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		American culinary federation's guide to cuinary certification : the mark of professionalism / Michael Baskette, Brad Barnes. by Baskette, Michael Barnes, Brad N.J. : Wiley, c2006 Availability: Items available for loan: Main Library (1)Call number: 641.5 /B315 2006. Place hold Add to cart (remove)
		At your service : a hands-on guide to the professional dining room / John W. Fischer. by Fischer, John W NJ : John Wiley & sons, c2005NJ : John Wiley & sons, c2005 Availability: Items available for loan: Main Library (1)Call number: 647.95/F529 2005. Place hold Add to cart (remove)
		Becoming a chef / Andrew Dornenburg and Karen Page. by Dornenburg, Andrew Page, Karen Publisher: N.Y.: John Wiley, [2003]Copyright date: copyright 2003 Availability: Items available for loan: Main Library (1)Call number: 641.51 /D713 2003. Place hold Add to cart (remove)
		Becoming a chef : with recipes and reflections from America's leading chefs / Andrew Dornenburg and Karen Page. by Page, Karen Publisher: N.Y.: John Wiley, 1995 Availability: Items available for loan: Main Library (1)Call number: 641.51 /D713 1995. Place hold Add to cart (remove)
		Culinary calculations: simplified math for culinary professionals / Terri Jones. by Jones, Terri Publisher: N.J.: John Wiley and sons, [2003]Copyright date: copyright 2003 Availability: Items available for loan: Main Library (1)Call number: 647.95/J79 2003. Place hold Add to cart (remove)
		Design and equipment for restaurants and food service : a management view / Costas Katsigris and Cris Thomas. by Katsigris, Costas Thomas, Cris Edition: 2nd ed. Publisher: N.Y.: John Wiley, [2006]Copyright date: copyright 2006 Availability: Items available for loan: Main Library (2)Call number: 647.94/K19 2006, ... Place hold Add to cart (remove)
		Design and layout of foodservice facilities / John C. Birchfield and Raymond T. Sparrowe. by Birchfield, John C Sparrowe, Raymond T Edition: 2nd ed. Publisher: NJ : John Wiley and sons, [2003]Copyright date: copyright 2003 Availability: Items available for loan: Main Library (2)Call number: 647.95/B617 2003, ... Place hold Add to cart (remove)
		Design and layout of foodservice facilities / John C. Birchfield. Edition: 3rd ed. Publisher: NJ : John Wiley and sons, [2009]Copyright date: copyright 2009 Availability: Items available for loan: Main Library (1)Call number: 647.95/B617 2009. Place hold Add to cart (remove)
		Essentials of professional cooking / Wayne Gisslen. by Gisslen, Wayne Publisher: N.Y.: John Wiley, [2004]Copyright date: copyright 2004 Availability: Items available for loan: Main Library (2)Call number: 641.57/G535 2004, ... Place hold Add to cart (remove)
		Food and beverage cost control / Jack E. Miller, Lea R. Dopson, David K. Hayes . by Miller, Jack E Dopson, Lea R Hayes, David K Edition: 3rd ed. Publisher: N.J.: John Wiley, [2005]Copyright date: copyright 2005 Availability: Items available for loan: Main Library (1)Call number: 647.95 /M648 2005. Place hold Add to cart (remove)

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