PUCPR Search for 'an:97694'

Foodservice facilities planning

By Kazarian, Edward A.
Westport, Conn. AVI Pub. Co. 1983 .
ix, 308 p. , Rev. ed. of: Food service facilities planning. 1st ed. 1975. 0870554360

Quantity food management principles and applications

By Crusius, Vera C..
Minneapolis, Minn. Burgess 1981 .
vi, 186 p. , Based on the 2nd ed. of A handbook on quantity food managemnet by E.E. Smith and V.C. Crusius. 0808729667

Planning and control for food and beverage operations

By Ninemeier, Jack D..
East Lansing, Mich. Educational Institute of the American Hotel & Motel Association 1995 .
xiv, 399 p. 0866120556

The world of culinary supervision, training, and management

By Cullen, Noel C..
Englewood Cliffs, N.J. Prentice Hall 1996 .
xix, 345 p. , Includes index. 0133488977

Food and beverage service

By Lillicrap, D. R..
London Hodder & Stoughton 1993 .
x, 398 p. , Includes index. 0340505141

Food service management by checklist a handbook of control techniques

By Zaccarelli, Herman E..
New York Wiley 1991 .
xii, 244 p. 0471530638 (alk. paper)

The art and science of hospitality management

By Vallen, Jerome J..
East Lansing, Mich. Educational Institute of the American Hotel & Motel Association 1987 .
vii, 304 p. 0866120343

Purchasing for food service managers

By Warfel, Marshall C..
Berkeley, Calif. McCutchan Pub. Corp. 1990 .
xiii, 555 p. 0821122681

Hospitality management checklist a guide to developing managers and evaluating quality

By Antil, Frederick H..
Ithaca, N.Y. FHA Associates 1992 .
34 p. , "third printing" 27 cm..

The menu and the cycle of cost control

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

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

Alimentos y bebidas operaciones, métodos y control de costos

By Foster, Dennis L..
México McGraw-Hill Interamericana de México 1995 .
xvii, 203 p. , Includes index. | Translation of : Food and beverage : operations, methods, and cost controls.

Planning and control for food and beverage operations

By Ninemeier, Jack D..
East Lansing, Mich. Educational Institute of the American Hotel & Motel Association 1998 .
xi, 424 p. 0866121617

Synergistic food production management

By Becker, Cheri..
Upper Saddle River, New Jersey Prentice Hall 1999 .
x, 219 p. 28 cm..
0130833894

Nutrition for foodservice managers concepts, applications, and management

By Khan, Mahmood A..
New York Wiley 1998 .
xvi, 393 p. 25 cm..
0471129518 (cloth : alk. paper)

Hostelería curso completo de servicios hoteles, restaurantes, cafeterías y bares

By López Collado, Asunción..
Madrid Paraninfo 2001 .
261 p. 24 cm..
8428320357

Food buying guide for child nutrition programs.

[Washington, DC] U.S. Dept. of Agriculture, Food and Nutrition Service 2001 .
1 v. (loose-leaf) , Cover title. | Shipping list no.: 2002-0026-S. | Includes index. 30 cm..

The restaurant from concept to operation : student workbook

Hoboken, N.J. John Wiley 2005 .
x, 86 p. , At head of title: ProMgmt. | This student workbook is designed to be used with the textbook The Restaurant : from concept to operation, 4th ed., by John R. Walker and Donald E. Lundberg. 24 cm..
0471708674 (pbk.)

Cómo iniciar y administrar un restaurante

By Cooper, Brian..
Bogotá Grupo Editorial Norma 2003 .
xix, 249 p. 25 cm..
9580466114

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

Manual de higiene y seguridad alimentaria en hostelería

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

Técnicas de servicio y atención al cliente

By García Ortiz, Francisco..
México Paraninfo 2008 .
xvi, 305 p. 24 cm..
9788497325837

Introduction to foodservice

By Payne-Palacio, June..
Upper Saddle River, N.J. Pearson/Prentice Hall 2009 .
xix, 714 p., [8] p. of plates 27 cm..
9780135008201 | 0135008204

Food and beverage service /

By Cichy, Ronald F..
Lansing, Mich. : Educational Institute, 1999 .
xix, 597 p. : 23 cm..
0866120955

Design and layout of foodservice facilities /

By Birchfield, John C..
Hoboken, N.J. : J. Wiley, 2008 .
xv, 343 p. : 29 cm..
9780471699637 (Cloth : alk. paper) | 0471699632 (Cloth : alk. paper)

Controlling foodservice costs / competency guide;

Upper Saddle River, N.J.: Pearson Prentice Hall"; 2007 .
x, 196 p. , "A core credential topic of the NRAEF certificate program"--Cover. | Includes index. | At head of title: NRAEF ManageFirst. 28 cm..
0132283360

Alimentos y bebidas operaciones, métodos y control de costos

By Foster, Dennis L..
México McGraw-Hill 1995 .
xvii, 203 p. 9781615027958 (Online)

The beverage manager's guide to wine, beer, and spirits

By Schmid, Albert W. A..
Boston Prentice Hall 2013 .
xix, 339 p., [14] p. of plates , Rev. ed. of: Hospitality manager's guide to wines, beers, and spirits / Albert W.A. Schmid. 2nd ed. 2008 28 cm..
9780132706728 (alk. paper) | 0132706725 (alk. paper)

Ofertas gastronómicas

By Lúpez Alonso, Ana María.
Madrid Paraninfo 2011 .
333 p. 27 cm..
9788497328326

Técnicas elementales de servicio, Auxiliar de servicios en restauración

By Guerrero Luján, Rogelio..
Madrid Paraninfo 2012 .
156 p. 9788497328692

Ofertas gastronómicas sencillas y sistemas de aprovisionamiento

By Becerra Torres, María Caridad de Jesús..
[Madrid] Paraninfo 2012 .
326p. 24 cm..
9788428333108

ServSafe coursebook.

Chicago, Ill. National Restaurant Association, Educational Foundation 2014 .
1 v. (various pagings) , Includes examination answer sheet. | Includes bibliographical references and index. | Includes glossary. | Updated with the 2013 FDA Food Code. 28 cm..
9780133883510

ServSafe manager.

Chicago, Ill. National Restaurant Association, Educational Foundation 2014 .
1 v. (various pagings) , Includes examination answer sheet. | Includes bibliographical references and index. | Includes glossary. | updated with the 2013 FDA Food Code. 28 cm..
9780133951721

Management by menu

By Kotschevar, Lendal H..
Hoboken, N.J. John Wiley. 2008 .
1 online resource (xv, 411 p.) , Instrucciones de uso: Recurso electrónico favor presionar sobre el URL disponible en la parte inferior. En caso de dudas favor consulte al Bibliotecarioen 9780470139547 (electronic bk.) | 0470139544 (electronic bk.)

Foodservice management : principles and practices /

By Payne-Palacio, June..
Boston: Pearson, 2016 .
xvi, 529 pages : , Earlier edition published as: Introduction to foodservice / June Payne-Palacio, Monica Theis, which was based on an earlier work published in 1938: Foodservice in institutions / Bessie B. West and LeVelle Wood. 29 cm..
9780133762754 (alk. paper) | 0133762750 (alk. paper)

Food and beverage management: for the hospitality, tourism and event industries /

By Cousins, John.
Oxford : Goodfellow Publishers, Limited, 2019 .
365 p. ; ills. 9781911635109