No.

Title

Item Location

Call Number

1.

Gielisse, V., Kimbrough, M., and Gielisse, L. 1999. In Good Taste: Contemporary Approach to Cooking. New Jersey: Prentice Hall.

2.

Labensky, S. and Hause, A. 2006. On Cooking : A textbook of Culinary Fundamentals. 4th Edition. New Jersey: Prentice Hall.

3.

Manask, A.M. and Schechter, M. 2001. The Complete Guide to Foodservice in Cultural Institution : Keys to Success in Restaurant, Catering, and Special Events. New York: John Wiley & Sons, Inc.

4.

Payne-P alacio, J, 2001. West and Wood’s Introduction to Foodservice. 9th Edition. New Jersey: Prentice Hall.

5.

Walter, B. 1991. Herings Dictionary of Classical and Modern Cookery. Texas: Culinary & Hospitality Industry Publication Service.