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Restaurant & Foodservice Management Restaurant Service Basics, 2nd Edition Dahmer, Kahl ISBN 978-0-470-10785-0, © 2009 Fundamentals of Menu Planning, 3rd Edition McVety, Ware, Lévesque Ware ISBN 978-0-470-07267-7, © 2009 The Restaurant: From Concept to Operation, 5th Edition Walker ISBN 978-0-471-74057-5, © 2008 The Professional Personal Chef: The Business of Doing Business as a Personal Chef Wallace, Forte ISBN 978-0-471-75219-6, © 2008 Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition Kotschevar, Luciani ISBN 978-0-471-47578-1, © 2007 Food Service Manual for Health Care Institutions, 3rd Edition Parker Puckett, American Society for Healthcare Food Service Administrators, Green ISBN 978-0-7879-6468-9, © 2005 The Restaurant: From Concept to Operation, Study Guide, 5th Edition Walker ISBN 978-0-470-14059-8, © 2008 How to Open and Run a Successful Restaurant, 3rd Edition Egerton-Thomas ISBN 978-0-471-69874-6, © 2006 Restaurant Service Basics Dahmer, Kahl ISBN 978-0-471-40241-1, © 2002 Remarkable ServiceSM: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners The Culinary Institute of America® ISBN 978-0-471-38022-1, © 2001 Quantity : Food Production, Planning, and Management, 3rd Edition Knight, Kotschevar ISBN 978-0-471-33347-0, © 2000

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