Sea and Smoke : Flavors from the Untamed Pacific Northwest
Blaine Wetzel
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Restaurant Financial Basics
Raymond S. Schmidgall
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Georgian and Regency Conservatories : History, design and conservation
Melissa Thompson
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Restaurant Service Basics
Sondra J. (Eden Prairie, Minnesota) Dahmer
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Food and Beverage Management : For the hospitality, tourism and event industries
John (Director of The Food and Beverage Training Company, Lon Cousins
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Restaurant Marketing for Owners and Managers
Patti J. (University of Nevada, Las Vegas, NV) Shock
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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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Catering & Financial Management
Piyush Bhatnagar
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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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Industrial Machinery Repair : Best Maintenance Practices Pocket Guide
Ricky Smith
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Writing for Science and Engineering: Papers, Presentations and Reports
Heather Silyn-Roberts
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Effective Prototyping with Excel : A practical handbook for developers and designers
Nevin Berger
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