Hospitality Bibliography

Abbey, James R. Hospitality Sales and Advertising. Lansing: Educational Institute of the American Hotel and Motel Association, 1998. 
TX911.3 M3A23 1998.  

American Hotel and Motel Association, Educational Institute.  Hospitality Skills Training Series.  East Lansing: The Institute, 1995.
Reference: TX911.3 H653 1995 pt. 1-pt. 5. 

Anderson, Kenneth.  International Dictionary of Food & Nutrition.  New York: Wiley, 1993.    
Reference: TX349 A236 1993. 

Anderson, Kenneth.  International Menu Speller.  New York: Wiley, 1993.    
Reference: TX725 A1A56 1993
 

Angelo, Rocco M.  An Introduction to Hospitality Today.   Orlando: Educational Institute, American Hotel & Motel Association, 1998.
TX911.3 M27A54 1998.       

Astroff, Milton T.  Convention Sales and Services.  Cranbury: Waterbury Press, 1998.
TX911.2 A84 1998.

Axtell, Roger E.  The Do’s and Taboos of Hosting International Visitors.  New York: Wiley, 1990.  
HF5389 A98 1990.  

Baucom, Alfred H.  Hospitality Design for the Graying Generation: Meeting the Needs of a Growing Market.  New York: Wiley, 1996.
NA2545 A3 B38 1996.   

Bellucci, Elio C.  The Hospitality Law Desk Reference.  Miami: Southern Beverage Journal, 1994. 
KF951 Z9B45 1994.

Black, Wendy.  Elegant Hotels of Europe.  Glen Cove:  PBC International, 1994.
TX907.5 E85B58 1994.  

Boella, Michael John.  Principles of Hospitality Law.  London: Cassell, 1999.
KD2517 H6 B63 1999.    

Bowes, Anna De Planter.  Bowes and Church’s Food Values of Portions Commonly Used.  New York: Perennial Library, 1989.
TX551 B64 1989b.  

Bowes, Anna De Planter.  Bowes and Church’s Food Values of Portions Commonly Used.  Philadelphia: J.B. Lippincott, 1994.
Reference: TX551 B64 1996.

Brennen, Jennifer.  The Cuisines of Asia: Nine Great Oriental Cuisines by Technique.  New York: St. Martin’s, 1984.
TX724.5 A1 B73 1989.  

Brody, Marjorie.  Business Etiquette.  Burr Ridge: Mirror Press, 1994.
HF5389 B76 1994
.  

Brown, Douglas Robert.  The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Restaurant.  Lauderhill, Atlantic Pub., 1991.
TX911.3 M27B76 1991.  

Bruce Jackman’s Restaurateur.  Restaurant Training Systems,  1997.
Video 001399.  

Bryson, McDowell.  Concierge: Key to Hospitality: A Training Manual.  New York: Wiley, 1992.
TX911.3 C63B78 1992.     

Buckner, Robert W.  Site Selection: New Advancements in Methods and Technology.  New York: Lebhar-Friedman Books, 1998.
HF5429.275 B82 1998.     

Cahill, Dennis J.  How Consumers Pick a Hotel: Strategic Segmentation and Target Marketing.  New York: Haworth Press, 1997.
TX911.3 M3C34 1997.  

Carmouche, Rita.  Behavioural Studies in Hospitality Management.  New York: Chapman & Hall, 1995.
TX911.3 M27C37 1995.  

Casado, Matt A.  Food and Beverage Service Manual. New York: Wiley, 1994.
TX925 C214 1994.   

Case Study Guide for Use with the Incentive Travel Case Study Book.  New York; The Society, 1991.
G156.5 M3I531 1991.  

Chesser, Gerald.  Art and Science of Culinary Preparation: A Culinarian’s Manual.  St. Augustine: Educational Institute of the American Culinary, 1992.
TX663 C34 1992.  

