Your search returned 19 results.

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	1.	Nutrition for the Foodservice Professional By Karen Eith Drummond by Drummond, Karen Eich Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York Van Nostrand Reinhold 1994 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 613.2 D84 1995. Place hold Add to cart (remove)
	2.	Essentials of food safety and sanitation By David McSwane, Nancy Rue & Richard Linton by McSwane, David, Rue, Nancy & Linton, Richard Material type: Text; Format: print ; Literary form: Not fiction Publication details: Upper Saddle River Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 363.7296 M24 c2. Place hold Add to cart (remove)
	3.	Essentials of food safety and sanitation By David McSwane, Nancy Rue & Richard Linton by McSwane, David, Rue, Nancy & Linton, Richard Material type: Text; Format: print ; Literary form: Not fiction Publication details: Upper Saddle River Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 363.7296 M24 c1. Place hold Add to cart (remove)
	4.	Foodservice Cost Control Using Lotus 1-2-3 By Warren Sackler & Samuel R. Trapani by Sackler, Warren & Trapani, Samuel R Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley & Sons, Inc. 1995 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.950681 Sa1. Place hold Add to cart (remove)
	5.	Practical Food & Beverages Cost Control By Clement Ojugo by Ojugo, Clement Material type: Text; Format: print ; Literary form: Not fiction Publication details: Albany Delmar Publishers 1999 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.950681 Oj7 1997. Place hold Add to cart (remove)
	6.	Principles of Food, Beverage, And Labor Cost Controls for hotels and restaurants/6th By Paul R. Dittmer & Gerald G. Griffin by Dittmer, Paul R. & Griffin, Gerald G Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley & Sons, Inc. 1999 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.950681 D63 1999. Place hold Add to cart (remove)
	7.	Principles of Food. Beverage, and Labor Cost Controls for Hotels and Restaurants By Paul R. Dittmer by Dittmer, Paul R Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley 1999 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.950681 D63 1999. Place hold Add to cart (remove)
	8.	Principles of Food, Beverage, and Labor Cost Controls for Hotels and Restaurants By Paul R. Dittmer by Dittmer, Paul R Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley & Sons, Inc. 1999 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.950681 D63 1999. Place hold Add to cart (remove)
	9.	West & Wood's Introduction to Foodservice/8th By June Payne-Palacio & Monica Theis by Payne-Palacio, June & Theis, Monica Material type: Text; Format: print ; Literary form: Not fiction Publication details: Upper Saddle River Prentice-Hall, Inc. 1997 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.95068 W52. Place hold Add to cart (remove)
	10.	Dining Room and Banquet Management/2nd By Anthony j. Strianese by Strianese, Anthony J Material type: Text; Format: print ; Literary form: Not fiction Publication details: Albany Delmar Publishers 1997 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.95068 St8. Place hold Add to cart (remove)
	11.	Foodservice Organizations: A Management and Systems Approach By Marian C. Spears by Spears, Marian C Material type: Text; Format: print ; Literary form: Not fiction Publication details: Upper Saddle River Prentice-Hall, Inc. 2000 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.95068 Sp3 2000. Place hold Add to cart (remove)
	12.	The World of Culinary Supervision, Training, and Management By Noel C. Cullen by Cullen, Noel C. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Englewood Cliffs Prentice Hall 1996 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.95068 C89. Place hold Add to cart (remove)
	13.	Design and Layout of Food Service Facilities By John C. Birchfield by Birchfield, John C Material type: Text; Format: print ; Literary form: Not fiction Publication details: John Wiley & Sons, Inc. 2009 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.65068 B53 2009. Place hold Add to cart (remove)
	14.	Food and Beverages: Operation, Methods, and Cost Control By Dennis L. Foster by Foster, Dennis L Material type: Text; Format: print ; Literary form: Not fiction Publication details: Lake Forest, Illinois McGraw-Hill Book Company 1992 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 647.9506 F81. Place hold Add to cart (remove)
	15.	Introduction to Food and Beverage Service By Graham Brown, Karon Hepner & Alan Deegan by Brown, Graham, Hepner, Karon & Deegan, Alan Material type: Text; Format: print ; Literary form: Not fiction Publication details: London Blackwell Scientific Publication 1994 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 642.5 B81. Place hold Add to cart (remove)
	16.	Hotel Catering: A Handbook for Sales and Operations By Patri J. Shock & John M. Stefanelli by Shock, Patti J. & Stefanelli, John M Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley & Sons, Inc. 1992 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 642.4 Sh7. Place hold Add to cart (remove)
	17.	Professional Cooking/4th By Wayne Gisslen by Gisslen, Wayne Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley & Sons, Inc. 1999 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ 641.57 G44 1999. Place hold Add to cart (remove)
	18.	Fundamentals of Professional Food Preparation By Donald V. Laconi by Laconi, Donald V Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York John Wiley & Sons, Inc. 1995 Availability: Items available for loan: NORSU Dumaguete (Main Campus) (1)Call number: Circ. 641.5 L11. Place hold Add to cart (remove)
	19.	QUICK FOOD SERVICE OPERATIONS by 3G E-LEARNING Series: ; c.1 Material type: Text; Format: print ; Literary form: Not fiction Publication details: NEW YORK 3G E-LEARNING 2020 Availability: Items available for loan: NORSU Guihulngan (1)Call number: Cir.647.95/Le46q/2020/c1. Place hold Add to cart (remove)

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