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					Culinary Arts, Hospitality & Tourism 2012
For Library Recommendation
                                                                                                          Page
                        Title                                       Author                 ISBN                     Price (US$)   Quantity
                                                                                                        Reference
A Meeting Planner’s Guide to Catered Events             Shock, Stefanelli             9780470124116        21         45.00
American Regional Cuisine, 2E (Custom)                  The Art InstitutesSM          9780471790846         4         74.00
Art of the Event: Complete Guide to Designing and       Monroe, Kates                 9780471426868        23         70.00
Decorating Special Events
At Your Service: A Hands-On Guide to the Professional The Culinary Institute of       9780764557477        14          29.95
Dining Room                                           America
Baking and Pastry: Mastering the Art and Craft, 2E      The Culinary Institute of     9780470055915         6         70.00
                                                        America
Beverage Basics: Understanding and Appreciating         Small                         9780470138830         8         65.00
Wine, Beer, and Spirits
Bread Baking: An Artisan’s Perspective                  DiMuzio                       9780470138823         7         45.00
Cases in Hospitality Management: A Critical Incident    Hinkin                        9780471686934        18         77.00
Approach, 2E
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     Mattel, The Culinary          9780764557989        16         45.00
Operation                                               Institute of America
Chocolates and Confections: Formula, Theory, and        Greweling, The Culinary       9780764588440        8          65.00
Technique for the Artisan Confectioner                  Institute of America (CIA)
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     Jones                         9780471748168        12         55.00
Professionals, 2E
Culinary Math, 3rd, Revised and Expanded Edition        Blocker, Hill, The Culinary   9780470068212        12         35.00
                                                        Institute of America
Design and Equipment for Restaurants and                Katsigris, Thomas             9780471762485        15         129.00
Foodservice: A Management View, 3E
Design and Layout of Foodservice Facilities, 3E         Birchfield & Birchfield       9780471699637        15         71.00
Escoffier: Le Guide Culinaire, Revised                  Cracknell, Kaufmann,          9780470900277        11         70.00
                                                        Escoffier
Event Entertainment and Production                      Sonder                        9780471263067        23         70.00
Event Marketing: How to Successfully Promote            Preston                       9780470891070        22         70.00
Events, Festivals, Conventions, and Expositions, 2E
Event Risk Management and Safety                        Tarlow                        9780471401681        23         70.00
Event Sponsorship                                       Skinner, Rukavina             9780471126010        23         70.00
Events Exposed: Managing & Designing Special            Malouf                        9780470904084        21         50.00
Events
Exploring Wine: Completely Revised 3E                   Kolpan, Smith, Weiss, The     9780471770633        9          65.00
                                                        Culinary Institute of
                                                        America (CIA)
Festival and Special Event Management, 5E               Allen, O’Toole, Harris,       9781742164618        21         64.00
                                                        McDonnell
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         Custer                        9780470080191        5          75.00
Camera
Frozen Desserts                                         The Culinary Institute of     9780470118665        7          60.00
                                                        America (CIA), Migoya
Fundamentals of Menu Planning, 3E                       McVety, Ware, Lvesque         9780470072677        14         84.00
                                                        Ware
Garde Manger: The Art and Craft of the Cold Kitchen,    The Culinary Institute of     9780470587805        5          75.00
4E                                                      America
Global Meetings and Exhibitions                         Krugman, Wright               9780471699408        23         110.00
Hospitality Employee Management and Supervision:        Sommerville                   9780471745228        18         101.00
Concepts and Practical Applications
Hospitality Financial Accounting, 2E                    Weygandt, Kieso, Kimmel,      9780470083604        17         140.00
                                                        DeFranco
