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  1. 1

    The sustainable chef the environment in culinary arts, restaurants, and hospitality by Gössling, Stefan, Hall, C. Michael

    Published 2022
    Book

    The sustainable chef the environment in culinary arts, restaurants, and hospitality
  2. 2

    A case study of themes of selected food parks in Quezon City in relation to experiential design by Gabbuat, Jasmine D.

    Published 2019
    Thesis

    A case study of themes of selected food parks in Quezon City in relation to experiential design
  3. 3

    Efficacy of good hygienic practices (GHPs) program of a food business operating inside a university in Quezon City by Montinola, Shella Ef-Em C.

    Published 2019
    Thesis

    Efficacy of good hygienic practices (GHPs) program of a food business operating inside a university in Quezon City
  4. 4

    Gastronomy and the dining experience

    Published 2019
    Book

    Gastronomy and the dining experience
  5. 5

    Fundamentals in food service operations by Bajao, Grayfield T., Bachanicha, Rafael M.

    Published 2019
    Book

    Fundamentals in food service operations
  6. 6

    Commercial cooking advanced

    Published 2018
    Book

    Commercial cooking advanced
  7. 7

    Food and beverage services NC II my training guide by Naguit, Flordeliza B.

    Published 2018
    Book

    Food and beverage services NC II my training guide
  8. 8

    Strategic questions in food and beverage management by Wood, Roy C. 1959-

    Published 2018
    Book

    Strategic questions in food and beverage management
  9. 9

    Theory, practice and techniques in food and beverage cost control.

    Published 2018
    Book

    Theory, practice and techniques in food and beverage cost control.
  10. 10

    Menu planning

    Published 2017
    Book

    Menu planning

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