- Modern Garde Manger: A Global Perspective by Robert B Garlough, Angus Campbell, 2006-01-31
- Keys to Starting a Restaurant
- Start & Run a Profitable Restaurant (Self-Counsel Business Series) by Gina McNeill, Brian Cooper, et all 2000-09
- Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (Culinary Institute of America) by The Culinary Institute of America, 2009-05-04
- Becoming A Chef - With Recipes And Reflections From America's Leading Chefs by Karen Page, Andrew Dornenburg, 1995-05
- Lessons in Excellence from Charlie Trotter by Paul Clarke, Charlie Trotter, 1999-07-01
- The Waiting Game: The Essential Guide for Wait Staff and Managers by Mike Kirkham, Peggy Weiss, et all 2002-06-15
- About Professional Baking by Gail D. Sokol, 2005-12-28
- Catering Handbook by Edith Weiss, Hal Weiss, 1990-11-01
- The Professional Personal Chef: The Business of Doing Business as a Personal Chef (Book only) by Candy Wallace, Greg Forte, 2007-02-26
- About Wine by J. Patrick Henderson, Dellie Rex, 2006-06-23
- Dining Room and Banquet Management by Anthony J. Strianese, Pamela P. Strianese, 2007-07-23
- World of Culinary Supervision, Training and Management, The (3rd Edition) by Jerald W. Chesser, Noel C. Cullen, 2004-07-09
- Professional Cooking 5th Edition with Study Guide Chef Knife Package and Culinary Math Set by Wayne Gisslen, 2003-12-01
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