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Food Service Operations & Management

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Textbooks & Course Offerings (45) View

Purchasing: Selection and Procurement for the Hospitality Industry, 8th Edition (EHEP001696) cover image
Purchasing: Selection and Procurement for the Hospitality Industry, 8th Edition
by Andrew H. Feinstein, John M. Stefanelli
January 2011, ©2011
New
Foodservice Management Fundamentals, Study Guide (1118363345) cover image
Foodservice Management Fundamentals, Study Guide
by Dennis R. Reynolds
March 2013
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All Titles in Food Service Operations & Management (81)

Purchasing: Selection and Procurement for the Hospitality Industry, Textbook and Study Guide , 8th Edition (1118115449) cover image
Textbook
Purchasing: Selection and Procurement for the Hospitality Industry, Textbook and Study Guide , 8th Edition
by Andrew H. Feinstein, John M. Stefanelli
April 2011, ©2011, Hardcover
US $132.90 Add to Cart
Purchasing: Selection and Procurement for the Hospitality Industry, Study Guide, 8th Edition (0470316586) cover image
Textbook
Purchasing: Selection and Procurement for the Hospitality Industry, Study Guide, 8th Edition
by Andrew H. Feinstein, John M. Stefanelli
March 2011, ©2012, Paperback
US $42.95 Add to Cart
The Restaurant: From Concept to Operation, Study Guide, 6th Edition (0470930454) cover image
Textbook
The Restaurant: From Concept to Operation, Study Guide, 6th Edition
by John R. Walker
January 2011, ©2010, Paperback (E-book also available)
US $43.95 Add to Cart
The Restaurant: From Concept to Operation, Textbook and Student Study Guide , 6th Edition (0470940689) cover image
Textbook
The Restaurant: From Concept to Operation, Textbook and Student Study Guide , 6th Edition
by John R. Walker
August 2010, ©2011, Hardcover
US $153.90 Add to Cart
Purchasing for Chefs: A Concise Guide, 2nd Edition (EHEP000234) cover image
Textbook
Purchasing for Chefs: A Concise Guide, 2nd Edition
by Andrew H. Feinstein, John M. Stefanelli
October 2009, ©2010
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd Edition (0470197404) cover image
Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd Edition
by The Culinary Institute of America
May 2009, Paperback (E-book also available)
US $29.95 Add to Cart
Restaurant Service Basics, 2nd Edition (0470107855) cover image
Restaurant Service Basics, 2nd Edition
by Sondra J. Dahmer, Kurt W. Kahl
October 2008, Paperback (E-book also available)
US $31.00 Add to Cart
Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition (EHEP000715) cover image
Textbook
Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition
by Costas Katsigris, Chris Thomas
October 2008, ©2009
So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition (0470088567) cover image
So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition
by Lisa M. Brefere, Karen E. Drummond, Brad Barnes
June 2008, Paperback (E-book also available)
US $37.00 Add to Cart
So You Are a Chef: Managing Your Culinary Career, with CD-ROM (0470251271) cover image
So You Are a Chef: Managing Your Culinary Career, with CD-ROM
by Lisa M. Brefere, Karen E. Drummond, Brad Barnes
June 2008, Paperback (E-book also available)
US $27.00 Add to Cart
Human Resources Management in the Hospitality Industry (EHEP000078) cover image
Textbook
Human Resources Management in the Hospitality Industry
by David K. Hayes, Jack D. Ninemeier
March 2008, ©2009
Fundamentals of Menu Planning, 3rd Edition (EHEP000059) cover image
Textbook
Fundamentals of Menu Planning, 3rd Edition
by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
March 2008, ©2009
Design and Layout of Foodservice Facilities, 3rd Edition (EHEP000607) cover image
Textbook
Design and Layout of Foodservice Facilities, 3rd Edition
by John C. Birchfield, John Birchfield, Jr
December 2007, ©2008
Management by Menu, 4th Edition (EHEP000481) cover image
Textbook
Management by Menu, 4th Edition
by Lendal H. Kotschevar, Diane Withrow
August 2007, ©2008
Purchasing, Cost Control, and Menu Management for the Art Institutes (0470179163) cover image
Textbook
Purchasing, Cost Control, and Menu Management for the Art Institutes
by The International Culinary Schools at The Art Institutes
July 2007, ©2008, Hardcover
US $149.95 Add to Cart
Food and Beverage Operations and Supervision / Career Development for the Art Institutes (0470179171) cover image
Textbook
Food and Beverage Operations and Supervision / Career Development for the Art Institutes
by The Art Institutes
July 2007, ©2008, Hardcover
US $149.95 Add to Cart
Food Processing Handbook, 2nd Edition, 2 Volume Set (3527324682) cover image
Food Processing Handbook, 2nd Edition, 2 Volume Set
by James G. Brennan (Editor), Alistair S. Grandison (Editor)
December 2011, Hardcover (E-book also available)
US $330.00 Add to Cart
Hospitality Employee Management and Supervision: Concepts and Practical Applications (EHEP000690) cover image
Textbook
Hospitality Employee Management and Supervision: Concepts and Practical Applications
by Kerry L. Sommerville
February 2007, ©2007
Food and Beverage Operations and Supervision / Career Development, Desktop Edition, Volume 2, 2nd Edition (047090870X) cover image
Textbook
Food and Beverage Operations and Supervision / Career Development, Desktop Edition, Volume 2, 2nd Edition
by The International Culinary Schools at The Art Institutes
February 2011, ©2011, E-book
US $92.95 Add to Cart
Purchasing, Cost Control, and Menu Management, Desktop Edition, Volume 1, 2nd Edition (0470908696) cover image
Textbook
Purchasing, Cost Control, and Menu Management, Desktop Edition, Volume 1, 2nd Edition
by The International Culinary Schools at The Art Institutes
September 2010, ©2011, Wiley E-Text
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