Explore Books on
food service

VA health care

By United States. General Accounting Office

The Professional Chef

By Culinary Institute of America.,The Culinary Institute of America (Cia),Elizabeth Riely,Steven Kolpan,Linda Blocker,Culinary Institute of America (CIA) Staff,NRA Educational Foundation,Le Roi A. Folsom

Problems of American Small Business

By United States. Congress. Senate. Special Committee To Study and Survey Problems of American Small Business Enterprises.

NRAEF ManageFirst

By NRA National Restaurant Assoc. Educational Foundation

Food Hygiene Handbook

By Richard A. Sprenger

Garlic and Sapphires

By Ruth Reichl

Foodservice organizations

By Marian C. Spears,Mary Gregoire,Marian Spears

Principles of food, beverage and labor cost controls

By Paul R. Dittmer,J. Desmond Keefe

Focus on food hygiene

By M. Blythe

The theory of catering

By Ronald Kinton,Victor Ceserani,D. Foskett

Design and equipment for restaurants and foodservice

By Costas Katsigris,Chris Thomas

Hygiene for management

By Richard A. Sprenger

Hotel meat cooking

By Jessup Whitehead

Chef's Book of Formulas, Yields and Sizes

By Arno Schmidt

Cafeterias in Government Buildings

By United States. Congress. Senate. Committee on Civil Service

Professional cooking

By Wayne Gisslen

Food and Beverage Cost Control

By Lea R. Dopson,David K. Hayes

Problems of American Small Business

By United States. Congress. Senate. Special Committee To Study and Survey Problems of American Small Business Enterprises. Subcommittee on Complaints.

Food safety

By Lawrence J. Dyckman

Service Included

By Phoebe Damrosch

Strategic Questions in Food and Beverage Management

By Roy C. Wood

Purchasing

By John M. Stefanelli

Introduction to management in the hospitality industry

By Thomas F. Powers,Tom Powers,Clayton W. Barrows

吉林市志

By Jilin Shi di fang zhi bian zuan wei yuan hui