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	1.	No cover image available Operational methods and personnel practices [videorecording] / written and produced by The American Institute of Baking ; in cooperation with The American Society of Bakary Engineers. by American Institute of Baking American Society of Bakary Engineers Publication details: S. L. : The American Institute of Baking, 1981? Availability: Items available for reference: Main: Not for loan (1)Call number: VID NO.38 1981. Add to cart (remove)
	2.	No cover image available The Food professional's guide : the James Beard Foundation directory of people, and services / compiled by Irena Chalmers. by Chalmers, Irena James Beard Foundation Publication details: New York: American Shawcase : Wiley, c1990 Availability: Items available for reference: Main: Not for loan (1)Call number: TX650 C43 1990. Add to cart (remove)
	3.	Gourmet to go : a guide to opening and operating a specialty food store / Robert Wemischner, Karen Karp. by Wemischner, Robert Karp, Karen Publication details: New York : John Wolet & Sons, c1998 Availability: Items available for reference: Main: Not for loan (1)Call number: HD9005 W45 1998. Add to cart (remove)
	4.	No cover image available Microbiological investigations of meat serving establishments [computer files]/ Neveen Hassan Esmaeil Abo El-Enaen. by Abo El-Enaen, Neveen Hassan Esmaeil Language: English Summary language: Arabic Publication details: 2002 Dissertation note: Thesis (Ph.D.)--Zagazig University,2002. Other title: الفحوص الميكروبيولوجية لأماكن تقديم اللحوم. Online access: Content & Abstract. Availability: Items available for loan: Main (1)Call number: CD-379. Place hold Add to cart (remove)
	5.	No cover image available Further studies on hazard analysis of roast beef prepared in food service establishments [computer file]/ Engy Fawzi Ahmed El-Bahi. by El-Bahi, Engy Fawzi Ahmed Language: English Summary language: Arabic Publication details: 2009 Dissertation note: Thesis (Ph.D.) -- Alexandria University, 2009. Other title: دراسات تكميليه عن تحليل خطوره اللحوم البقريه المشويه والمعده فى اماكن خدمات الأغذيه. Online access: Content & Abstract. Availability: Items available for loan: Main (1)Call number: CD-2630. Place hold Add to cart (remove)
	6.	Food and nutrition in the management of group feeding programmes / Nutrition Programmes Service, FAO FoodPolicy and Nutrition Division. by Food and Agriculture Organization of the United Nations. Nutrition Programmes Service Food and Agriculture Organization of the United Nations. Nutrition Programmes Service. Management of group feedingprogrammes Series: FAO food and nutrition paper ; 23 rev. 1 Publication details: Rome : Food and Agriculture Organization of the UnitedNations, 1993 Availability: Items available for loan: Main (1)Call number: ORG TX341.F36 NO.23 REV.1. Place hold Add to cart (remove)
	7.	Food hygiene auditing / edited by N. Chesworth. by Chesworh, N Edition: 1st ed. Publication details: London ; New York : Blakie Academic & Professional, 1997 Availability: Items available for loan: Main (2)Call number: TX537 F66 1997, ... Place hold Add to cart (remove)
	8.	Ministry of agriculture, fisheries adn food management of works services/ The Comptroller and Auditor General. National Audit Office. by The Comptroller and Auditor Genetal. National Audit Office Publication details: London : HMSO, 1993 Availability: Items available for loan: Main (1)Call number: S542 C64 1993. Place hold Add to cart (remove)
	9.	Food microbiology and hygiene / P.R. Hayes. by Hayes, P. R Edition: 2nd ed. Publication details: London : Elsevier Applied Science, 1992 Availability: Items available for loan: Main (1)Call number: TX537 H35 1992. Place hold Add to cart (remove)
	10.	Quantity food sanitation / Karla Longrâee, Gertrude Armbruster. by Longree, Karla, 1905- Armbruster, Gertrude Edition: 5th ed. Publication details: New York : Wiley, c1996 Availability: Items available for loan: Main (1)Call number: TX911.3.S3 L65 1996. Place hold Add to cart (remove)
