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Monroe, James C.
Art of the Event
Complete Guide to Designing and Decorating Special Events
ISBN 978-0-471-42686-8
November 2005
Amendola, Joseph / Rees, Nicole
Baker's Manual
ISBN 978-0-471-40525-2
September 2002
The Culinary Institute of America
Baking and Pastry
Mastering the Art and Craft, Study Guide
ISBN 978-1-118-71282-5
April 2013
The Culinary Institute of America
Baking and Pastry
Mastering the Art and Craft
ISBN 978-0-470-05591-5
April 2009
Dornenburg, Andrew / Page, Karen
Becoming a Chef
ISBN 978-0-471-15209-5
November 2003
Small, Robert W.
Beverage Basics
Understanding and Appreciating Wine, Beer, and Spirits
ISBN 978-0-470-13883-0
September 2011
Hamelman, Jeffrey
Bread
A Baker's Book of Techniques and Recipes
ISBN 978-1-118-13271-5
Mai 2013
Hamelman, Jeffrey
Bread
A Baker's Book of Techniques and Recipes
ISBN 978-0-471-16857-7
September 2004
DiMuzio, Daniel T.
Bread Baking
An Artisan's Perspective
ISBN 978-0-470-13882-3
Februar 2009
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
Januar 2013
Leonard, Edward G. / Manville, Ron
Club Cuisine
Cooking with a Master Chef
ISBN 978-0-471-74171-8
Juli 2006
Holden, Chet
Cooking for Fifty
The Complete Reference and Cookbook
ISBN 978-0-471-57015-8
Mai 1993
Jones, Terri
Culinary Calculations
Simplified Math for Culinary Professionals
ISBN 978-0-471-74816-8
Oktober 2007
Goldblatt, Joe / Supovitz, Frank
Dollars & Events
How to Succeed in the Special Events Business
ISBN 978-0-471-24957-3
März 1999
Weaver, David
Ecotourism
ISBN 978-0-470-81304-1
Januar 2008
Preston, C. A.
Event Marketing
How to Successfully Promote Events, Festivals, Conventions, and Expositions
ISBN 978-0-470-89107-0
März 2012
Skinner, Bruce E. / Rukavina, Vladimir / Goldblatt, Joe
Event Sponsorship
ISBN 978-0-471-12601-0
Oktober 2002
Malouf, Lena
Events Exposed
Managing and Designing Special Events
ISBN 978-0-470-90408-4
Januar 2012
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
September 2010
Custer, Delores
Food Styling
The Art of Preparing Food for the Camera
ISBN 978-0-470-08019-1
Mai 2010
The Culinary Institute of America (CIA) / Migoya, Francisco J.
Frozen Desserts
ISBN 978-0-470-11866-5
August 2008
The Culinary Institute of America
Garde Manger
The Art and Craft of the Cold Kitchen, Study Guide
ISBN 978-1-118-17363-3
Mai 2012
The Culinary Institute of America
Garde Manger
The Art and Craft of the Cold Kitchen
ISBN 978-0-470-58780-5
April 2012
The Culinary Institute of America (CIA)
Garde Manger
The Art and Craft of the Cold Kitchen, Study Guide
ISBN 978-0-470-28226-7
Januar 2008
Wemischner, Robert / Karp, Karen
Gourmet to Go
A Guide to Opening and Operating a Specialty Food Store
ISBN 978-0-471-13939-3
November 1997
Boyle, Tish / Moriarty, Timothy
Grand Finales
A Neoclassic View of Plated Desserts
ISBN 978-0-471-29313-2
Februar 2000
Boyle, Tish / Moriarty, Timothy
Grand Finales
The Art of the Plated Dessert
ISBN 978-0-471-28769-8
Oktober 1996
Weygandt, Jerry J. / Kieso, Donald E. / Kimmel, Paul D. / DeFranco, Agnes L.
Hospitality Financial Accounting
Excel Working Papers
ISBN 978-0-470-28830-6
April 2008
Barth, Stephen C.
Hospitality Law
Managing Legal Issues in the Hospitality Industry
ISBN 978-1-118-08563-9
Februar 2012
Shaw, Margaret / Morris, Susan V.
Hospitality Sales
A Marketing Approach
ISBN 978-0-471-29679-9
September 1999
Lane, Harold E. / Dupré, Denise
Hospitality World!
An Introduction
ISBN 978-0-471-28989-0
September 1996
Figoni, Paula I.
How Baking Works
Exploring the Fundamentals of Baking Science
ISBN 978-0-470-39267-6
November 2010
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
Januar 2008
Kotschevar, Lendal H. / Withrow, Diane
Management by Menu
Study Guide
ISBN 978-0-470-14053-6
August 2007
Miller, Jack E. / Pavesic, David V.
Menu
Pricing & Strategy
ISBN 978-0-471-28747-6
Juni 1996
Seaberg, Albin G.
Menu Design
Merchandising and Marketing
ISBN 978-0-471-28983-8
Dezember 1990
The Culinary Institute of America (CIA) / Murphy Clyne, Carol / Clyne, Vincent
Modern Buffet Presentation
ISBN 978-0-470-58784-3
November 2013
Leonard, Edward G.
