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Names	Author
Revenue Management for the Hospitality Industry	David K. Hayes, Allisha Miller
Managerial Accounting for the Hospitality Industry	Lea R. Dopson, David K. Hayes
The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition	Francis T. Lynch
Food and Beverage Cost Control, 5th Edition	Lea R. Dopson
Purchasing for Chefs: A Concise Guide, 2nd Edition	Andrew H. Feinstein, John M. Stefanelli
Managerial Accounting for the Hospitality Industry, Study Guide	Lea R. Dopson, David K. Hayes
Principles of Food, Beverage, and Labor Cost Controls, 9th Edition	Paul R. Dittmer, J. Desmond Keefe
Hospitality Financial Accounting, 2nd Edition	Jerry J. Weygandt, Donald E. Kieso, Paul D. Kimmel, Agnes L. DeFranco
Hospitality Management Accounting, Student Workbook, 9th Edition	Martin G. Jagels
Hospitality Management Accounting, 9th Edition	Martin G. Jagels
Cost Control for the Hospitality Industry, 2nd Edition	Michael M. Coltman
Math Workbook for Foodservice/Lodging, 3rd Edition	Milton C. McDowell, Hollie W. Crawford
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces	Ewald Notter, Joe Brooks (Photographer), Lucy Schaeffer (Photographer)
In the Hands of a Baker, 1st Edition	The Culinary Institute of America (CIA)
Bread: A Baker's Book of Techniques and Recipes, 2nd Edition	Jeffrey Hamelman
Master Class with Toba Garrett	Toba M. Garrett
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition	Peter P. Greweling, The Culinary Institute of America (CIA)
The Elements of Dessert	Francisco J. Migoya
Professional Baking, Study Guide, 6th Edition	Wayne Gisslen
Baking and Pastry: Mastering the Art and Craft, 2nd Edition	The Culinary Institute of America (CIA)
How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition	Paula I. Figoni
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner	Peter P. Greweling, The Culinary Institute of America (CIA)
Professional Baking, College Version with CD-ROM, Instructor's Tool, 5th Edition	Wayne Gisslen
Professional Baking, College Version with CD-ROM, 5th Edition	Wayne Gisslen
Healthful Quantity Baking	Maureen Egan, Susan Davis Allen
Professional Baking, with Method Cards, 5th Edition	Wayne Gisslen
The Bar and Beverage Book, 5th Edition	Costas Katsigris, Chris Thomas
Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, Completely Revised 3rd Edition	Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America (CIA)
The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World	M. Gibson
The Right Mix: Managing for Profit in Bar and Beverage Service	National Restaurant Association Educational Foundation
Banquet Service, 1st Edition	Ezra Eichelberger, The Culinary Institute of America (CIA)
Special Events: Creating and Sustaining a New World for Celebration, 7th Edition	Joe Goldblatt
Sports Event Playbook, 2nd Edition	Frank Supovitz
Catering Management, 4th Edition	Nancy Loman Scanlon
Off-Premise Catering Management, 3rd Edition	Chris Thomas
Ethics and Corporate Social Responsibility in the Meetings and Events Industry	Elizabeth V. Henderson, Mariela McIlwraith
Festival and Special Event Management 5th Edition	Johnny Allen, William O'Toole, Robert Harris, Ian McDonnell
Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Expositions, 2nd Edition	C. A. Preston
Events Exposed: Managing and Designing Special Events	Lena Malouf
The Complete Guide to Greener Meetings and Events	Samuel deBlanc Goldblatt
On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition	Patti J. Shock, John M. Stefanelli, Cheryl Sgovio
Special Events: A New Generation and the Next Frontier, 6th Edition	Joe Goldblatt
The Complete Guide to Careers in Special Events	Gene Columbus
Global Meetings and Exhibitions	Carol Krugman, Rudy R. Wright
Event Entertainment and Production	Mark Sonder
Meetings, Conventions, and Expositions: An Introduction to the Industry	Rhonda J. Montgomery, Sandra K. Strick
A Guide to Successful Meeting Planning	Suzanne Stewart Weissinger
Festival and Special Event Management, 3rd Edition	Johnny Allen, William O'Toole, Ian McDonnell, Robert L. Harris
Cooking for Special Diets, 1st Edition	Katherine Polenz, The Culinary Institute of America (CIA)
International Cuisine, (Unbranded)	The International Culinary Schools at The Art Institutes
American Regional Cuisine, Instructor's Manual, 2nd Edition	The Art Institutes
American Regional Cuisine, 2nd Edition	The Art Institutes
International Cuisine	The International Culinary Schools at The Art Institutes
The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service	The International Culinary Schools at The Art Institutes, Michael F. Nenes, Joe LaVilla
Tourism: Principles, Practices, Philosophies, 12th Edition	Charles R. Goeldner, J. R. Brent Ritchie
