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	1.		Advanced professional cooking by Gisslen, Wayne Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hoboken, NJ: Wiley, 1992 Availability: No items available. Add to cart (remove)
	2.		Analyzing and controlling foodservice costs : a managerial and technological approach by DeMicco, Frederick Cobanoglu, Cihan Edition: 5th ed Material type: Text; Format: print ; Literary form: Not fiction Publication details: Upper Saddle River, N.J: Pearson Prentice Hall, 2008 Availability: No items available. Add to cart (remove)
	3.		At your service: a hands-on guide to the professional dining room by Fischer, John W Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hoboken, NJ: Wiley, 2005 Availability: No items available. Add to cart (remove)
	4.		Babu the waiter by Sirish Rao Material type: Text; Format: print ; Literary form: Not fiction Publication details: Chennai: Tara Pub, 2000 Availability: No items available. Add to cart (remove)
	5.		Calculations for hospitality & catering by Gee, Gordon E Material type: Text; Format: print ; Literary form: Not fiction Publication details: London: Hodder & Stoughton, 1997 Availability: Items available for loan: ACL (1)Call number: 513.20246424 GEE. Place hold Add to cart (remove)
	6.		Culinary creation : an introduction to foodservice and world cuisine by Morgan, James L Material type: Text; Format: print ; Literary form: Not fiction Publication details: Amsterdam ; Boston: Elsevier Butterworth-Heinemann, 2006 Availability: Items available for loan: ACL (1)Call number: 647.95 MOR. Place hold Add to cart (remove)
	7.		Culinary calculations : simplified math for culinary professionals by Jones, Terri Edition: 2nd ed Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hoboken, N.J: John Wiley & Sons, 2008 Availability: Items available for loan: ACL (1)Call number: 647.950151 JON. Place hold Add to cart (remove)
	8.		Design and layout of foodservice facilities by Birchfield, John C Edition: 3rd ed Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hoboken, NJ: J. Wiley, 2008 Availability: Items available for loan: ACL (1)Call number: 647.95068 BIR. Place hold Add to cart (remove)
	9.		Design and equipment for restaurants and foodservice : a management view by Katsigris, Costas Thomas, Chris Edition: 3rd ed Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hoboken, NJ: J. Wiley, 2009 Availability: Items available for loan: ACL (1)Call number: 647.95068 KAT. Place hold Add to cart (remove)
	10.		Dining room and banquet management by Strianese, Anthony J Strianese, Pamela P Edition: 4th ed Material type: Text; Format: print ; Literary form: Not fiction Publication details: Clifton Park, NY: Thomson/Delmar Learning, 2008 Availability: Items available for loan: ACL (1)Call number: 647.95068 STR. Place hold Add to cart (remove)
	11.		Eating out food counter : restaurant, takeout, and snack foods Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York: Pocket Books, 1998 Availability: Items available for loan: ACL (1)Call number: 613.2 NAT. Place hold Add to cart (remove)

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