|  | | Weissinger, Suzanne Stewart
A Guide to Successful Meeting Planning
ISBN 978-0-471-54523-1
Shock, Patti J. / Stefanelli, John M.
A Meeting Planner's Guide to Catered Events
ISBN 978-0-470-12411-6
Boyle, Tish / Moriarty, Timothy
A Modernist View of Plated Desserts
ISBN 978-0-471-29251-7
Narziß, Ludwig
Abriss der Bierbrauerei
ISBN 978-3-527-31035-7
Beckley, Jacqueline H. / Foley, M. Michele / Topp, Elizabeth J. / Huang, Jack C. / Prinyawiwatkul, Witoon (eds.)
Accelerating New Food Product Design and Development
ISBN 978-0-8138-0809-3
Gisslen, Wayne
Advanced Professional Cooking, College Edition
ISBN 978-0-471-83683-4
American Culinary Federation / Leonard, Edward G.
American Culinary Federation Guide to Competitions
ISBN 978-0-471-72338-7
Nam, Inja / Schmidt, Arno
Art of Garnishing
ISBN 978-0-471-28474-1
Monroe, James C.
Art of the Event
Complete Guide to Designing and Decorating Special Events
ISBN 978-0-471-42686-8
The Culinary Institute of America
At Your Service
A Hands-On Guide to the Professional Dining Room
ISBN 978-0-7645-5747-7
Lee, Sandra
Bake Sale Cookbook
ISBN 978-0-470-64559-8
Cauvain, Stanley P. / Young, Linda S.
Baked Products
Science, Technology and Practice
ISBN 978-1-4051-2702-8
Amendola, Joseph / Rees, Nicole
Baker's Manual
ISBN 978-0-471-40525-2
Cauvain, Stanley P. / Young, Linda S.
Bakery Food Manufacture and Quality
Water Control and Effects
ISBN 978-1-4051-7613-2
Hui, Y. H. / Corke, Harold / De Leyn, Ingrid / Nip, Wai-Kit / Cross, Nanna A. (eds.)
Bakery Products
Science and Technology
ISBN 978-0-8138-0187-2
The Culinary Institute of America
Baking and Pastry
Mastering the Art and Craft, Study Guide
ISBN 978-1-118-71282-5
The Culinary Institute of America
Baking and Pastry
Mastering the Art and Craft
ISBN 978-0-470-05591-5
Dornenburg, Andrew / Page, Karen
Becoming a Chef
ISBN 978-0-471-15209-5
Bamforth, Charles W.
Beer
Health and Nutrition
ISBN 978-0-632-06446-5
Small, Robert W.
Beverage Basics
Understanding and Appreciating Wine, Beer, and Spirits
ISBN 978-0-470-13883-0
Starbard, Nathan
Beverage Industry Microfiltration
ISBN 978-0-8138-1271-7
Hamelman, Jeffrey
Bread
A Baker's Book of Techniques and Recipes
ISBN 978-0-471-16857-7
DiMuzio, Daniel T.
Bread Baking
An Artisan's Perspective
ISBN 978-0-470-13882-3
Boulton, Christopher M. / Quain, David
Brewing Yeast and Fermentation
ISBN 978-1-4051-5268-6
Steen, David / Ashurst, Philip R. (eds.)
Carbonated Soft Drinks
Formulation and Manufacture
ISBN 978-1-4051-3435-4
Hinkin, Timothy R.
Cases in Hospitality Management
A Critical Incident Approach
ISBN 978-0-471-68693-4
Kilby, Jim / Fox, Jim / Lucas, Anthony F.
Casino Operations Management
ISBN 978-0-471-26632-7
Mattel, Bruce / The Culinary Institute of America
Catering
A Guide to Managing a Successful Business Operation
ISBN 978-0-7645-5798-9
Weiss, Edith / Weiss, Hal
Catering Handbook
ISBN 978-0-471-28427-7
Scanlon, Nancy Loman
Catering Management
ISBN 978-0-471-42981-4
Scanlon, Nancy Loman
Catering Management with A Meeting Planner's Guide to Catered Events Set
ISBN 978-0-470-55212-4
Schmidt, Arno
Chef's Book of Formulas, Yields, and Sizes
ISBN 978-0-471-22716-8
Ashurst, Philip R. (ed.)
Chemistry and Technology of Soft Drinks and Fruit Juices
ISBN 978-1-4051-2286-3
Grivetti, Louis E. / Shapiro, Howard-Yana
Chocolate
History, Culture, and Heritage
ISBN 978-0-470-12165-8
Greweling, Peter P. / The Culinary Institute of America (CIA)
Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
ISBN 978-0-470-42441-4
Greweling, Peter P. / The Culinary Institute of America (CIA)
Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
ISBN 978-0-7645-8844-0
Pauli, Philip
Classical Cooking the Modern Way
Methods and Techniques
ISBN 978-0-471-29187-9
Tamime, A. Y. (ed.)
Cleaning-in-Place
Dairy, Food and Beverage Operations
ISBN 978-1-4051-5503-8
Leonard, Edward G. / Manville, Ron
Club Cuisine
Cooking with a Master Chef
ISBN 978-0-471-74171-8
Wintgens, Jean Nicolas (ed.)
Coffee: Growing, Processing, Sustainable Production
A Guidebook for Growers, Processors, Traders, and Researchers
ISBN 978-3-527-33253-3
Khan, Mahmood A.