Tourism Research, 2nd Edition	Gayle Jennings
Tourism Management, 4th Edition	David Weaver, Laura Lawton
Ecotourism, 2nd Edition	David Weaver
Tourism Planning and Policy	Diane Dredge, John Jenkins
Tourism Research	Gayle Jennings
Tourism Planning: An Integrated and Sustainable Development Approach	Edward Inskeep
The Travel Industry, 3rd Edition	Chuck Y. Gee, James C. Makens, Dexter J. L. Choy
Tourism Development: Principles, Processes, and Policies	William C. Gartner
Tourism Economics	Donald E. Lundberg, M. Krishnamoorthy, Mink H. Stavenga
How to Research and Write a Thesis in Hospitality and Tourism: A Step-By-Step Guide for College Students	ames M. Poynter
International Travel and Tourism, 2nd Edition	Donald E. Lundberg, Carolyn B. Lundberg
Introduction to Travel and Tourism: An International Approach	Michael M. Coltman
Revenue Management for the Hospitality Industry	David K. Hayes, Allisha Miller
Applied Research in Hospitality, 1st Edition	Frederic B. Mayo
Hospitality Strategic Management: Concepts and Cases, 2nd Edition	Cathy A. Enz
The Professional Personal Chef: The Business of Doing Business as a Personal Chef	Candy Wallace, Greg Forte
Conversational Spanish Grammar for the Hospitality Classroom	Matt A. Casado
Revenue Management for the Hospitality Industry	David K. Hayes, Allisha Miller
Hospitality Marketing Management, 5th Edition	Robert D. Reid, David C. Bojanic
Tourism Marketing: An Asia-Pacific Perspective	Cathy H. C. Hsu, Les Killion, Graham Brown, Michael Gross, Sam Huang
Hospitality Financial Management	Agnes L. DeFranco, Thomas W. Lattin
Cases in Hospitality Management: A Critical Incident Approach, 2nd Edition	Timothy R. Hinkin
Marketing Hospitality, 3rd Edition	Cathy H. C. Hsu, Tom Powers
Instructor's Manual to Accompany Hospitality Sales: A Marketing Approach	Margaret Shaw, Susan V. Morris
Hospitality Sales: A Marketing Approach	Margaret Shaw, Susan V. Morris
Marketing Management for the Hospitality Industry: A Strategic Approach	Allen Z. Reich
Introduction to Management in the Hospitality Industry, 10th Edition	Clayton W. Barrows, Tom Powers, Dennis R. Reynolds
Guest Service in the Hospitality Industry	Paul J. Bagdan
Introduction to Management in the Hospitality Industry, Study Guide , 10th Edition	Clayton W. Barrows, Tom Powers, Dennis R. Reynolds
Introduction to the Hospitality Industry, Study Guide, 8th Edition	Clayton W. Barrows, Tom Powers, Dennis R. Reynolds
Introduction to the Hospitality Industry 8th Edition	Clayton W. Barrows, Tom Powers, Dennis R. Reynolds
Hospitality Strategic Management: Concepts and Cases, 2nd Edition	Cathy A. Enz
Dimensions of the Hospitality Industry, 3rd Edition	Paul R. Dittmer
Hospitality World!: An Introduction	Harold E. Lane, Denise Dupré
Your Hospitality Field Experience: A Student Workbook	Jack E. Miller, Karen E. Drummond
Purchasing: Selection and Procurement for the Hospitality Industry, 8th Edition	Andrew H. Feinstein, John M. Stefanelli
The Restaurant: From Concept to Operation, 6th Edition	John R. Walker
Remarkable Service, 3rd Edition	The Culinary Institute of America (CIA)
The Restaurant: From Concept to Operation, 7th edition	John R. Walker
Opening and Operating a Retail bakery, 1st Edition	Richard Douglas Crawford, CMB
Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition	Chris Thomas, Edwin J. Norman, Costas Katsigris
Nutrition for Foodservice and Culinary Professionals, 8th Edition	Karen E. Drummond, Lisa M. Brefere
Foodservice Management Fundamentals, Instructor's Manual	Dennis R. Reynolds
Foodservice Management Fundamentals	Dennis R. Reynolds
Purchasing: Selection and Procurement for the Hospitality Industry, Study Guide, 8th Edition	Andrew H. Feinstein, John M. Stefanelli
The Restaurant: From Concept to Operation, Study Guide, 6th Edition	John R. Walker
Professional Food Manager, 3rd Edition	National Environmental Health Association (NEHA)
Hospitality Law: Managing Legal Issues in the Hospitality Industry, 4th Edition	Stephen C. Barth
Supervision in the Hospitality Industry, 7th Edition	John R. Walker, Jack E. Miller
Supervision in the Hospitality Industry, Study Guide, 7th Edition	John R. Walker, Jack E. Miller
Purchasing for Chefs: A Concise Guide, 2nd Edition	Andrew H. Feinstein, John M. Stefanelli
Human Resources Management in the Hospitality Industry	David K. Hayes, Jack D. Ninemeier
Food Selection and Preparation: A Laboratory Manual, 2nd Edition	Frank D. Conforti
Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition	Costas Katsigris, Chris Thomas
Principles of Food, Beverage, and Labor Cost Controls, 9th Edition	Paul R. Dittmer, J. Desmond Keefe
Fundamentals of Menu Planning, 3rd Edition	Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
Design and Layout of Foodservice Facilities, 3rd Edition	John C. Birchfield, John Birchfield, Jr
