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1. 
Cover image for A survival guide for restaurant professionals
A survival guide for restaurant professionals
A survival guide for restaurant professionals
by 
Gelb, Alan.
Format: 
Books
Publication Date 
2005
Excerpt: 
A survival guide for restaurant professionals / Gelb, Alan.
Available: Copies:
2. 
Cover image for The encyclopedia of restaurant training : a complete ready-to-use training program for all positions in the food service industry
The encyclopedia of restaurant training : a complete ready-to-use training program for all positions in the food service industry
by 
Arduser, Lora.
Table of contents http://catdir.loc.gov/catdir/toc/ecip0419/2004013996.html
Format: 
Books
Publication Date 
2005
Excerpt: 
The encyclopedia of restaurant training : a complete ready-to-use training program for all
Available: Copies:
3. 
Cover image for Principles of food, beverage and labor cost controls: student workbook
Principles of food, beverage and labor cost controls: student workbook
by 
Dittmer, Paul. Principles of food, beverage, and labor cost control. 2006.
Format: 
Books
Publication Date 
2006
Excerpt: 
Educational Foundation (National Restaurant Association)
Available: Copies:
4. 
Cover image for Food and beverage cost control, third edition, student workbook
Food and beverage cost control, third edition, student workbook
by 
Miller, Jack E., 1930- Food and beverage cost control.
Format: 
Books
Publication Date 
2005
Excerpt: 
Educational Foundation (National Restaurant Association)
Available: Copies:
5. 
Cover image for Food and beverage management
Food and beverage management
by 
Davis, Bernard, author.
Format: 
Books
Publication Date 
2012
Excerpt: 
Introducing food and beverage management -- The restaurant sector -- Contract, travel and public
Available: Copies:
6. 
Cover image for Practical food & beverage cost control
Practical food & beverage cost control
by 
Ojugo, Clement.
Table of contents http://catdir.loc.gov/catdir/enhancements/fy1104/2009922189-t.html
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1104/2009922189-b.html
Publisher description http://catdir.loc.gov/catdir/enhancements/fy1104/2009922189-d.html
Format: 
Books
Publication Date 
2010
Excerpt: 
objectives. Focus is placed on the importance of the restaurant management team working together toward
Available: Copies:
7. 
Cover image for The inheritance of loss
The inheritance of loss
by 
Desai, Kiran, 1971-
Format: 
Books
Publication Date 
2007 2006
Excerpt: 
hopscotching from one New York restaurant to another, trying to stay ahead of the US immigration services, this
Available: Copies:
8. 
Cover image for Accounting and financial management : developments in the international hospitality industry
Accounting and financial management : developments in the international hospitality industry
by 
Harris, Peter J. (Peter James), 1944-
Table of contents http://catdir.loc.gov/catdir/toc/fy0611/2006296416.html
Publisher description http://catdir.loc.gov/catdir/enhancements/fy0805/2006296416-d.html
Format: 
Books
Publication Date 
2006
Excerpt: 
Performance measurement in independent hotels / Mine Haktanir -- Productivity in the restaurant
Available: Copies:
9. 
Cover image for Accounting and financial analysis in the hospitality industry
Accounting and financial analysis in the hospitality industry
by 
Hales, Jon.
NetLibrary
Table of contents http://catdir.loc.gov/catdir/toc/ecip0510/2005009790.html
Table of contents http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=015610978&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
Publisher description http://catdir.loc.gov/catdir/enhancements/fy0622/2005009790-d.html
Format: 
Books
Publication Date 
2005
Excerpt: 
operational performance in hotels and restaurants. The text examines the current practices of some of today
Available: Copies:
10. 
Cover image for The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees
The waiter & waitress and waitstaff training handbook : a complete guide to the proper steps in service for food & beverage employees
by 
Arduser, Lora.
Table of contents http://catdir.loc.gov/catdir/toc/ecip0421/2004018329.html
Format: 
Books
Publication Date 
2005
Excerpt: 
guide covers every aspect of restaurant customer service for the positions of host, waiter or waitress
Available: Copies:
11. 
Cover image for Hospitality and travel marketing
Hospitality and travel marketing
by 
Morrison, Alastair M.
Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy1514/2001028449-b.html
Publisher description http://catdir.loc.gov/catdir/enhancements/fy1514/2001028449-d.html
Table of contents only http://catdir.loc.gov/catdir/enhancements/fy1514/2001028449-t.html
Format: 
Books
Publication Date 
2002
Excerpt: 
, airlines, restaurants, and travel agencies. Written to engage readers in understanding all aspects of
Available: Copies:
12. 
Cover image for Fundamentals of menu planning
Fundamentals of menu planning
by 
McVety, Paul J.
Table of contents http://catdir.loc.gov/catdir/toc/onix05/2001017547.html
Contributor biographical information http://catdir.loc.gov/catdir/bios/wiley044/2001017547.html
Publisher description http://catdir.loc.gov/catdir/description/wiley037/2001017547.html
Format: 
Books
Publication Date 
2001
Excerpt: 
Restaurant Association's accuracy in menus -- Appendix H: menu marketing characteristics -- Appendix I: menu
Available: Copies:
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