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	Title	Authors/Editors	Publisher	Type	Copies
	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
	Catering Management, 2nd Edition Edition: 2 Year: 2000 ISBN: 0471333271 ISBN 13: 9780471333272 Call No: TX921.545 2000	Nancy Loman Scanlon	Wiley	Books	1
	Catering, Sales and Convention Services (Food & Hospitality Series) Edition: 1 Year: 1999 ISBN: 0766800377 ISBN 13: 9780766800373 Call No: TX911.3.M3184 1999	Ahmed Ismail	Cengage Learning	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
	Design and Equipment for Restaurants and Foodservice: A Management View Edition: 2 Year: 2005 ISBN: 0471460060 ISBN 13: 9780471460060 Call No: TX911.3.M27K395 2005	Costas Katsigris Chris Thomas	Wiley	Books	1
	Design and Equipment for Restaurants and Foodservice: A Management View (Wiley Series in Management Science) Edition: 2 Year: 1999 ISBN: 0471090689 ISBN 13: 9780471090687 Call No: TX911.3.M27K395 1999	Costas Katsigris Chris Thomas	Wiley	Books	1
	Design and Layout of Foodservice Facilities Edition: 2 Year: 2002 ISBN: 0471292095 ISBN 13: 9780471292098 Call No: TX911.3M27B57 2002	John C. Birchfield Raymond T. Sparrowe	Wiley	Books	1
	Exploring Quantity Food Production and Service through Problems (2nd Edition) Edition: 2 Year: 2000 ISBN: 013083534X ISBN 13: 9780130835345 Call No: TX911.5.L54 2000	Elizabeth McKinney Lieux Patricia Kelly Luoto	Pearson	Books	1
	Food-Safe Kitchens Edition: 1st Year: 2003 ISBN: 0131125907 ISBN 13: 9780131125902 Call No: TX531.M33 2003	Ann Marchiony	Prentice Hall	Books	1
	Foods: Experimental Perspectives (4th Edition) Edition: 4th Year: 2000 ISBN: 0130212822 ISBN 13: 9780130212825 Call No: TX531.M38 2000	Margaret McWilliams	Prentice Hall	Books	1

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