Książki na temat „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. Wyd. 2. Montréal: Chenelière/McGraw-Hill, 2002.

Peter, Warm, Oxley Richard i Chartered Institution of Building Services Engineers., red. 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 i David M. Schwarz/Architectural Services, red. David M. Schwarz/Architectural Services. Washington, DC: Grayson Publishing, 2002.

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

Gisslen, Wayne. Professionalcooking. Wyd. 2. New York: Wiley, 1989.

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

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

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

Celia, Hales-Mabry, red. 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. Wyd. 3. 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. Wyd. 5. New York: Wiley, 1996.

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

Hemalata, Iyer, red. 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., i Chemical Congress of North America (3rd : 1988 : Toronto, Canada), red. Waste disposal in academic institutions. Chelsea, Mich: Lewis Publishers, 1990.

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

Dittmer, Paul. Principles of food, beverage, and labor cost controls for hotels and restaurants. Wyd. 4. 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., red. Principles of food, beverage, and labor cost controls for hotels and restaurants. Wyd. 5. New York: Van Nostrand Reinhold, 1994.

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

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

Rick, Gordon, i Campus Compact for New Hampshire (Consortium), red. Problem based service learning: A fieldguide for making a difference in higher education. Wyd. 2. [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, i PricewaterhouseCoopers LLP, red. 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, red. 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, i Michael Kipps (Editor), red. 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., i 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.