Avand Danesh :: Food Service Operations & Management

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Food Service Operations & Management (66)

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Wiley Titles in Food Service Operations & Management

Baking Externs 2014 Revisions Set

by Kotschevar

ISBN: 978-1-118-95099-9

July 2014, Paperback

Concepts of Foodservice Operations and Management, 2nd Edition

by Khan

ISBN: 978-0-471-28402-4

January 1990, Hardcover

Conversational Spanish for Hospitality Managers and Supervisors: Basic Language Skills for Daily Operations

by Casado

ISBN: 978-0-471-05959-2

October 1995, Paperback

Culinary Nutrition for Food Professionals, 2nd Edition

by Hodges

ISBN: 978-0-471-28607-3

September 1994, Hardcover

Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition

by Thomas

ISBN: 978-1-118-29774-2

July 2014, Hardcover

Design and Layout of Foodservice Facilities, 3rd Edition

by Birchfield

ISBN: 978-0-471-69963-7

Food and Beverage Service

by Axler

ISBN: 978-0-471-62176-8

March 1990, Hardcover

Food Service Management by Checklist: A Handbook of Control Techniques

by Zaccarelli

ISBN: 978-0-471-53063-3

February 1991, Paperback

Foodservice Facilities Planning, 3rd Edition

by Kazarian

ISBN: 978-0-471-29063-6

December 1997, Hardcover

Foodservice Management Fundamentals

by Reynolds

ISBN: 978-0-470-40906-0

Fundamentals of Menu Planning 3E with Culinary Calculations 2E Set

by McVety

ISBN: 978-0-470-58388-3

October 2009, Paperback

Fundamentals of Menu Planning, 3rd Edition

by McVety

ISBN: 978-0-470-07267-7

Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store

by Wemischner

ISBN: 978-0-471-13939-3

Hospitality Employee Management and Supervision + Carroll/Leadership Lessons From a Chef SET

by Sommerville

ISBN: 978-0-470-27808-6

Hospitality Employee Management and Supervision: Concepts and Practical Applications

by Sommerville

ISBN: 978-0-471-74522-8

March 2007, Paperback

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