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

Industrial chemical processes : food industries, book 1 /

By Bayquen, Cecilia V..
Manila : UST Pub House, 2006 .
xxxiii, 326 p.: , Includes bibliographic references and index 25 cm..
978-971-506-378-4

]]> Place hold on Industrial chemical processes :

Gabay sa pagkain ng gulay dagat /

By Cordero, Paciente A. Jr..
Manila : FEU Pub, 2005 .
ix, 80 p.: , Includes index 21 cm..
971-678-010-9

]]> Place hold on Gabay sa pagkain ng gulay dagat /

The Oxford companion to American food and drink.

New York : Oxford University Press, 2007 .
xxvi, 693 p.: , Includes bibliographic references and index 29 cm..
13: 978-0-19-530796-2

]]> Place hold on The Oxford companion to American food and drink.

Food and beverage cost control /

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

]]> Place hold on Food and beverage cost control /

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

]]> Place hold on Food and beverage cost control /

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

]]> Place hold on Study guide to accompany food and beverage cost control /

Professional cooking /

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

]]> Place hold on Professional cooking /

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

]]> Place hold on Design and equipment for restaurant and foodservice :

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

]]> Place hold on Principles of food, beverage, and labor cost controls /

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

]]> Place hold on Procurement of hospitality resources /

Hospitality marketing management /

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

]]> Place hold on Hospitality marketing management /

55 surefire food-related businesses you can start for under

By Kimball, Cheryl.
USA : Entrepreneur Press, 2009 .
248 p.: , Includes index 23 cm..
1-59918-255-6/--13: 978-1-599182-551

]]> Place hold on 55 surefire food-related businesses you can start for under

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

]]> Place hold on Management by menu /

Food technology: OCR design & technology for GCSE /

By Dinicoli, Barbara.
London : Hodder Education, 2009 .
xi, 294 p.: , Includes index 25 cm..
978-0-340-98197-9

]]> Place hold on Food technology:

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

]]> Place hold on NRAEF ManageFirst managerial accounting:

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

]]> Place hold on Welcome to culinary school:

The Prentice Hall essentials dictionary of culinary arts /

By Labensky, Steven.
Upper Saddle River, NJ : Pearson Prentice Hall, 2008 .
iv, 284 p.: | 23.3 cm. , Includes appendices 0-13-170463-/ 13: 978-0-13-170463-3

]]> Place hold on The Prentice Hall essentials dictionary of culinary arts /

Fundamentals of menu planning /

By McVety, Paul J..
Hoboken, NJ : John Wiley & Sons, 2009 .
xiii, 258 p.: , Includes bibliographic references and index 28 cm..
978-0-470-07267-7

]]> Place hold on Fundamentals of menu planning /

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

]]> Place hold on Servsafe coursebook.

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

]]> Place hold on The Professional personal chef :

Food safety, sanitation and hygiene /

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

]]> Place hold on Food safety, sanitation and hygiene /

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

]]> Place hold on Textbook of food and beverage management /

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

]]> Place hold on Dining room and banquet management /

Cuisine and culture : a history of food and people /

By Civitello, Linda.
Hoboken, NJ : John Wiley & Sons, 2008 .
xxi, 410 p. : ill.: | 15.2 cm , Includes appendices and bibliographical references 978-0-471-74172-5

]]> Place hold on Cuisine and culture :

Food styling : the art of preparing food for the camera /

By Custer, Delores.
Hoboken, NJ : John Wiley & Sons, 2010 .
xvii, 398 p.: , Includes glossary 29 cm..
978-0-470-08019-1

]]> Place hold on Food styling :

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

]]> Place hold on Foodservice management in the Philippines /

Food processing : principles and applications /

By Ramaswamy, Hosahalli.
Boca Raton, FL : Taylor & Francis Group, 2006 .
420 p.: , Includes appendices and references 24 cm..
1-58716-008-0

]]> Place hold on Food processing :

Tasting : savouring, appreciating and sharingyour favorite tastes /

By Cheney, Dina.
London : DK Pub, 2006 .
255 p.: , Includes index 22 cm..
1-4053-1618-7

]]> Place hold on Tasting :

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

]]> Place hold on From kitchen to market :

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

]]> Place hold on Remarkable service /

The visual food lover's guide : includes essential information on how to buy, prepare, and store over 1000 types of food.

Hoboken NJ : John Wiley & Sons, 2009 .
616 p.: | 16.5 cm. , Includes index 978-0-470-50559-5

]]> Place hold on The visual food lover's guide :

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

]]> Place hold on Culinary calculations :

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

]]> Place hold on The hospitality manager's guide to wines, beers, and spirits /

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

]]> Place hold on Design and layout of foodservice facilities /

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

]]> Place hold on Food safety and sanitation /

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

]]> Place hold on Nutrition for foodservice and culinary professionals /

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

]]> Place hold on Professional cooking /

Seafood handbook : the comprehensive guide to sourcing, buying and preparation.

Hoboken NJ : John Wiley & Sons, 2010 .
280 p.: , Includes index 27 cm..
978-0-470-40416-4

]]> Place hold on Seafood handbook :

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

]]> Place hold on Food and beverage cost control /

Food safety for the 21st century : Managing HACCP and food safety throughout the global supply chain /

By Wallace, Carol A..
Aimes, Iowa : Blackwell Pub., 2011 .
xvii, 328p: , Includes bibliographical references and index 25 cm..
978-1-4051-8911-8

]]> Place hold on Food safety for the 21st century :

Understanding food /

By Brown, Amy.
Belmont, CA : Wadsworth, Cengage Learning, 2010 .
xvii, 625 p.: | 27.5 cm. , Includes index and glossary 9780538734981

]]> Place hold on Understanding food /

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

]]> Place hold on Principles of food and, beverage, and labor cost controls /

Kulinarya : a guide book to philippine cuisine /

By Barretto, Glenda Rosales.
Pasig City : Anvil Publishing, 2008 .
240 p.: 28 cm..
9789712721090

]]> Place hold on Kulinarya :

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

]]> Place hold on Food service and catering management :

Fundamentals of professional cooking and baking /

By Gonzales, Gene.
Pasig City : Anvil Publishing, 2004 .
x, 221 p.: 25 cm..
9712714187

]]> Place hold on Fundamentals of professional cooking and baking /

Gluten-free food science and technology /

By Gallagher, Eimear.
Oxford : Blackwell Publishing, 2009 .
vii, 246 p.: , Includes index 25 cm..
978-1-4051-5915-9

]]> Place hold on Gluten-free food science and technology /

Effective risk communication : a message-centerd approach /

By Sellnow, Timothy L..
New York : Springer Science+Business Media, 2009 .
xi, 185 p.: , Includes index 25 cm..
978-0-387-79726-7

]]> Place hold on Effective risk communication :

Allergy-free desserts : Gluten-free, Dairy-free, Egg-free, Soy-free, and Nut-free delights /

By Gordon, Elizabeth.
Canada : John Wiley & Sons, Inc., 2010 .
191 p.: , Includes index 21 cm..
978-0-470-44846-5

]]> Place hold on Allergy-free desserts :

The 100 foods you should be eating : how to source, prepare and cook healthy ingredients /

By Mattten, Glen.
London : New Holand Publishers, 2009 .
159 p.: , Includes index 23 cm..
978-1-84773-440-2

]]> Place hold on The 100 foods you should be eating :

Understanding food : principle & preparation /

By Brown, Amy.
U.S.A : Wadswoth, Cengage Learning, 2008 .
xvi, 654 p.: , Includes index 28 cm..
978-0-495-11910-4

]]> Place hold on Understanding food :