice selection system : the complete manual for creating a quality staff / Bill Marvin. by Marvin. Material type: Text Publisher: New York John Wiley & Sons 1993Availability: Items available for loan: Call number: 647.950683 MAR 1993 (2). Place hold Add to cart (remove)
	3.	Introduction to professional foodservice / Wallace L. Rande. by Rande. Material type: Text Publisher: New York John Wiley & Sons 1996Availability: Items available for loan: Call number: 647.95 RAN 1996 (2). Place hold Add to cart (remove)
	4.	Foodservice cost control using Microsoft Excel for Windows / Warren Sackler, Samuel R. Trapani. by Sackler \| Trapani, Samuel R. Material type: Text Publisher: New York John Wiley & Sons 1996Availability: Items available for loan: Call number: 647.950285 SAC 1996 (2). Place hold Add to cart (remove)
	5.	Noncommercial, institutional, and contract foodservice management / Mickey Warner. by Warner. Material type: Text Publisher: New York John Wiley & Sons 1994Availability: Items available for loan: Call number: 647.95068 WAR 1994 (2). Place hold Add to cart (remove)
	6.	Quantity food sanitation / Karla Longree, Gertrude Armbruster. by Longree \| Armbruster, Gertrude. Edition: 5th ed..Material type: Text Publisher: New York John Wiley & Sons 1996Availability: Items available for loan: Call number: 647.950289 LON 1996 (2). Place hold Add to cart (remove)
	7.	Winning foodservice ideas : the best of restaurants & institutions / edited by Michael Bartlett. by Bartlett, Michael. Material type: Text Publisher: New York John Wiley & Sons 1994Availability: Items available for loan: Call number: 647.95068 WIN 1994 (2). Place hold Add to cart (remove)
	8.	Basic food and beverage cost control / Jack E. Miller and David K. Hayes. by Miller \| Hayes, David K. Material type: Text Publisher: New York John Wiley & Sons 1994Availability: Items available for loan: Call number: 647.950681 MIL 1994 (2). Place hold Add to cart (remove)
	9.	Menu pricing & strategy / Jack E. Miller and David V. Pasevic. by Miller \| Pavesic, David V. Edition: 4th ed..Material type: Text Publisher: New York Van Nostrand Reinhold 1996Availability: Items available for loan: Call number: 647.950681 MIL 1996 (2). Place hold Add to cart (remove)
	10.	From turnover to teamwork : how to build and retain a customer-oriented foodservice staff / Bill Marvin. by Marvin. Material type: Text Publisher: New York John Wiley & Sons 1994Availability: Items available for loan: Call number: 647.950683 MAR 1994 (2). Place hold Add to cart (remove)
	11.	Noncommercial foodservice management : an administrator's handbook / John Cornyn, Joyce Coons-Fasano. by Cornyn \| Coons-Fasano, Joyce. Material type: Text Publisher: New York John Wiley & Sons 1995Availability: Items available for loan: Call number: 647.95068 COR 1995 (2). Place hold Add to cart (remove)
	12.	Cost control for the hospitality industry / Michael M. Coltman. by Coltman. Edition: 2nd ed..Material type: Text Publisher: New York Van Nostrand Reinhold 1989Availability: Items available for loan: Call number: 647.940681 COL 1989 (2). Place hold Add to cart (remove)
	13.	Foodservice cost control using Lotus 1-2-3 / Warren Sackler, Samuel R. Trapani. by Sackler \| Trapani, Samuel. Material type: Text Publisher: New York John Wiley & Sons 1995Availability: Items available for loan: Call number: 647.950681 SAC 1995 (2). Place hold Add to cart (remove)
	14.	Hotel catering : a handbook for sales and operations / Patti J. Shock, John M. Stefanelli. by Shock \| Stefanelli, John M. Material type: Text Publisher: New York John Wiley & Sons 1992Availability: Items available for reference: Not for loanCall number: 642.4 SHO 1992 (2). : Add to cart (remove)
	15.	Gourmet to go : a guide to opening and operating a specialty food store / Robert Wemischner, Karen Karp. by Wemischner \| Karp, Karen. Material type: Text Publisher: New York John Wiley & Sons 1998Availability: Items available for reference: Not for loanCall number: 641.514068 WEM 1998 (2). : Add to cart (remove)
	16.	Quantity food production, planning and management / John B. Knight, Lendal H. Kotschevar. by Knight, 1950- \| Kotschevar, Lendal Henry, 1908-. Edition: 3rd ed..Material type: Text Publisher: New York John Wiley & Sons c2000Availability: Items available for loan: Call number: 641.57068 KNI 2000 (2). Place hold Add to cart (remove)
	17.	No cover image available Hospitality management accounting / Martin G. Jagels ; contributing author, Catherine E. Ralston. by Jagels, , Martin \| Ralston, Catherine E. Edition: 1st ed..Material type: Text Publisher: Camden McGraw-Hill 2005Availability: Items available for loan: Call number: 657.873 JAG (1). Place hold Add to cart (remove)
	18.	Menu marketing and management : competency guide / National Restaurant Association Educational Foundation. by Educational Foundation (National Restaurant Association). Material type: Text Publisher: Upper Saddle River Pearson/Prentice Hall 2007Availability: Items available for loan: Call number: 642 MEN 2007 (1). Place hold Add to cart (remove)
	19.	Opportunities in food service careers / Carol Caprione Chmelynski. by Chmelynski. Material type: Text Publisher: New York McGraw-Hill 2006Availability: Items available for loan: Call number: 647.95023 CHM 2006 (1). Place hold Add to cart (remove)
	20.	Foodservice cost control using Microsoft Excel for Windows / Warren Sackler, Samuel R. Trapani. by Sackler \| Trapani, Samuel R. Material type: Text Publisher: New York Wiley 1996Availability: Items available for loan: Call number: 647.950285 SAC 1996 (2). Place hold Add to cart (remove)

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