FEU Cavite Library Search for 'su:"Food service"'

Food and beverage cost control /

By Ojugo, Clement.
Singapore : CENGAGE Learning, 2010 .
490 p.: , Includes index 24 cm..
978-981-4296-30-4

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Food and beverage cost control /

By Dopson, Lea R..
Hoboken, NJ : Wiley, 2008 .
xxxv, 587 p.: , Includes bibliographic references and index 24 cm..
978-0-471-69417-5

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Study guide to accompany food and beverage cost control /

By Dopson, Lea R..
Hoboken, NJ : Wiley, 2008 .
v, 185 p.: 28 cm..
978-0-470-14058-1

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Professional cooking /

By Gisslen, Wayne.
Hoboken, NJ : Wiley, 2007 .
xxxii, 1056p.: , Includes bibliographic references and index 29 cm..
978-0-471-66376-8

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Design and equipment for restaurant and foodservice : a management view /

By Katsigris, Costas.
Hoboken, NJ : Wiley, 2009 .
xvii, 603 p.: , Includes index 29 cm..
978-0-471-76248-5

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Principles of food, beverage, and labor cost controls /

By Dittmer, Paul R..
Hoboken, NJ : Wiley, 2009 .
xiv, 633 p.: , Includes index 24 cm..
978-0-471-78347-3

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Procurement of hospitality resources /

By Ninemeir, Jack D..
Upper Saddle River, NJ : Prentice Hall, 2010 .
xxiii, 600 p.: , Includes index 28 cm..
13: 978-0-13-514841-9

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Hospitality marketing management /

By Reid, Robert D..
Hoboken, NJ : Wiley, 2010 .
xv, 656 p.: , Includes bibliographic references 29 cm..
978-0-470-08858-6

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Management by menu /

By Kotschevar, Lendal H..
Hoboken, NJ : John Wiley & Sons, 2008 .
xv, 411 p.: , Includes bibliographic references and index 24 cm..
978-0-471-47577-4

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NRAEF ManageFirst managerial accounting: competency guide.

By Natural Restaurant Association Educational Foundation.
Upper Saddle River, NJ : Pearson Prentice Hall, 2007 .
x, 96 p. : ill.: , Includes index 28 cm..
0-13-228341-7

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Welcome to culinary school: a culinary student survival guide /

By Traster, Daniel.
Upper Saddle River, NJ : Prentice Hall, 2010 .
xvi, 287 p. : ill.: , Includes appendices 23 cm..
13: 978-0-13-135206-3

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Servsafe coursebook.

By National Restaurant Association Educational Foundation.
[S.l.] : [s.n], 2008 .
iv.[vp]:col.: , Includes glossary 28 cm..
978-1-58280-227-5

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The Professional personal chef : the business of doing business as a personal chef /

By Wallace, Candy.
Hoboken, NJ : John Wiley & Sons, 2008 .
xi, 210 p.: , Includes index 28 cm..
978-0-471-75219-6

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Food safety, sanitation and hygiene /

By Alvarez, Helen U..
Manila : Mindshapers, 2010 .
ix, 181 p.: | 22.5 cm. 978-971-0445-76-9

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Textbook of food and beverage management /

By Andrews, Sudhir.
New Delhi, India : Tata McGraw-Hill Pub, 2008 .
xxv, 588 p. : ill.: , Includes glossary 24 cm..
978-007-127790-7

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Dining room and banquet management /

By Strianese, Anthony.
Australia : Thomson Delmar learning, 2008 .
xx, 428 p.: , Includes bibliographic references and index 24 cm..
978-1-4180-5369-7

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Foodservice management in the Philippines /

By Perdigon, Grace P..
Quezon City : C & E Pub, 2009 .
xxiii, 191 p.: 26 cm..
978-971-584-809-1

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From kitchen to market : selling your gourmet food specialty /

By Hall, Stephen F..
Chicago, IL : Dearborn Trade, 2000 .
xvi, 240 p.: , Includes bibliographic references and index 23 cm..
1-57410-138-2

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Remarkable service /

By The Culinary Institute of America.
Hoboken, NJ : John Wiley & Sons, 2009 .
ix, 294 p.: , Includes bibliographic references and index 23 cm..
978-0-470-19740-0

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Culinary calculations : Simplified math for culinary professionals /

By Jones, Terri.
Hoboken NJ : John Wiley & Sons, 2008 .
xiii, 240 p.: , Includes index 28 cm..
978-0-471-74816-8

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The hospitality manager's guide to wines, beers, and spirits /

By Schmid, Albert W.A..
Upper Saddle River, NJ : Pearson, 2008 .
xviii, 299 p.: , Includes bibliographic references and index 24 cm..
13:978-0-13-205968-8

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Design and layout of foodservice facilities /

By Birchfield, John C..
Hoboken, NJ : John Wiley & Sons, 2008 .
xv, 343 p.: , Includes bibliographic references and index 29 cm..
978-0-471-69963-7

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Food safety and sanitation /

By Ang, Mary Jean C..
Quezon City : C & E Pub, 2010 .
xiv, 195 p.: 26 cm..
978-971-584-959-3

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Nutrition for foodservice and culinary professionals /

