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Image from Syndetics
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Successful buffet management / Ronald A. Yudd.
by Yudd, Ronald A, 1953-. Material type:  Book Publisher: New York : Van Nostrand Reinhold, c1990Availability: Items available for loan: MTU Bishopstown Library (1). Location(s): Lending 647.95.
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Menu French explained / Vivienne Abbott.
by Abbott, Vivienne. Material type: Book; Format:
print
Publisher: The Curragh : Goldsmith Press, 1978Availability: Items available for loan: MTU Bishopstown Library (1). Location(s): Store 448.0024642.
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Profitable menu planning / John A. Drysdale, Jennifer Adams Aldrich.
by Drysdale, John A | Aldrich, Jennifer Adams. Edition: 3rd ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: Upper Saddle River, N.J. : Prentice Hall, c2002Availability: Items available for loan: MTU Kerry North Campus Library (1). Location(s): First Floor Main 642.5 DRY.
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Techniques of healthy cooking / the Culinary Institute of America.
by Culinary Institute of America [author.] | Fink, Ben [photographer.]. Edition: Fourth edition / photographer: Ben Fink.Material type: Book; Format:
print
regular print
; Literary form:
Not fiction
Publisher: Hoboken, New Jersey : Wiley, [2013]Availability: Items available for loan: MTU Kerry North Campus Library (2). Location(s): First Floor Main 641.5 CUL.
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Menu pricing & strategy / Jack E. Miller and David V. Pavesic.
by Miller, Jack E, 1930- | Pavesic, David V. Edition: 4th ed.Material type: Book; Format:
print
Publisher: New York : Van Nostrand Reinhold, c1996Availability: Items available for loan: MTU Kerry North Campus Library (2). Location(s): First Floor Main 647.95 MIL.
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