The modern food service industry : an introductory guide / Henry W. Anderson.

Bibliographic Details
Main Author:	Anderson, Henry William, 1934-
Language:	English
Published:	Dubuque, Iowa : W. C. Brown Co. Publishers, [1976], ©1976.
Subjects:	Food service.
Physical Description:	xi, 340 pages : illustrations ; 24 cm
Format:	Book

Similar Items

Modern food service
by: Anderson, Charles, 1955-
Published: (1991)

Food service in industry and institutions
by: Stokes, John Wesley, 1897-
Published: (1960)

Reference guide, Sanitation aspects of food service facility : plan preparation and review
Published: (1978)

The future of food service management : a series of 12 articles devoted to latest developments in hospitality-food service management
by: Zaccarelli, Herman E.
Published: (1983)

Food and beverage operation : cost control and systems management
by: Levinson, Charles, 1934-
Published: (1976)

Quantity food purchasing
by: Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Published: (1975)

Food and beverage operation : cost control and systems management
by: Levinson, Charles, 1934-
Published: (1989)

Food and beverage management in hotels
by: Schmidt, Arno, 1931-
Published: (1987)

A study of career ladders and manpower development for non-management personnel in the food service industry.
Published: (1970)

Fast food jobs : national study of fast food employment
by: Charner, Ivan
Published: (1984)

The classical preparation and presentation of food
by: Bode, W. K. H. (Willi Karl Heinrich), 1931-
Published: (1984)

Quantity food production, planning, and management
by: Knight, John Barton, 1950-
Published: (1989)

An Introduction to food and beverage service skills for the hotel, catering and tourism industry.
Published: (1987)

At your service : a hands-on guide to the professional dining room
by: Fischer, John W.
Published: (2005)

Professional restaurant service
Published: (1991)

Menu planning and foods merchandising.
Published: (1971)

Foodservice industry 2000
Published: (1988)

Supervision and management of quantity food preparation : principles and procedures
by: Morgan, William J., 1924-
Published: (1981)

Supervision and management of quantity food preparation : principles and procedures
by: Morgan, William J., 1924-
Published: (1988)

Restaurant industry 2010 : the road ahead
Published: (1999)

IFMA encyclopedia of the foodservice industry
by: Woodman, Julie G.
Published: (1985)

Dining room service
by: Lehrman, Lewis E.
Published: (1980)

Foodservice operations and management : concepts and applications
by: Drummond, Karen Eich, et al.
Published: (2022)

Restaurant industry forecast.

Foodservice operations
by: Khan, Mahmood A.
Published: (1987)

Concepts of foodservice operations and management
by: Khan, Mahmood A.
Published: (1991)

National Restaurant Association foodservice industry forecast.

Mass catering / R.H.G. Charles.
by: Charles, R. H. G.
Published: (1983)

Menu planning
by: Eckstein, Eleanor F.
Published: (1983)

Foodservice standards in resorts
Published: (1987)

Menu planning
by: Eckstein, Eleanor F.
Published: (1973)

Management by menu
by: Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Published: (1975)

Management by menu
by: Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Published: (1987)

Cost containment in foodservice operation
by: Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Published: (1984)

Foodservice 2050 : a glimpse at the future of the foodservice industry
Published: (1994)

Foodservice productivity and profit ideabook : with appendix of ideas from operators
by: Kahrl, William L.
Published: (1975)

Quantity food purchasing.
by: Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Published: (1961)

The Anatomy of foodservice design
Published: (1975)

Foodservice facilities planning
by: Kazarian, Edward A.
Published: (1989)

Personnel management.
Published: (1981)