Food service management.

Design and layout of foodservice facilities / by: (Language materials, printed)

Management of food and beverage operations / by: (Language materials, printed)

Introduction to hospitality operations : = an indispensable guide to the industry / by: (Language materials, printed)

Introduction to foodservice / by: (Language materials, printed)

Foodservice organizations : = a managerial and systems approach / by: (Language materials, printed)

Food service management by checklist : = a handbook of control techniques / by: (Language materials, printed)

Management by menu / by: (Language materials, printed)

Foodservice organizations : = a managerial and systems approach / by: (Language materials, printed)

Food and beverage management / by: (Language materials, printed)

Dining room and banquet management / by: (Language materials, printed)

Design and equipment for restaurants and foodservice : = a management view / by: (Language materials, printed)

Controlling foodservice costs : = competency guide / by: (Language materials, printed)

Improving food and beverage performance by: (Electronic resources)

Introduction to hospitality management / by: (Language materials, printed)

Design and layout of foodservice facilities / by: (Language materials, printed)

Cost control techniques by: (Electronic resources)

Food & beverage by: (Electronic resources)

Remarkable service : = [a guide to winning and keeping customers for servers, managers, and restaurant owners] / by: (Language materials, printed)