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Quantity food production : a guide for commercial cooking NC III / Richard M. Etrata, MBA, PH.D., Jamie Joyce O. Dangle, MSHRM, Jumilie R. Jimenez, MBA.
by Etrata, Richard M | Dangle, Jamie Joyce O | Jimenez, Jumilie R. Sta. Cruz, Manila : EDRIC Publishing House, 2024Availability: Items available for loan: College Library
[Call number: Fil 641.57 Et71 2024]
(4).
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2.
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Banquet and catering management / Francis Alvin E. Rosalda, Angelie Marie L. Vizconde.
by Rosalda, Francis Alvin E | Vizconde, Angelie Marie L. Manila, Philippines : EDRIC Publishing House, ©2023Availability: Items available for loan: College Library
[Call number: Fil 642.4068 R71 2023]
(4).
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3.
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Culinary mathematics / Penelope A. Santiago.
by Santiago, Penelope A. Sta. Cruz, Manila : EDRIC Publishing House, ©2023Availability: Items available for loan: College Library
[Call number: Fil 641.50151 Sa59 2023]
(1).
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4.
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Commissary food service / Emmanuel S. Donray.
by Donray, Emmanuel S. Sta. Cruz, Manila : EDRIC Publishing House, ©2024Availability: Items available for loan: College Library
[Call number: Fil 338.4764795 D71 2024]
(1).
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5.
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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]
(1).
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6.
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Bar and beverage service : TESDA bartending NC II core competencies and elective competencies based edition / Lorenzo G. Rojo
by Rojo, Lorenzo G. Edition: 3rd edition.Manila, Philippines : Mindshapers Co., Inc., ©2022Availability: Items available for loan: College Library
[Call number: Fil 641.874 R63 2022]
(2).
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7.
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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]
(1).
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8.
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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]
(1).
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9.
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Kitchen essentials and basic food preparation / Maria Rhoda D. Dinaga, MAIE-HRM; Tenie P. Lirazan, MBA.
by Dinaga, Maria Rhoda D [author.] | Lirazan, Tenie P [author.]. Manila, Philippines : Mindshapers Co., Inc., 2021Availability: Items available for loan: College Library
[Call number: Fil 338.4764795 D61 2021]
(2). Checked out (1).
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10.
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Bar and beverage management / Richie O. Cruz and Angelie Marie L. Vizconde.
by Cruz, Richie O | Vizconde, Angelie Marie L. Manila, Philippines : EDRIC Publishing House, ©2022Availability: Items available for loan: College Library
[Call number: Fil 647.95068 C88 2022]
(3).
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11.
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Banquet and catering management / Francis Alvin E. Rosalda, Angelie Marie L. Vizconde.
by Rosalda, Francis Alvin E | Vizconde, Angelie Marie L. Manila, Philippines : EDRIC Publishing House, ©2022Availability: Items available for loan: College Library
[Call number: Fil 642.4068 R71 2022]
(4).
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12.
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Food, beverage, and labor cost control / Lyndsey Velasquez.
by Velasquez, Lyndsey. Manila, Philippines : EDRIC Publishing House, ©2021Availability: Items available for loan: College Library
[Call number: Fil 647.95068 V54 2021]
(9).
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13.
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Culinary nutrition / Lolita Mendoza.
by Mendoza, Lolita. Manila, Philippines : Edric Publishing House, ©2021Availability: Items available for loan: College Library
[Call number: Fil 613.2 M52 2021]
(2).
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14.
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Fundamentals in food service operations / Bryan D. Baliste.
by Baliste, Bryan D. Manila, Philippines : EDRIC Publishing House, ©2021Availability: Items available for loan: College Library
[Call number: Fil 338.4764795 B19 2021]
(2).
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15.
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Kitchen essentials and basic food preparation / Lyka M. Velasquez.
by Velasquez, Lyka M. Manila, Philippines : EDRIC Publishing House, ©2021Availability: Items available for loan: College Library
[Call number: Fil 338.4764795 V54 2021]
(2).
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16.
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Kitchen essentials and basic food preparation / Daryl Ace V. Cornell, Claire Ann M. Yao.
by Cornell, Daryl Ace V | Yao, Claire Ann M. Edition: First edition.Manila, Philippines : Rex Book Store, ©2020Availability: Items available for loan: College Library
[Call number: Fil 338.4764795 C81 2020]
(1). Checked out (1).
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17.
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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]
(2).
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18.
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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]
(1).
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19.
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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]
(1).
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20.
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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]
(2).
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21.
