BAR 12E Hospitalily Culinary

User Manual: BAR 12E

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www.wiley.com/college/sc/culhospcatalog
Culinary Arts, Hospitality & Tourism 2012
For Library Recommendation
Title Author ISBN Page
Reference Price (US$) Quantity
A Meeting Planner’s Guide to Catered Events Shock, Stefanelli 9780470124116 21 45.00
American Regional Cuisine, 2E (Custom) The Art InstitutesSM 9780471790846 474.00
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
Dining Room
The Culinary Institute of
America
9780764557477 14 29.95
Baking and Pastry: Mastering the Art and Craft, 2E The Culinary Institute of
America
9780470055915 670.00
Beverage Basics: Understanding and Appreciating
Wine, Beer, and Spirits
Small 9780470138830 865.00
Bread Baking: An Artisan’s Perspective DiMuzio 9780470138823 745.00
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 865.00
Corporate Event Project Management O’Toole, Mikolaitis 9780471402404 23 75.00
Cuisine and Culture: A History of Food and People, 3E Civitello 9780470403716 440.00
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 965.00
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 575.00
Frozen Desserts The Culinary Institute of
America (CIA), Migoya
9780470118665 760.00
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 575.00
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
Wiley Hospitality, Culinary Arts & Tourism Catalog 2012
Title Author ISBN Page
Reference Price (US$) Quantity
Hospitality Law: Managing Legal Issues in the
Hospitality Industry, 4E
Barth 9781118085639 18 72.00
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
Hotel and Lodging Management: An Introduction, 2E Stutts, Wortman 9780471474470 20 136.00
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 645.00
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 474.00
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 651.00
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 814.99
Mr. Boston: Bartender’s Guide, Pocket Edition Mr. Boston 9780470882337 89.99
Nutrition for Foodservice and Culinary Professionals,
7E
Drummond, Brefere 9780470052426 5132.00
Nutrition: Science and Applications, 2E Smolin, Grosvenor 9780470524749 6211.00
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
Professional Cake Decorating, 2E Garrett 9780470380093 765.00
Professional Cooking, 7E Gisslen 9780470197523 377.00
Professional Event Coordination, 2E Silvers 9780470560716 22 70.00
Professional Garde Manger: A Comprehensive Guide
to Cold Food Preparation
Sackett, Pestka, Gisslen 9780470179963 5102.00
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
www.wiley.com/college/sc/culhospcatalog
Title Author ISBN Page
Reference Price (US$) Quantity
Sauces: Classical and Contemporary Sauce Making,
3E
Peterson 9780470194966 449.95
Savory Sweets: From Ingredients to Plated Desserts Felder 9780471740582 835.00
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 97811181418 47 937.50
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 465.00
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 565.00
The Art of the Confectioner: Sugarwork and
Pastillage
Notter 9780470398920 765.00
The Bar and Beverage Book, 5E Katsigris, Thomas 9780470248454 9106.00
The Bartender’s Best Friend: A Complete Guide to
Cocktails, Martinis, and Mixed Drinks, 2E
Regan 9780470447185 919.95
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 765.00
The Pastry Chef’s Companion: A Comprehensive
Resource Guide for the Baking and Pastry
Professional
Rinsky, Halpin Rinsky 9780470009550 719.95
The Professional Chef, 9E The Culinary Institute of
America
9780470421352 375.00
The Professional Chef, Study Guide, 9E The Culinary Institute of
America
9781118139882 330.00
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 935.00
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 850.00
WineWise Kolpan, Smith, Weiss, The
Culinary Institute of
America (CIA)
9780471770640 10 29.95

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