Environmental Management for Hotels
David Kirk
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The Art of Beef Cutting : A Meat Professional's Guide to Butchering and Merchandising
Kari Underly
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Math for the Professional Kitchen
The Culinary Institute of America (CIA)
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Plating for Gold : A Decade of Dessert Recipes from the World and National Pastry Team Championships
Tish (Ecole de Cuisine La Varenne, France) Boyle
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The Face of the Century : 100 Years of Makeup and Style
Kate De Castelbajac
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A Professional Guide to Room Division Operations
Manoj Kumar Yadav
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Catering & Financial Management
Piyush Bhatnagar
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Study Guide for Garde Manger : Cold Kitchen Fundamentals
The American Culinary Federation
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Student Lab Resources & Study Guide for Introduction to Culinary Arts
The Culinary Institute of America
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Study Guide for On Baking (Update) : A Textbook of Baking and Pastry Fundamentals
Sarah Labensky
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Absolute Essentials of Project Management
Paul Roberts
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Quantity Food Production Operations and Indian Cuisine
Parvinder S. Bali
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Hotel Law
Amitabh (, Visiting faculty, FHRAI Hotel School , Greater NO Devendra
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Forked : A New Standard for American Dining
Saru (Co-Founder and Co-Director, Co-Founder and Co-Directo Jayaraman
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The Food and Culture Around the World Handbook
Helen C. Brittin
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Food Production Operations
Chef Parvinder S. (Corporate Chef, Corporate Chef, The Oberoi Ce Bali
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How to Open a Financially Successful Pizza & Sub Restaurant : Get Yourself a Slice of the Pie
Shri L Henkel
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The Shetland Boat : South Mainland and Fair Isle
Adrian G. Osler
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Leadership Lessons From a Chef : Finding Time to Be Great
Charles (River Oaks Country Club, TX) Carroll
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Restaurant Law Basics
Stephen C. (University of Houston, TX) Barth
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The International Dictionary of Food & Nutrition
Kenneth N. Anderson
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Imaging the Role : Makeup as a Stage in Characterization
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