BAR 12E Hospitalily Culinary
User Manual: BAR 12E
Open the PDF directly: View PDF 
.
Page Count: 3
| Download | |
| Open PDF In Browser | View PDF |
Culinary Arts, Hospitality & Tourism 2012 For Library Recommendation Title Author ISBN Page Reference Price (US$) 45.00 A Meeting Planner’s Guide to Catered Events Shock, Stefanelli 9780470124116 21 American Regional Cuisine, 2E (Custom) The Art InstitutesSM 9780471790846 4 74.00 Art of the Event: Complete Guide to Designing and Decorating Special Events Monroe, Kates 9780471426868 23 70.00 At Your Service: A Hands-On Guide to the Professional The Culinary Institute of Dining Room America 9780764557477 14 29.95 Baking and Pastry: Mastering the Art and Craft, 2E The Culinary Institute of America 9780470055915 6 70.00 Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits Small 9780470138830 8 65.00 Bread Baking: An Artisan’s Perspective DiMuzio 9780470138823 7 45.00 Cases in Hospitality Management: A Critical Incident Approach, 2E Hinkin 9780471686934 18 77.00 Casino Operations Management, 2E Kilby, Fox, Lucas 9780471266327 21 90.00 Catering Management, 3E Scanlon 9780471429814 15 75.00 Catering: A Guide to Managing a Successful Business Operation Mattel, The Culinary Institute of America 9780764557989 16 45.00 Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Greweling, The Culinary Institute of America (CIA) 9780764588440 8 65.00 Corporate Event Project Management O’Toole, Mikolaitis 9780471402404 23 75.00 Cuisine and Culture: A History of Food and People, 3E Civitello 9780470403716 4 40.00 Culinary Calculations: Simplified Math for Culinary Professionals, 2E Jones 9780471748168 12 55.00 Culinary Math, 3rd, Revised and Expanded Edition Blocker, Hill, The Culinary Institute of America 9780470068212 12 35.00 Design and Equipment for Restaurants and Foodservice: A Management View, 3E Katsigris, Thomas 9780471762485 15 129.00 Design and Layout of Foodservice Facilities, 3E Birchfield & Birchfield 9780471699637 15 71.00 Escoffier: Le Guide Culinaire, Revised Cracknell, Kaufmann, Escoffier 9780470900277 11 70.00 Event Entertainment and Production Sonder 9780471263067 23 70.00 Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Expositions, 2E Preston 9780470891070 22 70.00 Event Risk Management and Safety Tarlow 9780471401681 23 70.00 Event Sponsorship Skinner, Rukavina 9780471126010 23 70.00 Events Exposed: Managing & Designing Special Events Malouf 9780470904084 21 50.00 Exploring Wine: Completely Revised 3E Kolpan, Smith, Weiss, The Culinary Institute of America (CIA) 9780471770633 9 65.00 Festival and Special Event Management, 5E Allen, O’Toole, Harris, McDonnell 9781742164618 21 64.00 Food and Beverage Cost Control, 5E Dopson 9780470251386 13 123.00 Food and Wine Pairing: A Sensory Experience Harrington 9780471794073 10 45.00 Food Styling: The Art of Preparing Food for the Camera Custer 9780470080191 5 75.00 Frozen Desserts The Culinary Institute of America (CIA), Migoya 9780470118665 7 60.00 Fundamentals of Menu Planning, 3E McVety, Ware, Lvesque Ware 9780470072677 14 84.00 Garde Manger: The Art and Craft of the Cold Kitchen, 4E The Culinary Institute of America 9780470587805 5 75.00 Global Meetings and Exhibitions Krugman, Wright 9780471699408 23 110.00 Hospitality Employee Management and Supervision: Concepts and Practical Applications Sommerville 9780471745228 18 101.00 Hospitality Financial Accounting, 2E Weygandt, Kieso, Kimmel, DeFranco 9780470083604 17 140.00 Hospitality Financial Management DeFranco, Lattin 9780471692164 17 129.00 Quantity www.wiley.com/college/sc/culhospcatalog Title Author ISBN Page Reference Price (US$) 72.00 Hospitality Law: Managing Legal Issues in the Hospitality Industry, 4E Barth 9781118085639 18 Hospitality Management Accounting, 9E Jagels 9780471687894 16 71.00 Hospitality Marketing Management, 5E Reid, Bojanic 9780470088586 19 163.00 