BU Library and Learning Space

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Food and Beverage Service for levels 1 and 2 / John Cousins, Dennis Lillicrap and Suzanne Weekes. by
Material type: Text Text; Format: print ; Audience: Specialized;
Publication details: London : Hodder Education, 2014
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3 .M27 C687F 2014.

At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer by
Material type: Text Text; Literary form: Not fiction ; Audience: Specialized;
Publication details: Hoboken, N.J. : Wiley, c2005
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX943 F572A.

Controlling liquor, wine, & beverage costs / by Elizabeth Godsmark by Series: The food service professionals guide to ; 8
Material type: Text Text; Literary form: Not fiction ; Audience: Specialized;
Publication details: Ocala, Fla. : Atlantic Publishing Group, c2003
Other title:
  • Controlling liquor, wine, and beverage costs
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX950.7 G627C.

Remarkable service : a guide to winning and keeping customers for servers, managers, and restaurant owners / The Culinary Institute of America by
Material type: Text Text; Literary form: Not fiction ; Audience: Specialized;
Publication details: New York, N.Y. : Wiley, c2001
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3 .M27 R452. Not available: Checked out (1).

Increasing restaurant sales : boost your sales & profits by selling more appetizers, desserts, & side items / by B.J. Granberg by Series: The food service professionals guide to ; 15
Material type: Text Text; Literary form: Not fiction ; Audience: Specialized;
Publication details: Ocala, Fla. : Atlantic Publishing Group, c2003
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3 .M3 G726I.

Bar & beverage operation : ensuring success & maximum profit / by Chris Parry by Series: The food service professionals guide to ; 11
Material type: Text Text; Literary form: Not fiction ; Audience: Specialized;
Publication details: Ocala, Fla. : Atlantic Publishing Group, c2003
Other title:
  • Bar and beverage operation : ensuring success and maximum profit
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX950.7 P377B.

Concepts of foodservice operations and management by
Edition: 2nd ed.
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York, N.Y. : Van Nostrand Reinhold, 1991
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX943 K426C 1991.

Quantity food production, planning, and management by
Edition: 2nd ed.
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York, N.Y. : Van Nostrand Reinhold, 1989
Availability: Items available for loan: BU Library and Learning Space (2)Call number: TX943 K543Q 1989, ...

Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar by
Edition: 3rd ed.
Material type: Text Text; Literary form: Not fiction ; Audience: Specialized;
Publication details: New York, N.Y. : Wiley, c2000
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX943 K543Q 2000.

Opportunities in food services by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Lincolnwood, Ill. : VGM Career Horizons, 1989
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.2 C367O.

ServSafe coursebook by
Edition: 2nd ed.
Material type: Text Text; Literary form: Not fiction ; Audience: Specialized;
Publication details: Chicago, Ill. : The Foundation, c2002
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3 .S3 S478 2002.

Manual of equipment and design for the foodservice industry by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York, N.Y. : Van Nostrand Reinhold, 1989
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX912 S274M.

Foodservice standards in resorts by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York, N.Y. : A CBI Book, 1987
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX943 K543F.

Food and beverage management by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Essex : Longman, 1995
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3 .M27 C687F.

Foodservice organizations : a managerial and systems approach / Marian C.Spears by
Material type: Text Text; Literary form: Not fiction ; Audience: Specialized;
Publication details: New York, N.Y. : Macmillan Pub. Co., 1985
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3 .M27 S632F.

Foodservice management : principles and practices / June Payne-Palacio, Monica Theis. by
Edition: Global edition, Thirteenth edition
Material type: Text Text; Format: print ; Literary form: Not fiction ; Audience: Specialized;
Publisher: Boston : Pearson 2016
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3.M27 P396F 2016.

Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette Levesque by
Edition: 2nd ed.
Material type: Text Text; Literary form: Not fiction ; Audience: Specialized;
Publication details: New York, N.Y. : Wiley, c2001
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3 .M45 M328F 2001.

Noncommercial foodservice : an administrator's handbook by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York, N.Y. : Wiley, 1995
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3 .M27 C676N.

Hospitality marketing by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Oxford : Butterworth-Heinemann, 1996
Availability: No items available.

Dining room and banquet management by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Albany, N.Y. : Delmar, 1990
Availability: Items available for loan: BU Library and Learning Space (1)Call number: TX911.3 .M27 S774D.

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