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		Bartending for dummies / Ray Foley by Foley, Ray Series: for dummies Edition: 5th edition. Publisher: Hoboken, New Jersey : John Wiley and Sons, [2014]Copyright date: copyright 2014 Availability: Items available for loan: Main Library (1)Call number: 641.874 .F663 2014. Place hold Add to cart (remove)
		No cover image available Remarkable banquet service / Ezra Eichelberger,is a Certified Hospitality Educator (CHE) and professor of hospitality and service management at the Culinary Institute of America. by Eichelberger, Ezra Publisher: New Jersey : John Wiley and Sons, [2014]Copyright date: copyright 2014 Availability: Items available for loan: Main Library (1)Call number: 642 .Ei34 2014. Place hold Add to cart (remove)
		Tourism management / David Weaver, Laura Lawton. by Weaver, David B. (David Bruce) [author.] Lawton, Laura [author.] Edition: Fifth edition. Publisher: Milton, Qld, Australia : John Wiley and Sons, 2014 Availability: Items available for loan: Main Library (1)Call number: 338.4791 .W363 2014 5th ed.. Place hold Add to cart (remove)
		Tourism : principles, practices, philosophies / Charles R. Goeldner, J.R. Brent Ritchie. by Goeldner, Charles R [author.] Ritchie, J.R. Brent [author.] Edition: Twelfth edition. Publisher: New Jersey : John Wiley and Sons Incorporated, 2012 Availability: Items available for loan: Main Library (2)Call number: 338.47 .G595 2012, ... Place hold Add to cart (remove)
		Food and beverage cost control / by Lea R. Dopson and David K. Hayes. by Dopson, Lea R Hayes, David K Edition: 5th ed. Publisher: Hoboken, N.J. : John Wiley and Sons, Incorporated, 2011 Availability: Items available for loan: Main Library (1)Call number: 647.95/D692 2011. Place hold Add to cart (remove)
		The restaurant : from concept to operation / John R. Walker by Walker, John R Edition: 6th ed. Publisher: New Jersey : John Wiley and Sons Incorporated, 2011 Availability: Items available for loan: Main Library (1)Call number: 647.95 W181 2011. Place hold Add to cart (remove)
		Nutrition for foodservice and culinary professionals / Karen Eich Drummond., Lisa M. Brefere by Drummond, Karen Eich Brefere, Karen Eich Edition: 7th ed. Publisher: NJ : John Wiley and sons, 2010 Availability: Items available for loan: Main Library (1)Call number: 613.2 .D795 2010. Place hold Add to cart (remove)
		Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware and Claudette Levesque Ware. by McVety, Paul J Ware, Bradley J Ware, Claudette Levesque Edition: 3rd ed. Hoboken, NJ : John Wiley & sons, c2009Hoboken, NJ : John Wiley & sons, c2009 Availability: Items available for loan: Main Library (1)Call number: 649.5/M478 2009. Place hold Add to cart (remove)
		Design and layout of foodservice facilities / John C. Birchfield. Edition: 3rd ed. Publisher: NJ : John Wiley and sons, [2009]Copyright date: copyright 2009 Availability: Items available for loan: Main Library (1)Call number: 647.95/B617 2009. Place hold Add to cart (remove)
		Human resources management in the hospitality industry / David K. Hayes and Jack D. Ninemeier. by Hayes, David K Ninemeier, Jack D Publisher: Hoboken, N.J. : John Wiley and Sons, 2009 Availability: Items available for loan: Main Library (1)Call number: 647.94/H417 2009. Place hold Add to cart (remove)

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