Food service.

Culinary creation : an introduction to foodservice and world cuisine by: Morgan, James L. (Language materials, printed)

Fundamentals of menu planning by: Ware, Bradley J.; McVety, Paul J.; Ware, Claudette Levesque (Language materials, printed)

Quantity food production, planning, and management by: Knight, John Barton; Kotschevar, Lendal Henry (Language materials, printed)

Professional cooking by: Gisslen, Wayne (Language materials, printed)