E F. · Educational Foundation · N/E · NRA Educational
| title | media type | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|---|
| At Your Service | Paperback | 978-0-470-06974-5 | 2006 | John W. Fischer · CIA · Lendal Henry Kotschevar · Paul R. Dittmer · J.Desmond Keefe |
| Book of Yields | " | 978-0-470-09750-2 | 2006 | Francis T. Lynch · Wayne Gisslen · Le Cordon Bleu Chefs · Mary Ellen Griffin · CIA |
| Chic | " | 978-0-470-00726-6 | 2005 | Lendal Henry Kotschevar · A. Escoffier · Jacqueline Miller · David K. Hayes · Lea R. Dopson · Culinary Institute of America · John W. Fischer |
| CHIC Baking/Pastry | Hardcover | 978-0-471-74030-8 | 2005 | Jack E. Miller · Lendal Henry Kotschevar · David K. Hayes · Lea R. Dopson · Andrew H. Feinstein · John M. Stefanelli |
| CHIC Baking - SET | Paperback | 978-0-470-00727-3 | 2005 | Lendal H. Kotschevar · Marcel R. Escoffier · Jack E. Miller · David K. Hayes · Lea R. Dopson |
| CHIC Hospitality | Hardcover | 978-0-471-74033-9 | 2005 | Lendal Henry Kotschevar · Jack E. Miller · David K. Hayes · Lea R. Dopson · Andrew H. Feinstein · John M. Stefanelli · Steven Kolpan |
| Culinary Academy of Long Island | " | 978-0-470-13709-3 | 2006 | Culinary Institute of America · Julia Hill |
| Culinary Academy of Long Island: Professional Chef 8th Edition, ServSafe Essentials 4th Edition, Knife Kit SET | " | 978-0-470-13708-6 | 2006 | The Culinary Institute of America (CIA) |
| Dittmer/Cost Control 8th Edition PKG + Kotschevar/Management by Menu 3rd Edition PKG + Fischer/At Your Service SET | " | 978-0-470-03663-1 | 2005 | Lendal H. Kotschevar · Paul R. Dittmer · The Culinary Institute of America (CIA) · John W. Fischer |
| Introduction to Management in the Hospitality Industry, Eighth Edition and NRAEF Student Workbook Package | " | 978-0-471-70878-0 | 2005 | Tom Powers · Jo Marie Powers · Clayton W. Barrows |
| Introduction to the Hospitality Industry, Sixth Edition and NRAEF Workbook Package | Paperback | 978-0-471-70879-7 | 2005 | Tom Powers · Jo Marie Powers · Clayton W. Barrows |
| Introduction to the Hospitality Industry, Sixth + Nraef Workbook Package | " | 978-0-470-06847-2 | 2006 | Tom Powers · Jo Marie Powers · Clayton W. Barrows |
| Kotschevar/Management by Menu 3rd Edition PKG + Dittmer/Cost Control 8th Edition SET | Hardcover | 978-0-470-03662-4 | 2005 | Paul R. Dittmer · J. Desmond, III Keefe · Lendal Henry Kotschevar |
| Management by Menu | " | 978-0-470-06973-8 | 2006 | Lendal Henry Kotschevar · Paul R. Dittmer · J.Desmond Keefe |
| NRAEF/Colorado Mountain College 2007 Set | " | 978-0-470-25845-3 | 2007 | |
| NRAEF/ServSafe Essentials w/Exam+CIA/ProChef 7th Edition w/WS+CIA/ProChef 7th Edition SG+Hill/Culinary Math 2nd Edition+Peterson/Sauces 2nd Edition- SET | Paperback | 978-0-470-06738-3 | 2006 | The Culinary Institute of America (CIA) · Julia Hill · Linda Blocker · James Peterson |
| Nutrition | Hardcover | 978-0-470-04137-6 | 2006 | Karen Eich Drummond · Lisa M. Brefere · ESHA Research |
| Professional Baking | " | 978-0-470-09853-0 | 2006 | Wayne Gisslen · Le Cordon Bleu Chefs |
| Professional Chef | " | 978-0-470-14606-4 | 2006 | Culinary Institute of America · Francis T. Lynch |
| Professional Cooking | Paperback | 978-0-470-05102-3 | 2006 | Wayne Gisslen · Mary Ellen Griffin · Julia Hill · Linda Blocker · Culinary Institute of America · Linda Civitello · Le Cordon Bleu Chefs |
| Professional Cooking | Hardcover | 978-0-470-05618-9 | 2006 | Wayne Gisslen · Le Cordon Bleu Chefs · Mary Ellen Griffin · NAMP North American Meat Processors Association |
| Professional Cooking | " | 978-0-470-07500-5 | 2006 | Wayne Gisslen · Le Cordon Bleu Chefs · NAMP North American Meat Processors Association |
| Professional Cooking | " | 978-0-471-23747-1 | 2002 | Wayne Gisslen · Le Cordon Bleu |
| Purchasing | " | 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 | " | 978-0-470-04714-9 | 2006 | Mr. Boston |
