Nestlé Library
Hospitality Leadership Through Learning
HADM 4401 - Course Reserves Availability
Restaurant Entrepeneurship / Pezzotti
| Title | Call Number | Due Back |
|---|---|---|
| Food for Thought / Romano | TX 910.5.R663 R66 2005 | Available |
| Menu pricing & strategy / Jack E. Miller and David V. Pavesic. | TX911.3.P7 M55 1996 | Available |
| Menu pricing & strategy / Jack E. Miller and David V. Pavesic. | TX911.3.P7 M55 1996 | Available |
| Restaurant industry operations report. | TX909 .R48 | Available |
| Restaurant industry operations report. | TX909 .R48 | Available |
| Restaurant planning guide / Peter Rainsford and David H. Bangs, Jr. | TX911.3.M27 R35 1996 | Available |
| Sample Case Study / Case 4: Fiamma Osteria | SH 4401-5 | Available |
| Sample Case Study / Case Study #2: Sheldrake Point Vineyard and Cafe | SH 4401-4 | Available |
| Sample Case Study / Dino's Restaurant: Case Study, Analysis, and Recommendations | SH 4401-6 | Available |
| Sample Case Study for Restaurants / | SH 4401-3 | Available |
| Sample Final Project / | SH 4401-2 | Available |
| Sample Final Projects / Magnolia, Bacchus, Dahlia, & Joe's Restaurant | SH 4401-1 | Available |
| Tableservice restaurant trends. | TX945 .T33 | Available |
| Uniform system of accounts for restaurants / prepared by Deloitte & Touche LLP. | HF5686.H75 U61 1996 | Available |
| Uniform system of accounts for restaurants / prepared by Deloitte & Touche LLP. | HF5686.H75 U61 1996 | Available |
Reserve materials can be checked out by bringing the item call # and title to the Circulation desk.