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	Title	Authors/Editors	Publisher	Type	Copies
	Study Guide to Accompany Professional Cooking Edition: 3 Year: 1994 ISBN: 0471089311 ISBN 13: 9780471089315 Call No: TX820.G52	Wayne Gisslen	Wiley	Books	1
	The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking Edition: 1 Year: 1996 ISBN: 0028610067 ISBN 13: 9780028610061 Call No: TX349.E48 1996		Macmillan	Books	1
	Garde Manger: The Art and Craft of the Cold Kitchen Edition: 1 Year: 1999 ISBN: 0471323675 ISBN 13: 9780471323679 Call No: TX830.G37 1999	The Culinary Institute of America (CIA)	Wiley	Books	1
	Introductory Foods Edition: 10th Year: 1994 ISBN: 0023081910 ISBN 13: 9780023081910 Call No: TX354.B46 1995	Marion Bennion	Prentice Hall	Books	1
	Introductory Foods (11th Edition) Edition: 11th Year: 1999 ISBN: 013923988X ISBN 13: 9780139239885 Call No: TX354.B46 2000	Marion Bennion Barbara Scheule	Prentice Hall College Div	Books	1
	Outlining and organizing your speech: A workbook for students Year: 2016 ISBN: 0312397348 ISBN 13: 9780312397340 Call No: PN4129.15.039 2001	Merry Buchanan	Bedford/St. Martin's	Books	1
	Hospitality Industry Managerial Accounting Edition: 5th Year: 2002 ISBN: 086612229X ISBN 13: 9780866122290 Call No: HF5686.H75534 2002	Raymond S. Schmidgall	Educational Inst of the Amer Hotel	Books	1
	Supervision and Management of Quantity Food Preparation: Principles and Procedures Edition: 3rd Year: 1981 ISBN: 0821112600 ISBN 13: 9780821112601 Call No: TX911.3 m27 m67	William J. Morgan	Mccutchan Pub Corp	Books	1
	American Regional Cuisine Edition: 1 Year: 2002 ISBN: 0471405442 ISBN 13: 9780471405443 Call No: TX715.A50847 2001	The International Culinary Schools at The Art Institutes	Wiley	Books	1
	Chef's Book of Formulas, Yields, and Sizes Edition: 3 Year: 2003 ISBN: 0471227161 ISBN 13: 9780471227168 Call No: TX820.5355 2005	Arno Schmidt	Wiley	Books	1

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