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Cultural Foods Customer Service Food Safety and Sanitation Hospitality Accounting Hospitality Sales and Marketing International Cooking Introduction to Cooking Introduction to Foods Introduction to Food and Beverage Service Introduction to Hospitality Management Introduction to Hotel & Motel Management Introduction to the Hospitality Industry Introduction to Tourism Menu Planning Quantity Food Production Restaurant Management Travel/Tourism Sales and Marketing Cultural Foods PH Titles McWilliams/Heller – Food Around the World: A Cultural Perspective, 1e (2003) Competition Kittler – Foods and Culture, 3e (2001) Kittler – Cultural Foods, 1e (2001) Customer Service PH Titles Martin – Providing Quality Service: What Every Hospitality Service Provider Needs to Know, 1e (2003) Martin – Quality Service: What Every Hospitality Manager Needs to Know, 1e (2002) Sanders/Paz/Wilkinson – Service at Its Best: Waiter-Waitress Training, 1e (2002) Competition Culinary Institute of America – Remarkable ServiceSM: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 1e (2001) Dahmer/Kahl – Restaurant Service Basics, 1e (2001) Food Safety and Sanitation PH Titles McSwane/Rue/Linton/Williams – Essentials of Food Safety and Sanitation, 3e (2002) Rue/Williams – Quick Reference To Food Safety and Sanitation, 1e (2003) Competition National Restaurant Association Educational Foundation – ServSafe Essentials, 2e (2002) Hospitality Accounting PH Titles Moncarz/Portocarrero – Accounting for the Hospitality Industry, 1e (2004) Competition Schmidgall/Damitio – Hospitality Industry Financial Accounting, 2e (1999) Hospitality Sales and Marketing PH Titles Cox – Internet Marketing in Hospitality, 1e (2004) Kotler/Bowen/Makens – Marketing for Hospitality and Tourism, 3e (2003) Competition Hsu/Powers – Marketing Hospitality, 3e (2002) Lewis/Chambers – Marketing Leadership in Hospitality: Foundations and Practices, 3e (2001) Reid/Bojanic – Hospitality Marketing Management, 3e (2002) Morrison – Hospitality and Travel Marketing, 3e (2002) International Cooking PH Titles Heyman – International Cooking: A Culinary Journey, 1e (2003) McWilliams/Heller – Food Around the World: A Cultural Perspective, 1e (2003) Competition Kittler – Foods and Culture, 3e (2001) Kittler – Cultural Foods, 1e (2001) Introduction to Cooking PH Titles Heyman – International Cooking: A Culinary Journey, 1e (2003) Labensky/Hause – On Cooking: A Textbook of Culinary Fundamentals, 3e (2003) Labensky/Hause – On Cooking: A Textbook of Culinary Fundamentals with software, 3e (2003) Competition Culinary Institute of America – Professional Cooking, 7e (2002) Gisslen – Professional Cooking, 3e (2003) Introduction to Foods PH Titles Bennion/Scheule – Introduction to Foods, 11e (2000) Competition Brown – Understanding Foods: Principles and Preparation, 2e (2004) Introduction to Food and Beverage Service PH Titles Allen-Chabot/Curtis/Blake – Inlet Isles: A Hospital Foodservice Case Study, 1e (2002) Gudmundsen – Math for Life and Food Service, 1e (2002) Martin – Providing Quality Service: What Every Hospitality Service Provider Needs to Know, 1e (2003) Martin – Quality Service: What Every Hospitality Manager Needs to Know, 1e (2002) Rande – The Beverage Service World, 1e (2001) Sanders/Paz/Wilkinson – Service at Its Best: Waiter-Waitress Training, 1e (2002) Schmid – Hospitality Manager’s Guide to Wines, Beers, and Spirits, 1e (2004) Spears/Gregoire – Foodservice Organizations: A Managerial and Systems Approach, 5e (2004) Thomas – Spanish for Hospitality and Foodservice, 1e (2004) Competition Brown – Understanding