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Food and Beverage Cost Control, 6th Edition
by Lea R. Dopson, David K. Hayes
May 2015, ©2016
Hospitality Management Accounting, Student Workbook and Study Guide, 10th Edition
by Martin G. Jagels, Catherine E. Ralston
October 2016, ©2017, Paperback
Hospitality Information Systems
by Robert K. Griffin
April 2016, ©2001, Hardcover
The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition
by Francis T. Lynch
January 2011, ©2011
Revenue Management for the Hospitality Industry
by David K. Hayes, Allisha Miller
November 2010, ©2011
Food and Beverage Cost Control, 5th Edition
by Lea R. Dopson
March 2010, ©2011
Purchasing for Chefs: A Concise Guide, 2nd Edition
by Andrew H. Feinstein, John M. Stefanelli
January 2010, ©2010
Managerial Accounting for the Hospitality Industry
by Lea R. Dopson, David K. Hayes
October 2008, ©2009
Study Guide to accompany Managerial Accounting for the Hospitality Industry
by Lea R. Dopson, David K. Hayes
October 2008, ©2009, Paperback
Principles of Food, Beverage, and Labor Cost Controls, 9th Edition
by Paul R. Dittmer, J. Desmond Keefe
October 2008, ©2009
Hospitality Financial Accounting, 2nd Edition
by Jerry J. Weygandt, Donald E. Kieso, Paul D. Kimmel, Agnes L. DeFranco
March 2008, ©2009
QuickBooks for the Restaurant
by Stephanie Murphy, Alisa R. Neuneker
March 2009, ©2009, Paperback (E-book also available)
Student Workbook and Study Guide to accompany Hospitality Management Accounting, 9e
by Martin G. Jagels
April 2006, ©2007, Paperback
Hospitality Management Accounting, 9th Edition
by Martin G. Jagels
March 2006, ©2007
Restaurant Financial Basics
by Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier
October 2002, ©2002, Paperback (E-book also available)
Financial Control for Your Hotel
by Michael M. Coltman
November 1997, ©1997, Paperback
Cost Control for the Hospitality Industry, 2nd Edition
by Michael M. Coltman
January 1989, ©1989, Hardcover
Math Workbook for Foodservice/Lodging, 3rd Edition
by Milton C. McDowell, Hollie W. Crawford
March 1988, ©1988, Paperback
Baking and Pastry: Mastering the Art and Craft, 3rd Edition
by The Culinary Institute of America (CIA)
April 2015, ©2016
The Professional Bakeshop: Tools, Techniques, and Formulas for the Professional Baker
by Wayne Gisslen
September 2013, ©2012, Hardcover
Bread: A Baker's Book of Techniques and Recipes, 2nd Edition
by Jeffrey Hamelman
August 2013, ©2013
The Advanced Professional Pastry Chef, 2nd Edition
by Bo Friberg
October 2016, ©2017, Hardcover
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 5th Edition
by Bo Friberg
October 2016, ©2017, Hardcover
Professional Bread Baking
by Hans Welker, The Culinary Institute of America (CIA), Lee Ann Adams
April 2016, ©2017
Baking for Special Diets
by Richard J. Coppedge, Jr., The Culinary Institute of America (CIA)
April 2016, ©2017
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
by Peter P. Greweling, The Culinary Institute of America (CIA)
January 2013, ©2013
The Elements of Dessert
by Francisco J. Migoya, The Culinary Institute of America (CIA)
November 2012, ©2013
The Art of the Confectioner: Sugarwork and Pastillage
by Ewald Notter, Joe Brooks (Photographer), Lucy Schaeffer (Photographer)
April 2012, ©2012, Hardcover (E-book also available)
Professional Cake Decorating, 2nd Edition
by Toba M. Garrett
January 2012, ©2012, Hardcover
Study Guide to accompany Professional Baking, 6e
by Wayne Gisslen
January 2012, ©2013, Paperback
In the Hands of a Baker
by The Culinary Institute of America (CIA)
October 2013, ©2014
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
by Ewald Notter, Joe Brooks (Photographer), Lucy Schaeffer (Photographer)
January 2011, ©2011
How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition
by Paula I. Figoni
November 2010, ©2011
Master Class with Toba Garrett
by Toba M. Garrett
March 2013, ©2013
