Foods: A Scientific Approach, by Charley, 3rd Edition	Handbook of Milk Composition	Pretend Soup and Other Real Recipes: a Cookbook for Preschoolers and Up, by Katzen, Grades Kindergarten - 3	Bowes and Church's Food Values of Portions Commonly Used, by Pennington, 17th Edition	Art Of Nutritional Cooking, by Baskette, 3rd Edition	Developing The Leader Within You, by Maxwell, Workbook
Food and Culture, by Kittler, 4th Edition	Around the Tuscan Table: Food, Family, and Gender in Twentieth-Century Florence, by Counihan	Event Entertainment and Production, by Sonder	The Fat Flush Foods	Aphrodite	Food and Culture: A Reader
Nutrition for Foodservice and Culinary Professionals, by Drummond, 5th Edition	Math for Life and Food Service, by Gudmundsen, Worktext	Foods: Experimental Perspectives, by McWilliams, 5th Edition	Introduction to Management in the Hospitality Industry, by Powers, 8th Edition	Anthropology of Food and Body: Gender, Meaning, and Power, by Counihan	Servsafe Coursebook, by National Restaurant Educational Foundation
Food in the Ancient World from A to Z	Introduction To The Hospitality Industry, by Powers, 6th Edition	The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies)	Supervision in the Hospitality Industry, by Miller, 4th Edition, Workbook	Hospitality Strategic Management: Concepts and Cases	Blatant Raw Foodist Propaganda

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