Olopsc Library catalog › Results of search for 'ccl=su:"Food"'

	21.	No cover image available Serv Safe essentials. Edition: 3rd ed.Material type: Text; Format: print Publisher: Chicago : National Restaurant Association Educational Foundation, c2004Availability: Items available for loan: College Learning Resource CenterCall number: TX 537 S47 2004 (3). Place hold Add to cart (remove)
	22.	No cover image available Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan. by Morgan, James L. Material type: Text; Format: print Publisher: Oxford, UK : Butterworth-Heinemann, c2006Availability: Items available for loan: College Learning Resource CenterCall number: TX 911 M66 2006 (1). Place hold Add to cart (remove)
	23.	No cover image available Food service menus : pricing and managing your food service menu for maximum profit / by Lora Arduser. by Arduser, Lora. Material type: Text; Format: print Publisher: Ocala, FL : Atlantic Publishing, c2003Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 P7 A73 2003 (1). Place hold Add to cart (remove)
	24.	No cover image available Opportunities in food service careers / Carol Caprione Chmelynski. by Chmelynski, Carol Ann Caprione, 1950-. Edition: Rev. ed.Material type: Text; Format: print Publisher: New York : McGraw Hill, c2005Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 V62 C45 2005 (1). Place hold Add to cart (remove)
	25.	No cover image available Controlling restaurant & food service labor costs / by Sharon L. Fullen. by Fullen, Sharon L. Material type: Text; Format: print Publisher: Ocala, FL : Atlantic Publishing, c2003Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 L27 F85 2003 (1). Place hold Add to cart (remove)
	26.	No cover image available Planning and control for food and beverage operations / Jack D. Ninemeier. by Ninemeier, Jack D. Edition: 6th ed.Material type: Text; Format: print Publisher: Lansing : Educational Institute of the American Hotel & Lodging Association, c2004Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 M27 N56 2004 (1). Place hold Add to cart (remove)
	27.	Food service and catering management : a practical guide / Maya Kitchen. by The Maya Kitchen. Material type: Text; Format: print Publisher: Pasig City : Anvil Publishing, c2004Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 M27 M39 2006 (1). Place hold Add to cart (remove)
	28.	No cover image available Start your own restaurant and five other food businesses / by Entrepreneur Press and Jacquelyn Lynn. by Lynn, Jacquelyn. Edition: 2nd ed.Material type: Text; Format: print Publisher: [s.l.] : Enterpreneur Media, c2006Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 M27 L9775 2006 (1). Place hold Add to cart (remove)
	29.	Food service & bartending / Amelia Samson-Roldan and Benito Tangonan Edica. by Samson-Roldan, Amelia. Material type: Text; Format: print Publisher: Manila : AR Skills Development & Management Services, c2003Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 M27 S26 2003 (1). Place hold Add to cart (remove)
	30.	No cover image available Foodservice management / June Payne-Palacio, Monica Theis. by Payne-Palacio, June. Edition: 10th ed.Material type: Text; Format: print Publisher: Singapore : Pearson Prentice Hall, c2005Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 M27 P39 2005 (1). Place hold Add to cart (remove)
	31.	No cover image available Webster's new world dictionary of culinary arts / Steven Labensky, Gaye G. Ingram, Sarah R. Labensky ; illustrations by William E. Ingram. by Labensky, Steven. Edition: 2nd ed.Material type: Text; Format: print Publisher: Upper Saddle River, NJ : Prentice-Hall, c2001Availability: Items available for loan: College Learning Resource CenterCall number: TX 349 L33 2001 (1). Place hold Add to cart (remove)
	32.	A quick and easy guide to food and wine for chefs and restaurateurs / Gene Gonzales. by Gonzales, Gene. Material type: Text; Format: print Publisher: Pasig City : Anvil Publishing, c2006Availability: Items available for loan: College Learning Resource CenterCall number: TX 945 G66 2006 (1). Place hold Add to cart (remove)
	33.	No cover image available How to open a financially successful specialty retail & gourmet foods shops : with companion CD-Rom / by Douglas Robert Brown. by Brown, Douglas Robert. Material type: Text; Format: print Publisher: Ocala, FL : Atlantic Publishing, c2004Availability: Items available for loan: College Learning Resource CenterCall number: HD 62.5 B7623 2004 (1). Place hold Add to cart (remove)
	34.	No cover image available Wine and food handbook : aide memoire for the sommelier and the waiter / Conrad Tuor ; revised and edited by John Cousins and Cailein Gillespie. by Tuor, Conrad. Edition: 2nd ed.Material type: Text; Format: print Publisher: London : Hodder & Stoughton, c2002Availability: Items available for loan: College Learning Resource CenterCall number: TX 907 T86 2002 (1). Place hold Add to cart (remove)
	35.	No cover image available Professional cooking / Wayne Gisslen ; with a foreword by Andre J. Gointreau ; photography by Gerard Smith. by Gisslen, Wayne. Edition: 5th ed.Material type: Text; Format: print Publisher: New York : Wiley, c2003Availability: Items available for loan: College Learning Resource CenterCall number: TX 820 G54 2003 (2). Place hold Add to cart (remove)
	36.	No cover image available Food and beverage service / Dennis Lillicrap & John Cousins. by Lillicrap, Dennis. Edition: 7th ed.Material type: Text; Format: print Publisher: =London= : Hodder Arnold, c2006Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 M27 L55 2006 (2). Place hold Add to cart (remove)
	37.	No cover image available Design and equipment for restaurants and food service : a management view / Costas Katsigris, Chris Thomas. by Katsigris, Costas. Edition: 2nd ed.Material type: Text; Format: print Publisher: Hoboken, NJ : Wiley, c2006Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 M27 K395 2006 (2). Place hold Add to cart (remove)
	38.	No cover image available A survival guide for culinary professionals / by Alan Gelb and Karen Levine. by Gelb, Alan. Material type: Text; Format: print Publisher: Clifton Park, NY : Thomson Delmar Learning, c2005Availability: Items available for loan: College Learning Resource CenterCall number: TX 911 G4297 2005 (1). Place hold Add to cart (remove)
	39.	No cover image available Fundamentals of food and nutrition in the culinary arts / Nancy Berkoff. by Berkoff, Nancy. Material type: Text; Format: print Publisher: Singapore : Person Education South Asia, c2005Availability: Items available for loan: College Learning Resource CenterCall number: TX 354 B47 2005 (1). Place hold Add to cart (remove)
	40.	No cover image available Meal planning and management / Margaret McWilliams. by McWilliams, Margaret. Material type: Text; Format: print Publisher: Singapore : Pearson Education South Asia, c2005Availability: Items available for loan: College Learning Resource CenterCall number: TX 354 M29 2005 (1). Place hold Add to cart (remove)

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