The Food Truck Handbook:...
David Weber
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Becoming a Chef
Andrew Dornenburg,
Karen Page
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The Heart of Hospitality:...
Micah Solomon,
Herve Humler (Foreword by)
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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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Dazzling
Elizabeth Hayley,
James Patterson (Foreword by)
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Food Safety Culture: Creating...
Frank Yiannas
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Restaurant Marketing for...
Patti J Shock,
John T Bowen
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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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Taking the Heat: Women Chefs...
Deborah A Harris,
Patti Giuffre
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Menu: Pricing and Strategy
Jack E Miller,
David V Pavesic, F.M.P.
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So You Want to Be a Chef?:...
Lisa M Brefere, C.E.C.,
Karen E Drummond
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Food in the Air and Space:...
Richard Foss
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Food City
Cj Lim
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At Your Service: A Hands-On...
The Culinary Institute of America (Cia),
John W Fischer
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Lunch Lady and the Schoolwide...
Jarrett J Krosoczka
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ManageFirst: Nutrition with...
National Restaurant Association
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Management Practice in...
Nancy R. Hudson,
Patricia Booth
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Remarkable Service
The Culinary Institute of America (Cia)
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Foundations of Menu Planning
Daniel Traster
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Controlling Restaurant & Food...
Sharon Fullen
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Bar & Beverage Operation:...
Chris Parry
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Food Microbiology and Hygiene
P. R. Hayes
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Food & Beverage Service
D H Lillicrap
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