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	1.		Understanding foodservice cost control : an operational text for food, beverage, and labor costs / Edward E. Sanders, Timothy H. Hill, Donna J. Faria by Sanders, Edward E Faria, Donna J Hill, Timothy H Edition: 3rd ed. Publication details: New Jersey : Pearson Education Inc., 2008 Availability: Items available for loan: Manila Tytana Colleges Library (1)Call number: CIR TX 911.3.C65 S26 2008. Place hold Add to cart (remove)
	2.		No cover image available Management in dietetics : are we prepared for the future? / Mary Cluskey, Bonnie Gerald, Mary Gregorie. by Cluskey, Mary Series: A Supplement to the Journal of the Academy of Nutrition and Dietetics. 112 : 5, page s34-s37 Publication details: May 2012 Availability: Items available for reference: Manila Tytana Colleges Library: Not for loan (1)Call number: Bound. Add to cart (remove)
	3.		No cover image available Using the systems-practice framework to understand food allergen management practices at college catering operations : a qualitative study / Jennie Verstappen, Miranda Mirosa, Carla Thomson by Verstappen, Jennie Series: Journal of the Academy of Nutrition and Dietetics. 118 : 3, page 421-430 Publication details: March 2018 Availability: Items available for reference: Manila Tytana Colleges Library: Not for loan (1). Add to cart (remove)
	4.		No cover image available Inclusion of nutrition expertise in catering operations at a major global sporting event : a qualitative case study using a foodservice systems approach / Fiona E. Pelly, Judith Tweedie by Pelly, Fiona E Series: Journal of the Academy of Nutrition and Dietetics. 121 : 1, pages 121-133 Publication details: January 2021 Availability: Items available for reference: Manila Tytana Colleges Library: Not for loan (1). Add to cart (remove)

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