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1.
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Hospitality and catering: intermediate / Esther Murphy.
by Murphy, Esther. New York, NY, USA : published by Larsen and Keller Education, 2022Availability: Items available for loan: College Library
[Call number: GC 647.94 M95 2022]
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Managing service in food and beverage operations / Charlotte Moore.
by Moore, Charlotte. New York, NY, USA : Published by Larsen and Keller Education, ©2022Availability: Items available for loan: College Library
[Call number: GC 647.94068 M78 2022]
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Gastronomy and the dining experience / authored and edited by 3G E-learning LLC, USA.
by 3G E-learning LLC, USA [author and editor. ]. Edition: 2nd edition.New York, NY, USA : 3G E-learning LLC, 2022Availability: Items available for loan: College Library
[Call number: GC 641.013 T41 2022]
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Gastronomy and the dining experience / authored and edited by 3G E-learning LLC, USA.
by 3G E-learning LLC, USA [author and editor.]. New York, NY, USA : 3G E-learning LLC, ©2019Availability: Items available for loan: College Library
[Call number: GC 641.013 A77 2019]
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3G handy guide : provide table service of food and beverage / authored and edited by 3G E-learning LLC.
by 3G E-learning LLC [author and editor.]. New York, NY, USA : 3G E-learning LLC, ©2019Availability: Items available for reference: College Library
[Call number: GRef 642.6 A77 2019]
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6.
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Menu planning / edited by Hector Moura.
by Moura, Hector [editor.]. New York, NY, USA : Larsen and Keller Education, ©2017Availability: Items available for loan: College Library
[Call number: GC 642 M52 2017]
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7.
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Fundamentals of food and beverage operations / Aliya Marnina Amirudin [and four others]. Edition: First edition.Malaysia : Oxford Publishing (Malaysia) Sdn Bhd, ©2018Availability: Items available for loan: College Library
[Call number: GC 647.95068 F96 2018]
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8.
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Culinary arts and hospitality / authored and edited by 3G E-learning LLC, USA.
by 3G E-learning LLC, USA [author and editor.] | 3G E-learning LLC, USA [author and editor.]. Edition: Second editionNew York, NY, USA : 3G E-learning LLC, ©2018Availability: Items available for loan: College Library
[Call number: GC 338.4764795068 A77 2018]
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9.
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Banquet management / edited by Isla Williams.
by Williams, Isla [editor.]. New York, NY, USA : Larsen & Keller Education, ©2017Availability: Items available for loan: College Library
[Call number: GC 647.94 B22 2017]
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10.
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Food presentation : styling techniques for professionals / edited by Philip Mantle.
by Mantle, Philip [editor.]. New York, NY, USA : Larsen and Keller Education, ©2018Availability: Items available for loan: College Library
[Call number: GC 641.819 F73 2018]
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Catering services : a complete guide / edited by Robert Curtis.
by Curtis, Robert [editor.]. New York, NY, USA : Larsen and Keller Education, ©2018Availability: Items available for loan: College Library
[Call number: GC 647.95 C28 2018]
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12.
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Foodservice management : principles and practices / June Payne-Palacio, Monica Theis.
by Palacio, June Payne | Theis, Monica. Edition: Global edition, Thirteenth edition.Singapore : Pearson Education South Asia Pte Ltd, ©2016Availability: Items available for loan: College Library
[Call number: CBA 647.95068/P17]
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13.
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Food, labor, and beverage cost control : a concise guide / Edward E. Sanders.
by Sanders, Edward E. Long Grove, Illinois (IL), USA : Waveland Press, Inc., ©2016Availability: Items available for loan: College Library
[Call number: GC 647.95068 Sa56 2016]
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14.
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Food and beverage management : for the hospitality, tourism and event industries / John Cousins, David Foskett, David Graham and Amy Hollier.
by Cousins, John | Foskett, David | Graham, David | Hollier, Amy. Edition: Fourth edition.Wolvercote, Oxford, England, UK : Goodfellow Publishers Ltd, ©2016Availability: Items available for loan: College Library
[Call number: CBA 647.95068/F73]
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15.
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Culinary nutrition. United Arab Emirates : 3G Elearning, ©2014Availability: Items available for loan: College Library
[Call number: GC 613.2 C89 2014]
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16.
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Culinary arts and hospitality. United Arab Emirates : 3G Elearning, ©2014Availability: Items available for loan: College Library
[Call number: GC 338.4764795068 C89]
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Career guide : Chef. UAE : 3G eLearning, ©2015Availability: Items available for reference: High School Library
[Call number: GRef 641.5092023 C180 2015]
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18.
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Study guide to accompany : food & beverage cost control / Lea R. Dopson, David K. Hayes ; contributing author Allisha Miller.
by Dopson, Lea R | Hayes, David K | Miller, Allisha, contributing author. Edition: 6th editionHoboken, New Jersey : John Wiley & Sons, Inc., ©2016Availability: Items available for loan: College Library
[Call number: GC 647.95 D72 2016]
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19.
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Food & beverage cost control / Lea R. Dopson, David K. Hayes.
by Dopson, Lea R [author.] | Hayes, David K [author.]. Edition: Sixth edition.Hoboken, New Jersey : John Wiley & Sons, ©2016Other title: Food and beverage cost control.Online access: Cover image Availability: Items available for loan: College Library
[Call number: CBA 647.95068/D72]
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20.
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Remarkable service / The Culinary Institute of America.
by Culinary Institute of America. Edition: Third edition.Hoboken, New Jersey : John Wiley & Sons, Inc., ©2014Online access: Cover image Availability: Items available for loan: College Library
[Call number: CBA 647.95068/R28]
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21.
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Restaurant service basics. United Arab Emirates : 3G Elearning FZ LLC, ©2014Availability: Items available for loan: College Library
[Call number: CBA 647.95/R31]
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22.
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Math principles for food service occupations / Anthony J. Strianese, Pamela P. Strianese.
by Strianese, Anthony J | Strianese, Pamela P. Edition: 6th ed.Australia : Delmar, Cengage Learning, ©2012Online access: Contributor biographical information | Publisher description | Table of contents only Availability: Items available for loan: College Library
[Call number: CBA 647.950151/St84]
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23.
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Foodservice management fundamentals / Dennis Reynolds, PhD, and Kathleen Wachter Mcclusky, MS, RD, FADA.
by Reynolds, Dennis E | Mcclusky, Kathy. Hoboken, New Jersey : Wiley, ©2013Availability: Items available for loan: College Library
[Call number: COED 647.95068/R33]
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24.
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Foundations of cost control / Daniel Traster.
by Traster, Daniel. Boston : Prentice Hall, c2013Availability: Items available for loan: College Library
[Call number: CBA 647.950681/T69]
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25.
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Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton.
by McSwane, David Zachary | Rue, Nancy R. (Nancy Roberts), 1933- | Linton, Richard. Edition: 4th ed.Singapore : Pearson Education South Asia Pte Ltd., c2005Availability: Items available for loan: College Library
[Call number: CBA 363.7296/M45]
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26.
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Foodservice management / June Payne-Palacio, Monica Theis.
by Payne-Palacio, June | Theis, Monica | Payne-Palacio, June. Introduction to foodservice. Edition: Tenth ed.Singapore : Prentice Hall, c2005Availability: Items available for loan: College Library
[Call number: CBA 647.95068/P29]
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