Concepts of Foodservice Operations and Management
ISBN 978-0-471-28402-4
Casado, Matt A.
Conversational Spanish for Hospitality Managers and Supervisors
Basic Language Skills for Daily Operations
ISBN 978-0-471-05959-2
Casado, Matt A.
Conversational Spanish Grammar for the Hospitality Classroom
ISBN 978-0-471-73009-5
Holden, Chet
Cooking for Fifty
The Complete Reference and Cookbook
ISBN 978-0-471-57015-8
Sikorski, Elaine
Cooking to the Image
A Plating Handbook
ISBN 978-1-118-07597-5
O'Toole, William / Mikolaitis, Phyllis
Corporate Event Project Management
ISBN 978-0-471-40240-4
Coltman, Michael M.
Cost Control for the Hospitality Industry
ISBN 978-0-471-28859-6
Civitello, Linda
Cuisine and Culture
A History of Food and People
ISBN 978-0-470-40371-6
Dornenburg, Andrew / Page, Karen
Culinary Artistry
ISBN 978-0-471-28785-8
Jones, Terri
Culinary Calculations
Simplified Math for Culinary Professionals
ISBN 978-0-471-74816-8
Blocker, Linda
Culinary Math with Culinary Artistry Set
ISBN 978-0-470-45572-2
Blocker, Linda / Hill, Julia / The Culinary Institute of America
Culinary Math, 3rd, Revised and Expanded Edition
ISBN 978-0-470-06821-2
Hodges, Carol A.
Culinary Nutrition for Food Professionals
ISBN 978-0-471-28607-3
Katsigris, Costas / Thomas, Chris
Design and Equipment for Restaurants and Foodservice
A Management View
ISBN 978-0-471-76248-5
Birchfield, John C. / Birchfield, John
Design and Layout of Foodservice Facilities
ISBN 978-0-471-69963-7
Dittmer, Paul R.
Dimensions of the Hospitality Industry
ISBN 978-0-471-38479-3
Goldblatt, Joe / Supovitz, Frank
Dollars & Events
How to Succeed in the Special Events Business
ISBN 978-0-471-24957-3
Dopson, Lea R.
Dopson/Managerial Accounting for the Hospitality Industry- SET
ISBN 978-0-470-25865-1
Baum, Tom / Mudambi, Ram
Economic and Management Methods for Tourism and Hospitality Research
ISBN 978-0-471-98392-7
Weaver, David
Ecotourism
ISBN 978-0-470-81304-1
Cater, Erlet / Lowman, Gwen (eds.)
Ecotourism
A Sustainable Option?
ISBN 978-0-471-94896-4
Whitehurst, Robert J. / Van Oort, Maarten (eds.)
Enzymes in Food Technology
ISBN 978-1-4051-8366-6
Gisslen, Wayne
Essentials of Professional Cooking
ISBN 978-0-471-20202-8
Henderson, Elizabeth V. / McIlwraith, Mariela
Ethics and Corporate Social Responsibility in the Meetings and Events Industry
ISBN 978-1-118-07355-1
Sonder, Mark
Event Entertainment and Production
ISBN 978-0-471-26306-7
Preston, C. A.
Event Marketing
How to Successfully Promote Events, Festivals, Conventions, and Expositions
ISBN 978-0-470-89107-0
Allen, Judy
Event Planning Ethics and Etiquette
A Principled Approach to the Business of Special Event Management
ISBN 978-0-470-67644-8
Tarlow, Peter E.
Event Risk Management and Safety
ISBN 978-0-471-40168-1
Skinner, Bruce E. / Rukavina, Vladimir / Goldblatt, Joe
Event Sponsorship
ISBN 978-0-471-12601-0
Malouf, Lena
Events Exposed
Managing and Designing Special Events
ISBN 978-0-470-90408-4
Kolpan, Steven / Smith, Brian H. / Weiss, Michael A.
Exploring Wine
The Culinary Institute of America's Guide to Wines of the World
ISBN 978-0-471-77063-3
Robbe, Deborah
Expositions and Trade Shows
ISBN 978-0-471-15390-0
Allen, Johnny
Festival and Special Event Management
ISBN 978-0-470-80470-4
Allen, Johnny / O'Toole, William / Harris, Robert / McDonnell, Ian
Festival and Special Event Management
ISBN 978-1-74216-461-8
Coltman, Michael M.
Financial Control for Your Hotel
ISBN 978-0-471-29036-0
Liu, Sean X.
Food and Agricultural Wastewater Utilization and Treatment
ISBN 978-0-8138-1423-0
Dopson, Lea R.
Food and Beverage Cost Control
Study Guide
ISBN 978-0-470-25139-3
Dopson, Lea R.
Food and Beverage Cost Control
ISBN 978-0-470-25138-6
Axler, Bruce H. / Litrides, Carol A.
Food and Beverage Service
ISBN 978-0-471-62176-8
Harrington, Robert J.
Food and Wine Pairing
A Sensory Experience
ISBN 978-0-471-79407-3
Summers, James L. / Campbell, Elizabeth J. (Betty)
Food Labeling Compliance Review
ISBN 978-0-8138-2181-8
Mizer, David A. / Porter, Mary / Sonnier, Beth / Drummond, Karen E.
Food Preparation for the Professional
ISBN 978-0-471-25187-3
Brennan, James G. / Grandison, Alistair S. (eds.)
Food Processing Handbook
ISBN 978-3-527-32468-2
Side, Catherine (ed.)
