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	1.	Facilities planning and design for lodging and food service operations by Perdigon, Grace P Material type: Text Publication details: Manila : Merriam & Webster Bookstore, 2004 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (3)Call number: HRM 643.3 P41f, ... Place hold Add to cart (remove)
	2.	No cover image available No cover image available Food service & bartending / Roldan, Amelia A.; Benito T. Edica Material type: Text Publication details: Paranaque : AR Skills Development, 2008 Online resources: Click to See Table of Contents Availability: Items available for loan: Higher Education Department Library (1)Call number: HRM 641.2 R64f. Place hold Add to cart (remove)
	3.	No cover image available No cover image available College & university foodservice management standard by Eckel, Peter J Material type: Text Publication details: Westport, Connecticut : AVI Publishing Co., 1985 Availability: Items available for loan: Higher Education Department Library (1)Call number: HRM 647 Ec5c 1985. Place hold Add to cart (remove)
	4.	No cover image available No cover image available Culinary creation : an introduction to food service and world cuisine by Morgan, James L Material type: Text Publication details: Boston : Butterworth Heinemann, 2006 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (2)Call number: HRM 647.95 M82c, ... Place hold Add to cart (remove)
	5.	No cover image available No cover image available Dining room and banquet management / Atrianese Anthony J.; Pamela P. Strianese Edition: 3rd ed. Material type: Text Publication details: Australia : Thomson Learning, 2003 Online resources: Click to See Table of Contents Availability: Items available for loan: Higher Education Department Library (3)Call number: HRM 647.95 St8d, ... Place hold Add to cart (remove)
	6.	No cover image available No cover image available Principles of food, beverage and labor cost control for hotels and restaurants / Dittmer Paul R.; Gerald G. Griffin Edition: 6th ed. Material type: Text Publication details: New York : John Wiley and Sons Inc., 1999 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (3)Call number: HRM 650.01 D63p, ... Place hold Add to cart (remove)
	7.	No cover image available No cover image available Math principles for food service occupations by Haines, Robert G Edition: 3rd ed. Material type: Text Publication details: New York : Delmar Publishers, 1996 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (2)Call number: HRM 650.01 H12m, ... Place hold Add to cart (remove)
	8.	No cover image available No cover image available Practical food and beverage cost control by Ojugo, Clement Material type: Text Publication details: New York : Delmar Publishers, 1999 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (2)Call number: HRM 650.01 Oj7p, ... Place hold Add to cart (remove)
	9.	Operations control and financial management in the food service industry / Roldan Amelia Samson; Irmingarda Sia Rangel Material type: Text Publication details: Paranaque City : AR Skills Development and Management Services, 2004 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (5)Call number: HRM 650.01 R64o, ... Place hold Add to cart (remove)
	10.	Introduction to accounting for hotels : a study guide by Vicente, Ma. Violeta Material type: Text Publication details: Mandaluyong City : Mutual Books, Inc., 2001 Online resources: Click to See Table of Contents Availability: Items available for loan: Higher Education Department Library (3)Call number: HRM 650.01 V66i, ... Place hold Add to cart (remove)
	11.	Food service management in the Philippines by Perdigon, Grace P Material type: Text Publication details: Quezon City : C & E Publishing, 2009 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (2)Call number: HRM 647.95 P41f, ... Place hold Add to cart (remove)
	12.	Fundamentals of food service management / Carino, Celia E.; Rea S.J. De Vera Material type: Text Publication details: Manila : Mindshapers, 2009 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (2)Call number: HRM 647.95 C19f, ... Place hold Add to cart (remove)
	13.	A concise guide in food and beverage service procedures / Cornell, Daryl Ace V.; Vicente Eduardo I. Molina Material type: Text Publication details: Manila : Mindshapers, 2011 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (3)Call number: HRM 647.95 C81c, ... Place hold Add to cart (remove)
	14.	No cover image available No cover image available Hospitality management accounting by Jagels, Martin G Edition: 9th ed. Material type: Text Publication details: New Jersey : John Wiley & Sons, 2007 Online resources: Click to See Table of Contents Availability: Items available for loan: Higher Education Department Library (2)Call number: HRM 657.837 J18h , ... Place hold Add to cart (remove)
	15.	Food service and catering management : a practical guide Material type: Text Publication details: Pasig City : Anvil Publishing, 2004 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (2)Call number: HRM 647.95 M45f, ... Place hold Add to cart (remove)
	16.	Management accounting for the hospitality, tourism and leisure industries : a strategic approach by Adams, Debra Edition: 2nd ed. Material type: Text Publication details: Singapore : Thomson Learning Asia, 2007 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (1)Call number: HRM 657.837 Ad1m. Place hold Add to cart (remove)
	17.	Cost management for hospitality industry by Ahmed, M.N Material type: Text Publication details: New Delhi : Anmol Publications, 2005 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (1)Call number: HRM 657.837 Ah5c. Place hold Add to cart (remove)
	18.	The management of dining room and banquet / Strianese, Anthony J.; Pamela P. Strianese Material type: Text Publication details: Australia : Cengage Learning, 2011 Online resources: Click to See Table of Contents Availability: Items available for loan: Higher Education Department Library (1)Call number: HRM 647.95. Place hold Add to cart (remove)
	19.	The HACCP food safety training manual by Paster, Tara Material type: Text Publication details: New Jersey : John Wiley and Sons, 2007 Availability: Items available for loan: Higher Education Department Library (1)Call number: HRM 664 P26h. Place hold Add to cart (remove)
	20.	Math principles for food service occupations / Strianese, Anthony J.; Pamela P. Strianese Edition: 5th ed. Material type: Text Publication details: Australia : Thomson Delmar Publishing, 2007 Availability: Items available for loan: Higher Education Department Library (1)Call number: HRM 647.9501 St8m. Place hold Add to cart (remove)

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