Explore Books on
services alimentaires

Inside the Minds

By Aspatore Books

NRAEF ManageFirst

By NRA National Restaurant Assoc. Educational Foundation

Professional cooking

By Wayne Gisslen

Strategic Questions in Food and Beverage Management

By Roy C. Wood

Purchasing

By John M. Stefanelli

Food service in institutions

By Bessie Brooks West

Hospitality marketing management

By Robert D. Reid,Reidr,Robert Reid,David C. Bojanic

Human Resource Management in the Hotel and Catering Industry

By M. J. Boella

Quantity food purchasing

By Lendal Henry Kotschevar

Intersection of Food and Public Health

By A. Bryce Hoflund,John C. Jones,Michelle Pautz

Taste of Progress

By Nelleke Teughels,Peter Scholliers

Financial Decision-Making in the Foodservice Industry

By Amit Sharma

Food City

By C. J. Lim

Quantity food sanitation

By Karla Longrée,Karla Longrée,Gertrude Armbruster

Nutrition for foodservice and culinary professionals

By Karen Eich Drummond

Principles of food sanitation

By Norman G. Marriott

Food and Beverage Cost Control

By Jack E. Miller

Introduction to foodservice

By June Payne-Palacio,June PaynePalacio,Monica Theis

Nutrition for the foodservice professional

By Karen Eich Drummond

Food Safety Management

By Hal King

Principles of food, beverage, and labor cost controls

By Paul Dittmer

Menu maker

By Wenzel, G. L.

Controlling and analyzing costs in foodservice operations

By James Keiser

Menu planning

By Eleanor F. Eckstein