Methods - Professional - Books
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The World of Culinary Supervision, Training, and Management (2nd Edition)
On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)
West's and Wood's Introduction to Foodservice
Life Beyond the Line: A Front-of-the-House Companion for Culinarians
If You Can Stand the Heat: Tales from Chefs & Restaurateurs
The Complete Caterer
Working in Hotels and Catering
Nutrition for Foodservice Managers : Concepts, Applications, and Management
Gourmet to Go : A Guide to Opening and Operating a Specialty Food Store
Themes, Dreams, and Schemes : Banquet Menu Ideas, Concepts, and Thematic Experiences
Marketing by Menu
Becoming a Chef: With Recipes and Reflections from America's Leading Chefs
The New Professional Chef, 5th Edition
Hospitality Marketing Management, 3rd Edition
Food and Beverage Cost Control
On-Premise Catering : Hotels, Convention & Conference Centers, and Clubs
The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events
Restaurant Service Basics: Wiley Restaurant Basics Series
Professional Cooking
Professional Restaurant Service
Management Practice in Dietetics
Food and Beverage Management
Math Principles for Food Service
Peterson's Culinary Schools 2003 (Culinary Schools, 2003)
Culinary Schools 2004 (Culinary Schools, 2004)
Cool Careers Without College for People Who Love Food (Cool Careers Without College)
A Day in the Life of a Chef
Duncan Hines: The Man Behind the Cake Mix
The Guide to Cooking Schools 1999 (11th Edition)
How Do I Become a Chef (How Do I Become A...?)
Good Cook's Guide to Working Abroad
How to Make Big $$$: Without Leaving Your Kitchen: A Homemakers Guide to Moneymaking Opportunities
Book Index