Culinary calculations : simplified math for culinary professionals /

Culinary arts career starter /
by: Masi, Mary
Published: (1999)

Culinary essentials /
Published: (2002)

Nutrition for foodservice and culinary professionals /
by: Drummond, Karen Eich
Published: (2004)

Professional food service management /
by: Thayse, Harris
Published: (1983)

The professional food buyer : standards, principles, and procedures /
by: Warfel, Marshall C.
Published: (1979)

Professional cooking and baking /
by: Ray, Mary Frey
Published: (1981)

Quantity food preparation : standardizing recipes and controlling ingredients /
by: Buchanan, Polly W., 1940-
Published: (1983)

Food service systems : analysis, design, and implementation /
Published: (1979)

ServSafe coursebook.
Published: (2004)

Essentials of food safety and sanitation /
by: McSwane, David Zachary
Published: (2005)

Forecasting in foodservice /
by: Messersmith, Ann M.
Published: (1992)

ServSafe essentials.
Published: (2002)

Design and layout of foodservice facilities /
by: Birchfield, John C.
Published: (1988)

Determining the feasibility of a total convenience food system /
by: Poledor, Andrew P., 1927-
Published: (1977)

Cost effective quality food service : an institutional guide /
by: Stokes, Judy Ford
Published: (1985)

Quantity food sanitation /
by: Longree, Karla
Published: (1980)

Disaster and emergency preparedness in foodservice operations /
by: Puckett, Ruby P.
Published: (2003)

Quantity food sanitation /
by: Longrě, Karla, 1905-
Published: (1996)

Principles of food sanitation /
by: Marriott, Norman G.
Published: (1985)

Quantity food sanitation /
by: Longrée, Karla, 1905-
Published: (1987)

Sanitary techniques in foodservice /
by: Longrée, Karla, 1905-
Published: (1982)

Meeting challenges in food service : a guide for solving present and future problems /
by: Kahrl, William L.
Published: (1974)

Quantity food production, planning, and management /
by: Knight, John Barton, 1950-
Published: (1979)

Introduction to modern food and beverage service /
by: Kahrl, William L.
Published: (1976)

Design and equipment for restaurants and foodservice : a management view /
by: Katsigris, Costas
Published: (2009)

Managing people in commercial kitchens : a contemporary approach /
by: Giousmpasoglou, Charalampos
Published: (2022)

Guide to quality management systems for the food industry /
by: Early, R. (Ralph)
Published: (1995)

Foodservice organizations : a managerial and systems approach /
by: Spears, Marian C.
Published: (2004)

Food service sanitation handbook /
by: Cohen, Gerald, 1930-
Published: (1982)

Food service management and control : the profitable approach /
by: Villano, Caesar
Published: (1977)

Food service marketing and promotion /
by: Seltz, David D.
Published: (1979)

Foodservice systems management /
by: Minor, Lewis J.
Published: (1984)

Food service operations : planning and control /
by: Powers, Thomas F.
Published: (1984)

Purchasing for foodservice /
by: Robertson, Lynne Nannen, 1936-
Published: (1994)

SPECS : the comprehensive foodservice purchasing and specification manual /
by: Peddersen, Raymond B.
Published: (1977)

Quantity food purchasing /
by: Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Published: (1999)