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Books on the topic 'Restaurant products'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Beeson, Donna. The Silver Spoon restaurant cookbook. LD Books, 1995.

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2

John, Breckling, Mutizwa Taslyana C, kuniak Monica P, and Leading Edge Reports (Firm), eds. Mini-marts: Markets for convenience products & services. Leading Edge Reports, 1990.

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3

Susan, Taylor. The guide to good eating in St. Louis: A treasury of area bakeries, restaurants, specialty food shops, and farms. Fifth Sin Press, 1994.

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4

Vasyukova, Anna. Technology and organization of the restaurant business. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2136705.

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The textbook material is based on topical issues of the organization of production and service in public catering enterprises. Special attention is paid to the regulatory requirements for the organization of all production processes in the field of public catering and the organization of workplaces in both main and auxiliary production. The theoretical material presented in an accessible manner, supported by numerous illustrations, will allow future specialists in the restaurant business to rationally organize and train workplaces, technological equipment, production inventory, tools, and appl

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5

Manufacture franc ʹaise des pneumatiques Michelin. Provence, Co te d'Azur, Corse. 2nd ed. Michelin, 2004.

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6

Borushek, Allan. Calorie, fat & carbohydrate counter: Plus 200 fast-food chains & restaurants. 2nd ed. Family Health Publications, 2007.

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7

Permenter, Paris. Texas barbecue: A guide to the best pits, products, and prize-winning recipes in the Lone Star state. Pig Out Publications, Inc., 1994.

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8

United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry. Meat, Poultry, and Egg Products Inspection Amendments of 1983; exempt restaurant central kitchens from federal inspection requiremens; and USDA's five-point program of inspection in livestock and poultry slaughter plants: Hearing before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, Ninety-eighth Congress, second session, on H.R. 2691 and H.R. 5223, May 17, 1984. U.S. G.P.O., 1985.

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9

Schmid, Jurgen Ernst. Wine marketing through retailers and restaurant managers: An investigation of the producer - merchant relationship. Leicester Business School, De Montfort University, 1995.

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10

"Zang ling yang lü xing zhi nan" bian ji bu. Zhongguo zui mei de 101 jia Zhonghua lao zi hao. Zhongguo tie dao chu ban she, 2014.

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11

(Firm), Packaged Facts, ed. On-the-go eating: Consumer mindsets, menu trends, and product/packing innovation. Packaged Facts, 2005.

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12

Dorion, Jacques. Le Quebec en 101 saveurs. Edition du Club Quebec Loisirs Inc., 2001.

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13

Susan, Taylor. The guide to good eating in Lincoln land and central Illinois. Fifth Sin Press, 1992.

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14

Marcellini, Rusty. Caminhos do sabor: Estrada Real. Gutenberg, 2004.

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15

United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry. Meat, Poultry, and Egg Products Inspection Amendments of 1983; exempt restaurant central kitchens from federal inspection requirements; and USDA's five-point program of inspection in livestock and poultry slaughter plants: Hearing before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, Ninety-eighth Congress, second session, on H.R. 2691 and H.R. 5223, May 17, 1984. U.S. G.P.O., 1985.

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16

Borushek, Allan. The CalorieKing calorie, fat, & carbohydrate counter. 2nd ed. Family Health, 2012.

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17

Scott, Hutcheson, ed. Home grown Indiana: A food lover's guide to good eating in the Hoosier State. Quarry Books, 2008.

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18

John, Rudolph, ed. The great New England food guide. Arbor House, 1988.

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19

Binchy, Maeve. Quentins. QPD, 2002.

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20

Stern, Lisë. The Boston food lover. Addison-Wesley Pub. Co., 1996.

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21

Binchy, Maeve. Quentins. BCA, 2002.

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22

Binchy, Maeve. Quentins. Signet, 2003.

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23

Binchy, Maeve. Quentins. Signet, 2003.

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24

Binchy, Maeve. Quentins. Signet, 2003.

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25

Binchy, Maeve. La ricetta di un sogno. Sperling & Kupfer economica, 2005.

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26

Binchy, Maeve. Quentins. New American Library, 2002.

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27

Binchy, Maeve. Quentins. Dutton, 2002.

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28

Binchy, Maeve. Quentins. Thorndike Press, 2003.