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Fundamentals in food service operations / Dr. Grayfield T. Bajao; Mr. Rafael M. Bachanicha, MBA, MSHRM.
by Bajao, Grayfield T | Bachanicha, Rafael M. Quezon City, Philippines : Wiseman's Books Trading, Inc., ©2019Availability: Items available for loan: College Library
[Call number: Fil 338.4764795 B16 2019]
(1).
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22.
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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]
(1).
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23.
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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]
(1).
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24.
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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]
(2).
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25.
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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]
(2).
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26.
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Food and beverage cost control / authored and edited by 3G E-learning LLC, USA.
by 3G E-learning LLC, USA [author and editor.]. USA : 3G E-learning LLC, ©2017Availability: Items available for loan: College Library
[Call number: CBA 647.95068/A77]
(1).
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27.
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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]
(1).
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28.
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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]
(1).
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29.
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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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30.
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A concise guide in food & beverage service procedures / Daryl Ace V. Cornell, Ephraimuel Jose L. Abellana.
by Cornell, Daryl Ace V | Abellana, Ephraimuel Jose L. Manila, Philippines : Mindshapers Co., Inc., ©2011Availability: Items available for reference: College Library
[Call number: GRef/Fil/CBA 647.95068/C81]
(2).
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31.
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Fundamentals of food service management / Celia E. Cariño, Rea S.J. De Vera.
by Cariño, Celia E | De Vera, Rea S.J. Edition: Revised edition.Manila, Philippines : Mindshapers Co., Inc., ©2014Availability: Items available for loan: College Library
[Call number: Fil/CBA 647.95068/C19]
(2).
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32.
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Food service and management II / Dr. Jake C. Viana.
by Viana, Jake C. Manila, Philippines : Mindshapers Co., Inc., ©2015Availability: Items available for loan: College Library
[Call number: Fil/CBA 647.95068/V65]
(2).
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33.
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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]
(1).
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34.
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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]
(2).
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35.
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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]
(1).
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36.
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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]
(2).
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37.
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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]
(1).
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38.
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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]
(1).
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39.
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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]
(2).
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40.
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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]
(1).
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41.
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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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42.
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The world of culinary management : leadership and development of human resources / Jerald W. Chesser, Noel C. Cullen.
by Chesser, Jerald W | Cullen, Noel C | Chesser, Jerald W. World of culinary supervision, training, and management. Edition: 5th ed.Boston : Pearson, ©2013Availability: Items available for loan: College Library
[Call number: CBA 647.95068/C42]
(1).
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43.
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Business math principles ub foodservice operations / Aristeo C. Cueto; Evangeline O. Mendoza; Lilian R. Silang.
by Cueto, Aristeo | Mendoza, Evangeline O | Silang, Lilian R. Mandaluyong City, Philippines : Books Atbp. Publishing Corp., ©2009Availability: Items available for loan: College Library
[Call number: Fil/CBA 650.01513/C89]
(1).
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44.
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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]
(1).
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45.
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Design and layout of foodservice facilities / John C. Birchfield.
by Birchfield, John C. Edition: 3rd ed., [rev. and updated].Hoboken, N.J. : J. Wiley, c2009Availability: Items available for loan: College Library
[Call number: CBA 647.95068/B53]
(1).
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46.
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Laboratory manual in food safety and sanitation/ Mary Jean C. Ang, Hannah A. Balanon.--
by Ang, Mary Jean. Quezon City, Philippines: C & E Publishing, c2010Availability: Items available for loan: College Library
[Call number: Fil/CBA 647.95599078/An41]
(3).
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47.
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Foodservice management in the Philippines/ Grace P. Perdigon.--
by Pedrigon, Grace P. Quezon City, Philippines: C & E Publishing, c2009Availability: Items available for loan: College Library
[Call number: Fil/CBA 647.95068/P41]
(3).
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48.
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Food safety and sanitation/ Mary Jean C. Ang, Hannah A. Balanon.--
by Ang, Mary Jean C. Quezon City, Philippines: C & E Publishing, c2010Availability: Items available for loan: College Library
[Call number: Fil/CBA 363.7296/An41]
(3).
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49.
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Food safety, sanitation and hygiene/ Helen U. Alvarez, Gina Marie M. Cabuhal.--
by Alvarez, Helen V | Cabuhal, Gina Marie M. Manila, Philippines: Mindshapers Co., Inc., c2010Availability: Items available for loan: College Library
[Call number: Fil./CBA 363.7296/Al86]
(2).
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50.
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Food service and bartending / Amelia Samson Roldan, Benito Tangonan Edica
by Roldan, Amelia Samson | Edica, Benito Tangonan. Edition: Revised edition 2008.Paranaque City, Metro Manila : AR Skills Development & Management Services, c2008Availability: Items available for loan: College Library
[Call number: Fil./CBA 647.95068/R64f]
(3).
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