| ServSafe Alcohol: Evaluating Real-World Scenarios | DVD-ROM | 978-0-471-74329-3 | 2005 | |
| ServSafe Alcohol Four Video Set | VHS Tape | 978-0-471-71132-2 | 2005 | |
| ServSafe Alcohol Instructor Five DVD Toolkit | CD-ROM | 978-0-470-16958-2 | 2009 | |
| ServSafe Alcohol Instructor Toolkit | " | 978-0-471-74327-9 | 2005 | |
| ServSafe Alcohol: No. 5: Evaluating Real-World Scenarios | VHS Tape | 978-0-471-74328-6 | 2005 | |
| ServSafe Coursebook 3rd Edition | Paperback | 978-0-471-74355-2 | 2005 | |
| ServSafe Coursebook | " | 978-0-471-47802-7 | 2004 | |
| ServSafe Coursebook | " | 978-0-471-20442-8 | 2001 | |
| ServSafe Coursebook, Fourth Edition | " | 978-0-471-77572-0 | 2006 | |
| ServSafe Coursebook: with the Certification Exam Answer Sheet | " | 978-0-471-77569-0 | 2006 | |
| ServSafe Coursebook: with the Online Exam Answer Voucher | " | 978-0-471-77570-6 | 2006 | |
| ServSafe Employee Guide, 10 copies included, 4th Edition | " | 978-0-470-05605-9 | 2006 | |
| ServSafe Employee Guide in Chinese, 10 copies included | " | 978-0-470-05606-6 | 2006 | |
| ServSafe Essentials 3rd Edition | " | 978-0-471-74356-9 | 2005 | |
| ServSafe Essentials | " | 978-0-470-24167-7 | 2007 | Francis T. Lynch |
| ServSafe Essentials: Certification Exam Answer Sheet Not Included | " | 978-0-471-77573-7 | 2006 | |
| ServSafe Essentials in Korean with the Certification Exam Answer Sheet | " | 978-0-470-05604-2 | 2006 | |
| ServSafe Essentials in Mandarin Chinese with Scantron Certification Exam | " | 978-0-470-05603-5 | 2006 | |
| ServSafe Essentials in Mandarin Chinese with Scantron Certification Exam, Third Edition | " | 978-0-471-77241-5 | 2005 | |
| Servsafe Essentials, in Spanish, 4th, + Certification Exam Answer Sheet | Taschenbuch | 978-0-471-77574-4 | 2006 | |
| Servsafe Essentials in Spanish: Certification Exam Answer Sheet Not Included | Paperback | 978-0-471-77575-1 | ||
| ServSafe Essentials in Spanish without Scantron Certification Exam | " | 978-0-471-67598-3 | 2004 | |
| ServSafe Essentials in Spanish w/Scantron Certification Exam | " | 978-0-471-67597-6 | 2004 | |
| ServSafe Essentials: with the Certification Exam Answer Sheet | " | 978-0-471-77567-6 | 2006 | |
| ServSafe Essentials: with the Online Exam Answer Voucher | " | 978-0-471-77571-3 | 2006 | |
| ServSafe Essentials with the Scantron Certification Exam Form | " | 978-0-471-47803-4 | 2004 | |
| ServSafe Food Protection Manager Certification Exam Form | " | 978-0-471-78934-5 | 2006 | |
| ServSafe Food Protection Manager Certification Online Exam Form | " | 978-0-471-74357-6 | 2005 | |
| ServSafe Instructor Basic CD-ROM, 4th Edition in Chinese | CD-ROM | 978-0-470-16840-0 | 2007 | |
| ServSafe Instructor Basic CD-ROM, 4th Edition in Spanish | " | 978-0-470-16841-7 | 2007 | |
| ServSafe Instructor's Essentials Toolkit, Fourth Edition | Paperback | 978-0-470-08487-8 | 2006 | |
| ServSafe Instructor's Guide | CD-ROM | 978-0-471-77576-8 | 2006 | |
| ServSafe Instructor's Toolkit | Paperback | 978-0-471-23703-7 | 2002 | |
| Servsafe Instructor's Toolkit, Fourth Edition | " | 978-0-471-77578-2 | ||
| Servsafe Steps to Food Safety, Video 1: Starting Out with Food Safety | VHS Tape | 978-0-470-00009-0 | 2002 | |
| Servsafe Supermarket Instructor Toolkit | Paperback | 978-0-471-23702-0 | 2002 | |
| So You Want to Be a Chef | Hardcover | 978-0-471-74903-5 | 2005 | Lisa M. Brefere · Wayne Gisslen · Brad Barnes · Karen Eich Drummond |
| Spartanburg Coursebook 4th Edition with Exam and ServSafe Alcohol SET | Paperback | 978-0-470-20640-9 | 2007 | |
| Supervision | Hardcover | 978-0-470-08286-7 | 2006 | Jack E. Miller · John R. Walker · Karen Eich Drummond · Lendal Henry Kotschevar · Culinary Institute of America · John W. Fischer |
| The Professional Chef | " | 978-0-471-32272-6 | 2002 | Culinary Institute of America |
| The ServSafe Complete Food Safety DVD Set | DVD | 978-0-470-04044-7 | 2007 | |
| The ServSafe Complete Food Safety Video Set, | VHS Tape | 978-0-470-04043-0 | 2007 | |