The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Author: Bo Friberg
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On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
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Hotel, Restaurant, and Travel Law (Hotel, Restaurant and Travel Law)
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Introduction to Hospitality (5th Edition)
Author: John Walker
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Food and Beverage Cost Control
Author: Jack E. Miller
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Marketing for Hospitality and Tourism
Author: James C. Makens
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On Baking: A Textbook of Baking and Pastry Fundamentals
Author: Sarah R. Labensky
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Culinary Fundamentals
Author: American Culinary Federation The
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Introduction to Hospitality (4th Edition)
Author: John Walker
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On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Author: Sarah R. Labensky
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Nutrition for Foodservice and Culinary Professionals
Author: Karen Eich Drummond
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Food and Beverage Cost Control
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ServSafe Essentials with the Scantron Certification Exam Form
Author: NRA Educational Foundation
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Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition
Author: Steven Kolpan
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American Regional Cuisine
Author: The Art Institutes
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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Practical Food and Beverage Cost Control
Author: Clement Ojugo
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Professional Baking
Author: Wayne Gisslen
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Purchasing: Selection and Procurement for the Hospitality Industry
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Nutrition for Foodservice and Culinary Professionals
Author: Karen Eich Drummond
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Principles of Food, Beverage, and Labor Cost Controls
Author: Paul R. Dittmer
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ServSafe: Coursebook with the Scantron Certification Exam Form
Author: National Restaurant Association
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Hospitality Marketing Management
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Purchasing: Selection and Procurement for the Hospitality Industry
Author: Andrew H. Feinstein
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Food and Beverage Cost Control
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NRAEF ManageFirst: Human Resources Management and Supervision w/ On-line Testing Access Code Card (Nraef Managefirst)
Author: NRA National Restaurant Association
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Food Safety Fundamentals: Essentials of Food Safety and Sanitation
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Hospitality Management Accounting
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Baking Fundamentals
Author: American Culinary Federation The
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Marketing Hospitality
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Management by Menu, Third Edition and NRAEF Workbook Package
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ServSafe Coursebook: with the Online Exam Answer Voucher
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Nutrition for Foodservice and Culinary Professionals, Student Workbook
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Supervision in the Hospitality Industry, Study Guide: Applied Human Resources
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Management by Menu
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Presenting Service: The Ultimate Guide for the Foodservice Professional
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Presenting Service and NRAEF Workbook Package
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Cost Control for the Hospitality Industry, 2nd Edition
Author: Michael M. Coltman
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Management by Menu, Student Workbook
Author: National Restaurant Association Educational Foundation
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Principles of Food, Beverage, and Labor Cost Controls Package, Eighth Edition (Includes Text and NRAEF Workbook)
Author: Paul R. Dittmer
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Principles of Food, Beverage, and Labor Cost Controls Package, Seventh Edition (Includes Text and NRAEF Workbook)
Author: Paul R. Dittmer
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Managing Hospitality Human Resources
Author: Robert H. Woods
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Food and Beverage Cost Control, Student Workbook
Author: Jack E. Miller
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