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

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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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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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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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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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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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 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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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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Catering for an event /

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