Wedding Cake Art and Design: A Professional Approach
by Toba M. Garrett
April 2010, ©2010, Hardcover (E-book also available)
The Modern Cafe
by Francisco J. Migoya, The Culinary Institute of America (CIA)
December 2009, ©2010, Hardcover (E-book also available)
Bread Baking: An Artisan's Perspective
by Daniel T. DiMuzio
February 2009, ©2010, Hardcover (E-book also available)
Frozen Desserts
by The Culinary Institute of America (CIA), Francisco J. Migoya
August 2008, ©2008, Hardcover (E-book also available)
The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional
by Glenn Rinsky, Laura Halpin Rinsky
March 2008, ©2009, Paperback (E-book also available)
Professional Baking , 5th Edition, Trade Version
by Wayne Gisslen
March 2008, ©2009, Hardcover
Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 2e
by The Culinary Institute of America (CIA)
December 2014, ©2015, Wiley E-Text
Baking and Pastry: Mastering the Art and Craft, 2nd Edition
by The Culinary Institute of America (CIA)
July 2014, ©2013, Wiley E-Text
Savory Sweets: From Ingredients to Plated Desserts
by Amy Felder
March 2007, ©2008, Paperback (E-book also available)
The Advanced Professional Pastry Chef
by Bo Friberg
July 2003, ©2003, Hardcover
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
by Bo Friberg
November 2002, ©2002, Hardcover
Baker's Manual, 5th Edition
by Joseph Amendola, Nicole Rees
September 2002, ©2003, Paperback (E-book also available)
Understanding Baking: The Art and Science of Baking, 3rd Edition
by Joseph Amendola, Nicole Rees
September 2002, ©2003, Paperback (E-book also available)
Ice Cream and Frozen Deserts: A Commercial Guide to Production and Marketing
by Malcolm Stogo
January 1998, ©1997, Hardcover
Professional Cake Decorating, 2nd Edition
by Toba M. Garrett
October 2012, ©2012, Wiley E-Text
A Neoclassic View of Plated Desserts: Grand Finales
by Tish Boyle, Timothy Moriarty
February 2000, ©2000, Hardcover
Healthful Quantity Baking
by Maureen Egan, Susan Davis Allen
January 1992, ©1992, Paperback
Practical Baking, 5th Edition
by William J. Sultan
August 1989, ©1989, Hardcover
How Baking Works: Exploring the Fundamentals of Baking Science, 2nd Edition
by Paula I. Figoni
September 2007, ©2008, E-book
Professional Baking, with Method Cards, 5th Edition
by Wayne Gisslen
February 2008, ©2009, Hardcover
Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits
by Robert W. Small
September 2011, ©2011, Hardcover
The Bar and Beverage Book, 5th Edition
by Costas Katsigris, Chris Thomas
February 2011, ©2012
Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, Completely Revised 3rd Edition
by Steven Kolpan, Brian H. Smith, Michael A. Weiss, The Culinary Institute of America (CIA)
September 2010, ©2010
The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World
by M. Gibson
April 2010, ©2010
Food and Wine Pairing: A Sensory Experience
by Robert J. Harrington
March 2007, ©2007, Paperback (E-book also available)
Mr. Boston: 1,500 Recipes, Tools, and Techniques for the Master Mixologist, Platinum Edition
by Mr. Boston, Anthony Giglio (Editor), Steven McDonald (Photographer)
October 2006, ©2006, Hardcover
How to Manage a Successful Bar
by Christopher Egerton-Thomas
April 1994, ©1994, Paperback
The Right Mix: Managing for Profit in Bar and Beverage Service
by National Restaurant Association Educational Foundation
February 2001, ©1998, Paperback
Wine Appreciation, 2nd Edition
by Richard P. Vine
January 1997, ©1997, Hardcover
Professional Beverage Management
by Robert A. Lipinski, Kathleen A. Lipinski
May 1996, ©1996, Hardcover
Wine Basics: A Quick and Easy Guide
by Dewey Markham, Jr.
March 1993, ©1993, Paperback
Mr. Boston Official Bartender's Guide, 75th Anniversary Edition
by Mr. Boston, Jonathan Pogash (Editor), Rick Rodgers (Editor), Ben Fink (Photographer)
November 2011, ©2011, Hardcover
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