Foods: Principles and Preparation, 2e (2004) Culinary Institute of America – Remarkable ServiceSM: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 1e (2001) Dahmer/Kahl – Restaurant Service Basics, 1e (2001) McDowell/Crawford – Math Workbook for Foodservice/Lodging, 3e (1988) Introduction to Hospitality Management PH Titles Martin – Quality Service: What Every Hospitality Manager Needs to Know, 1e (2002) Schmid – Hospitality Manager’s Guide to Wines, Beers, and Spirits, 1e (2004) Walker – Introduction to Hospitality Management, 1e (2004) Competition Powers/Barrows – Introduction to Management in the Hospitality Industry, 7e (2002) Introduction to Hotel & Motel Management PH Titles Gray/Ligouri – Hotel and Motel Management and Operations, 4e (2003) Hayes/Ninemeier – Hotel Operations Management, 1e (2004) Competition Rutherford – Hotel Management and Operations, 3e (2001) Stutts – Hotel and Lodging Management: An Introduction, 1e (2001) Introduction to the Hospitality Industry PH Titles Martin – Providing Quality Service: What Every Hospitality Service Provider Needs to Know, 1e (2003) Martin – Quality Service: What Every Hospitality Manager Needs to Know, 1e (2002) Walker – Introduction to Hospitality, 3e (2003) Walker – Introduction to Hospitality Management, 1e (2004) Competition Angelo/Vladimir – Hospitality Today, An Introduction, 4e (2001) Chon/Sparrowe – Welcome to Hospitality: An Introduction, 2e (2000) Culinary Institute of America – Remarkable ServiceSM: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 1e (2001) Dahmer/Kahl – Restaurant Service Basics, 1e (2001) Dittmer – Dimensions of the Hospitality Industry, 3e (2002) Powers/Barrows – Introduction to the Hospitality Industry, 5e (2002) Introduction to Tourism PH Titles Cook/Yale/Marqua – Tourism: The Business of Travel, 2e (2002) Houser – Navigate the Net: A Comprehensive Learning Experience for Travel Professionals, 1e (2003) Mancini – Connecting with Customers: How to Sell, Service, and Market the Travel Product, 1e (2003) Plog – Leisure Travel: A Marketing Handbook, 1e (2004) Starr – Viewpoint: An Introduction to Travel, Tourism, and Hospitality, 4e (2003) Competition Gee/Makens/Choy – The Travel Industry, 3e (1998) Goeldner/Ritchie – Tourism, 9e (2003) Menu Planning PH Titles Drysdale/Adams Aldrich – Profitable Menu Planning, 3e (2002) Competition McVety/Ware/Levesque – Fundamentals of Menu Planning, 2e (2001) Miller – Menu Pricing and Strategy, 4e (1996) Quantity Food Production PH Titles Allen-Chabot/Curtis/Blake – Inlet Isles: A Hospital Foodservice Case Study, 1e (2002) Labensky/Hause – On Cooking: A Textbook of Culinary Fundamentals, 3e (2003) Labensky/Hause – On Cooking: A Textbook of Culinary Fundamentals with software, 3e (2003) Molt – Food for Fifty, 11e (2001) Competition Culinary Institute of America – Professional Cooking, 7e (2002) Gisslen – Professional Cooking, 3e (2003) Knight – Quantity: Food Production, Planning, and Management, 3e (2000) Restaurant Management PH Titles Sanders/Paz/Wilkinson – Service at Its Best: Waiter-Waitress Training, 1e (2002) Competition Dahmer/Kahl – Restaurant Service Basics, 1e (2001) Travel/Tourism Sales and Marketing PH Titles Mancini – Connecting with Customers: How to Sell, Service, and Market the Travel Product, 1e (2003) Competition Burke/Resnick – Marketing and Selling the Travel Product, 1e (2000) back to top back to top back to top back to top back to top back to top back to top back to top back to top back to top back to top back to top back to top back to top Study Guides | Internet Resources | Online Catalog Hospitality Topics | Instructor Section | Home