Chmelynski, Carol Ann Caprione.  Opportunities in Food Service Careers.  Lincolnwood: VGM Career Horizons, 2000.
TX911.3 V62 C45 2000.  

Cichy, Ronald F.  Managing Service in Food and Beverage Operations.  Lansing: Educational Institute of the American Hotel and Motel Association, 1998. 
TX911.3 M27R48 1998.  

Cichy, Ronald F.  Quality Sanitation Management.  East Lansing: Educational Institute of the American Hotel & Motel Association, 1994. 
TX911.3 S3C52 1994.  

Clark, Mona.  Interpersonal Skills for Hospitality Managers.  London: Chapman Hill, 1995.
TX911.3 M27 C57 1995.   

The Complete Party Cookbook.  New York: Gallery Books, 1990. 
TX731 C656 1990.     

Contemporary Club Management.  East Lansing: Educational Institute, American Hotel and Motel Association, 1997. 
TX911.3 M27C64 1997.

Convention Liaison Council Manual: A Working Guide for Effective Meetings and Conventions.  Washington, D.C.: Convention Liaison Council, 1994.
AS6 C62 1994.  

Cooper, Ann.  “A Woman’s Place is in the Kitchen”: The Evolution of Women Chefs. Van Nostrand Reinhold, 1998.
TX649 A1C66 1998.  

Cote, Raymond.  Understanding Hospitality Accounting I.  East Lansing: Educational Institute of the American Hotel and Motel Association, 1997.
HF5686 H75C63 1997.  

Cote, Raymond.  Understanding Hospitality Accounting II.  East Lansing: Educational Institute of the American Hotel and Motel Association, 1997.
HF5686 H75C63 1997.  

Cournoyer, Norman G.  Hotel, Restaurant, and Travel Law: A Preventive Approach.  Albany: Delmar Publishers, 1993.
KF951 C6 1993.  

Cracknell, H. L.  Escoffier: The Complete Guide to the Art of Modern Cookery.  New York: John Wiley, 1979.
TX719 E83213 1997.

Crossley, John C.  Introduction to Commercial and Entrepreneurial Recreation.  Champaign: Sagamore Publishing, 1997. GV181.5 C755 1997.  

Davidoff, Donald M.  Contact: Customer Service in the Hospitality and Tourism Industry.  Englewood Cliffs: Prentice Hall, 1994.
TX911.3 C8D38 1994.  

Dornenburg, Andrew.  Becoming a Chef: With Recipes and Reflections From America’s Leading Chefs.  New York: Van Nostrand Reinhold, 1995.
TX911.3 V62D67 1995.  

Dornenburg, Andrew.  Culinary Artistry.  New York: John Wiley & Sons, 1996.
TX715 D6874 1996b.  

The Do’s and Taboos Around the World.  New York: Wiley, 1993.  
HF5387 D66 1993.    

Drinkers, Drivers, and Bartenders: Balancing Private Choices and Public Accountability.  Chicago: University of Chicago Press, 2000.
KF1293.5 D75 2000.   

Eberts, Marjorie.  Careers in Travel, Tourism, and Hospitality.  Lincolnwood: VGM Career Horizons, 1997.
G155.5 E24 1997.  

Eckel, Peter J.  College & University Foodservice Management Standards.  Westport: AVI Pub. Company, 1985.
TX946 E3 1985.   

Ellis, Raymond C.  Security and Loss Prevention Management.  East Lansing: Educational Institute of the American Hotel & Motel Association, 1995. 
TX911.3 S4E44 1995.   

Emery, William H.  The Chef’s Guide to Practical Restaurant Cookery. New York: Van Nostrand Reinhold, 1988.
TX651 E48 1988.  

Escoffier, Auguste.  Escoffier Cook Book: A Guide to the Fine Art Cookery.  New York: Crown, 1969.
TX719 E832 1989.      

