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.

Main Library General Collection

TX911.3 . M27P39 2009

3.

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

Main Library General Collection

TX911.3 . M27B57 2008

4.

Mizer, David, A., Porter, M., Sonnier,B. and Eichdrummond, K. 2000. Food Preparation for the Professional, 3rd Edition. Texas: Culinary & Hospitality Industry Publication Services.

Main Library General Collection

TX820 . F63 2000

6.

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

Main Library General Collection

TX943 . K57 2000