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At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.

by Fischer, John W | Culinary Institute of America.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Hoboken, N.J. : J. Wiley, 2005Online access: Click here to access online | Click here to access online | Click here to access online Availability: Items available for loan: Lê Quý Đôn (3), Quang Trung (14). Lost (2). Location(s): 647.95 FI-J, 647.95 FI-J.
Catering : a guide to managing a successful business operation / Bruce Mattel, The Culinary Institute of America.

by Mattel, Bruce | Culinary Institute of America.

Material type: book Book; Format: print Publisher: Hoboken, N.J. : John Wiley, c2008Online access: Table of contents only | Publisher description | Contributor biographical information Availability: Items available for loan: Quang Trung (1). Location(s): 642.406 8 MA-B.
Catering management / Nancy Loman Scanlon.

by Scanlon, Nancy Loman.

Edition: 3rd ed.Material type: book Book; Format: print Publisher: Hoboken, N.J. : John Wiley & Sons, c2007Availability: Items available for loan: Khác (khoa, phòng, trung tâm) (2), Quang Trung (1). Location(s): 642.4 SC-N, 642.4 SC-N.
Dining room and banquet management / Anthony J. Strianese, Pamela P. Strianese.

by Strianese, Anthony J | Strianese, Pamela P.

Edition: 4th ed.Material type: book Book; Format: print Publisher: Clifton Park, NY : Thomson/Delmar Learning, c2008Online access: Table of contents | Contributor biographical information | Publisher description Availability: Items available for loan: Quang Trung (1). Location(s): 647.95 ST-A.
Đánh giá cảm quan thực phẩm : Nguyên tắc và thực hành = Sensory evaluation of food: principles and practices / Harry T. Lawless, Hildegarde Heymann ; Nguyễn Hoàng Dũng...[và những người khác] biên dịch.

by Lawless, Harry T | Heymann, Hildegarde | Nguyễn Hoàng Dũng [biên dịch.].

Material type: book Book; Format: print Publisher: Thành phố Hồ Chí Minh : Đại học Quốc gia TP.HCM, 2007Availability: Items available for loan: Quang Trung (1). Location(s): 664.07 LA-H.
Food : a cultural culinary history. Lectures 1-18 / Ken Albala.

by Albala, Ken.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Virgina : The Great Courses, 2013Availability: Items available for loan: Lê Quý Đôn (1). Location(s): 394.12 AL-K.
Food : a cultural culinary history. Lectures 19-36 / Ken Albala.

by Albala, Ken.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Virgina : The Great Courses, 2013Availability: Items available for loan: Lê Quý Đôn (1). Location(s): 394.12 AL-K.
Food : a cultural culinary history. Course guidebook / Ken Albala.

by Albala, Ken.

Material type: book Book; Format: print ; Literary form: Not fiction Publisher: Virgina : The Great Courses, 2013Availability: Items available for loan: Lê Quý Đôn (1). Location(s): 394.12 AL-K.
Food and beverage management / Bernard Davis ... [et al.].

by Davis, Bernard.

Material type: book Book; Format: print Publisher: Milton Park, Abingdon, Oxon ; New York : Routledge, 2012Availability: Items available for loan: Quang Trung (2). Location(s): 647.950 68 Foo.
Food and beverage service manual / Matt A. Casado.

by Casado, Matt A, 1937-.

Material type: book Book; Format: print Publisher: New York : Wiley, c1994Availability: Items available for loan: Quang Trung (2). Location(s): 642.6 CA-M.
Hospitality, Hotels, Restaurants, Food : How to become a perfect general manager / American Hospitality Institute.

by American Hospitality Institute.

Material type: book Book; Format: print Publisher: Lexington,KY : Maximillien De Lafayette, 2011Other title: How to become a perfect general manager hospitality, hotels, restaurants, food..Availability: Items available for loan: Quang Trung (1). Location(s): 647.94 Hos.
Planning and control for food and beverage operations : Jack D. Ninemeier

by Ninemeier, Jack D.

Edition: 9th edition.Material type: book Book; Format: print ; Literary form: Not fiction ; Audience: General; Publisher: Illinois : Ahlei, 2018Availability: Items available for loan: Quang Trung (1). Location(s): 647.950 68 NI-J.
Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III.

by Dittmer, Paul | Keefe, J. Desmond.

Edition: 9th ed.Material type: book Book; Format: print Publisher: Hoboken, N.J. : J. Wiley, c2009Availability: Items available for loan: Quang Trung (2). Location(s): 647.95 DI-P.
Restaurant service : beyond the basics / Carol A. Litrides, Bruce H. Axler.

by Litrides, Carol A | Axler, Bruce H.

Material type: book Book; Format: print Publisher: New York : Wiley, 1994Availability: Items available for loan: Quang Trung (2). Location(s): 647.95 LI-C.
Thí nghiệm phân tích thực phẩm / Trần Bích Lam.

by Trần Bích Lam.

Material type: book Book; Format: print Publisher: Thành phố Hồ Chí Minh : Đại học Quốc gia TP.HCM, 2013Availability: Items available for loan: Quang Trung (1). Location(s): 664.07 TR-L.
Thực hành đánh giá cảm quan thực phẩm / Nguyễn Hoàng Dũng.

by Nguyễn Hoàng Dũng.

Material type: book Book; Format: print Publisher: Thành phố Hồ Chí Minh : Đại học Quốc gia TP.HCM, 2011Availability: Items available for loan: Quang Trung (1). Location(s): 664.07 NG-D.
Vietnamese gastronomy guidebook = Ẩm thực Việt Nam / Ánh Tuyết biên tập.

by Ánh Tuyết [biên tập.].

Material type: book Book; Format: print Publisher: Thành phố Hồ Chí Minh : Trẻ/Thời báo Kinh tế Sài Gòn, 2003Availability: Items available for loan: Lê Quý Đôn (2). Location(s): 641.595 97 Vie.