Books on the topic 'Universités – Services de restauration'

Girodin, Paulette. Restaurants et restauration en France. Paris: Presses universitaires de France, 1995.

Barraud, Jean-Marc. Les techniques de service en restauration. 2nd ed. Montréal: Chenelière/McGraw-Hill, 2002.

Peter, Warm, Oxley Richard, and Chartered Institution of Building Services Engineers., eds. Guide to building services for historic buildings: Sustainable services for traditional buildings. London: CIBSE, 2002.

Institute, Canadian Conservation. CCI services =: Services offerts par l'ICC. Ottawa, Ont: Canadian Conservation Institute = Institut canadien de conservation, 1989.

Ontario. Commission consultative sur les services collégiaux en français dans le Nord et dans le Centre/Sud-Ouest de l'Ontario. Rapport de la Commission consultative sur les services collégiaux en français dans le Centre et le Sud-Ouest de l'Ontario. Toronto, Ont: Commission consultative sur les services collégiaux en français dans le Nord et dans le Centre/Sud-Ouest de l'Ontario, 1990.

1951-, Schwarz David M., Scully Vincent Joseph 1920-, Stern Robert A. M, McKee Bradford, and David M. Schwarz/Architectural Services, eds. David M. Schwarz/Architectural Services. Washington, DC: Grayson Publishing, 2002.

Gisslen, Wayne. Professional cooking. 2nd ed. New York: Wiley, 1989.

Gisslen, Wayne. Professionalcooking. 2nd ed. New York: Wiley, 1989.

Gisslen, Wayne. Professional cooking. 5th ed. New York: J. Wiley, 2003.

Gisslen, Wayne. Professional Cooking, College Version. New York: John Wiley & Sons, Ltd., 2006.

Gisslen, Wayne. Professional cooking. 4th ed. New York: Wiley, 1999.

Celia, Hales-Mabry, ed. Doing the work of reference: Practical tips for excelling as a reference librarian. Binghamton, NY: Haworth Information Press, 2001.

Keiser, James. Controlling and analyzing costs in foodservice operations. 3rd ed. New York: Macmillan, 1993.

Lacaze, Delphine. Le rôle de l'individu dans la socialisation organisationnelle: Le cas des employés dans les services de restauration rapide et de grande distribution. Grenoble: A.N.R.T, Université Pierre Mendes France (Grenoble II), 2001.

Longrée, Karla. Quantity food sanitation. 5th ed. New York: Wiley, 1996.

Aleksandrovna, Marushchak Galina, Kondakova T. I, and Muzeĭ knigi (Gosudarstvennai͡a︡ biblioteka SSSR imeni V.I. Lenina), eds. Khranenie i ispolʹzovanie fondov redkikh i t͡s︡ennykh izdaniĭ: Metodicheskie rekomendat͡s︡ii. Moskva: Gos. biblioteka SSSR im. V.I. Lenina, 1990.

Hemalata, Iyer, ed. Distance learning: Information access and services for virtual users. Binghamton, NY: Haworth Information Press, 2002.

Woodman, Neville. Report on the runability of alkaline paperstocks within the National Printing Bureau =: Rapport sur le comportement en machine du papier alcalin au sein des Services d'imprimerie du gouvernement canadien. Ottawa, Ont: Minister of Supply and Services Canada = Ministre des approvisionnements et services Canada, 1989.

1943-, Kaufman James A., and Chemical Congress of North America (3rd : 1988 : Toronto, Canada), eds. Waste disposal in academic institutions. Chelsea, Mich: Lewis Publishers, 1990.

Stefanelli, John M. Purchasing: Selection and procurement for the hospitality industry. 3rd ed. New York: Wiley, 1992.

Dittmer, Paul. Principles of food, beverage, and labor cost controls for hotels and restaurants. 4th ed. New York: Van Nostrand Reinhold, 1989.

Canada, Emergency Preparedness. The preservation of essential records : a guide for governments, organizations, institutions and businesses =: La conservation des documents essentiels : guide à l'intention des services gouvernementaux, des organismes, des établissements et de l'entreprise privée. Ottawa, Ont: Emergency Preparedness Canada = Protection civile Canada, 1994.

