PUCPR Search for 'an:97692'

Food and beverage control

By Keister, Douglas C..
Englewood Cliffs, N.J. Prentice Hall 1990 .
xiii, 450 p. , Includes index. 0133232395

Menu planning and foods merchandising.

New York ITT Educational Services 1971 .
viii, 145 p.

Sanitation for foodservice workers

By Richardson, Treva M..
Boston, Mass. CBI Pub. Co. 1981 .
xi, 275 p. 24 cm..
0843622059

Menu planning

By Eckstein, Eleanor F..
Westport, Conn. AVI Pub. Co. 1983 .
xix, 463 p. 24 cm..
0870554395

Marriott the J. Willard Marriott story

By O'Brien, Robert..
Salt Lake City Deseret Book Co. 1977 .
336 p., [8] leaves of plates , Includes index. 24 cm..
0877476837 | 0877476829

Técnicas sanitarias en el manejo de los alimentos

By Longrée, Karla.
México Pax-México 1972 .
316 p. , Translation of: Sanitary techniques in food service.

Administración de personal de instituciones hospitalarias

By Morgan, William J..
Barcelona Editorial Limusa 1983 .
212 p. , Translation of: Hospitality personnel management. | Includes index.

The language of restaurants and catering in English

By Hall, Eugene J..
New York Regents 1977 .
120 p. 23 cm..
0883453045

Necesidad, propósito y alcance de un programa sanitario de servicio de alimentos.

By Toro, Eduardo E..
San Juan, P.R. Departamento de Salud 1965 .
13 p.

Hospitality management accounting

By Coltman, Michael M..
New York Van Nostrand Reinhold 1994 .
viii, 536 p. , Includes index. 0442016557

Fundamentals of professional food preparation a laboratory text-workbook

By Laconi, Donald V..
New York Wiley 1995 .
xv, 192 p. , Includes indexes. 0471595233 (pbk.)

Career opportunities in the food and beverage industry

By Sims-Bell, Barbara..
New York, N.Y. Facts on File 1994 .
xiii, 240 p. 0816029032

Practical foodservice spreadsheets with Lotus 1-2-3

By Chaban, Joel.
New York Van Nostrand Reinhold 1994 .
vii, 184 p. , Includes index. 0442013043

Controlling and analyzing costs in foodservice operations

By Keiser, James.
New York Macmillan 1993 .
xx, 524 p. , Includes index. 0023622318

Food and beverage control

By Keister, Douglas C..
Englewood Cliffs, N.J. Prentice Hall 1990 .
xiii, 450 p. , Includes index. 0133232395

Math principles for food service occupations

By Haines, Robert G..
Albany Delmar Publishers 1995 .
363 p. , Includes index. 0827366493

Productivity in foodservice

By Robertson, Lynne Nannen.
Ames Iowa State University Press 1991 .
v, 90 p. , Rev. ed. of: Work simplification in food service. 1972. 0813807840 (alk. paper)

From turnover to teamwork how to build and retain a customer-oriented foodservice staff

By Marvin, Bill..
New York J. Wiley 1994 .
xiv, 189 p. , "A Restaurants & institutions book." 24 cm..
0471590770 (acid-free)

Choosing a career in the restaurant industry

By Beal, Eileen..
New York The rosen publishing group 1997 .
64 p. , Introduces various career opportunities in the restaurant industry, from wait staff to managers to owners. 0823922774

The menu and the cycle of cost control

By McVety, Paul J..
Dubuque, Iowa Kendall/Hunt 1997 .
vii, 326 p. 28 cm..
0787242152

Principles of food, beverage, and labor cost controls : for hotels and restaurants /

By Dittmer Paul R..
New York : John Wiley & Sons, 1999 .
xi, 577 p. : , Rev. ed. of: Principles of food, beverage, and labor cost controls for hotels and restaurants. 5th ed. c1994. 24 cm..
0442018274

Quality sanitation management

By Cichy, Ronald F..
East Lansing, MI Education Institute of the American Hotel & Motel Association 1994 .
xx, 448 p. , Includes bibliographical references and index. 086612084X

How to start & manage a bar & coctail lounge business

By Lewis, Jerre G..
Bay City, MI Lewis & Renn Associates 1996 .
65 p. , On cover: A practical way to start your own business. 28 cm..
1887005587

Ofertas gastronómicas y sistemas de aprovisionamiento

By García Bermejo, Angel.
Madrid McGraw Hill 1998 .
183 p.

Professional cooking /

By Gisslen, Wayne.
New York: John Wiley & Sons; 1999 .
xxxiii, 858 p. , Featuring recipes from Le Cordon Bleu L'Art Culinare Paris-1895. 29 cm..
0471245631

Eat food, not profits! how computers can save your restaurant

By Pappas, Mike J..
New York Van Nostrand Reinhold 1997 .
xvii, 446 p. , Includes index. 0442022697 :

Handbook for safe food service management

Upple Saddle River, New Jersey Prentice Hall 1998 .
xv, 200 p. 28 cm..
0132361183 (pbk.)