Modern Buffets
Blueprint for Success
ISBN 978-0-470-48466-1
Mai 2011
Mr. Boston
Mr. Boston
Bartender's Guide, Pocket Edition
ISBN 978-0-470-88233-7
März 2012
Mr. Boston
Mr. Boston
Holiday Cocktails
ISBN 978-0-470-18541-4
Oktober 2009
Shock, Patti J. / Stefanelli, John M. / Sgovio, Cheryl
On-Premise Catering
Hotels, Convention Centers, Arenas, Clubs, and More
ISBN 978-0-470-55175-2
Juli 2011
Boyle, Tish
Plating for Gold
A Decade of Dessert Recipes from the World and National Pastry Team Championships
ISBN 978-1-118-05984-5
Juni 2012
Harrison, Lynn C. / Husbands, Winston (Hrsg.)
Practicing Responsible Tourism
International Case Studies in Tourism Planning, Policy, and Development
ISBN 978-0-470-89128-5
Juni 2010
Kotschevar, Lendal H. / Luciani, Valentino
Presenting Service
The Ultimate Guide for the Foodservice Professional
ISBN 978-0-471-47578-1
Mai 2006
Sackett, Lou / Pestka, Jaclyn / Gisslen, Wayne
Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation. Study Guide
ISBN 978-0-470-28473-5
Mai 2010
Sackett, Lou / Pestka, Jaclyn / Gisslen, Wayne
Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation
ISBN 978-0-470-17996-3
April 2010
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing
Selection and Procurement for the Hospitality Industry, Study Guide
ISBN 978-0-470-31658-0
Juli 2012
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing
Selection and Procurement for the Hospitality Industry
ISBN 978-0-470-29046-0
Februar 2011
Feinstein, Andrew H. / Stefanelli, John M.
Purchasing for Chefs
A Concise Guide
ISBN 978-0-470-29216-7
Januar 2010
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
April 2009
Mill, Robert Christie
Resorts
Management and Operation
ISBN 978-1-118-07182-3
Juni 2012
Barth, Stephen C. / Hayes, David K. / Ninemeier, Jack D.
Restaurant
Law Basics
ISBN 978-0-471-40272-5
August 2001
Marvin, Bill
Restaurant Basics
Why Guests Don't Come Back...and What You Can Do About It
ISBN 978-0-471-55174-4
Januar 1992
Litrides, Carol A. / Axler, Bruce H.
Restaurant Service
Beyond the Basics
ISBN 978-0-471-51476-3
Juni 1994
Felder, Amy
Savory Sweets
From Ingredients to Plated Desserts
ISBN 978-0-471-74058-2
März 2007
The Editors of Seafood Business
Seafood Handbook
The Comprehensive Guide to Sourcing, Buying and Preparation
ISBN 978-0-470-40416-4
März 2009
Dickinson, Bob / Vladimir, Andy
Selling the Sea
An Inside Look at the Cruise Industry
ISBN 978-0-471-74918-9
Mai 2007
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
Juni 2008
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
Juni 2008
Goldblatt, Joe
Special Events
A New Generation and the Next Frontier
ISBN 978-0-470-44987-5
November 2010
Reed, Lewis
Specs
The Comprehensive Foodservice Purchasing and Specification Manual
ISBN 978-0-471-28424-6
Februar 1993
Carroll, Charles
Tasting Success
Your Guide to Becoming a Professional Chef
ISBN 978-0-470-58154-4
September 2010
Underly, Kari
The Art of Beef Cutting
A Meat Professional's Guide to Butchering and Merchandising
ISBN 978-1-118-02957-2
August 2011
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
April 2011
Lynch, Francis T.
The Book of Yields
Accuracy in Food Costing and Purchasing
ISBN 978-0-470-19749-3
Januar 2011
Bryson, McDowell / Ziminski, Adele
The Concierge
Key to Hospitality
ISBN 978-0-471-52893-7
August 1992
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
Juli 1996
Migoya, Francisco J. / The Culinary Institute of America (CIA)
The Modern Cafe
ISBN 978-0-470-37134-3
Dezember 2009
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
März 2008
Walker, John R.
The Restaurant
From Concept to Operation
ISBN 978-1-118-62962-8
Oktober 2013
Walker, John R.
The Restaurant
From Concept to Operation, Study Guide
ISBN 978-0-470-93045-8
Juli 2012
Walker, John R.
The Restaurant
From Concept to Operation
ISBN 978-0-470-62643-6
Dezember 2010
National Restaurant Association Educational Foundation
The Right Mix
Managing for Profit in Bar and Beverage Service
ISBN 978-0-471-41313-4
Februar 2001
Gibson, M.
The Sommelier Prep Course
An Introduction to the Wines, Beers, and Spirits of the World
ISBN 978-0-470-28318-9
April 2010
Gee, Chuck Y. / Makens, James C. / Choy, Dexter J. L.
The Travel Industry
ISBN 978-0-471-28774-2
Januar 1997
Goeldner, Charles R. / Ritchie, J. R. Brent
Tourism
Principles, Practices, Philosophies
ISBN 978-1-118-07177-9
November 2011
Gartner, William C.
Tourism Development
Principles, Processes, and Policies
ISBN 978-0-471-28447-5
August 1996
Lundberg, Donald E. / Krishnamoorthy, M. / Stavenga, Mink H.
Tourism Economics
ISBN 978-0-471-57884-0
März 1995
Inskeep, Edward
Tourism Planning
An Integrated and Sustainable Development Approach
ISBN 978-0-471-29392-7
November 1997
Markham, Dewey
Wine Basics
A Quick and Easy Guide
ISBN 978-0-471-58258-8
März 1993
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