Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Pouring on flavorLeahy, KateRestaurants & Institutions, 2009-12, Vol.119 (12), p.24Chicago: Reed Business Information, a division of Reed Elsevier, IncTexto completo disponível |
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2 |
Material Type: Artigo
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Any way you slice itPerlik, AllisonRestaurants & Institutions, 2009-08, Vol.119 (8), p.20Chicago: Reed Business Information, a division of Reed Elsevier, IncTexto completo disponível |
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3 |
Material Type: Artigo
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backyard buyingBertagnoli, LisaRestaurants & Institutions, 2005-10, Vol.115 (19), p.41Chicago: Reed Business Information, a division of Reed Elsevier, IncTexto completo disponível |
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4 |
Material Type: Artigo
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Venerable vealYee, LauraRestaurants & Institutions, 2002-10, Vol.112 (22), p.34Chicago: Reed Business Information, a division of Reed Elsevier, IncTexto completo disponível |
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5 |
Material Type: Artigo
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Bone appetitPerlik, AllisonRestaurants & Institutions, 2002-05, Vol.112 (12), p.30Chicago: Reed Business Information, a division of Reed Elsevier, IncTexto completo disponível |
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6 |
Material Type: Artigo
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Down to earthLeahy, KateRestaurants & Institutions, 2006-10, Vol.116 (19), p.31Chicago: Reed Business Information, a division of Reed Elsevier, IncTexto completo disponível |
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7 |
Material Type: magazinearticle
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Menu plannerRestaurants & institutions (Chicago, Ill.), 2000-05, Vol.110 (13), p.24Chicago: Reed Business Information, a division of Reed Elsevier, IncTexto completo disponível |
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8 |
Material Type: magazinearticle
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Backyard buying: with urging from students, college foodservice directors are buying into sustainabilityBertagnoli, LisaRestaurants & institutions (Chicago, Ill.), 2005-10, Vol.115 (19), p.41Reed Business Information, Inc. (US)Texto completo disponível |
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9 |
Material Type: magazinearticle
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Banking on the BarPerlik, AllisonRestaurants & Institutions, 2008-10, Vol.118 (16), p.18Chicago: Reed Business Information, Inc. (US)Texto completo disponível |
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10 |
Material Type: Artigo
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Getting ribbedYee, LauraRestaurants & Institutions, 2003-04, Vol.113 (9), p.29Chicago: Reed Business Information, a division of Reed Elsevier, IncTexto completo disponível |