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

	1.	Foods / Alice R. Vernon. by Vernon. Material type: Text Publisher: St. Paul, Minnessota EMC Publisher 1988Availability: Items available for loan: Call number: 641.3 VER 1988 (1). Place hold Add to cart (remove)
	2.	The label reader's pocket dictionary of food additives / J. Michael Lapchick, Cindy Appleseth. by Lapchick. Material type: Text Publisher: Minneapolis Chronimed Pub. 1993Availability: Items available for reference: Not for loanCall number: 664.0603 LAP 1993 (2). : Add to cart (remove)
	3.	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)
	4.	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)
	5.	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)
	6.	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)
	7.	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)
	8.	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)
	9.	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)
	10.	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)
	11.	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)
	12.	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)
	13.	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)
	14.	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)
	15.	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)
	16.	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)
	17.	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)
	18.	The chef's companion : a concise dictionary of culinary terms / Elizabeth Gawthrop Riely; illustrations by David Miller. by Riely \| Miller, David. Edition: 2nd ed..Material type: Text Publisher: New York John Wiley & Sons 1996Availability: Items available for reference: Not for loanCall number: 641.03 RIE 1996 (2). : Add to cart (remove)
	19.	Taste vs. fat : how to save money, time and your taste buds by knowing which brand-name products rate the highest on taste and nutrition / by Elaine Magee. by Magee. Material type: Text Publisher: Minneapolis Chronimed Pub. 1997Availability: Items available for reference: Not for loanCall number: 613.284 MAG 1997 (3). : Add to cart (remove)
	20.	Food marketing : an international perspective / David J. Schaffner, William Schroder. by Schaffner \| Schroder, William. Material type: Text Publisher: Boston WCB/McGraw-Hill 1998Availability: Items available for loan: Call number: 658.87802373 SCH 1998 (3). Place hold Add to cart (remove)

Koha online

Refine your search

Availability

Authors

Collections

Item types

Locations

Series

Topics

Your search returned 109 results.