Search Results for GIDA HİZMETİ

1.

Foodservice organizations : a managerial and systems approach

Author

Spears, Marian C. Gregoire, Mary B., ort. yaz.

Preferred Shelf Number

TX 911.3.M27 S69 2004

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2.

Yemekhanelerde ve Lokantalarda Gıda Sağlığı ve Temizliği Semineri : 11 Ekim 2000.

Author

Yemekhanelerde ve Lokantalarda Gıda Sağlığı ve Temizliği Semineri (2000 : İstanbul) İstanbul Ticaret Odası.

Preferred Shelf Number

TX 911.3.S3 Y46 2000

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3.

Food safety : A Guide to what you really need to know

Author

Hemminger, Jane M.

Preferred Shelf Number

TX 911.3.S24 H46 2000

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4.

Strategic questions in food and beverage management

Author

Wood, Roy C., 1959- ed.

Preferred Shelf Number

TX 911.3.M27 S757 2000

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5.

Food hygiene, microbiology, and HACCP

Author

Forsythe, S. J. Hayes, P. R., ort. yaz. Hayes, P. R. Food hygiene, microbiology, and HACCP.

Preferred Shelf Number

TX 537 F67 1998

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6.

Food microbiology and hygiene

Author

Hayes, P. R.

Preferred Shelf Number

TX 537 H35 1995

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7.

The HACCP food safety manual

Author

Loken, Joan K.

Preferred Shelf Number

TX 537 L58 1995

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8.

Sanitation in food processing

Author

Troller, John A.

Preferred Shelf Number

TP 373.6 T76 1993

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9.

Catering technology

Author

Adams, Alan. Cockett, Ray, 1928- ort. yaz.

Preferred Shelf Number

TX 911 A17 1988

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10.

Hospitality management accounting

Author

Coltman, Michael M., 1930-

Preferred Shelf Number

HF 5686.H7 C53 1982

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11.

Hotel and catering costing and budgets

Author

Boardman, Richard Douglas.

Preferred Shelf Number

TX 911.3.C65 B62 1978

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12.

A manual of staff management in the hotel and catering industry

Author

Magurn, J. Philip.

Preferred Shelf Number

TX 911.3.P4 M34 1977

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13.

Food service operations manual : a guide for hotels, restaurants and institutions

Author

Birchield, John C.

Preferred Shelf Number

TX 911 E53 1979

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14.

Principles and practice of management in the hospitality industry

Author

Keiser, James R., 1928-

Preferred Shelf Number

TX 911.3.M27 K45 1979

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15.

Introduction to management in the hospitality industry

Author

Powers, Thomas F.

Preferred Shelf Number

TX 911.3.M27 P68 1979

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16.

Economics for the hotel and catering industry : a basic coursey

Author

Rogers, H. Anthea. Phipps, Diana K., ort. yaz.

Preferred Shelf Number

TX 911.3.M27 R63 1977

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17.

Food service management and control : the profitable approach

Author

Villano, Caesar. Eagan, G. B., ort. yaz.

Preferred Shelf Number

TX 911.3.M27 V54 1977

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18.

Food service marketing and promotion

Author

Seltz, David D.

Preferred Shelf Number

TX 911.3.M3 S44 1977

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19.

Foodservice planning : layout and equipment

Author

Kotschevar, Lendal Henry, 1908- Terrell, Margaret E., ort. yaz.

Preferred Shelf Number

TX 943 K65 1977

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20.

Food and bevarage operation : cost control and systems management

Author

Levinson, Charles.

Preferred Shelf Number

TX 943 L48 1976

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21.

Fast food operations

Author

Bertram, Peter.

Preferred Shelf Number

TX 911 B43 1975

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22.

Modern food service planning

Author

Kahrl, William L.

Preferred Shelf Number

TX 943 K35 1975

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23.

Controlling and analyzing costs in food service operations

Author

Keiser, James, 1928- Kallio, Elmer, ort. yaz.

Preferred Shelf Number

TX 911.3.C65 K44 1974

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24.

Inceasing productivity in foodservice

Author

Pedderson, Raymond B., ed. Wilkinson, Jule, ed.

Preferred Shelf Number

TX 911.3 I52 1973

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