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	21.	Cost control for the hospitality industry / Michael M. Coltman. by Coltman, Michael M [Author] Edition: second edition. New York : John Wiley & Sons, c1989 Availability: Items available for loan: Old Harbour Campus (3)Location, call number: Reserve Book Collection RBC 647.940681 COL, ... Place hold Add to cart (remove)
	22.	Design and equipment for restaurants and foodservice : A Management view / Costas Katsigris, Chris Thomas. by Katsigris, Costas Thomas, Chris Edition: second edition. Kingston : John Wiley & Sons, Inc, c2006 Availability: Items available for loan: Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 647.940682 KAT, ... Place hold Add to cart (remove)
	23.	Dining out : secrets from America's leading critics, chefs, and restaurateurs / Andrew Dornenburg and Karen Page ; photography by Michael Donnelly. by Dornenburg, Andrew [Author] Page, Karen New York John Wiley & Sons 1998 Online resources: Contributor biographical information Publisher description Table of Contents Availability: Items available for loan: Old Harbour Campus (1)Location, call number: Reserve Book Collection RBC 647.95 DOR. Place hold Add to cart (remove)
	24.	Culinary Calculations : Simplified Math for Culinary Professionals / Terri Jones. by Jones, Terri, 1954- Edition: Second edition Publisher: Hoboken, N.J : John Wiley & Sons, c2008 Online resources: Table of contents only Contributor biographical information Publisher description Availability: Items available for loan: Main Campus (2)Location, call number: Reserve Book Collection RBC 647.950151 JON, ... Old Harbour Campus (4)Location, call number: Reserve Book Collection RBC 647.950151 JON, ... Place hold Add to cart (remove)
	25.	Culinary calculations : simplified math for culinary professionals / Terri Jones. by Jones, Terri, 1954- Publication details: Hoboken, N.J : John Wiley, c2004 Online resources: Contributor biographical information Publisher description Table of contents Availability: Items available for loan: Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 647.950151 JON, ... Place hold Add to cart (remove)
	26.	Foodservice organizations : a managerial and systems approach / Marian C. Spears. by Spears, Marian C Edition: 4th ed. Publication details: Upper Saddle River, N.J : Prentice Hall, c2000 Availability: Items available for loan: Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 647.95068 SPE, ... Place hold Add to cart (remove)
	27.	Design and equipment for restaurants and foodservice : A Management view / Costas Katsigris, Chris Thomas. by Katsigris, Costas Thomas, Chris Edition: Third edition. Hoboken, New Jersey : John Wiley & Sons, Inc, c2009 Availability: Items available for loan: Old Harbour Campus (1)Location, call number: Reserve Book Collection RBC 647.95068 KAT. Place hold Add to cart (remove)
	28.	Banquet management and room division / Dr. D. K. Aggarwal, Prinicipal, Institute of Hotel Management & Catering Technology Bhopal (M.P.). by Aggarwal, D.K New Delhi : Aman Publications, [c2006] Availability: Items available for loan: Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 647.95068 AGG, ... Place hold Add to cart (remove)
	29.	Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III. by Dittmer, Paul Keefe, J. Desmond Edition: ninth edition. Publication details: Hoboken, N.J : John Wiley, c2009 Online resources: Publisher description Table of contents only Availability: Items available for loan: Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 647.95068 DIT, ... Place hold Add to cart (remove)
	30.	Principles of food, beverage, and labor cost controls / Paul R. Dittmer. by Dittmer, Paul Edition: 7th ed. Publication details: New York : J. Wiley, c2003 Online resources: Contributor biographical information Publisher description Table of contents Availability: Items available for loan: Old Harbour Campus (1)Location, call number: Reserve Book Collection RBC 647.95068 WAL. Place hold Add to cart (remove)
	31.	Nutrition for food service managers : Concepts, applications and management / Mahmood A. Khan. by Khan, Mahmood A New York : John Wiley and Sons, c1998 Availability: Items available for loan: Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 613.2024642 KHA, ... Place hold Add to cart (remove)
