Books

Foodservice Operators Guide, 1992
Foodservice Refrigeration
Foodservice Standards in Resorts (L.J. Minor Foodservice Standards Series, 7)
Foodservice Systems Administration
Foodservice Systems Management
Forecasting in Foodservice
From Boarding House to Bistro: The American Restaurant Then and Now
From Kitchen to Consumer: The Entrepreneur's Guide to Commercial Food Production

Books:

Frozen Desserts: A Complete Retailer's Guide
Glossary of Cereal Science and Technology
Great Menu Graphics (Great Graphics)
Guide to Cooking Schools: Cooking Courses- Travel Programs and Culinary Arts Schools Throughout
Hotel and Restaurant Industries: An Information Sourcebook (Oryx Sourcebook Series in Business and Management, No 17)
The International Hospitality Industry: Organizational and Operational Issues
Knight's Foodservice Dictionary
Math Workbook for Foodservice/Lodging, 3rd Edition
Nutrition for Food Service and Culinary Professionals
Pastry Chef