Ethics in Hospitality Management: A Book of Readings.  Lansing: Educational Institute of the American Hotel and Motel Association, 1992. 
TX911.3 E84E84 1992.  

Flor, Bill.  No Vacancy: A Tried and True Guide to Get More Business!  Jacksonville: No Vacancy, 1996.
HF5415 F55 1996.  

Foodservice Standards in Resorts. New York: Van Nostrand Reinhold, 1987.
TX943 F7 1987. 

Forrest, Lewis C.  Training for the Hospitality Industry.  East Lansing: Educational Institute of the American Hotel and Motel Association, 1996.
TX911.3 T73F67 1996.    

Foster, John S. III.  Book 1, the Law of Meetings, Conventions, and Trade Shows: Selected Articles on Meeting & Facility Contracts.  Atlanta: John S. Foster Esq., 1990-1999.
AS6 F671 1999.  

Foster, John S. III.  Book 2, the Law of Meetings, Conventions, and Trade Shows: Selected Articles on Meeting & Liability.  Atlanta: John S. Foster Esq., 1990-1999.
AS6 F672 1999
.  

Foster, John S. III.  Book 3, the Law of Meetings, Conventions, and Trade Shows: Selected Articles on Independent Meeting Planners & the Law.  Atlanta: John S. Foster Esq., 1990-1999.
AS6 F673 1999.  

Foster, John S. III.  Book 4, the Law of Meetings, Conventions, and Trade Shows: What Hoteliers Need to Know About Legal Affairs Management.  Atlanta: John S. Foster Esq., 1990-1999.
AS6 F674 1999.

Friberg, Bo.  Professional Pastry Chef.  New York: Van Nostrand Reinhold, 1996.
TX773 F75 1996.
 

Fridgen, Joseph.  Dimensions of Tourism.  East Lansing: Educational Institute, American Hotel and Motel Association, 1996. 
G155 A1F72 1996.  

Gardner, Liese.  The Art of Event Design.  Malibu: Miramar Communications, 1997.
GV1471 G174 1997.   

Gee, Chuck Y.  International Hotels: Development and Management.  East Lansing: Educational Institute of the American Hotel & Motel Association, 1994.
TX911.3 M27G4 1994.  

Gee, Chuck Y.  Resort Development and Management.  East Lansing: Educational Institute of the American Hotel & Motel Association, 1996.
TX911.3 M27G43 1996.  

Gisslen, Wayne.  Professional Cooking.  New York: Wiley, 1999.
TX820 G54 1999.  

Glossary of Hospitality Terms. East Lansing: The Institute, 1995. 
TX905 G56 1995.   

Go, Frank M.  Human Resource Management in the Hospitality Industry.  New York: Wiley, 1996.
TX911.3 P4G6 1996.

Goldberg, James M.  The Meeting Planner’s Legal Handbook.  Washington, D.C.: Goldberg & Associates, 1996.
KF894 Z9G65 1996.   

Goldblatt, Joe Jeff.  Special Events: Best Practices in Modern Event Management.  New York: Van Nostrand Reinhold, 1997.
AS6 G635 1997.   

Greenstein, Lou.  A La Carte: A Tour of Dining History.  Glen Cove: PBC International, 1992.
TX911.3 M45G74 1992.  

Halvorsen, Francine.  Eating Around the World in Your Neighborhood.  New York: Wiley, 1998.
TX725 A1H275 1998.  

Hays, Judi Radice.  Restaurant & Food Graphics.  Glen Cove: PBC International, 1994.
NC1002 M4R35 1994.   

Hildreth, Richard A.  Essentials of Meeting Management.  Englewood Cliffs: Prentice Hall, 1990.
AS6 H55 1990.  

Hinkin, Timothy R.  Cases in Hospitality Management: A Critical Incident Approach.  New York: Wiley, 1995.
TX911.3 M27H56 1995.    

Hospitality 101: Tools of the Trade.  Hospitality Innovators, 1995.
TX911.3 M27 H6623 1995.  