DePew, John N. A library, media, and archivalpreservation handbook. Santa Barbara, Calif: ABC-CLIO, 1991.

1936-, Griffin Gerald G., ed. Principles of food, beverage, and labor cost controls for hotels and restaurants. 5th ed. New York: Van Nostrand Reinhold, 1994.

1936-, Griffin Gerald G., ed. Principles of food, beverage, and labor cost controls for hotels and restaurants. 6th ed. New York: John Wiley, 1999.

G, Griffin Gerald, ed. Principles of food, beverage, and labor cost controls for hotels and restaurants. 5th ed. New York: Van Nostrand Reinhold, 1994.

Rick, Gordon, and Campus Compact for New Hampshire (Consortium), eds. Problem based service learning: A fieldguide for making a difference in higher education. 2nd ed. [Keene, N.H.]: Education by Design, 2000.

Natural Sciences and Engineering Research Council Canada. Research partnerships: University-industry cooperative R&D activities. Ottawa, Ont: Natural Sciences and Engineering Research Council Canada = Conseil de recherches en sciences naturelles et en génie Canada, 1991.

British Columbia. Office of the Auditor General. Value-for-money audits: Ministry of Advanced Education, Training, and Technology. Victoria, B.C: Office of the Auditor General, 1993.

Kenney, Anne R. Digital imaging for libraries and archives. Ithaca, N.Y: Dept. of Preservation and Conservation, Cornell University Library, 1996.

Kenney, Anne R. Digital imaging for libraries and archives. Ithaca, N.Y: Dept. of Preservation and Conservation, Cornell University Library, 1996.

Kenney, Anne R. Digital imaging for libraries and archives. Ithaca, N.Y: Dept. of Preservation and Conservation, Cornell University Library, 1996.

Kenney, Anne R. Digital imaging for libraries and archives. New York: Department of Preservation and Conservation, Cornell University Library, 1996.

Maggie, Black. In the twilight zone: Child workers in the hotel, tourism, and catering industry. Geneva: International Labour Office, 1995.

(Association), EDUCAUSE, and PricewaterhouseCoopers LLP, eds. Dancing with the devil: Information technology and the new competition in higher education. San Francisco, Calif: Jossey-Bass Publishers, 1999.

Le Marche De La Restauration a Services Rapide Et Livre En France (Fast Food). MSI Marketing Research for Industry Ltd, 2001.

Guide définitif Pour Rédiger le Livret 2 Bac Pro Commercialisation et Services en Restauration. Independently Published, 2021.

(Preface), Vincent Scully, ed. David M. Schwarz/Architectural Services. Grayson Publishing, 2008.

Personalised library services in higher education: the boutique approach. Farnham, Surrey, England: Ashgate, 2012.

Brown, Robert D. Performance Appraisal As a Tool for Staff Developments (New Directions for Student Services). Jossey-Bass Inc Pub, 1988.

(Editor), Peter Jones, and Michael Kipps (Editor), eds. Flight Catering. Addison Wesley Publishing Company, 1996.

Keiser, James. Controlling and analyzing costs in food service operations. MacMillan, 1986.

Delivering E-Learning for Information Services in Higher Education (Chandos Series for Information Professionals). Chandos Publishing (Oxford) Ltd, 2004.

Lee, Sul H., and Ohio Off-Campus Library Services Conference 200 Cincinnati. Distance Learning Library Services: The Tenth Off-Campus Library Services Conference. Haworth Information Press, 2003.

Universities in Partnership with Schools No. 22: Strategies for Youth Development and Community Renewal. Wiley & Sons, Incorporated, John, 2009.

Campuses respond to violent tragedy. Phoenix: Oryx Press, 1994.

Iyer, Hemalata. Distance Learning: Information Access and Services for Virtual Users. Taylor & Francis Group, 2012.

Iyer, Hemalata. Distance Learning: Information Access and Services for Virtual Users. Taylor & Francis Group, 2012.

Iyer, Hemalata. Distance Learning: Information Access and Services for Virtual Users. Taylor & Francis Group, 2012.

Iyer, Hemalata. Distance Learning: Information Access and Services for Virtual Users. Taylor & Francis Group, 2012.