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		Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware & Claudette Lévesque Ware. by McVety, Paul J \| Ware, Bradley J. (Bradley John), 1953- \| Ware, Claudette Lévesque. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hoboken, N.J. : John Wiley & Sons, c2009Online access: Table of contents only \| Contributor biographical information \| Publisher description Availability: Items available for loan: Main Campus (1) Call number: TX911.3.M45 M38 2009. Place hold Add to cart (remove)
		Food microbiology : a laboratory manual / Ahmed E. Yousef, Carolyn Carlstrom. by Yousef, Ahmed Elmeleigy \| Carlstrom, Carolyn. Material type: Text Publication details: Hoboken, N.J. : John Wiley & Sons, c2003Online access: Click here to access online \| Click here to access online \| Click here to access online Availability: Items available for loan: Main Campus (2) Call number: QR115 .Y686 2003, ... Place hold Add to cart (remove)
		Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. by Gisslen, Wayne, 1946-. Edition: 6th ed.Material type: Text Publication details: Hoboken, N.J. : John Wiley, c2007Online access: Click here to access online \| Click here to access online Availability: Items available for loan: Main Campus (3) Call number: TX820 .G54 2007, ... Place hold Add to cart (remove)
		No cover image available Cuisine & culture : a history of food and people by Civitello, Linda. Edition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Jersey John Wiley & Sons 2011Availability: Items available for loan: Main Campus (8) Call number: TX353 .C56 2011, ... Place hold Add to cart (remove)
		Remarkable service Series: The culinary Institute of AmericaEdition: 3rd ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Jersey Wiley 2014Availability: Items available for loan: Main Campus (3) Call number: TX911.3 .M27R46 2014, ... Place hold Add to cart (remove)
		Professional cooking by Gisslen, Wayne. Edition: 8th ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: New Jersey John Wiley 2015Availability: Items available for loan: Main Campus (2) Call number: TX820 .G54 2015, ... Place hold Add to cart (remove)
		Design and equipment for restaurants and food service : a management view Chris Thomas, Edwin J. Norman and Costas Katsigris by Thomas, Chris \| Norman, J. Edwin \| Katsigris, Costas. Edition: 4th ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hoboken, New Jersey Wiley 2014Availability: Items available for loan: Main Campus (3) Call number: TX911.3 .M27T46 2014, ... Place hold Add to cart (remove)
		Cuisine and culture : a history of food and people / Linda Civitello. by Civitello, Linda. Edition: 3rd ed.Material type: Text Publication details: Hoboken, N.J. : John Wiley and Sons, 2011Availability: Items available for loan: Main Campus (3) Call number: TX353 .C565 2011, ... Place hold Add to cart (remove)
		Food processing handbook Volume 1 ed. James G. Brennan and Alistair S. Grandison Edition: 2nd ed. Material type: Text Publication details: Weinheim Wiley-VCH 2012Availability: Items available for loan: Main Campus (3) Call number: TP370 .F66 2012, ... Place hold Add to cart (remove)
		Hospitality management accounting Martin G. Jagels and Catherine E. Ralston. by Jagels, Martin G \| Ralston, Catherine E. Edition: 9th ed.Material type: Text; Format: print ; Literary form: Not fiction Publication details: Hoboken, N.J. : John Wiley & Sons, c2007Online access: Table of contents \| Publisher description Availability: Items available for loan: Main Campus (1) Call number: HF5686 .J34 2007. Place hold Add to cart (remove)

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