Food Product Development
Based on Experience
ISBN 978-0-8138-2029-3
Conforti, Frank
Food Selection and Preparation
A Laboratory Manual
ISBN 978-0-8138-1488-9
Zaccarelli, Herman E.
Food Service Management by Checklist
A Handbook of Control Techniques
ISBN 978-0-471-53063-3
Puckett, Ruby Parker
Food Service Manual for Health Care Institutions
ISBN 978-0-470-58374-6
Custer, Delores
Food Styling
The Art of Preparing Food for the Camera
ISBN 978-0-470-08019-1
Bourlakis, Michael A. / Weightman, Paul W. H. (eds.)
Food Supply Chain Management
ISBN 978-1-4051-0168-4
Bamforth, Charles W.
Food, Fermentation and Micro-organisms
ISBN 978-0-632-05987-4
Kazarian, Edward A.
Foodservice Facilities Planning
ISBN 978-0-471-29063-6
Reynolds, Dennis
Foodservice Management Fundamentals
ISBN 978-0-470-40906-0
The Culinary Institute of America (CIA) / Migoya, Francisco J.
Frozen Desserts
ISBN 978-0-470-11866-5
McVety, Paul J. / Ware, Bradley J. / Lévesque Ware, Claudette
Fundamentals of Menu Planning
ISBN 978-0-470-07267-7
McVety, Paul J.
Fundamentals of Menu Planning 3E with Culinary Calculations 2E Set
ISBN 978-0-470-58388-3
Laconi, Donald V.
Fundamentals of Professional Food Preparation
A Laboratory Text-Workbook
ISBN 978-0-471-59523-6
The Culinary Institute of America
Garde Manger
The Art and Craft of the Cold Kitchen
ISBN 978-0-470-58780-5
The Culinary Institute of America
Garde Manger
The Art and Craft of the Cold Kitchen, Study Guide
ISBN 978-1-118-17363-3
The Culinary Institute of America (CIA)
Garde Manger
The Art and Craft of the Cold Kitchen, Study Guide
ISBN 978-0-470-28226-7
Krugman, Carol / Wright, Rudy R.
Global Meetings and Exhibitions
ISBN 978-0-471-69940-8
Hull, Peter
Glucose Syrups
Technology and Applications
ISBN 978-1-4051-7556-2
Gallagher, Eimear (ed.)
Gluten-Free Food Science and Technology
ISBN 978-1-4051-5915-9
Wemischner, Robert / Karp, Karen
Gourmet to Go
A Guide to Opening and Operating a Specialty Food Store
ISBN 978-0-471-13939-3
Boyle, Tish / Moriarty, Timothy
Grand Finales
A Neoclassic View of Plated Desserts
ISBN 978-0-471-29313-2
Boyle, Tish / Moriarty, Timothy
Grand Finales
The Art of the Plated Dessert
ISBN 978-0-471-28769-8
Bagdan, Paul J.
Guest Service in the Hospitality Industry
ISBN 978-1-118-07180-9
Arvanitoyannis, Ioannis S.
HACCP and ISO 22000
Application to Foods of Animal Origin
ISBN 978-1-4051-5366-9
Giles, Geoff A. (ed.)
Handbook of Beverage Packaging
ISBN 978-1-85075-989-8
Dudbridge, Michael
Handbook of Lean Manufacturing in the Food Industry
ISBN 978-1-4051-8367-3
Hayes, David K.
Hayes/Human Resources Management in the Hospitality Industry + SG- SET
ISBN 978-0-470-25867-5
Egan, Maureen / Allen, Susan Davis
Healthful Quantity Baking
ISBN 978-0-471-54022-9
Nachel, Marty
Homebrewing For Dummies
ISBN 978-0-470-23062-6
Sommerville, Kerry L.
Hospitality Employee Management and Supervision
Concepts and Practical Applications
ISBN 978-0-471-74522-8
Weygandt, Jerry J. / Kieso, Donald E. / Kimmel, Paul D. / DeFranco, Agnes L.
Hospitality Financial Accounting
ISBN 978-0-470-08360-4
Weygandt, Jerry J. / Kieso, Donald E. / Kimmel, Paul D. / DeFranco, Agnes L.
Hospitality Financial Accounting
Excel Working Papers
ISBN 978-0-470-28830-6
Weygandt, Jerry J. / Kieso, Donald E. / Kimmel, Paul D. / DeFranco, Agnes L.
Hospitality Financial Accounting Working Papers
ISBN 978-0-470-14057-4
DeFranco, Agnes L. / Lattin, Thomas W.
Hospitality Financial Management
ISBN 978-0-471-69216-4
Tesone, Dana V.
Hospitality Information Systems and E-Commerce
ISBN 978-0-471-47849-2
Barth, Stephen C.
Hospitality Law
Managing Legal Issues in the Hospitality Industry
ISBN 978-1-118-08563-9
Jagels, Martin G.
Hospitality Management Accounting
ISBN 978-0-471-68789-4
Jagels, Martin G.
Hospitality Management Accounting, Student Workbook
ISBN 978-0-471-68926-3
Reid, Robert D. / Bojanic, David C.
Hospitality Marketing Management
ISBN 978-0-470-08858-6
Shaw, Margaret / Morris, Susan V.
Hospitality Sales
A Marketing Approach
ISBN 978-0-471-29679-9
Enz, Cathy A.
