|
|
1.
|
|
The HACCP food safety training manual / Tara Paster.
by Paster, Tara.
Publisher: Honoken, N.J : John Wiley, c2007Availability: Items available for loan: STV Main Library [SR-HM 363.7296 P26 2007] (1).
|
|
|
2.
|
|
Nutrition for food service and culinary professionals / Karen Eich Drummond, Lisa M. Brefore.
by Drummond, Karen Eich.
Edition: 5th ed.Publisher: Hoboken, New Jersey : John Wiley, c2004Availability: Items available for loan: STV Main Library [SR-HM 613.2 D84 2004] (1).
|
|
|
3.
|
|
Becoming a chief / Andrew Dorrenburg and Karen Page; foreword by Madeline Kamman; photographs by Michael Donnelly.
by Dornenburg, Andrew;
Page, Karen;
foreword by Madeline Kamman;
photographs by Michael Donnelly.
Edition: rev. edPublisher: Hoboken, N. J : John Wiley, c2003Availability: Items available for loan: STV Main Library [SR-HM 641.502373 D73 2003 c.2] (4).
|
|
|
4.
|
|
Essentials of professional cooking / Wayne, Gisslen; photograph by J. Gerald Smith.
by Gisslen, Wayne, 1946-.
Publisher: Hoboken, New Jersey : John Wiley, c2004Availability: Items available for loan: STV Main Library [SR-HM 641.57 G44 2004 bk.1] (2).
|
|
|
5.
|
|
Quantity : food production, planning, and management / John B. Knight and Lendal H. Kotschevar.
by Knight John B.
Edition: 3rd ed.Publisher: New Jersey : John Wiley & Sons, c2000Availability: Items available for loan: STV Main Library [SR-HM 641.57068 K74 2000] (1).
|
|
|
6.
|
|
On-premise catering : Hotels, convention & conference center and clubs / Patti J. Schock, John M. Stefanelli.
by Shock, Patti J.
Publisher: New York : John Wiley, c2001Availability: Items available for loan: STV Main Library [SR-HM 642.4 Sh7 2001] (1).
|
|
|
7.
|
|
Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware & Claudette Levesque Ware.
by McVety, Paul J.
Edition: 3rd ed.Publisher: Hoboken, NJ : John WIley & Sons, c2009Availability: Items available for loan: STV Main Library [SR-HM 642.5 M25 2009 c.2] (2).
|
|
|
8.
|
|
Professional cooking / Wayne Gisslen W/ a foreword by Andre J. Cointreau, photograph by J. Gerald Smith.
by Gisslen, Wayne, 1946-.
Edition: 4th ed.Publisher: New York : John Wiley, c1999Availability: Items available for loan: STV Main Library [SR-HM 647.57 G44 1999] (1).
|
|
|
9.
|
|
Design and equipment for restaurant and foodservice : a management view / Costas Katsigris, Chris Tomas.
by Katsigris, Costas.
Edition: 2nd ed.Publisher: Hoboken, NJ : John Wiley, c2008Availability: Items available for loan: STV Main Library [SR-HM 647.940682 K15 2006 c.1] (2).
|
|
|
10.
|
|
At your service : a hands-on guide to the professional dining room / John W. Fischer.
by Fischer, John W.
Publisher: NJ : John Wiley & Sons, c2005Availability: Items available for loan: STV Main Library [SR-HM 647.95 F52 2005 c.1] (2).
|
|
|
11.
|
|
Culinary calculations : simplified math for culinary professionals / by Terri Jones.
by Jones, Terri.
Publisher: Hoboken, NJ : John Wiley, c2004Availability: Items available for loan: STV Main Library [SR-HM 647.950151 J72 2004] (1).
|
|
|
12.
|
|
Culinary calculations : simplified math for culinary professionals / Terri Jones.
by Jones, Terri.
Publisher: New Jersey : John Wiley & Sons, c2008Availability: Items available for loan: STV Main Library [SR-HM 647.950151 J72 2008] (1).
|
|
|
13.
|
|
Design and lay out of food service facilities / John C. Birchfield.
by Birchfield, John C.
Edition: 3rd ed.Publisher: New Jersey : John Wiley & Sons, c2008Availability: Items available for loan: STV Main Library [SR-HM 647.95068 B53 2008 c.1] (1).
|
|
|
14.
|
|
Design and layout of foodservice facilities / John C. Birchfield.
by Birchfield, John C.
Edition: 3rd ed.Publisher: Hoboken, NJ : John Wiley & Sons, c2008Availability: Items available for loan: STV Main Library [SR-HM 647.95068 B53 2008 c.2] (1).
|
|
|
15.
|
|
Leadership lessons from a chef : finding time to be great / Charles M. Carroll.
by Carroll, Charles M.
Publisher: New Jersey : John Wiley & Sons, c2008Availability: Items available for loan: STV Main Library [SR-HM 647.95068 C23 2008] (1).
|
|
|
16.
|
|
Principles of food, beverage, and labor cost controls / Paul S. Dittmer, J. Desmond Keefe III.
by Dittmer, Paul.
Edition: 9th ed.Publisher: Hoboken, NJ : John Wiley & Sons, c2009Availability: Items available for loan: STV Main Library [SR-HM 647.95068 D63 2009] (1).
|
|
|
17.
|
|
Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.
by Katsigris, Costas.
Edition: 3rd ed.Publisher: Hoboken, NJ : John Wiley & Sons, c2004Availability: Items available for loan: STV Main Library [SR-HM 647.95068 K15 2009] (1).
|
|
|
18.
|
|
Management by menu / Lendal H. Kotschevar, Diane Withrow.
by Kotschevar, Lendal H.
Edition: 4th ed.Publisher: , NJ : John Wiley & Sons, c2008Availability: Items available for loan: STV Main Library [SR-HM 647.95068 K84 2008 c.2] (2).
|
|
|
19.
|
|
Remerkable service / by The Culinary Institute of America.Edition: 2nd ed.Publisher: Hoboken, NJ : John Wiley & Sons, c2009Availability: Items available for loan: STV Main Library [SR-HM 647.95068 R28 2009] (1).
|
|
|
20.
|
|
Principles of food, beverage, and labor cost controls for hotels and restaurants / Paul Dittmer, Gerald G. Griffin.
by Dittmer, Paul R;
Griffin, Gerald G.
Edition: 6th edPublisher: New York : John Wiley, c1999Availability: Items available for loan: STV Main Library [SR-HM 647.950681 D63 1999] (1).
|
