Food & Beverage Operations and Supervision/Career Development

NEW and UNREAD Book with no remainder marks. Developed exclusively for Culinary Arts/The Art Institutes

• Purchasing, Cost Control, and Menu Management
• American Regional Cuisine
• International Cuisine, (Unbranded)
• On Baking-Text Only
• The Wine, Beer, and Spirits Handbook, (Unbranded): A Guide to Styles and Service
• The Book of Yields: Accuracy in Food Costing and Purchasing
• On Baking (Update): A Textbook of Baking and Pastry Fundamentals (3rd Edition)
• Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
• Mercer Culinary KnifePack Plus