|
Banquet Business, The, 3rd
Edition by Arno Schmidt |
|
Catering : The Art, Science & Mystery by
Michael Roman |
|
Complete Restaurant Management Guide
by Robert T. Gordon, Mark
H. Brezinski |
|
Conducting a Feasibility Study for a New
Restaurant Published by National
Restaurant Association |
Consumer Expectations With Regard to Dining at
Atmosphere Restaurants
(Consumer Attitude and Behavior Study)
Published by National Restaurant Association |
Consumer Expectations With Regard to Dining
at Family Restaurants
(Consumer Attitude and Behavior Study) Published by National Restaurant Association |
Consumer Expectations With Regard to Dining at Fast Food Restaurants
(Consumer Attitude and Behavior Study)
Published by National Restaurant Association |
|
Contemporary
Hospitality Marketing: A Service Management Approach by William
Lazer, Roger A. Layton |
|
Design and Layout of Foodservice Facilities by John C. Birchfield,
Raymond T. Sparrowe |
|
Dining by Design: Interior Design's Handbook of Dining &
Restaurant by Edie Lee Cohen,
Sherman R. Emery |
|
Dining Room and Banquet Management
by Anthony J. Strianese, Pamela P. Strianese |
|
Dining Room and Banquet Management: Instructor
Resources Available |
|
Essentials of Food Safety and Sanitation by Nancy Rue, Richard Linton,
David Zachary McSwane |
|
Food and Beverage Cost Control by Jack E. Miller, David K. Hayes, Lea
R. Dopson |
|
From Turnover to Teamwork : How to Build and Retain a Customer-Oriented
Foodservice Staff by Bill Marvin |
|
Host of Opportunities, A: An Introduction to Hospitality Management
by Hubert Van Hoof |
|
Hotel Management and Operations, 3rd Edition by Denney G. Rutherford |
|
How To Manage a Successful Catering
Business 2nd Edition by Manfred Ketterer |
|
How to Open and Successfully Operate a Country Inn by C. Vincent
Shortt |
|
Introduction to Food and Agribusiness Management by Gregory A. Baker |
|
The
Laws of Innkeepers - For Hotels, Motels, Restaurants, and Clubs John
E. H. Sherry |
The Lodging and Food Service Industry, 3rd edition by Gerald W. Lattin
(Published by Educational Institute of the American Hotel Motel
Association) |
|
Maintenance and Engineering for Lodging and Foodservice Facilities |
Management of
Food and Beverage Operations
by Jack D. Ninemeier
(Published by Educational Institute of the American Hotel Motel
Association) |
|
Marketing for Hospitality and Tourism (2nd Edition) by Philip Kotler |
Planning and
Control for Food and Beverage Operations
by Jack D. Ninemeier
(Published by Educational Institute of the American Hotel Motel
Association) |
|
Planning and
Operating a Successful Food Service Operation by William L. Kahrl |
|
Principles of Food Sanitation (Chapman & Hall Food Science Book.) by
Norman G. Marriott |
|
Professional
Dining Room Management by Carol A. King |
|
Restaurant
Architecture and Design: An International Survey of Eating by Max
Fengler |
|
Restaurant
Graphics : from Matchbooks to Menus by Rosalie Grattaroti (Editor),
Stephen Knapp |
|
Complete Restaurant Management Guide, The by
Robert
T. Gordon, Mark H. Brezinski |
|
Restaurants That Work : Case Studies of the Best in the Industry by
Martin E. Dorf |
|
Sanitation
Management : Strategies for Success Ronald F. Cichy |
|
Successful Restaurant
Design by Regina S. Baraban, Joseph F.
Durocher |
|
Supervision and Management of Quantity Food Preparation : Principles and
Procedures by William J. Morgan |
|
Welcome to
Hospitality: an Introduction
by Kye-Sung, Ph.D. Chon, Ray, Ph.D. Sparrowe, Kye-Sung
Gkayee Chon, Raymond T. Sparrowe |
|
Winning the Chain Restaurant Game : Eight Key Strategies
by Charles Bernstein, Ron Paul, Ronald N. Paul (Contributor) |
