Incoming Resources
- Study guide to accompany nutrition for foodservice and culinary professionals, Karen Eich Drummond, Ed.D., R.D., L.D.N., F.A.N.D., F.M.P. & Lisa M. Brefere, C.E.C., A.A.C
- Meal system for the elderly, conventional food in novel form : a report, by the Meal System for the Elderly Policy Research Project, Lyndon B. Johnson School of Public Affairs, the University of Texas at Austin
- Professional cooking, Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by J. Gerard Smith
- Professional cooking, Wayne Gisslen ; photography by J. Gerard Smith
- Delivering the digital restaurant, your roadmap to the future of food, Meredith Sandland, Carl Orsbourn
- Meet my neighbor, the restaurant owner, Marc Crabtree, author and photographer
- Food on wheels, complete guide to starting a food truck, food cart, or other mobile food business., Jennifer Lewis and edited by Tamara Miller
- Farm to table, the essential guide to sustainable food systems for students, professionals, and consumers, Darryl Benjamin and Lyndon Virkler
- Profit from foodservice: a Q and A approach
- Fundamentals of menu planning, Paul J. McVety, Bradley J. Ware, Claudette Lévesque
- ARA Services, inc., developing a new industry : service management, William S. Fishman
- Professional cooking, Wayne Gisslen
- Fundamentals of menu planning, by Paul J. McVety, Bradley J. Ware & Claudette L?vesque Ware
- Sous chef, 24 hours on the line, Michael J. Gibney
- Professional cooking, Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau