| title | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|
| At Your Service: WITH Management by Menu, 3r.ed | 978-0-470-06974-5 | 2006 | John W. Fischer · CIA · Lendal H. Kotschevar · Paul R. Dittmer · J.Desmond Keefe |
| Book of Yields: WITH Professional Cooking, 6r.e. | 978-0-470-09750-2 | 2006 | Francis T. Lynch · Wayne Gisslen · Le Cordon Bleu · Mary Ellen Griffin · CIA |
| Chic | 978-0-470-00726-6 | 2005 | Lendal H. Kotschevar · Auguste Escoffier · Jacqueline Miller · David K. Hayes · Lea R. Dopson · The Culinary Institute of America (CIA) · John W. Fischer |
| CHIC Baking/Pastry | 978-0-471-74030-8 | 2005 | Jack E. Miller · Lendal H. Kotschevar · David K. Hayes · Lea R. Dopson · Andrew H. Feinstein · John M. Stefanelli |
| CHIC Hospitality | 978-0-471-74033-9 | 2005 | Lendal H. Kotschevar · Jack E. Miller · David K. Hayes · Lea R. Dopson · Andrew H. Feinstein · John M. Stefanelli · Steven Kolpan |
| Culinary Academy of Long Island: WITH Professional Chef 8r.e. AND ServSafe Essentials 4r.e. AND Knife Kit AND Culinary Math 2r.e. | 978-0-470-13709-3 | 2006 | The Culinary Institute of America (CIA) · Julia Hill |
| Dimensions of the Hospitality Industry, Third Edition Package | 978-0-471-21684-1 | 2002 | Paul R. Dittmer |
| Hospitality And Restaurant Management: Competency Guide | 978-0-13-228380-9 | 2006 | |
| Human Resources Management and Supervision Competency Guide | 978-0-13-507242-4 | 2007 | |
| Introduction to Management in the Hospitality Industry Student Workbook | 978-0-471-70638-0 | 2005 | Tom Powers · Jo Marie Powers · Clayton W. Barrows |
| Management by Menu | 978-0-471-41319-6 | 2001 | Lendal H. Kotschevar |
| Management by Menu: WITH Principles of Food, Beverage, and Labor Cost Controls 8r.e. | 978-0-470-06973-8 | 2006 | Lendal H. Kotschevar · Paul R. Dittmer · J.Desmond Keefe |
| Managerial Accounting: Competency Guide | 978-0-13-507255-4 | 2007 | |
| NRAEF ManageFirst: Restaurant Marketing: Competency Guide: A Foundation Topic of the NRAEF Certificate Program | 978-0-13-158911-7 | 2007 | |
| Nutrition: Nraef Manage First: Competency Guide | 978-0-13-507212-7 | 2008 | |
| Nutrition: WITH Total Dietary Assessment CD-ROM | 978-0-470-04137-6 | 2006 | Karen Eich Drummond · Lisa M. Brefere · ESHA Research |
| Professional Baking: WITH ServSafe Coursebook, 4r.e. | 978-0-470-09853-0 | 2006 | Wayne Gisslen · Le Cordon Bleu |
| Professional Chef: WITH ServSafe Essential, 4r.e. | 978-0-470-14606-4 | 2006 | The Culinary Institute of America (CIA) · Francis T. Lynch |
| Professional Cooking: Study Guide | 978-0-470-05102-3 | 2006 | Wayne Gisslen · Mary Ellen Griffin · Julia Hill · Linda Blocker · The Culinary Institute of America (CIA) · Linda Civitello · Le Cordon Bleu |
| Professional Cooking: WITH Meat Buyer's Guide` | 978-0-470-07500-5 | 2006 | Wayne Gisslen · Le Cordon Bleu · NAMP North American Meat Processors Association |
| Professional Cooking: WITH Meat Buyer's Guide AND Meat Processor's Notebook Charts AND ServSafe Coursebook with Exam 3r.e. | 978-0-470-05618-9 | 2006 | Wayne Gisslen · Le Cordon Bleu · Mary Ellen Griffin · NAMP North American Meat Processors Association |
| Purchasing: WITH Nutrition, 6r.e. | 978-0-471-74097-1 | 2005 | Wayne Gisslen · John M. Stefanelli · Karen Eich Drummond · Lisa M. Brefere · Jack E. Miller · John R. Walker · CIA |
| ServSafe Alcohol: WITH Mr. Boston, 66r.e. | 978-0-470-04714-9 | 2006 | Mr. Boston |
| ServSafe Course Book | 978-0-13-503740-9 | 2008 | |
| ServSafe Coursebook, Second Edition | 978-0-471-22517-1 | 2002 | |
| ServSafe? Coursebook with Exam Answer Sheet | 978-0-471-20442-8 | 2001 | |
| ServSafe CourseBook with Online Testing Voucher | 978-0-13-503742-3 | 2008 | |
| ServSafe Course Book with Paper and Pencil Test | 978-0-13-503741-6 | 2008 | |
| ServSafe Essentials | 978-0-13-503743-0 | 2008 | |
| ServSafe Essentials, Second Edition | 978-0-471-22516-4 | 2002 | |
| ServSafe Essentials: WITH Certification Exam Answer Sheet | 978-0-471-77574-4 | 2006 | |
| ServSafe Essentials: WITH Exam | 978-0-470-24167-7 | 2007 | Francis T. Lynch |
| ServSafe Essentials: WITH Exam and CIA | 978-0-470-06738-3 | 2006 | The Culinary Institute of America (CIA) · Julia Hill · Linda Blocker · James Peterson |
| ServSafe Essentials with Online Testing Voucher | 978-0-13-503710-2 | 2008 | |
| ServSafe Essentials with Paper and Pencil Test | 978-0-13-503744-7 | 2008 | |
| ServSafe Essentials: WITH The Online Exam Answer Voucher | 978-0-471-77571-3 | 2006 | |
| ServSafe? Food Protection Manager Certification Exam Answer Sheet | 978-0-471-20617-0 | 2001 | |
| Servsafe Instructor's Toolkit | 978-0-471-77578-2 | 2006 | |
| ServSafe? Instructor's Toolkit | 978-0-471-23703-7 | 2002 | |
| ServSafe? Introduction to Food Safety CD-ROM | 978-0-471-20620-0 | 2001 | |
| ServSafe Manager's Guide to Employee-Level Training | 978-0-471-26345-6 | 2002 | |
| ServSafe Supermarket Instructor's Toolkit | 978-0-471-23702-0 | 2002 | |
| So You Want to Be a Chef: WITH Professional Cooking, 5r.e. | 978-0-471-74903-5 | 2005 | Lisa M. Brefere · Wayne Gisslen · Brad Barnes · Karen Eich Drummond |
| Supervision: WITH Management by Menu, 3r.E. | 978-0-470-08286-7 | 2006 | Jack E. Miller · John R. Walker · Karen Eich Drummond · Lendal H. Kotschevar · The Culinary Institute of America · John W. Fischer |
| The Professional Chef: AND ServSafe Essentials in Spanish | 978-0-471-32272-6 | 2002 | The Culinary Institute of America (CIA) |
A. E. · n/a · N. E. · N.R. · National Association · National E · National Restaurant Association · R. A. · R. A. E · R. E.