Hospitality Strategic Management
Concepts and Cases
ISBN 978-0-470-08359-8
Lane, Harold E. / Dupré, Denise
Hospitality World!
An Introduction
ISBN 978-0-471-28989-0
Stutts, Alan T. / Wortmann, James
Hotel and Lodging Management
An Introduction
ISBN 978-0-471-47447-0
Bardi, James A.
Hotel Front Office Management
ISBN 978-0-470-63752-4
O'Fallon, Michael J. / Rutherford, Denney G.
Hotel Management and Operations
ISBN 978-0-470-17714-3
Casado, Matt A.
Housekeeping Management
ISBN 978-1-118-07179-3
Figoni, Paula I.
How Baking Works
Exploring the Fundamentals of Baking Science
ISBN 978-0-470-39267-6
Egerton-Thomas, Christopher
How to Manage a Successful Bar
ISBN 978-0-471-30461-6
Egerton-Thomas, Christopher
How to Open and Run a Successful Restaurant
ISBN 978-0-471-69874-6
Poynter, James M.
How to Research and Write a Thesis in Hospitality and Tourism
A Step-By-Step Guide for College Students
ISBN 978-0-471-55240-6
Drummond, Karen E.
Human Resource Management for the Hospitality Industry
ISBN 978-0-471-28972-2
Go, Frank M. / Monachello, Mary L. / Baum, Tom
Human Resource Management in the Hospitality Industry
ISBN 978-0-471-11056-9
Hayes, David K. / Ninemeier, Jack D.
Human Resources Management in the Hospitality Industry
ISBN 978-0-470-08480-9
Hayes, David K. / Ninemeier, Jack D.
Human Resources Management in the Hospitality Industry, Study Guide
ISBN 978-0-470-14060-4
Flamini, Riccardo (ed.)
Hyphenated Techniques in Grape and Wine Chemistry
ISBN 978-0-470-06187-9
Amendola, Joseph
Ice Carving Made Easy
ISBN 978-0-471-28570-0
Stogo, Malcolm
Ice Cream and Frozen Deserts
A Commercial Guide to Production and Marketing
ISBN 978-0-471-15392-4
The Culinary Institute of America (CIA)
In the Hands of a Chef
The Professional Chef's Guide to Essential Kitchen Tools
ISBN 978-0-470-08026-9
Bourlakis, Michael / Vlachos, Ilias P. / Zeimpekis, Vasileios (eds.)
Intelligent Agrifood Chains and Networks
ISBN 978-1-4051-8299-7
Lundberg, Donald E. / Lundberg, Carolyn B.
International Travel and Tourism
ISBN 978-0-471-53146-3
Barrows, Clayton W. / Powers, Tom
Introduction to Management in the Hospitality Industry
ISBN 978-0-470-39974-3
Barrows, Clayton W. / Powers, Tom / Reynolds, Dennis
Introduction to Management in the Hospitality Industry, Study Guide
ISBN 978-1-118-00460-9
Rande, Wallace L.
Introduction to Professional Foodservice
ISBN 978-0-471-57746-1
Barrows, Clayton W. / Powers, Tom
Introduction to the Hospitality Industry
ISBN 978-0-470-39916-3
Barrows, Clayton W. / Powers, Tom / Reynolds, Dennis
Introduction to the Hospitality Industry, Study Guide
ISBN 978-1-118-00443-2
Coltman, Michael M.
Introduction to Travel and Tourism
An International Approach
ISBN 978-0-471-28862-6
Conlin, Michael V. / Baum, Tom (eds.)
Island Tourism
Management Principles and Practice
ISBN 978-0-471-95556-6
Blech, Zushe Yosef
Kosher Food Production
ISBN 978-0-8138-2093-4
Terrell, Margaret E. / Headlund, Dorothea B.
Large Quantity Recipes
ISBN 978-0-471-28854-1
Carroll, Charles
Leadership Lessons From a Chef
Finding Time to Be Great
ISBN 978-0-470-12530-4
Vreden, Norbert / Schenker, Dieter / Sturm, Wolfgang / Josst, Gunter / Blachnik, Christina
Lebensmittelführer
Inhalte, Zusätze, Rückstände
ISBN 978-3-527-31797-4
Sherry, John E. H.
Legal Aspects of Hospitality Management
ISBN 978-0-471-41315-8
Berman, Karen
Little Black Book vom Kaffee
ISBN 978-3-527-50398-8
Kotschevar, Lendal H. / Withrow, Diane
Management by Menu
Study Guide
ISBN 978-0-470-14053-6
Kotschevar, Lendal H. / Withrow, Diane
Management by Menu
ISBN 978-0-471-47577-4
Kotschevar, Lendal H.
Management by Menu + Management by Menu SG SET
ISBN 978-0-470-16770-0
Dopson, Lea R. / Hayes, David K.
Managerial Accounting for the Hospitality Industry
ISBN 978-0-471-72337-0
Dopson, Lea R. / Hayes, David K.
Managerial Accounting for the Hospitality Industry, Study Guide
ISBN 978-0-470-14055-0
Zall, Robert R.
Managing Food Industry Waste
Common Sense Methods for Food Processors
ISBN 978-0-8138-0631-0
Nebel, Eddystone C.
Managing Hotels Effectively
Lessons from Outstanding General Managers
ISBN 978-0-471-28909-8
Hsu, Cathy H. C. / Powers, Tom
Marketing Hospitality
ISBN 978-0-471-34885-6
Reich, Allen Z.