By Drummond, Karen E..
Hoboken, NJ : John Wiley, 2010 .
xix, 634 p. : col. ill.: , Includes appendices and glossary 28 cm..
978-0-470-05242-6

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Professional cooking /

By Gisslen, Wayne.
Hoboken, NJ : John Wiley and Sons, 2011 .
xxxi, 1088 p.: , Includes appendices and glossary 29 cm..
978-0-470-19753-0

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Food and beverage cost control /

By Dopson, Lea R..
Hoboken NJ : John Wiley & Sons, 2011 .
xxx, 544 p.: , Includes bibliographic references and index 24 cm..
978-0-470-25138-6

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Principles of food and, beverage, and labor cost controls /

By Dittmer, Paul R..
New Jersey : John Wiley & Sons, 2009 .
xiv, 633 p.: , Includes index 24 cm..
9812-53-301-X

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Food service and catering management : a practice guide /

By The Maya Kitchen.
Pasig City : Anvil Publishing, 2004 .
vii, 203 p.: 25 cm..
971-27-1446-2

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So you want to be a Chef? : Your guide to culinary careers /

By Brefere, Lisa M..
Canada : John Wiley & Sons, 2009 .
xxiv, 226 p.: , Includes index 28 cm..
978-0-470-08856-2

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Food and Beverage sevice /

By Lillicrap, Dennis.
London : Dynamic Learning, 2010 .
xii, 452 p.: , Includes index 27 cm..
978-1-444-11250-4

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Food and beverage service manual : practice makes you an expert /

By Punay, Maria Lutgarda Manuela B..
Mandaluyong City : Books Atbp., 2012 .
136p.: | 22cm. , Includes index 971-0412-26-6

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Handbook of hospitality marketing management.

Amsterdam : Elsevier, 2008 .
xxii, 552 pages , Includes index 24 cm..
978-0-0804-5080-3

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Managing food and nutrition services : for the culinary, hospitality, and nutrition professions.

Sudbury, MA : Jones and Bartlett Pub., 2008 .
xxi, 533 p.: , Includes index 22 cm..
978-971-584-757-5

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Start your own food truck business.

By Entrepremeur Press and Rich Mintzer.
US : Entrepreneur Media Corporation, 2011 .
xvi, 176 p: 24 cm.
978-007-128974-0

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Catering for an event /

By Garner, Simon.
Bendigo, Vic. : Video Education Australasia, 2004 .
: DVD

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Introduction to food and beverage service /

By Maloney, Noel.
Bendigo, Vic. : Video Education Australasia, 1996 .
: DVD

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Introducing the basics.

[Bendigo, Vic.] : VEA, 2000 .
: DVD

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Good enough to eat! : food presentation and service /

By Gregory-Heydon, Cassidy | Video Education Australasia.
[Bendigo, Vic.] : VEA, 2010 .
: DVD

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Catering skills : setting the scene.

Bendigo, Vic. : Video Education Australasia, 2010 .
: DVD

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A Concise guide in food & beverage service procedures /

By Cornell, Daryl Ace V..
Manila : Mindshapers Co., 2015 .
xii, 177 pages: , Includes bibliography 25 cm..
978-971-9905-93-6

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Bar & beverage service with mixology /

By Rojo, Lorenzo G..
Intramuros, Manila : Mindshapers Co. Inc, 2012 .
vii, 288 pages: , Includes bibliographic references 25 cm.
978-971-9905-45-5

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Food and beverage service for levels 1 and 2 /

By Cousins, John.
London : Hodder Education, 2014 .
xx, 362 pages: , Includes index 28 cm.
978-1-471-80791-6

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Ships catering services : beginner.

By 3G Elearning LLC.
UAE : 3G Elearning LLC,, 2016 .
294 pages: , Includes index 32 cm.
978-93-5115-922-3

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Food and beverage service : intermediate.

By 3G ELearning.
UAE : 3G ELearning FZ LLC, 2016 .
378 pages: , Includes index 30 cm..
978-93-5115-830-1

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Principles of food and beverage /

By Li Tan, Lawrence.
Mandaluyong City : Anvil Publishing, Inc., 2016 .
xi, 210 pages: 26 cm.
978-621-420-020-7

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Banquet service procedures : 3G handy guide /

By 3G E-learning.
New York, NY : 3G ELearning LLC, 2019 .
vii, 256 pages: , Includes bibliographic references and index 24 cm.
9781680947939

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3G Handy guide : design and cost menus /

By 3G E-learning.
New York, NY : 3G E-Learning, 2019 .
vii, 231 pages: , Includes bibliographic references and index 23 cm..
978-1-98462-549-6

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Risk management as applied to safety, security and sanitation /

Intramuros, Manila : Unlimited Books Library Services & Publishing Inc., 2023 .
x, 188 pages: , Includes bibliographic references 23 cm.
9786214271306

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Food and beverage services in hotels /

By Tyagi, Vijay.
New Delhi : Cyber Tech Publications, 2008 .
256 pages: , Includes bibliographic references and index 22 cm.
9788178843698

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Kitchen essentials and basic food preparation /

By Browning, Curtis.
New York, USA : Alexis Press, LLC, 2023 .
viii, 374 pages: , Includes bibliographic references and index 26 cm.
9781645328391

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