Hospitality: The Journal of the Hotel & Catering International Management Association.  London: HCIMA. 
Periodical Shelves.  

A Host of Opportunities: An Introduction to Hospitality Management.  Chicago: Irwin, 1996.
TX911.3 M27 H6625 1996.  

Hotel & Travel Index.  Secaucus: Reed Travel Group, 1997.
Reference: TX907 H59. 

Hotel & Travel Index.  Secaucus: News America Publishing Inc., Winter 1998-1999.
Reference: TX907 H59
. 

How to be the Perfect Waiter or Waitress:…and Earn Great Tips!  Beverly Hills: LAPS, Inc., 1996. 
Video: V.7865.  

The Incentive Travel Case Study Book.  New York; The Society, 1990.
G156.5 M3I53 1990.  

International Meeting Industry Glossary.  Champaign: International Association of Convention & Visitor Bureaus.
Reference: AS6 I58.

Introduction to Hospitality Operations.  London: Cassell, 1996.
TX911 I68 1996.   

Jensen, Clayne R.  Opportunities in Recreation and Leisure Careers.  Lincolnwood: VGM Career Horizons, 2000.
GV160 J45 2000.  

Jordan, Debra J.  Leadership in Leisure Services: Making a Difference.  State College: Venture Pub., 1996.
GV181.4 J67 1996.  

Kappa, Margaret M.  Managing Housekeeping Operations.  East Lansing: Educational Institute, American Hotel & Motel Association, 1997.
TX928 K37 1997.

Karousos, George.  American Regional Cooking for 8 or 50.  New York: Wiley, 1993.
TX715 K187 1993.  

Kasavana, Michael L.  Managing Computers in the Hospitality Industry.  East Lansing: Educational Institute, the American Hotel and Motel Association, 1997.
TX911.3 E4K37 1997
.   

Kasavana, Michael L.  Managing Front Office Operations.  Lansing: Educational Institute of the American Hotel and Motel Association, 1995.
TX911.3 M27 K385 1995.  

Kasavana, Michael L.  Managing Front Office Operations.  Lansing: Educational Institute of the American Hotel and Motel Association, 1998.
TX911.3 M27 K385 1998.  

Katsigris, Costas.  Design and Equipment for Restaurants and Foodservice: A Management View.  New York: Wiley, 1999. 
TX911.3 M27K395 1999.  

Katz, Jeff B.  Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers.  New York: John Wiley, 1997.
TX945 K316 1997.  

Kavanaugh, Raphael R.  Supervision in the Hospitality Industry. East Lansing: Educational Institute of the American Hotel & Motel Association, 1995.
TX911.3 P4K38 1995.     

Kazarian, Edward A.  Foodservice Facilities Planning.  New York: Van Nostrand Reinhold, 1989.
TX911.3 M27 K 398 1989.  

Kim, Il-Sun Yang.  Inventory Control Systems in Foodservice Organizations: Programmed Study Guide.  Ames: Iowa State University Press, 1992.
TX911.3 I5K56 1992.  

Kotschevar, Lendal H.  Managing Bar and Beverage Operations.  East Lansing: Educational Institute of the American Hotel and Motel Association, 1996.
TX950.7 K67 1996.   

Kring, Robin.  Party Creations: Book of Theme Event Design.  Denver: Clear Creek Pub., 1993.
GV1471 K86 1993.  

Kudrle, Albert E.  Public Relations for Hospitality Managers: Communicating for Greater Profits.  New York: Wiley, 1995.
TX911.3 P77K83 1995. 

Larousse, David Paul.  Professional Garde Manager: A Guide to the Art of the Buffet.  New York: Wiley, 1996. 
TX820 L37 1996.  

Larousse, David Paul.  Sauce Bible: Guide to the Saucier’s Craft.  New York: Wiley, 1993. 
TX819 A1L37 1993.   