Hospitality Financial Management                        DeFranco, Lattin              9780471692164        17         129.00


                                                                                                      www.wiley.com/college/sc/culhospcatalog
                                                                                                       Page
                         Title                                    Author                  ISBN                   Price (US$)   Quantity
                                                                                                     Reference
Hospitality Law: Managing Legal Issues in the           Barth                        9781118085639      18         72.00
Hospitality Industry, 4E
Hospitality Management Accounting, 9E                   Jagels                       9780471687894      16          71.00
Hospitality Marketing Management, 5E                    Reid, Bojanic                9780470088586      19         163.00
Hospitality Strategic Management: Concepts and          Enz                          9780470083598      18          71.00
Cases, 2E
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         Figoni                       9780470392676       6         45.00
Baking Science, 3E
Human Resources Management in the Hospitality           Hayes, Ninemeier             9780470084809      17         129.00
Industry
In the Hands of a Chef: The Professional Chef’s Guide   The Culinary Institute of    9780470080269      12         24.95
to Essential Kitchen Tools                              America (CIA)
International Cuisine, (Unbranded)                      The International Culinary   9780470410769       4         74.00
                                                        Schools at The Art
                                                        Institutes
Introduction to Gastronomy                              The Culinary Institute of    9780470278697      11          29.99
                                                        America
Introduction to Management in the Hospitality           Barrows, Powers, Reynolds 9780470399743         16         71.00
Industry, 10E
Introduction to the Hospitality Industry, 8E            Barrows, Powers, Reynolds 9780470399163         16         71.00
iProfile CD: Assessing Your Diet and Energy Balance,    Smolin, Grosvenor            9780470524022      6           51.00
2.0
Leadership Lessons From a Chef: Finding Time to Be      Carroll                      9780470125304      10         30.00
Great
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    9780470508961      11         35.00
                                                        America (CIA)
Modern Buffets: Blueprint for Success                   Leonard                      9780470484661      16         71.00
Mr. Boston Official Bartender’s Guide, 75th             Mr. Boston, Pogash,          9780470882344      8          14.99
Anniversary Edition                                     Rodgers, Fink
Mr. Boston: Bartender’s Guide, Pocket Edition           Mr. Boston                   9780470882337      8           9.99
Nutrition for Foodservice and Culinary Professionals,   Drummond, Brefere            9780470052426      5          132.00
7E
Nutrition: Science and Applications, 2E                 Smolin, Grosvenor            9780470524749      6          211.00
On-Premise Catering: Hotels, Convention Centers,        Shock, Stefanelli, Sgovio    9780470551752      15         70.00
Arenas, Clubs, and More, 2E
Presenting Service: The Ultimate Guide for the          Kotschevar, Luciani          9780471475781      14         101.00
Foodservice Professional, 2E
Principles of Food, Beverage, and Labor Cost            Dittmer, Keefe               9780471783473      13         132.00
Controls, 9E
Professional Cake Decorating, 2E                        Garrett                      9780470380093      7          65.00
Professional Cooking, 7E                                Gisslen                      9780470197523      3          77.00
Professional Event Coordination, 2E                     Silvers                      9780470560716      22         70.00
Professional Garde Manger: A Comprehensive Guide        Sackett, Pestka, Gisslen     9780470179963      5          102.00
to Cold Food Preparation
Professional Management of Housekeeping                 Jones                        9780471762447      19         76.00
Operations, 5E
Purchasing for Chefs: A Concise Guide, 2E               Feinstein, Stefanelli        9780470292167      13         65.00
Purchasing: Selection and Procurement for the           Feinstein, Stefanelli        9780470290460      13         60.00
Hospitality Industry, 8E
QuickBooks for the Restaurant                           Murphy, Neuneker             9780470085189      17         35.00
Remarkable Service: A Guide to Winning and Keeping      The Culinary Institute of    9780470197400      14          29.95
Customers for Servers, Managers, and Restaurant         America
Owners, 2E
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
                                                                                                        Page
                         Title                                     Author                ISBN                     Price (US$)   Quantity
