The Professional Chef
The Culinary Institute of America (Cia)
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Becoming a Chef
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Karen Page
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The Food Truck Handbook:...
David Weber
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The Second Helping (Lunch...
Jarrett J Krosoczka
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The Heart of Hospitality:...
Micah Solomon,
Herve Humler (Foreword by)
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Lunch Lady and the Schoolwide...
Jarrett J Krosoczka
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The World of Culinary...
Jerald Chesser,
Noel Cullen
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Professional Cooking
Wayne Gisslen
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Restaurant and Food Service...
John a Drysdale
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Food Service Professionals...
Sharon L Fullen
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Sous Chef: 24 Hours on the...
Michael Gibney
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Food Safety Culture: Creating...
Frank Yiannas
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Understanding Food:...
Amy Brown
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Restaurant Marketing for...
Patti J Shock,
John T Bowen
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Professional Baking, College...
Wayne Gisslen
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Food Service Professionals...
Chris Parry
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Applied Math for Food Service
Sarah R Labensky
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ManageFirst: Principles of...
National Restaurant Association
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Service Included: Four-Star...
Phoebe Damrosch
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Taking the Heat: Women Chefs...
Deborah A Harris,
Patti Giuffre
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Menu Pricing and Strategy
Jack E Miller
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Culinary Careers: How to Get...
Rick Smilow,
Anne E McBride
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So You Want to Be a Chef?:...
Lisa M Brefere, C.E.C.,
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Food Microbiology and Hygiene
P. R. Hayes
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