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  1. 1
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    Quantity FOOD PRODUCTION, PLANNING, AND MANAGEMENT / by Knight, John Barton, 1950-

    Published 2000
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  2. 2
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    Hospitality management accounting by Coltman

    Published 1997
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  3. 3
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    Marketing by menu by Scanlon

    Published 1998
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  4. 4
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    Nutrition for foodservice and culinary professionals by Drummond, Karen Eich, Brefere, Lisa M.

    Published 2022
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  5. 5
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    FOODSERVICE OPERATIONS AND MANAGEMENT Concepts and Applications by Drummond, Karen Eich, Cooley, Thomas J., Cooley, Mary

    Published 2022
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