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81.
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82.
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Nutrition for the foodservice professional
by Drummond, Karen Eich. Edition: 2nd ed.Material type:  Book; Format:
print
; Literary form:
Not fiction
Publisher: New York, N.Y. : Van Nostrand Reinhold, 1994Accession number(s): 135243.Availability: Items available for loan: Main Campus [Call number: TX353 D785N 1994] (1).
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83.
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Opportunities in food services
by Caprione, Carol Ann. Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: Lincolnwood, Ill. : VGM Career Horizons, 1989Accession number(s): 94215.Availability: Items available for loan: Main Campus [Call number: TX911.2 C367O] (1).
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84.
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85.
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Opportunities in restaurant careers
by Chmelynski, Carol Ann Caprione. Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: Lincolnwood, Ill. : VGM Career Horizons, 1990Accession number(s): 94198.Availability: Items available for loan: Main Campus [Call number: TX911.3 .V62 C453O] (1).
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86.
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Planning and control for food and beverage operations
by Ninemeier, Jack D. Edition: 3rd ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: East Lansing, Mich. : The Educational Institute of the American Hotel & Motel..., 1991Accession number(s): 156982.Availability: Items available for loan: Main Campus [Call number: TX911.3 .M27 N563P 1991] (1).
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87.
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88.
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89.
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90.
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91.
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Principles of food and beverage operations
by Ninemeier, Jack D. Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: East Lansing, Mich. : Educational Institute of the American Hotel & Motel..., 1984Accession number(s): 104926.Availability: Items available for loan: Main Campus [Call number: TX911.3 .M27 N563P] (1).
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92.
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Principles of food, beverage, and labor cost controls / Paul R. Dittmer
by Dittmer, Paul R. Edition: 7th ed.Material type: Book; Literary form:
Not fiction
; Audience:
Specialized;
Publisher: New York, N.Y. : Wiley, c2003Accession number(s): 200412090052, 200412090051.Availability: Items available for loan: Main Campus [Call number: TX911.3 .C65 D577P 2003] (2).
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93.
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Principles of food, beverage, and labor cost controls for hotels and restaurants
by Dittmer, Paul R | Griffin, Gerald G. Edition: 5th ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: New York, N.Y. : Van Nostrand Reinhold, 1994Accession number(s): 206998, 206999.Availability: Items available for loan: Main Campus [Call number: TX911.3 .C65 D577P 1994] (1). Checked out (1).
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94.
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95.
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Professional cooking and baking / Mary Frey Ray, Beda A. Dondi
by Ray, Mary Frey | Dondi, Beda A. Material type: Book; Literary form:
Not fiction
; Audience:
Specialized;
Publisher: New York, N.Y. : Glencoe/McGraw-Hill, c1981Accession number(s): 200312240027, 200312240028.Availability: Items available for loan: Main Campus [Call number: TX911 R39P] (2).
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96.
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Professional restaurant service
by Ecole Technique Hoteliere Tsuji. Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: New York, N.Y. : Wiley, 1991Accession number(s): 106548.Availability: Items available for loan: Main Campus [Call number: TX943 E364P] (1).
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97.
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Purchasing for foodservice
by Robertson, Lynne Nannen. Edition: 2nd ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: Iowa : Iowa State University Press, 1994Accession number(s): 169138.Availability: Items available for loan: Main Campus [Call number: TX911.3 .P8 R623P] (1).
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98.
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Quantity food production, planning, and management
by Knight, John B | Kotschevar, Lendal H, 1908-. Edition: 2nd ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: New York, N.Y. : Van Nostrand Reinhold, 1989Accession number(s): 182973, 182974.Availability: Items available for loan: Main Campus [Call number: TX943 K543Q 1989] (2).
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99.
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100.
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Recreational foodservice management
by Warner, Mickey. Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: New York, N.Y. : Van Nostrand Reinhold, 1989Accession number(s): 113639.Availability: Items available for loan: Main Campus [Call number: TX911.3 .M27 W376R] (1).
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