Explore Books on
food services

Management Practice in Dietetics

By Nancy R. Hudson

Hygiene for management

By Richard A. Sprenger

Don't Eat This Book

By Morgan Spurlock

Food service in institutions

By Bessie Brooks West

Nutrition for foodservice and culinary professionals

By Karen Eich Drummond

Nutrition for the foodservice professional

By Karen Eich Drummond

How to manage a restaurant or institutional food service

By John Wesley Stokes

Tea, rum & fags

By Alan Weeks

Research Methods to Assess Dietary Intake and Program Participation in Child Day Care

By Food and Nutrition Board,Institute of Medicine,Sheila Moats,Leslie A. Pray,Ann Yaktine

Food microbiology and hygiene

By P. R. Hayes

Controlling and analyzing costs in foodservice operations

By James Keiser

Diet in health and disease

By Friedenwald, Julius

Menu maker

By Wenzel, G. L.

Quantity cookery

By Lenore Richards

Foodservice planning

By Lendal Henry Kotschevar

Feeding the Nation

By Yuriko Akiyama

Nutrition Standards for Foods in Schools

By Committee on Nutrition Standards for Foods in Schools

Menu planning

By Eleanor F. Eckstein

Quantity food production, planning, and management

By John Barton Knight

Take Back the Tray

By Joshna Maharaj

The professional service of food and beverage

By Joseph Houston,Neil Glenesk

Managing Child Nutrition Programs

By Josephine, Ph.D. Martin

Super size me

By Morgan Spurlock

Managerial accounting for the hospitality service industries

By Clifford T. Fay