Lattin, Gerald W.  Lodging and Food Service Industry.  East Lansing: Educational Institute of the American Hotel & Motel Association, 1995.
TX911 L297 1995.       

Lazer, William.  Contemporary Hospitality Marketing: A Service Management Approach.  Lansing: Educational Institute of the American Hotel and Motel Association, 1999.
TX911.3 M3L39 1999.   

Leshin, Cynthia B.  Internet Investigations in Hospitality, Travel, and Tourism.  Upper Saddle River: Prentice Hall, 1997.
TX911.3 E4L47 1997.     

Lewis, Robert C.  Cases in Hospitality Marketing and Management.  New York: John Wiley, 1997.
TX911.3 M37L49 1997.  

Lewis, Robert C.  Marketing Leadership in Hospitality: Foundations and Practices. New York: Van Nostrand Reinhold, 1995.
TX911.3 M3L49 1995.  

Loken, Joan K.  The HACCP Food Safety Manual.  New York: Wiley, 1995.
TX537 L58 1995.  

Lucas, Rosemary E.  Managing Employee Relations in the Hotel and Catering Industry.  London: Cassell, 1995.
TX911.3 P4L83 1995.  

Lundberg, Donald E.  The Tourist Business.  Van Nostrand Reinhold, 1985. 
G155 A1L8 1985.  

Marvin, Bill.  Guest-Based Marketing: How to Increase Restaurant Sales Without Breaking Your Budget.  New York: John Wiley, 1997.
TX911.3 M3M38 1997.  

McDonnell, Jane.  Step By Step Art of Table Decorating.  New York: Crescent Books, 1994.
TX879 M34 1994.

McSwane, David Zachary.  Essentials of Food Safety and Sanitation.  Upper Saddle River: Prentice Hall, 2000.
TX911.3 S3 M38 2000.   

Meeting Co-ordinator: Standards. Mississauga: Meeting Professionals International, Canadian Council, 1994.
AS6 M44 1994.   

Meeting Manager: Standards.  Mississauga: Meeting Professionals International, Canadian Council, 1994.
AS6 M443 1994.  

Mills, Irving J.  Tabletop Presentations: A Guide for the Foodservice Professional.  New York: Van Nostrand Reinhold, 1989.
TX911.3 T32M55 1989.  

Nam, Inja.  Art of Garnishing.  New York: Van Nostrand Reinhold, 1993.
TX740.5 N35 1993.  

Nation’s Restaurant News: The Weekly Newspaper of the Food Service Industry.  New York: Lebhar-Friedman.
Periodical Shelves.  

New Professional Chef.  New York:  Wiley, 1996.
TX820 N49 1996b.  

Ninemeier, Jack D.  Management of Food and Beverage Operations.  East Lansing: Educational Institute of the American Hotel and Motel Association, 1995.
TX911.3 M27N55 1995.   

Ninemeier, Jack D.  Planning and Control for Food and Beverage Operations.  Orlando: Educational Institute, 1998.
TX911.3 M27N56 1998.  

Notarius, Barbara.  Open Your Own Bed & Breakfast.  New York: John Wiley & Sons, Inc., 1996.
TX911.2 N68 1996.  

Nykiel, Ronald A.  Marketing in the Hospitality Industry.  East Lansing: Educational Institute of the American Hotel and Motel Association, 1997.
TX911.3 M3N94 1997. 

Only the Best on Customer Service.  Tulsa: Win Publications, 1996.
HF5415.5 O55 1996.  

Otterbourg, Robert K.  Success Without College.  Careers in the Food Service Industry.  Hauppauge: Barron’s Educational Series, 1999.
TX911.3 V34 O88 1999.  

Pender, Lesley.  Marketing Management for Travel and Tourism.  Cheltenham: Stanley Thornes Publishers, 1999.
G155 A1 P46 1999.  