Marketing Management for the Hospitality Industry
A Strategic Approach
ISBN 978-0-471-31012-9
Heath, Ernie / Wall, Geoffrey
Marketing Tourism Destinations
A Strategic Planning Approach
ISBN 978-0-471-54067-0
Allen, Judy
Marketing Your Event Planning Business
A Creative Approach to Gaining the Competitive Edge
ISBN 978-1-118-51445-0
Garrett, Toba M.
Master Class with Toba Garrett
ISBN 978-0-470-58122-3
The Culinary Institute of America (CIA)
Math for the Professional Kitchen
ISBN 978-0-470-50896-1
McDowell, Milton C. / Crawford, Hollie W.
Math Workbook for Foodservice/Lodging
ISBN 978-0-471-28875-6
Friedmann, Susan
Meeting & Event Planning For Dummies
ISBN 978-0-7645-3859-9
Friedmann, Susan
Meetings und Events organisieren für Dummies
ISBN 978-3-527-70389-0
Montgomery, Rhonda J. / Strick, Sandra K.
Meetings, Conventions, and Expositions
An Introduction to the Industry
ISBN 978-0-471-28439-0
Miller, Jack E. / Pavesic, David V.
Menu
Pricing & Strategy
ISBN 978-0-471-28747-6
Seaberg, Albin G.
Menu Design
Merchandising and Marketing
ISBN 978-0-471-28983-8
The Culinary Institute of America (CIA)
Modern Batch Cookery
ISBN 978-0-470-29048-4
Leonard, Edward G.
Modern Buffets
Blueprint for Success
ISBN 978-0-470-48466-1
Mr. Boston
Mr. Boston
Bartender's Guide, Pocket Edition
ISBN 978-0-470-88233-7
Mr. Boston
Mr. Boston
Holiday Cocktails
ISBN 978-0-470-18541-4
Mr. Boston
Mr. Boston Official Bartender's Guide
75th Anniversary Edition
ISBN 978-0-470-88234-4
Mr. Boston
Mr. Boston Platinum Edition
1,500 Recipes, Tools, and Techniques for the Master Mixologist
ISBN 978-0-471-97302-7
Mr. Boston
Mr. Boston Summer Cocktails
ISBN 978-0-470-18489-9
Warner, Mickey
Noncommercial, Institutional, and Contract Foodservice Management
ISBN 978-0-471-59573-1
Drummond, Karen E. / Brefere, Lisa M.
Nutrition for Foodservice and Culinary Professionals
ISBN 978-0-470-05242-6
Thomas, Chris
Off-Premise Catering Management
ISBN 978-0-470-88971-8
Shock, Patti J. / Stefanelli, John M. / Sgovio, Cheryl
On-Premise Catering
Hotels, Convention Centers, Arenas, Clubs, and More
ISBN 978-0-470-55175-2
Reynolds, Dennis
On-Site Foodservice Management
A Best Practices Approach
ISBN 978-0-471-34543-5
Guerrier, Yvonne
Organizational Behaviour in Hotels and Restaurants
An International Perspective
ISBN 978-0-471-98650-8
Price, Martin F. (ed.)
People and Tourism in Fragile Environments
ISBN 978-0-471-96584-8
Boyle, Tish
Plating for Gold
A Decade of Dessert Recipes from the World and National Pastry Team Championships
ISBN 978-1-118-05984-5
Sultan, William J.
Practical Baking
ISBN 978-0-471-28982-1
Harrison, Lynn C. / Husbands, Winston (eds.)
Practicing Responsible Tourism
International Case Studies in Tourism Planning, Policy, and Development
ISBN 978-0-470-89128-5
Kotschevar, Lendal H. / Luciani, Valentino
Presenting Service
The Ultimate Guide for the Foodservice Professional
ISBN 978-0-471-47578-1
Dittmer, Paul R. / Keefe, J. Desmond
Principles of Food, Beverage, and Labor Cost Controls
ISBN 978-0-471-78347-3
Dittmer, Paul R. / Keefe, J. Desmond
Principles of Food, Beverage, and Labor Cost Controls, Study Guide
ISBN 978-0-470-14056-7
Gisslen, Wayne
Professional Baking
ISBN 978-0-471-78349-7
Gisslen, Wayne
Professional Baking
College Version with CD-ROM
ISBN 978-0-471-78348-0
Gisslen, Wayne
Professional Baking Method Cards (Package of Four Cards)
ISBN 978-0-470-31387-9
Gisslen, Wayne
Professional Baking with Professional Baking Method Card Package Set
ISBN 978-1-118-25436-3
Gisslen, Wayne
Professional Baking, Study Guide
ISBN 978-1-118-15833-3
Lipinski, Robert A. / Lipinski, Kathleen A.
Professional Beverage Management
ISBN 978-0-471-28737-7
Garrett, Toba M.
Professional Cake Decorating
ISBN 978-0-470-38009-3
Gisslen, Wayne
Professional Cooking
College Version
ISBN 978-0-470-19752-3
Gisslen, Wayne
Professional Cooking 7E and Study Guide Set
ISBN 978-0-470-56534-6
Gisslen, Wayne
Professional Cooking College Version-ROM with Visual Food Lovers Guide Set
ISBN 978-0-470-58682-2
Gisslen, Wayne
Professional Cooking, Trade Version
ISBN 978-0-470-19753-0
King, Carol A.
