Garde Manger: The Art and Craft of the Cold Kitchen
Supervision in the Hospitality Industry
Purchasing for Chefs: A Concise Guide
Nutrition for Foodservice and Culinary Professionals
The Professional Server: A Training Manual (3rd Edition) (What's New in Culinary & Hospitality)
Modern Food Service Purchasing: Business Essentials to Procurement
Food and Beverage Cost Control
American Regional Cuisines: Food Culture and Cooking
International Cooking: A Culinary Journey (3rd Edition)
Remarkable Service