	32.	Nutrition for foodservice and culinary professionals / Karen Eich Drummond, Lisa M. Brefere. by Drummond, Karen Eich Brefere, Lisa M Edition: Fifth edition Publisher: Hoboken, N.J : J. Wiley, c2004 Other title: Nutrition for foodservice & culinary professionals Online resources: Contributor biographical information Publisher description Table of contents Availability: Items available for loan: Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 613.2 DRU, ... Place hold Add to cart (remove)
	33.	Fundamentals of Menu Planning / Paul J. McVety, Bradley J. Ware, Claudette L�evesque. by McVety, Paul J Ware, Bradley J (Bradley John), 1953- L�evesque, Claudette Edition: Second edition Publisher: New York : Wiley, c2001 Online resources: Contributor biographical information Publisher description Table of Contents Availability: Items available for loan: Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 642 MCV , ... Place hold Add to cart (remove)
	34.	Management by menu / Lendal H. Kotschevar, Marcel R. Escoffier. by Kotschevar, Lendal H (Lendal Henry), 1908-2007 Escoffier, Marcel Robert, 1949- Educational Foundation (National Restaurant Association) Edition: 3rd ed. Publication details: [Chicago, Ill.] : National Restaurant Association, Educational Foundation, c1994 Availability: Items available for loan: Old Harbour Campus (3)Location, call number: Reserve Book Collection RBC 647.95068 KOT, ... Place hold Add to cart (remove)
	35.	Restaurant Service Basics / Sondra J. Dahmer, Kurt W. Kahl. by Dahmer, Sondra J Kahl, Kurt W Series: The Wiley restaurant basics seriesPublisher: New York : Wiley, c2002 Online resources: Contributor biographical information Publisher description Table of Contents Availability: Items available for loan: Main Campus (2)Location, call number: Reserve Book Collection RBC 642.6 DAH, ... Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 642.6 DAH, ... Place hold Add to cart (remove)
	36.	Math principles for food service occupations / Anthony J. Strianese, Pamela P. Strianese. by Strianese, Anthony J Strianese, Pamela P Edition: 5th ed. Publication details: New York : Thomson Delmar Learning, c2007 Online resources: Table of contents only Contributor biographical information Publisher description Availability: Items available for loan: Old Harbour Campus (4)Location, call number: Reserve Book Collection RBC 647.9501513 STR, ... Place hold Add to cart (remove)
	37.	Professional Cooking / Wayne Gisslen ; photography by J. Gerard Smith. by Gisslen, Wayne, 1946- Edition: Seventh edition Publisher: Hoboken, N.J : John Wiley & Sons, c2011 Online resources: Publisher description Availability: Items available for loan: Main Campus (1)Location, call number: Reserve Book Collection RBC 641.57 GIS. Old Harbour Campus (2)Location, call number: Reserve Book Collection RBC 641.57 GIS, ... Place hold Add to cart (remove)
	38.	Introduction to Foodservice / June Payne-Palacio, Monica Theis. by Payne-Palacio, June Theis, Monica Edition: Tenth edition Publisher: Upper Saddle River, NJ : Pearson/Prentice Hall, c2005 Online resources: Table of contents Availability: Items available for loan: Main Campus (1)Location, call number: Reserve Book Collection RBC 647.95068 PAY. Old Harbour Campus (3)Location, call number: Reserve Book Collection RBC 647.95068 PAY, ... Place hold Add to cart (remove)
	39.	Practical Food & Beverage Cost Control / Clement Ojugo. by Ojugo, Clement Edition: Second edition Publisher: Clifton Park, NY : Delmar, Cengage Learning, c2010 Other title: Practical food and beverage cost control Online resources: Contributor biographical information Publisher description Table of contents only Availability: Items available for loan: Old Harbour Campus (3)Location, call number: Reserve Book Collection RBC 647.950681 OJU, ... Place hold Add to cart (remove)
	40.	Bar & beverage operation : ensuring success & maximum profit / by Chris Parry. by Parry, Chris, 1956- Series: The food service professionals guide to ; 11 Publication details: Ocala, Fla : Atlantic Pub. Group, c2003 Availability: Items available for loan: Old Harbour Campus (4)Location, call number: Reserve Book Collection RBC 647.95068 PAR, ... Place hold Add to cart (remove)

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