Hospitality Strategic Management: Concepts and Cases, 2E Enz 9780470083598 18 71.00 136.00 Hotel and Lodging Management: An Introduction, 2E Stutts, Wortman 9780471474470 20 Hotel Front Office Management, 5E Bardi 9780470637524 19 71.00 Hotel Management and Operations, 5E O’Fallon, Rutherford 9780470177143 20 117.00 Housekeeping Management, 2E Casado 9781118071793 19 72.00 How Baking Works: Exploring the Fundamentals of Baking Science, 3E Figoni 9780470392676 6 45.00 Human Resources Management in the Hospitality Industry Hayes, Ninemeier 9780470084809 17 129.00 In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen Tools The Culinary Institute of America (CIA) 9780470080269 12 24.95 International Cuisine, (Unbranded) The International Culinary Schools at The Art Institutes 9780470410769 4 74.00 Introduction to Gastronomy The Culinary Institute of America 9780470278697 11 29.99 Introduction to Management in the Hospitality Industry, 10E Barrows, Powers, Reynolds 9780470399743 16 71.00 Introduction to the Hospitality Industry, 8E Barrows, Powers, Reynolds 9780470399163 16 71.00 iProfile CD: Assessing Your Diet and Energy Balance, 2.0 Smolin, Grosvenor 9780470524022 6 51.00 Leadership Lessons From a Chef: Finding Time to Be Great Carroll 9780470125304 10 30.00 Management by Menu, 4E Kotschevar, Withrow 9780471475774 14 132.00 Managerial Accounting for the Hospitality Industry Dopson, Hayes 9780471723370 16 120.00 Math for the Professional Kitchen The Culinary Institute of America (CIA) 9780470508961 11 35.00 Modern Buffets: Blueprint for Success Leonard 9780470484661 16 71.00 Mr. Boston Official Bartender’s Guide, 75th Anniversary Edition Mr. Boston, Pogash, Rodgers, Fink 9780470882344 8 14.99 Mr. Boston: Bartender’s Guide, Pocket Edition Mr. Boston 9780470882337 8 9.99 Nutrition for Foodservice and Culinary Professionals, 7E Drummond, Brefere 9780470052426 5 132.00 Nutrition: Science and Applications, 2E Smolin, Grosvenor 9780470524749 6 211.00 On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2E Shock, Stefanelli, Sgovio 9780470551752 15 70.00 Presenting Service: The Ultimate Guide for the Foodservice Professional, 2E Kotschevar, Luciani 9780471475781 14 101.00 Principles of Food, Beverage, and Labor Cost Controls, 9E Dittmer, Keefe 9780471783473 13 132.00 65.00 Professional Cake Decorating, 2E Garrett 9780470380093 7 Professional Cooking, 7E Gisslen 9780470197523 3 77.00 Professional Event Coordination, 2E Silvers 9780470560716 22 70.00 Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation Sackett, Pestka, Gisslen 9780470179963 5 102.00 Professional Management of Housekeeping Operations, 5E Jones 9780471762447 19 76.00 Purchasing for Chefs: A Concise Guide, 2E Feinstein, Stefanelli 9780470292167 13 65.00 Purchasing: Selection and Procurement for the Hospitality Industry, 8E Feinstein, Stefanelli 9780470290460 13 60.00 QuickBooks for the Restaurant Murphy, Neuneker 9780470085189 17 35.00 Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2E The Culinary Institute of America 9780470197400 14 29.95 Resorts: Management and Operation, 3E Mill 9781118071823 20 72.00 Restaurant Service Basics, 2E Dahmer, Kahl 9780470107850 14 30.00 Revenue Management for the Hospitality Industry Hayes, Miller 9780470393086 17 60.00 Wiley Hospitality, Culinary Arts & Tourism Catalog 2012 Quantity Title Sauces: Classical and Contemporary Sauce Making, 3E Author Peterson ISBN 9780470194966 Page Reference Price (US$) 4 49.95 Savory Sweets: From Ingredients to Plated Desserts Felder 9780471740582 8 35.00 Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, 2E The Editors of Seafood Business 9780470404164 12 55.00 So You Are a Chef: Managing Your Culinary Career, with CD-ROM Brefere, Drummond, Barnes 9780470251270 10 25.00 So You Want to Be a Chef?: Your Guide to Culinary Careers, 2E Brefere, Drummond, Barnes 9780470088562 10 35.00 