Brewing Yeast and Fermentation
Christopher Boulton
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Cost Control in Foodservice Operations
David K. (Lansing, Michigan) Hayes
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The Anthropology of Food and Body : Gender, Meaning and Power
Carole M. Counihan
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Explorations in the Sociology of Consumption : Fast Food, Credit Cards and Casinos
George Ritzer
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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Carbohydrate Analysis : A Practical Approach
M. F. (Doctor, School of Applied Science, Doctor, School of A Chaplin
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Supervision in the Hospitality Industry
John R. (United States International University) Walker
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Purchasing : Selection and Procurement for the Hospitality Industry
Andrew H. (University of Nevada, Las Vegas) Feinstein
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Presenting Service : The Ultimate Guide for the Foodservice Professional
Lendal H. (Formerly of Michigan State University) Kotschevar
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Cultural Foods : Traditions and Trends
Pamela Goyan Kittler
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Silk Road Cooking : A Vegetarian Journey
Najmieh Batmanglij
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Tropical Food Science
Cristina Garcia Jaime
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Today's Menu du jour: A Chef's Companion to Menu Planning and Writing
Klaus Theyer
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The Food Network Recipe : Essays on Cooking, Celebrity and Competition
Emily L. Newman
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Vineyard: Belgians Producing Top European Wines
Andrew Verschetze
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