Student Workbook : Principles of Food, Beverage & Labor Cost Controls for hotels and restaurants /

By Dittmer Paul R..
New York: John Wiley & Sons, 1999 .
239 p. ; 28 cm..
0471286257

Hospitality management accounting

By Coltman, Michael M..
New York J. Wiley & Sons 1998 .
vi, 602 p. , Includes index. 25 cm..
0471287997

Hospitality management accounting

By Jagels, Martin..
Hoboken, N.J. J. Wiley 2004 .
ix, 612 p. , Rev. ed. of: Hospitality management accounting / Michael M. Coltman, Martin G. Jagels. 7th ed. 2001. | Includes index. 24 cm..
0471092223 (alk. paper)

Nutrition for the foodservice professional

By Drummond, Karen Eich..
New York John Wiley & Sons 1997 .
xiv, 642 p. 25 cm..
0471287199

Food and beverage cost control

By Miller, Jack E..
New York J. Wiley 2005 .
xxvi, 605 p. 25 cm..
0471273546 (cloth (with CD-ROM))

Food and beverage cost control, third edition, student workbook

New York J. Wiley 2005 .
x, 107 p. , Designed to be used with the textbook: Food and beverage cost control, third edition, by Jack E. Miller, Lea R. Dopson, and David K. Hayes. 24 cm..
0471477877 (pbk.)

Curso Certificado Inocuidad de los alimentos

By González Ramírez, Vilma..
Mayagüez, P.R. Puerto Rico Agricultural Extension Service 2001 .
144p. , Cover title. 28cm..

At your service a hands-on guide to the professional dining room

Hoboken, N.J. J. Wiley 2005 .
210 p. 23 cm..
0764557475 (cloth)

ServSafe coursebook.

Chicago, Ill. National Restaurant Association, Educational Foundation 2004 .
1 v. (various pagings) , Includes examination answer sheet. | Includes bibliographical references and index. | Includes glossary. 28 cm..
1582801118

Principles of food, beverage, and labor cost controls /

By Dittmer, Paul..
Hoboken, N.J.: Wiley, 2006 .
xvi, 638 p. : 25 cm..
0471429929 (acid-free)

A survival guide for culinary professionals

By Gelb, Alan..
Clifton Park, NJ Thomson Delmar Learning 2005 .
v, 329 p. , Includes index. 20 cm..
1401840922 (pbk.) | 9781401840921 (pbk.)

Classical cooking the modern way

By Pauli, Philip..
New York: Van Nostrand Reinhold. 1997 .
v. <2 > , Includes index. | Translation of: Lehrbuch der Kuche. 31 cm..
0442019424 (v. 2)

Applied foodservice sanitation a certification coursebook.

Chicago | Dubuque, Iowa Educational Foundation of the National Restaurant Association | Kendall/Hunt Pub. Co. 1995 .
viii, 403 p. , Includes index. 24 cm..
0915452170

Ofertas gastronómicas y sistemas de aprovisionamiento

By García Bermejo, Angel.
Madrid McGraw Hill 2005 .
229 p. 27 cm..
8448198867

Cocina para profesionales hoteles, restaurantes, residencias

By Loewer, Ernest..
Madrid Paraninfo 2006 .
400 p. , Translation of Cuisine connaissances générales. 22 cm..
8428302839

Marketing para hoteles y restaurantes en los nuevos escenarios

By Gallego, Jesús Felipe..
Madrid Paraninfo 2008 .
xii, 289 p. 24 cm..
9788428329569

Manual de higiene y seguridad alimentaria en hostelería

By Tablado, Carlos Felipe..
México Paraninfo 2004 .
xv, 754 p. 24 cm..
8428328854

Marketing communications in tourism and hospitality

By McCabe, Scott.
New York Butterworth Neinemann 2009 .
xx,300 p. 25 cm.
9780750682770

Banquet server skills guide /

Lansing, MI: American Hotel and Lodging Educational Institute; 1995 .
1 V. (loose leaf)

El servicio de referencia manual para profesores,estudiantes y profesionales de la hotelería y del turismo-trabajos prácticos en restaurantes

By Ferret, Christian.
México Editorial IFGP;Limusa 2010 .
388 p. 30 cm..
9786070501623

Food service practical handbook.

[Washington, DC] U.S. Dept. of Transportation, U.S. Coast Guard 1989 .
1 v. (loose-leaf) , "Food Operations Manual NAVSUP pub. 421 is superseded by this publication"--1st prelim. p. | Shipping list no.: 89-291-P. 28 cm..

Contemporary management theory controlling and analyzing costs in foodservice operations

By Keiser, James.
Upper Saddle River, N.J. Prentice Hall 2000 .
xx, 556 p. , Includes index. | Previous eds. published under title: Controlling and analyzing costs in foodservice operations. 25 cm..
0130839086

The HACCP food safety manual

By Loken, Joan K..
New York Wiley 1995 .
xxviii, 318 p. 28 cm..
0471056855 (pbk. : acid-free)