The Professional Chef
Author: The Culinary Institute of America
Manufacturer: Wiley
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The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Author: Bo Friberg
Manufacturer: Wiley
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Baking and Pastry: Mastering the Art and Craft
Author: The Culinary Institute of America
Manufacturer: Wiley
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On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Author: Sarah R. Labensky
Manufacturer: Prentice Hall
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Escoffier: The Complete Guide to the Art of Modern Cookery
Manufacturer: Wiley
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Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Author: The Culinary Institute of America (CIA)
Manufacturer: Wiley
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Food and Beverage Cost Control
Author: Jack E. Miller
Manufacturer: Wiley
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Purchasing: Selection and Procurement for the Hospitality Industry
Author: Andrew H. Feinstein
Manufacturer: Wiley
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Supervision in the Hospitality Industry: Applied Human Resources
Author: Jack E. Miller
Manufacturer: Wiley
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Hospitality Employee Management and Supervision: Concepts and Practical Applications
Author: Kerry L. Sommerville
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Author: Sarah R. Labensky
Manufacturer: Prentice Hall
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Culinary Fundamentals
Author: American Culinary Federation The
Manufacturer: Prentice Hall
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ServSafe Coursebook: with the Certification Exam Answer Sheet
Author: NRA Educational Foundation
Manufacturer: Wiley
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Professional Baking, College Version with CD-Rom, 4th Edition
Author: Wayne Gisslen
Manufacturer: Wiley
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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American Regional Cuisine
Author: The Art Institutes
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Professional Baking
Author: Wayne Gisslen
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Essentials of Food Safety and Sanitation (4th Edition)
Author: David McSwane
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On Baking: A Textbook of Baking and Pastry Fundamentals
Author: Sarah R. Labensky
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Purchasing: Selection and Procurement for the Hospitality Industry
Author: Andrew H. Feinstein
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World of Culinary Supervision, Training and Management, The (3rd Edition)
Author: Jerald W. Chesser
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Baking Fundamentals
Author: American Culinary Federation The
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Nutrition for Foodservice and Culinary Professionals, Student Workbook
Author: Karen Eich Drummond
Manufacturer: Wiley
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The World of Culinary Supervision, Training, and Management (2nd Edition)
Author: Noel C. Cullen
Manufacturer: Prentice Hall
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Management by Menu
Author: Lendal H. Kotschevar
Manufacturer: Kendall/Hunt Publishing Company
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NRAEF ManageFirst: Nutrition with On-line Testing Access Code Card (Nraef Managefirst)
Author: NRA National Restaurant Association
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Nutrition for Foodservice and Culinary Professionals, Study Guide
Author: Karen Eich Drummond
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Art and Science of Culinary Preparation
Author: Gerald Chesser
Manufacturer: Educational Institute Of American Culinary Fe
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The World of Culinary Supervision, Training and Management
Author: Jerald W. Chesser
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