Special Events: A New Generation and the Next Frontier, 6E Goldblatt 9780470449875 23 71.00 Supervision in the Hospitality Industry, 7E Walker, Miller 9781118071786 18 72.00 Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor Chartier 9781118141847 9 37.50 Tasting Success: Your Guide to Becoming a Professional Chef Carroll 9780470581544 10 51.00 Techniques of Healthy Cooking, Professional Edition, 3E The Culinary Institute of America (CIA) 9780470052327 4 65.00 The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising Underly 9781118029572 12 50.00 The Art of Charcuterie The Culinary Institute of America, Kowalski 9780470197417 5 65.00 The Art of the Confectioner: Sugarwork and Pastillage Notter 9780470398920 7 65.00 The Bar and Beverage Book, 5E Katsigris, Thomas 9780470248454 9 106.00 The Bartender’s Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks, 2E Regan 9780470447185 9 19.95 The Book of Yields: Accuracy in Food Costing and Purchasing, 8E Lynch 9780470197493 13 51.00 The Book of Yields: Accuracy in Food Costing and Purchasing, 8E CD-ROM Single User Version Lynch 9780470594773 13 59.00 The Complete Guide to Careers in Special Events Columbus 9780470463253 23 53.00 The Complete Guide to Greener Meetings and Events Goldblatt 9780470640104 22 72.00 The Culinarian: A Kitchen Desk Reference Kipfer, Kipfer 9780470554241 11 19.99 The International Dictionary of Event Management, 2E Goldblatt, Nelson 9780471394532 23 45.00 The Modern Cafe Migoya, The Culinary Institute of America (CIA) 9780470371343 7 65.00 The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional Rinsky, Halpin Rinsky 9780470009550 7 19.95 The Professional Chef, 9E The Culinary Institute of America 9780470421352 3 75.00 The Professional Chef, Study Guide, 9E The Culinary Institute of America 9781118139882 3 30.00 The Professional Personal Chef: The Business of Doing Business as a Personal Chef Wallace, Forte 9780471752196 10 85.00 The Restaurant: From Concept to Operation, 6E Walker 9780470626436 13 71.00 The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World Gibson 9780470283189 9 35.00 The Sports Event Management and Marketing Playbook Supovitz, Goldblatt 9780471460077 23 75.00 The Visual Food Lover’s Guide: Includes essential information on how to buy, prepare and store over 1,000 types of food QA International 9780470505595 12 16.95 The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service The International Culinary Schools at The Art Institutes, LaVilla, Wynn 9780470138847 10 77.00 Tourism: Principles, Practices, Philosophies, 12E Goeldner, Ritchie 9781118071779 20 72.00 Wedding Cake Art and Design: A Professional Approach Garrett 9780470381335 8 50.00 WineWise Kolpan, Smith, Weiss, The Culinary Institute of America (CIA) 9780471770640 10 29.95 Quantity www.wiley.com/college/sc/culhospcatalog
Source Exif Data:
File Type : PDF File Type Extension : pdf MIME Type : application/pdf PDF Version : 1.6 Linearized : Yes Create Date : 2012:01:05 15:18:25+08:00 Creator : Adobe InDesign CS3 (5.0.2) Modify Date : 2012:02:06 13:01:31+08:00 XMP Toolkit : Adobe XMP Core 4.2.1-c043 52.372728, 2009/01/18-15:08:04 Metadata Date : 2012:02:06 13:01:31+08:00 Creator Tool : Adobe InDesign CS3 (5.0.2) Instance ID : uuid:217f1209-a419-48b8-970c-26e8b06ae0f4 Original Document ID : xmp.did:02801174072068119109CE27DF51C113 Document ID : adobe:docid:indd:b12e170d-393b-11e1-925a-cb3a4c3da2b3 Rendition Class : proof:pdf History Action : created History Instance ID : xmp.iid:02801174072068119109CE27DF51C113 History When : 2011:11:04 15:24:09+08:00 History Software Agent : Adobe InDesign 6.0 Derived From Instance ID : 74f53854-32c5-11e1-82b4-d53613f9d5f4 Derived From Document ID : adobe:docid:indd:74f53853-32c5-11e1-82b4-d53613f9d5f4 Format : application/pdf Producer : Adobe PDF Library 8.0 Trapped : False Page Count : 3EXIF Metadata provided by EXIF.tools