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29

Binchy, Maeve. Quentins. McArthur, 2002.

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30

Binchy, Maeve. Quentins. Large Print Press, 2003.

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31

Binchy, Maeve. Quentins. Orion, 2002.

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32

Binchy, Maeve. En dînant chez Quentin. J.-C. Lattès, 2003.

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33

Binchy, Maeve. Quentins. Orion, 2002.

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34

Gould, William. VGM business portraits. VGM Career Horizons, 1996.

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35

William, Gould. VGM business portraits. VGM Career Horizons, 1995.

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36

William, Gould. VGM business portraits. VGM Career Horizons, 1997.

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37

William, Gould. VGM business portraits. VGM Career Horizons, 1996.

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38

William, Gould. VGM business portraits. VGM Career Horizons, 1996.

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39

The Dairy Restaurant. Schocken, 2009.

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40

From Restaurant to Retail - A Handbook for Food and Hospitality Professionals. CBS Digital Services, 2006.

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41

Cinotto, Simone. Serving Ethnicity. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252037733.003.0006.

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This chapter examines how Italian restaurateurs used food to represent Italian American identity and nation outside the community. In the interwar years, the position of Italian Americans in the larger life of New York City was still far from secure and subject to a complicated range of attitudes. The exclusionary Immigration Act of 1924 was filled with fearful allusions to the racial inadequacy of Italian immigrants and their inability to make good American citizens. At the same time, however, Italian immigrant restaurateurs and restaurant workers were beginning to transform cultural differen

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42

Savory The Recipes. Hachette Livre - Editions Du Chene, 2011.

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43

Kindergarten Writing Paper for Students, Kids, Boy, Girl Learning to Write Letters and Number Empty Wood Table Top Blur Glass Window Interior Restaurant Banner Mock up Abstract Background Can Used Display Montage Your Products Cover 100 Pages - Large(8. 5. Independently Published, 2021.

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44

Tea At Fortnum Mason. Ebury Press, 2012.

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45

Ochsner, Kris Tina. The pricing, product mix, and promotion of wine in Washington restaurants. 1985.

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46

DataGroup, Editorial. Restaurant and Hotel Equipment Wholesale Revenues World Summary: Product Values and Financials by Country. Independently Published, 2019.

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47

Vincent, Barbara. Farming Meat Goats. CSIRO Publishing, 2005. http://dx.doi.org/10.1071/9780643093058.

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Goat meat is growing in popularity and is becoming an important export industry. It offers many opportunities for large- and small-scale farmers who need to diversify or seek alternative enterprises. This book deals specifically with the production of goats for meat and addresses all aspects of the industry that the producer is likely to encounter. It covers selecting and preparing a property, choosing the breeding stock, breeding, health care and nutrition, drought feeding, condition scoring and marketing. One of the key benefits of Farming Meat Goats is that it will allow farmers to pr

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48

Risk-based food inspection manual for the Caribbean. Organización Panamericana de la Salud, 2019. http://dx.doi.org/10.37774/9789275121238.

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[Introduction] This manual contains guidance for risk-based inspections of food processing, preparation, retail and restaurants that countries can consult and adapt/adopt in developing a risk-based food business inspection program for their specific context. It is intended to help countries implement risk-based inspection systems that are consistent with international standards. This document builds on the FAO Risk Based Food Inspection manual (2008) and draws on the more recent guidance developed for governments by Codex Alimentarius, in particular, the Principles and Guidelines for National

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49

Vincent, Barbara. Farming Meat Goats. CSIRO Publishing, 2018. http://dx.doi.org/10.1071/9781486306589.

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Goat meat is growing in popularity in Australia and is also an important export industry. It offers many opportunities for large- and small-scale farmers who need to diversify or seek alternative enterprises. Farming Meat Goats provides producers with comprehensive and practical information on all aspects of the goat meat industry. It covers selecting and preparing a property, choosing breeding stock, breeding, health care and nutrition, drought feeding, condition scoring and marketing. This second edition of Farming Meat Goats has been updated throughout and contains new information abo

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50

Frost-Sharratt, Cara. London : the Cookbook: The Story of London's World-Beating Food Scene, with 50 Recipes from Restaurants, Artisan Producers and Neighbourhoods. Quarto Publishing Group UK, 2017.

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