Food management leaflet.

Profitable food service management thru job analysis, descriptions, and specifications.
by: Elliott, Travis
Published: (1966)

Management of food and beverage operations
by: Ninemeier, Jack D.
Published: (2016)

Management of food and beverage operations
by: Ninemeier, Jack D.
Published: (2010)

Management of food and beverage operations
by: Ninemeier, Jack D.
Published: (2005)

Improving food and beverage performance
by: Waller, Keith
Published: (1996)

How to cut food costs. : The association reference book.
Published: (1946)

Planning and operating a successful food service operation
by: Kahrl, William L.
Published: (1979)

Food service management how to succeed in the high-risk restaurant business-- by someone who did
by: Wentz, Bill, 1933-
Published: (2007)

Food presentation & display
Published: (1991)

Principles of food and beverage operations
by: Ninemeier, Jack D.
Published: (1984)

Successful kitchen operation and staff management handbook
by: Van Duyn, J. A., 1920-
Published: (1979)

Restaurant and fast food site selection
by: Melaniphy, John C.
Published: (1992)

Food poisoning and food hygiene
by: Hobbs, Betty C. (Betty Constance)
Published: (1968)

Fast food : the endless shakeout
by: Emerson, Robert L., 1946-
Published: (1982)

Restaurant marketing for owners and managers
by: Shock, Patti J.
Published: (2004)

The manager's guide to employee-level training.
Published: (2001)

Readings on managing hotels/restaurants/institutions
Published: (1977)

The art and science of hospitality management
by: Vallen, Jerome J.
Published: (1987)

Introduction to management in the hospitality industry
by: Powers, Thomas F.
Published: (1979)

Food service menus : pricing and managing the food service menu for maximum profit
by: Arduser, Lora
Published: (2003)

Recipes at moderate cost for school, institution and commercial food service
by: Hart, Constance C.
Published: (1942)

Identification of supervisory improvement needs in the development of a training program for lunchroom managers in a school lunch program
by: Fisher, Dorothy Edith
Published: (1955)

Identification of supervisory improvement needs in the development of a training program for lunchroom managers in a school lunch program
by: Fisher, Dorothy Edith
Published: (1955)

The art and science of managing hotels/restaurants/institutions = formerly The art and science of modern innkeeping
by: Vallen, Jerome J., et al.
Published: (1978)

The new economics of fast food
by: Emerson, Robert L., 1946-
Published: (1990)

Restaurant business

Profitable food and beverage operation
by: Brodner, Joseph
Published: (1951)

Strategic international restaurant development from concept to production
by: Camillo, Angelo, 1954-
Published: (2021)

Winning foodservice ideas : the best of Restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen
Published: (1994)

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

Restaurant business start-up guide : a complete guide to establishing your business
by: Daniels, Paul, 1938-2016
Published: (2011)

A comparative study of the economic and professional status of food service managers with and without apprentice training
by: Gardner, Kathryn Heiserman
Published: (1949)

A comparative study of the economic and professional status of food service managers with and without apprentice training
by: Gardner, Kathryn Heiserman
Published: (1949)

Fast foods consumption patterns, role of globalization and health effects
Published: (2014)

The restaurant manager's handbook how to set up, operate, and manage a financially successful food service operation
by: Brown, Douglas Robert, 1960-
Published: (2007)

The restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation
by: Brown, Douglas Robert, 1960-
Published: (2003)