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

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	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.	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)
	3.	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)