Management by Menu, 4th Edition	Lendal H. Kotschevar, Diane Withrow
Hospitality Employee Management and Supervision: Concepts and Practical Applications	Kerry L. Sommerville
Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition	Lendal H. Kotschevar, Valentino Luciani
Nutrition for Foodservice and Culinary Professionals, 7th Edition	Karen E. Drummond, Lisa M. Brefere
Fundamentals of Menu Planning, 3rd Edition	Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
Legal Aspects of Hospitality Management, 2nd Edition	John E. H. Sherry
Quantity: Food Production, Planning, and Management, 3rd Edition	John B. Knight, Lendal H. Kotschevar
Foodservice Facilities Planning, 3rd Edition	Edward A. Kazarian
Human Resource Management in the Hospitality Industry	Frank M. Go, Mary L. Monachello, Tom Baum
Introduction to Professional Foodservice	Wallace L. Rande
Noncommercial, Institutional, and Contract Foodservice Management	Mickey Warner
Culinary Nutrition for Food Professionals, 2nd Edition	Carol A. Hodges
Restaurant Management	Nancy Loman Scanlon
Specs: The Comprehensive Foodservice Purchasing and Specification Manual, 2nd Edition	Lewis Reed
Food Service Management by Checklist: A Handbook of Control Techniques	Herman E. Zaccarelli
Menu Design: Merchandising and Marketing, 4th Edition	Albin G. Seaberg
Concepts of Foodservice Operations and Management, 2nd Edition	Mahmood A. Khan
The Sale and Purchase of Restaurants, 2nd Edition	John M. Stefanelli
Human Resource Management for the Hospitality Industry	Karen E. Drummond
Professional Dining Room Management, 2nd Edition	Carol A. King
Supervision in the Hospitality Industry: Applied Human Resources, 5th Edition	Jack E. Miller, John R. Walker, Karen E. Drummond
Hotel Front Office Management 5th Edition	James A. Bardi
Baking and Pastry, 3rd Edition	The Culinary Institute of America (CIA)
Resorts: Management and Operation, 3rd Edition	Robert Christie Mill
Housekeeping Management, 2nd Edition	Matt A. Casado
Hotel Management and Operations, 5th Edition	Michael J. O'Fallon, Denney G. Rutherford
Professional Management of Housekeeping Operations, 5th Edition	Thomas J. A. Jones
Hospitality Information Systems and E-Commerce	Dana V. Tesone
Hotel and Lodging Management: An Introduction, 2nd Edition	Alan T. Stutts, James Wortman
Hotel Front Office Simulation: A Workbook and Software Package, Instructor's Manual	Sheryl F. Kline, William Sullivan
The Professional Housekeeper, Instructor Manual, 4th Edition	Madelin Schneider, Georgina Tucker, Mary Scoviak
The Professional Housekeeper, 4th Edition	Madelin Schneider, Georgina Tucker, Mary Scoviak
The Management of Maintenance and Engineering Systems in the Hospitality Industry, 4th Edition	Frank D. Borsenik, Alan T. Stutts
The Hotel and Restaurant Business, 6th Edition	Donald E. Lundberg
The Concierge: Key to Hospitality	McDowell Bryson, Adele Ziminski
Managing Hotels Effectively: Lessons from Outstanding General Managers	Eddystone C. Nebel
The Art of Charcuterie	The Culinary Institute of America (CIA), John Kowalski
Modern Buffet Presentation, 1st Edition	Carol Murphy Clyne, Vincent Clyne, The Culinary Institute of America (CIA)
Molecular Gastronomy: Scientific Cuisine Demystified	Jose Sanchez
Professional Cooking, 8th Edition	Wayne Gisslen
Creating Your Culinary Career	The Culinary Institute of America (CIA), Ronald Hayes
Techniques of Healthy Cooking, 4th Edition	The Culinary Institute of America (CIA)
Cooking to the Image: A Plating Handbook	Elaine Sikorski
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation	Lou Sackett, Jaclyn Pestka, Wayne Gisslen
Professional Cooking, College Version, 7th Edition	Wayne Gisslen
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships	Tish Boyle
Modern Buffets: Blueprint for Success	Edward G. Leonard
Tasting Success: Your Guide to Becoming a Professional Chef	Charles Carroll
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation, Study Guide	Lou Sackett, Jaclyn Pestka, Wayne Gisslen
Purchasing for Chefs: A Concise Guide, 2nd Edition	Andrew H. Feinstein, John M. Stefanelli
Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition	Terri Jones
Professional Cooking, Instructor's Manual with Study Guide Solutions , 6th Edition	Wayne Gisslen
Essentials of Professional Cooking	Wayne Gisslen
Instructor's Manual to Accompany Food Preparation for the Professional, 3rd Edition	David A. Mizer, Beth Sonnier, Mary Porter, Karen E. Drummond
Food Preparation for the Professional, 3rd Edition	David A. Mizer, Mary Porter, Beth Sonnier, Karen E. Drummond
Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook	Donald V. Laconi
Advanced Professional Cooking, College Edition	Wayne Gisslen
International Cuisine	The International Culinary Schools at The Art Institutes