Books

Supervision and Management of Quantity Food Preparation: Principles and Procedures
Opportunities in Culinary Careers
The Waiter & Waitress Training Manual
Doughs, Batters, and Meringues (French Professional Pastry Series)
Practical Baking
Become A Personal Chef 2004: An Introduction To The Industry
Careers in the Food Services Industry (Success Without College)
Beautiful Buffets: Quick and Easy Preparation

Books:

Orlando Chow: Restaurants for the Rest of Us
Entertaining Light: Healthy Company Menus with Great Style
Time Out Eating & Drinking In Great Britain And Ireland (Time Out Great Britain & Ireland Eating & Drinking Guide)
Zagat Atlanta Restaurants 2007/08 (Zagatsurvey: Atlanta Restaurants)
BYOB Chicago: Your Guide to Bring-Your-Own-Bottle Restaurants and Wine & Spirits Stores in Chicago (BYOB Guides)
Masterpiece Recipes of the American Club
Introduction to Professional Foodservice
Noncommercial Foodservice: An Administrator's Handbook
Foodservice Marketing for the '90s: How to Become the #1 Restaurant in Your Neighborhood
Gene Kilgore's Ranch Vacations 6 Ed: The Complete Guide to Guest and Resort, Fly-Fishing, and Cross-Country Skiing Ranches in the United States and