                                                                                                      Reference
Sauces: Classical and Contemporary Sauce Making,       Peterson                     9780470194966         4          49.95
3E
Savory Sweets: From Ingredients to Plated Desserts     Felder                       9780471740582         8         35.00
Seafood Handbook: The Comprehensive Guide to           The Editors of Seafood       9780470404164        12         55.00
Sourcing, Buying and Preparation, 2E                   Business
So You Are a Chef: Managing Your Culinary Career,      Brefere, Drummond,           9780470251270        10         25.00
with CD-ROM                                            Barnes
So You Want to Be a Chef?: Your Guide to Culinary      Brefere, Drummond,           9780470088562        10         35.00
Careers, 2E                                            Barnes
Special Events: A New Generation and the Next          Goldblatt                    9780470449875        23          71.00
Frontier, 6E
Supervision in the Hospitality Industry, 7E            Walker, Miller               9781118071786        18         72.00
Taste Buds and Molecules: The Art and Science of       Chartier                     9781118141847         9          37.50
Food, Wine, and Flavor
Tasting Success: Your Guide to Becoming a              Carroll                      9780470581544        10          51.00
Professional Chef
Techniques of Healthy Cooking, Professional Edition,   The Culinary Institute of    9780470052327         4         65.00
3E                                                     America (CIA)
The Art of Beef Cutting: A Meat Professional’s Guide   Underly                      9781118029572        12         50.00
to Butchering and Merchandising
The Art of Charcuterie                                 The Culinary Institute of    9780470197417         5         65.00
                                                       America, Kowalski
The Art of the Confectioner: Sugarwork and             Notter                       9780470398920        7          65.00
Pastillage
The Bar and Beverage Book, 5E                          Katsigris, Thomas            9780470248454        9          106.00
The Bartender’s Best Friend: A Complete Guide to       Regan                        9780470447185        9           19.95
Cocktails, Martinis, and Mixed Drinks, 2E
The Book of Yields: Accuracy in Food Costing and       Lynch                        9780470197493        13          51.00
Purchasing, 8E
The Book of Yields: Accuracy in Food Costing and       Lynch                        9780470594773        13          59.00
Purchasing, 8E CD-ROM Single User Version
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         9780470371343        7          65.00
                                                       Institute of America (CIA)
The Pastry Chef’s Companion: A Comprehensive           Rinsky, Halpin Rinsky        9780470009550        7           19.95
Resource Guide for the Baking and Pastry
Professional
The Professional Chef, 9E                              The Culinary Institute of    9780470421352        3          75.00
                                                       America
The Professional Chef, Study Guide, 9E                 The Culinary Institute of    9781118139882        3          30.00
                                                       America
The Professional Personal Chef: The Business of        Wallace, Forte               9780471752196        10         85.00
Doing Business as a Personal Chef
The Restaurant: From Concept to Operation, 6E          Walker                       9780470626436        13         71.00
The Sommelier Prep Course: An Introduction to the      Gibson                       9780470283189        9          35.00
Wines, Beers, and Spirits of the World
The Sports Event Management and Marketing              Supovitz, Goldblatt          9780471460077        23         75.00
Playbook
The Visual Food Lover’s Guide: Includes essential      QA International             9780470505595        12          16.95
information on how to buy, prepare and store over
1,000 types of food
The Wine, Beer, and Spirits Handbook: A Guide to       The International Culinary   9780470138847        10         77.00
Styles and Service                                     Schools at The Art
                                                       Institutes, LaVilla, Wynn
Tourism: Principles, Practices, Philosophies, 12E      Goeldner, Ritchie            9781118071779        20         72.00
Wedding Cake Art and Design: A Professional            Garrett                      9780470381335        8          50.00
Approach
WineWise                                               Kolpan, Smith, Weiss, The    9780471770640        10          29.95
                                                       Culinary Institute of
                                                       America (CIA)


                                                                                                    www.wiley.com/college/sc/culhospcatalog

				
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