Professional Dining Room Management
ISBN 978-0-471-28934-0
Silvers, Julia Rutherford
Professional Event Coordination
ISBN 978-0-470-56071-6
National Environmental HealthAssociation (NEHA)
Professional Food Manager
ISBN 978-1-118-38087-1
Sackett, Lou / Pestka, Jaclyn / Gisslen, Wayne
Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation. Study Guide
ISBN 978-0-470-28473-5
Sackett, Lou / Pestka, Jaclyn / Gisslen, Wayne
Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation
ISBN 978-0-470-17996-3
Sackett, Lou
Professional Garde Manger with Study Guide and Visual Food Lovers Guide Set
ISBN 978-0-470-91497-7
Sackett, Lou
Professional Garde Manger with Study Guide Prof Baking 5th Edition Study Guide 5th Edition PB Method Cards and Visual Food Loves Gde Set
ISBN 978-0-470-91496-0
Jones, Thomas J. A.
Professional Management of Housekeeping Operations
ISBN 978-0-471-76244-7
Meyer, Sylvia / Schmid, Edy / Spühler, Christel
Professional Table Service
ISBN 978-0-471-28926-5
Cooper, C. P. / Lockwood, A. (eds.)
Progress in Tourism, Recreation and Hospitality Management, Volume 5
ISBN 978-0-471-94433-1
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing
Selection and Procurement for the Hospitality Industry, Study Guide
ISBN 978-0-470-31658-0
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing
Selection and Procurement for the Hospitality Industry
ISBN 978-0-470-29046-0
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing for Chefs
A Concise Guide
ISBN 978-0-470-29216-7
Robertson, Lynne Nannen
Purchasing for Foodservice
ISBN 978-0-8138-1463-6
Knight, John B. / Kotschevar, Lendal H.
Quantity Food Production, Planning, and Management
ISBN 978-0-471-33347-0
Longrée, Karla / Armbruster, Gertrude
Quantity Food Sanitation
ISBN 978-0-471-59660-8
Murphy, Stephanie / Neuneker, Alisa R.
QuickBooks for the Restaurant
ISBN 978-0-470-08518-9
The Culinary Institute of America
Remarkable Service
A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners
ISBN 978-0-470-19740-0
Mill, Robert Christie
Resorts
Management and Operation
ISBN 978-1-118-07182-3
Barth, Stephen C. / Hayes, David K. / Ninemeier, Jack D.
Restaurant
Law Basics
ISBN 978-0-471-40272-5
Marvin, Bill
Restaurant Basics
Why Guests Don't Come Back...and What You Can Do About It
ISBN 978-0-471-55174-4
Schmidgall, Raymond S. / Hayes, David K. / Ninemeier, Jack D.
Restaurant Financial Basics
ISBN 978-0-471-21379-6
Scanlon, Nancy Loman
Restaurant Management
ISBN 978-0-471-28438-3
Shock, Patti J. / Bowen, John T. / Stefanelli, John M.
Restaurant Marketing for Owners and Managers
ISBN 978-0-471-22627-7
Katz, Jeff B.
Restaurant Planning, Design, and Construction
A Survival Manual for Owners, Operators, and Developers
ISBN 978-0-471-13698-9
Litrides, Carol A. / Axler, Bruce H.
Restaurant Service
Beyond the Basics
ISBN 978-0-471-51476-3
Dahmer, Sondra J. / Kahl, Kurt W.
Restaurant Service Basics
ISBN 978-0-470-10785-0
Drummond, Karen E.
Retaining Your Foodservice Employees
40 Ways to Better Employee Relations
ISBN 978-0-471-29062-9
Hayes, David K. / Miller, Allisha
Revenue Management for the Hospitality Industry
ISBN 978-0-470-39308-6
Lee, Sandra
Sandra Lee Semi-Homemade Cocktail Time
ISBN 978-0-470-55487-6
Lee, Sandra
Sandra Lee Semi-Homemade Money-Saving Slow-Cooking
129 Quick-to-Cook Meals
ISBN 978-0-470-54026-8
Lee, Sandra
Sandra Lee Semi-Homemade Weeknight Wonders
139 Easy Fast Fix Dishes
ISBN 978-0-470-54024-4
Felder, Amy
Savory Sweets
From Ingredients to Plated Desserts
ISBN 978-0-471-74058-2
The Editors of Seafood Business
Seafood Handbook
The Comprehensive Guide to Sourcing, Buying and Preparation
ISBN 978-0-470-40416-4
Dickinson, Bob / Vladimir, Andy
Selling the Sea
An Inside Look at the Cruise Industry
ISBN 978-0-471-74918-9
Lee, Sandra
Semi-Homemade Comfort Food
ISBN 978-0-470-64594-9
Lee, Sandra
Semi-Homemade The Complete Cookbook
ISBN 978-0-470-87405-9
Brefere, Lisa M. / Drummond, Karen E. / Barnes, Brad
So You Are a Chef
Managing Your Culinary Career, with CD-ROM
ISBN 978-0-470-25127-0
Brefere, Lisa M. / Drummond, Karen E. / Barnes, Brad
So You Want to Be a Chef?
Your Guide to Culinary Careers
ISBN 978-0-470-08856-2
Goldblatt, Joe
Special Events
A New Generation and the Next Frontier
ISBN 978-0-470-44987-5
Reed, Lewis
Specs
The Comprehensive Foodservice Purchasing and Specification Manual
ISBN 978-0-471-28424-6
Godsmark, Carol / Garvey, Michael / Dismore, Heather / Dismore, Andrew G.
