by Colin P Roche, Bradley J Ware, Claudette Levesque Ware
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Quantity cookery · Quantity cooking
The Professional Chef
1962
Cookery · Food
Food for Today
1977
History · Study and teaching
Perfection salad
1986
Food · Cooking, study and teaching
Experimental Foods Laboratory Manual
1981
Knowledge and learning · Race relations
The sharper your knife, the less you cry
2007
Cooking, study and teaching · Cooking, vocational guidance
Food and Cooking Skills Education
2018
Cooks · Culinary Institute of America
The Making of a Chef
1997
Cooking · Study and teaching
The Kitchen Counter Cooking School
2011
Cooking, study and teaching · Early childhood education
50 Fantastic Ideas for Exploring Food
2017
Accounting · Services alimentaires
NRAEF ManageFirst
2006
Food handling · Food industry and trade
Food Hygiene Handbook
1982
Cooking · Cooking & Food
Garlic and Sapphires
2005
Food service management · Gestion de la restauration
Foodservice organizations
1985
Food service · Cost control
Principles of food, beverage and labor cost controls
1980
Caterers and catering · Food service
The theory of catering
1964
Food service · Equipment and supplies
Design and equipment for restaurants and foodservice
1999
Food contamination · Food handling
Hygiene for management
1983
Cookery · Cookery (Meat)
Hotel meat cooking
1883
