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	1.	No cover image available The Food professional's guide : the James Beard Foundation directory of people, and services / compiled by Irena Chalmers. by Chalmers, Irena James Beard Foundation Publication details: New York: American Shawcase : Wiley, c1990 Availability: Items available for reference: Main: Not for loan (1)Call number: TX650 C43 1990. Add to cart (remove)
	2.	Quantity food sanitation / Karla Longrâee, Gertrude Armbruster. by Longree, Karla, 1905- Armbruster, Gertrude Edition: 5th ed. Publication details: New York : Wiley, c1996 Availability: Items available for loan: Main (1)Call number: TX911.3.S3 L65 1996. Place hold Add to cart (remove)
	3.	Principles of food, beverage, and labor cost controls for hotels and restaurants / Paul R. Dittmer, Gerald G. Griffin. by Dittmer, Paul Griffin, Gerald G, 1936- Edition: 6th ed. Publication details: New York : John Wiley, c1999 Availability: Items available for loan: Main (1)Call number: TX911.3.C65 D58 1999. Place hold Add to cart (remove)
	4.	Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar. by Knight, John Barton, 1950- Kotschevar, Lendal Henry, 1908- Edition: 3rd ed. Publication details: New York : Wiley, 2000 Availability: Items available for loan: Main (1)Call number: TX943 K57 2000. Place hold Add to cart (remove)

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