Starting and Running a Restaurant For Dummies, UK Edition, UK Edition
ISBN 978-0-470-51621-8
Drummond, Karen E. / Brefere, Lisa M.
Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Eighth Edition
ISBN 978-1-118-50721-6
Gisslen, Wayne
Study Guide to Accompany Professional Cooking
ISBN 978-0-470-19751-6
Splaver, Bernard
Successful Catering
ISBN 978-0-471-28925-8
Walker, John R.
Supervision in the Hospitality Industry
ISBN 978-1-118-07178-6
Walker, John R. / Miller, Jack E.
Supervision in the Hospitality Industry, Study Guide
ISBN 978-1-118-15226-3
Strada, Judi / Moreno, Mineko Takane
Sushi For Dummies
ISBN 978-0-7645-4465-1
Baldwin, Cheryl J. (ed.)
Sustainability in the Food Industry
ISBN 978-0-8138-0846-8
Schwedt, Georg
Taschenatlas der Lebensmittelchemie
ISBN 978-3-527-31207-8
Carroll, Charles
Tasting Success
Your Guide to Becoming a Professional Chef
ISBN 978-0-470-58154-4
The Culinary Institute of America
Techniques of Healthy Cooking, Professional Edition
ISBN 978-0-470-63543-8
Friberg, Bo
The Advanced Professional Pastry Chef
ISBN 978-0-471-35926-5
American Culinary Federation / Baskette, Michael / Barnes, Brad
The American Culinary Federation's Guide to Culinary Certification
The Mark of Professionalism
ISBN 978-0-471-72339-4
Underly, Kari
The Art of Beef Cutting
A Meat Professional's Guide to Butchering and Merchandising
ISBN 978-1-118-02957-2
The Culinary Institute of America / Kowalski, John
The Art of Charcuterie
ISBN 978-0-470-19741-7
Notter, Ewald
The Art of the Chocolatier
From Classic Confections to Sensational Showpieces
ISBN 978-0-470-39884-5
Notter, Ewald
The Art of the Confectioner
Sugarwork and Pastillage
ISBN 978-0-470-39892-0
Katsigris, Costas / Thomas, Chris
The Bar and Beverage Book
ISBN 978-0-470-24845-4
Lynch, Francis T.
The Book of Yields
Accuracy in Food Costing and Purchasing
ISBN 978-0-470-19749-3
Lynch, Francis T.
The Book of Yields
Accuracy in Food Costing and Purchasing, Eighth Edition CD-ROM Single User Version
ISBN 978-0-470-59477-3
Allen, Judy
The Business of Event Planning
Behind-the-Scenes Secrets of Successful Special Events
ISBN 978-0-470-83188-5
Riely, Elizabeth
The Chef's Companion
A Culinary Dictionary
ISBN 978-0-471-39842-4
Columbus, Gene
The Complete Guide to Careers in Special Events
ISBN 978-0-470-46325-3
Manask, Arthur M. / Schechter, Mitchell
The Complete Guide to Foodservice in Cultural Institutions
Keys to Success in Restaurants, Catering, and Special Events
ISBN 978-0-471-39688-8
Goldblatt, Samuel deBlanc
The Complete Guide to Greener Meetings and Events
ISBN 978-0-470-64010-4
Bryson, McDowell / Ziminski, Adele
The Concierge
Key to Hospitality
ISBN 978-0-471-52893-7
Drummond, Karen E.
The Dictionary of Nutrition and Dietetics
ISBN 978-0-471-29370-5
Migoya, Francisco J.
The Elements of Dessert
ISBN 978-0-470-89198-8
Marvin, Bill
The Foolproof Foodservice Selection System
The Complete Manual for Creating a Quality Staff
ISBN 978-0-471-57431-6
International Gaming Institute, Univ. of Nevada, Las Vegas, William F. Harrah College of Hotel Administration
The Gaming Industry
Introduction and Perspectives
ISBN 978-0-471-12927-1
Schaumann, Pat / Association of Destination Management Executives
The Guide to Successful Destination Management
ISBN 978-0-471-22625-3
Loken, Joan K.
The HACCP Food Safety Manual
ISBN 978-0-471-05685-0
Brotherton, Bob (ed.)
The Handbook of Contemporary Hospitality Management Research
ISBN 978-0-471-98395-8
Lundberg, Donald E.
The Hotel and Restaurant Business
ISBN 978-0-471-28508-3
Goldblatt, Joe / Nelson, Kathleen S. (eds.)
The International Dictionary of Event Management
ISBN 978-0-471-39453-2
Anderson, Kenneth N. / Anderson, Lois E.
The International Dictionary of Food & Nutrition
ISBN 978-0-471-55957-3
Borsenik, Frank D. / Stutts, Alan T.