Peterson, James.  Sauces: Classical and Contemporary Sauce Making.  New York: Van Nostrand Reinhold, 1998.
TX819 A1P47 1998.  

Plante, Ellen M.  The American Kitchen: 1700 to the Present.  New York: Facts On File, 1995.
TX653 P56 1995.  

Pocket Guide to the ADA: Americans with Disabilities Act Accessibility Guidelines for Buildings and Facilities.  New York: John Wiley & Sons, 1997.
Reference: KF5709.3 H35 P63 1997.  

Powell, Fred.  Bartender’s Standard Manual.  New York: Wings Book, 1971.
TX951 P58 1979
.  

Powers, Thomas F.  Introduction to Management in the Hospitality Industry.  New York:  Wiley, 1995.
TX911.3 M27P68 1995.  

Powers, Thomas F.  Introduction to the Hospitality Industry.  New York:  Wiley, 1995.
TX911 P62 1995.  

Powers, Thomas F.  Marketing Hospitality.  New York:  Wiley, 1997.
TX911.3 M3P68 1997.  

Professional Chef’s Techniques of Healthy Cooking.  New York: John Wiley & Sons, 1993.
TX820 P75 1993b.    

Professional Meeting Management.  Birmingham: Professional Convention Management, 1996.
AS6 P74 1996.  

Rande, Wallace L.  Introduction to Professional Foodservice. New York:  Wiley, 1996.
TX911 R33 1996.  

Reed, Lewis.  Specs: The Comprehensive Foodservice Purchasing and Specification Manual. Van Nostrand Reinhold, 1993.
TX911.3 P8R44 1993.   

Restaurants & Institutions.  Chicago: Cahners Pub. Company.
Periodical Shelves.  

Riedel, R. A.  Hotel Air Quality Management: An Action Guide for Managers and Engineers.  East Lansing: Educational Institute of the American Hotel & Motel Association, 1995.
TD883.17 R54 1995.   

Riely, Elizabeth.  The Chef’s Companion: A Concise Dictionary of Culinary Terms. New York: John Wiley & Sons, 1996. Reference: TX349 R48 1996b.     

Riley,  Michael.  Managing People: A Guide for Managers in the Hotel and Catering Industry.  Oxford: Butterworth Heinemann, 1995.  
TX911.3 P4R56 1995.  

Robert, Phil.  Service That Sells!: The Art of Profitable Hospitality.  Denver: Pencom International, 1998.
TX911.3 M27 S86 1998.  

Rue, Nancy N.  Choosing a Career in Hotels, Motels, and Resorts.  New York: Rosen Pub. Group, 1997.  
TX911.3 V62R84 1997.  

Ruhlman, Michael.  The Making of a Chef: Mastering Heat at the Culinary Institute of America.  New York: Henry Holt, 1997.
TX649 R8 A3 1997.

Sackler, Warren.  Foodservice Cost Control Using Microsoft Excel for Windows.  New York: Wiley, 1996.
TX911.3 C65S24 1996.   

Scanlon, Nancy Loman.  Marketing by Menu.  New York: John Wiley, 1999.
TX911.3 M45s38 1999.

Schlosser, Eric.  Fast Food Nation: The Dark Side of the All-American Meal.  Boston: Houghton Mifflin, 2001.
TX715 S2968 2001.

Schmidt, Arno.  Chef’s Book of Formulas, Yields, and Sizes.  New York: Van Nostrand Reinhold, 1990.
TX820 S855 1990.  

Secrets of Successful Exhibiting.  Lake Placid: AVIVA Publishing, 1997.
T396 S43 1997.   

Sherry, John E. H.  The Laws of Innkeepers: For Hotels, Motels, Restaurants, and Clubs.  Ithaca: Cornell University Press, 1993.
Reference: KF951 A7 S48 1993.  

Sims-Bell, Barbara.  Career Opportunities in the Food and Beverage Industry.  New York: Facts on File, 1994.
Reference: TX911.3 V62S56 1994.  

