No.

Title

Item Location

Call Number

1.

Gregoire, M. B. 2013. Foodservice Organizations: A Managerial and System Approach, 7th Edition. New Jersey: Prentice Hall.

2.

Payne-Palacio, J. and Theis, M. 2009. Introduction to Foodservice, 11th Edition. New Jersey: Prentice Hall.

3.

Birchfield, J. C. 2008. Design and Layout of Foodservice Facilities. New Jersey: Wiley.

4.

Mizer, David, A., Porter, M., Sonnier,B. and Eichdrummond, K. 2002. Food Preparation for the Professional, 3rd Edition. Texas: Culinary & Hospitality Industry Publication Services.

5.

Knight, J. B. and Kotschevar, L. 2000. Quantity Food Production Planning and Management. New York: John Wiley & Sons, Inc.

No.

Title

Item Location

Call Number

1.

McVety, P. J., Ware, B. J., and Ware, C. L. 2009. Fundamentals of Menu Planning, 3rd Edition. New Jersey: Wiley.

Main Library    

TX911.3 . M45M38 2009

2.

Drysdale, J. A. and Galipeau, J. A. 2009. Profitable Menu Planning, 4th Edition. New Jersey: Prentice Hall.

Main Library General Collection Main Library Multimedia Collection

TX911.3 . M45D79 2009

3.

Kotschevar, L. H. and Withrow, D. 2007. Management by Menu, 4th Edition. Wiley.

Main Library    

TX943 . K66 2008

No.

Title

Item Location

Call Number

1.

Elizabeth Lawrence Plume,.2001. The Complete Restaurateur: A Practical Guide to the Craft and Business of Restaurant Ownership. USA: Wiley.

2.

Francis T. Lynch. 2007. The Book of Yields: Accuracy in Food Costing and Purchasing (Plastic Comb). USA: Wiley.

No.

Title

Item Location

Call Number

1.

UiTM Entrepreneurship Study Group. 2005. Fundamentals of Entrepreneurship, Revised Edition. USA: Pearson, Prentice Hall.

2.

MEDEC. 1997. Keusahawanan Malaysia: MEDEC.

3.

Wade D. 2006. Successful Restaurant Management. USA: Thomson Delmar Learning.