The Management of Maintenance and Engineering Systems in the Hospitality Industry
ISBN 978-0-471-14105-1
Rubash, Joyce
The Master Dictionary of Food and Wine
ISBN 978-0-471-28756-8
Migoya, Francisco J. / The Culinary Institute of America (CIA)
The Modern Cafe
ISBN 978-0-470-37134-3
Rinsky, Glenn / Halpin Rinsky, Laura
The Pastry Chef's Companion
A Comprehensive Resource Guide for the Baking and Pastry Professional
ISBN 978-0-470-00955-0
Brandon, Ruth
The People's Chef
Alexis Soyer, A Life in Seven Courses
ISBN 978-0-470-86992-5
Brandon, Ruth
The People's Chef
Alexis Soyer, A Life in Seven Courses
ISBN 978-0-470-86991-8
The Culinary Institute of America
The Professional Chef
ISBN 978-0-470-42135-2
The Culinary Institute of America
The Professional Chef, Study Guide
ISBN 978-1-118-13988-2
Schneider, Madelin / Tucker, Georgina / Scoviak, Mary
The Professional Housekeeper
ISBN 978-0-471-29193-0
Friberg, Bo
The Professional Pastry Chef
Fundamentals of Baking and Pastry
ISBN 978-0-471-35925-8
Wallace, Candy / Forte, Greg
The Professional Personal Chef
The Business of Doing Business as a Personal Chef
ISBN 978-0-471-75219-6
Walker, John R.
The Restaurant
From Concept to Operation, Study Guide
ISBN 978-0-470-93045-8
Walker, John R.
The Restaurant
From Concept to Operation
ISBN 978-0-470-62643-6
Belknap, Maria
The Restaurant & Bar English/Spanish Spanish/EnglishDictionary
ISBN 978-0-471-71182-7
Drummond, Karen E.
The Restaurant Training Program
An Employee Training Guide for Managers
ISBN 978-0-471-55207-9
National Restaurant Association Educational Foundation
The Right Mix
Managing for Profit in Bar and Beverage Service
ISBN 978-0-471-41313-4
Stefanelli, John M.
The Sale and Purchase of Restaurants
ISBN 978-0-471-51209-7
Gibson, M.
The Sommelier Prep Course
An Introduction to the Wines, Beers, and Spirits of the World
ISBN 978-0-470-28318-9
Supovitz, Frank / Goldblatt, Joe
The Sports Event Management and Marketing Playbook
ISBN 978-0-471-46007-7
Gee, Chuck Y. / Makens, James C. / Choy, Dexter J. L.
The Travel Industry
ISBN 978-0-471-28774-2
Allen, Judy
Time Management for Event Planners
Expert Techniques and Time-Saving Tips for Organizing Your Workload, Prioritizing Your Day, and Taking Control of Your Schedule
ISBN 978-0-470-83626-2
Goeldner, Charles R. / Ritchie, J. R. Brent
Tourism
Principles, Practices, Philosophies
ISBN 978-1-118-07177-9
Williams, Allan M. / Shaw, Gareth (eds.)
Tourism and Economic Development
European Experience
ISBN 978-0-471-98316-3
Butler, Richard W. / Boyd, Stephen W. (eds.)
Tourism and National Parks
Issues and Implications
ISBN 978-0-471-98894-6
Gartner, William C.
Tourism Development
Principles, Processes, and Policies
ISBN 978-0-471-28447-5
Lundberg, Donald E. / Krishnamoorthy, M. / Stavenga, Mink H.
Tourism Economics
ISBN 978-0-471-57884-0
Weaver, David / Lawton, Laura
Tourism Management
ISBN 978-0-470-82022-3
Hsu, Cathy H. C.
Tourism Marketing
ISBN 978-0-470-81490-1
Inskeep, Edward
Tourism Planning
An Integrated and Sustainable Development Approach
ISBN 978-0-471-29392-7
Morgan, Nigel / Pritchard, Annette
Tourism Promotion and Power
Creating Images, Creating Identities
ISBN 978-0-471-98341-5
Jennings, Gayle
Tourism Research
ISBN 978-0-471-34255-7
Ritchie, J. R. Brent / Goeldner, Charles R. (eds.)
Travel, Tourism, and Hospitality Research
A Handbook for Managers and Researchers
ISBN 978-0-471-58248-9
Amendola, Joseph / Rees, Nicole
Understanding Baking
ISBN 978-0-471-40546-7
Khan, Mahmood A. / Olsen, Michael D. / Var, Turgut (eds.)
VNR's Encyclopedia of Hospitality and Tourism
ISBN 978-0-471-29394-1
Garrett, Toba M.
Wedding Cake Art and Design
A Professional Approach
ISBN 978-0-470-38133-5
Wenzel, George Leonard
Wenzel's Menu Maker
ISBN 978-0-471-28987-6
Bell, Hubertus P. / Feuerstein, Tim / Güntner, Carlos E. / Hölsken, Sören / Lohmann, Jan Klaas (eds.)
What's Cooking in Chemistry?
How Leading Chemists Succeed in the Kitchen
ISBN 978-3-527-32621-1
Luntz, Perry
Whiskey, Whisky & Co. für Dummies
ISBN 978-3-527-70488-0
Vine, Richard P.
Wine Appreciation
ISBN 978-0-471-15396-2
Markham, Dewey
Wine Basics
A Quick and Easy Guide
ISBN 978-0-471-58258-8
Grainger, Keith / Tattersall, Hazel
Wine Production
Vine to Bottle
ISBN 978-1-4051-1365-6
Grainger, Keith
Wine Quality
Tasting and Selection
ISBN 978-1-4051-1366-3
Gowar, Alex / Houghton, Jack
Winning on Betfair For Dummies
ISBN 978-0-470-72336-4
Bernstein, Charles / Paul, Ron
Winning the Chain Restaurant Game
Eight Key Strategies
ISBN 978-0-471-30545-3
Miller, Jack E. / Drummond, Karen E.
Your Hospitality Field Experience
A Student Workbook
ISBN 978-0-471-05327-9
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