Sinclair, Charles G.  International Dictionary of Food & Cooking.  Chicago: Fitzroy Dearborn, 1998.
Reference: TX349 S55 1998.

Sonnenschmidt, Frederic H.  Professional Chef’s Art of Garde Manger.  New York: John Wiley & Sons, 1993.
TX820 S64 1993b.  

Steadman, Dave.  Restaurant Biz Is Showbiz!  Why Marketing is the Key to Your Success.  Greenlawn: Whittier Green Pub. Company, 1991.
TX911.3 M3S83 1991.  

Stefanelli, John M.  Purchasing: Selection and Procurement for the Hospitality Industry. New York: Wiley, 1997.
TX911.3 P8S73 1997.  

Surbeck, Linda.  Creating Special Events.  Louisville: Master of Ceremonies, 1991. 
HM263 S92 1991
.    

Tackach, James.  Great American Hotels: Luxury Palaces and Elegant Resorts.  New York: Smithmark, 1991.
TX909 T33 1991.  

Thomas Food Industry Register.  New York: Thomas Pub. Company, 1998.
HD9321.3 T5
.  

Ton, My.  Greening Your Property.  Washington, D.C.: Green Seal, 1996.
HD9502 U52T66 1996.  

Ulm, Robert A.  How Much to Buy: A Foodservice Purchasing Workbook.  New York: Macmillan Pub. Company, 1994.
TX911.3 P8U46 1994.   

Van Hoof, Hubert B.  A Host of Opportunities: An Introduction to Hospitality Management.  Chicago: Irwin, 1996.
TX911.3 M27H6625 1996.  

Virts, William B.  Purchasing for Hospitality Operations.  East Lansing: Educational Institute of the American Hotel and Motel Association, 1996.
TX911.3 P8V57 1996.  

VNR’s Encyclopedia of Hospitality and Tourism.  New York: Van Nostrand Reinhold, 1993.
Reference: TX905 V57 1993.  

Walker, John R.  Introduction to Hospitality.  Upper Saddle River: Prentice Hall, 1996.
TX911.3 M27W35 1996.  

Waller, Keith.  Improving Food and Beverage Performance. Oxford: Butterworth-Heinemann, 1996.  
TX911.3 M27W353 1996.   

Ware, Richard.  How to Open Your Own Restaurant: A Guide for Entrepreneurs.  New York: Penguin Books, 1991.
TX911.3 M27W37 1991.  

Water Resources for Lodging Operations.  East Lansing: Educational Institute of the American Hotel & Motel Association, 1995.
TX911.2 W38 1995.  

Wigger, G. Eugene.  Themes, Dreams, and Schemes: Banquet Menu Ideas, Concepts, and Thematic Experiences.  New York: John Wiley, 1997.
TX921 W6 1997.  

Wilkinson, Jule.  Complete Book of Cooking Equipment.  Boston: CBI Pub. Company, 1981.
TX912 W54 1981.  

Women of Taste: Recipes and Profiles of Famous Women Chefs. New York: Wiley, 1997.
TX715 W882133 1997.  

Woods, Robert H.  Managing Hospitality Human Resources.  East Lansing: Educational Institute of the American Hotel & Motel Association, 1997.
TX911.3 P4W66 1997.    

Woods, Robert H.  Quality Leadership and Management in the Hospitality Industry. East Lansing: Educational Institute of the American Hotel & Motel Association, 1996.
TX911.3 M27W68 1996.   

Zaccarelli, Herman E.  Food Service Management by Checklist: A Handbook of Control Techniques.  New York: Wiley, 1991.
TX911.3 M27Z33 1991.  

Zahler, Karen Gantz.  Superchefs: Signature Recipes From America’s New Royalty.  New York: John Wiley & Sons, 1996.
TX715 Z2797 1996.        

 

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Collin County Community College

Linda Andrews
September 20, 2001