	11.	Quantity food purchasing / Lendal H. Kotschevar, Richard Donnelly. by Kotschevar, Lendal Henry Donnelly, Richard Edition: 4th ed. Publication details: New York : Toronto : Macmillan Pub. : Maxwell Macmillan International ; Maxwell Macmillan Canada, c1994 Availability: Items available for loan: Main (1)Call number: TX911.3.P8 K68 1994. Place hold Add to cart (remove)
	12.	Principles of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin. by Dittmer, Paul Griffin, Gerald G, 1936- Edition: 6th ed. Publication details: New York : John Wiley, c1999 Availability: Items available for loan: Main (1)Call number: TX911.3.C65 D58 1999. Place hold Add to cart (remove)
	13.	Sanitation in food processing / John A. Troller. by Troller, John A Series: Food science and technology \| Food science and technology Edition: 2nd ed. Publication details: San Diego : Academic Press, c1993 Availability: Items available for loan: Main (3)Call number: TP373.6 T76 1993, ... Place hold Add to cart (remove)
	14.	School foodservice management / Dorothy VanEgmond Pannell. by VanEgmond Pannell, Dorothy VanEgmond-Pannell, Dorothy. School foodservice Edition: 4th ed. Publication details: New York: Van Nostrand Reinhold, c1990 Availability: Items available for loan: Main (1)Call number: TX945 V35 1990. Place hold Add to cart (remove)
	15.	Safe handling of foods / edited by Jeffrey M. Farber, Ewen C. D. Todd. by Farber, Jeffrey M Todd, E. C. D. (Ewen Cameron David), 1939- Series: Food science and technology (Marcel Dekker, Inc.) ; 98. Publication details: New York : Marcel Dekker, c2000 Availability: Items available for loan: Main (1)Call number: TX537 S34 2000. Place hold Add to cart (remove)
	16.	Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar. by Knight, John Barton, 1950- Kotschevar, Lendal Henry, 1908- Edition: 3rd ed. Publication details: New York : Wiley, 2000 Availability: Items available for loan: Main (1)Call number: TX943 K57 2000. Place hold Add to cart (remove)
	17.	Food hygiene, microbiology, and HACCP / S.J. Forsythe and P.R. Hayes. by Forsythe, S. J Hayes, P. R Hayes, P. R. Food hygiene, microbiology, and HACCP Series: A Chapman & Hall food science book Edition: 3rd ed. Language: English Publication details: Gaithersburg, Md. : Aspen Publishers, 1998 Availability: Items available for loan: Main (1)Call number: TX537 F67 1998. Place hold Add to cart (remove)
	18.	Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone. by Davis, Bernard Lockwood, Andrew Stone, Sally Edition: 3rd ed. Publication details: Oxford, [England] ; Boston : Butterworth-Heinemann, 1998 Availability: Items available for loan: Main (1)Call number: TX911.3.M27 D38 1998. Place hold Add to cart (remove)
	19.	No cover image available Application of ISO 22000 food safety management system in therapeutic nutrition at some hospitals [electronic resource]. by Shahen, K. A Aglan, M. K Language: English Summary language: Arabic Other title: تطبيق نظام إدارة الغذاء أيزو في التغذية العلاجية ببعض المستشفيات In: Minufiya journal of agricultural research 2015.v.40(1)P.1 Online access: Full Text Article. Availability: No items available. Add to cart (remove)
	20.	No cover image available The impact of food services protocol on the quality and safety of egg served by hospitals in Khartoum State, Sudan [electronic resource]: by Mustafa, H. M Abdelhakam, K. E Farahat, Fatin H ElKhir, Nada M Language: English Summary language: Arabic Other title: اثر بروتوكول الخدمات الغذائية على جودة و سلامة البيض المقدم فى مستشفيات مختارة بولاية الخرطوم - السودان Alexandria Journal of Food Science and Technology 2022.v.19(1) Online access: Full Text Article Availability: Items available for loan: Main (1)Call number: ART AJFST V19 No1 3. Place hold Add to cart (remove)

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Your search returned 20 results.