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Resorts: Management and Operation, 3rd Edition
by Robert Christie Mill
June 2012, ©2012
Housekeeping Management, 2nd Edition
by Matt A. Casado
March 2012, ©2012
Hotel Front Office Management 5th Edition
by James A. Bardi
December 2010, ©2011
Hotel Management and Operations, 5th Edition
by Michael J. O'Fallon, Denney G. Rutherford
February 2010, ©2011
Professional Management of Housekeeping Operations, 5th Edition
by Thomas J. A. Jones
November 2007, ©2008
Hospitality Information Systems and E-Commerce
by Dana V. Tesone
April 2005, ©2006
Hotel and Lodging Management: An Introduction, 2nd Edition
by Alan T. Stutts, James F. Wortman
April 2005, ©2006
Casino Operations Management, 2nd Edition
by Jim Kilby, Jim Fox, Anthony F. Lucas
April 2004, ©2005, Hardcover (E-book also available)
The Professional Housekeeper, 4th Edition
by Madelin Schneider, Georgina Tucker, Mary Scoviak
December 1998, ©1999, Hardcover
Managing Hotels Effectively: Lessons from Outstanding General Managers
by Eddystone C. Nebel
August 1991, ©1991, Hardcover
The Management of Maintenance and Engineering Systems in the Hospitality Industry, 4th Edition
by Frank D. Borsenik, Alan T. Stutts
September 1997, ©1997, Hardcover
The Hotel and Restaurant Business, 6th Edition
by Donald E. Lundberg
August 1994, ©1994, Paperback
The Concierge: Key to Hospitality
by McDowell Bryson, Adele Ziminski
August 1992, ©1992, Paperback
Hotel Management and Operations, 4th Edition
by Denney G. Rutherford, Michael J. O'Fallon
July 2006, ©2007, E-book
Revenue Management for the Hospitality Industry
by David K. Hayes, Allisha Miller
November 2010, ©2011
Hospitality Marketing Management, 5th Edition
by Robert D. Reid, David C. Bojanic
March 2009, ©2010
Hospitality Financial Management
by Agnes L. DeFranco, Thomas W. Lattin
November 2006, ©2007
Restaurant Marketing for Owners and Managers
by Patti J. Shock, John T. Bowen, John M. Stefanelli
November 2003, ©2004, Paperback (E-book also available)
Marketing Hospitality, 3rd Edition
by Cathy H. C. Hsu, Tom Powers
February 2002, ©2002, Hardcover
Hospitality Sales: A Marketing Approach
by Margaret Shaw, Susan V. Morris
September 1999, ©1999, Hardcover
Tourism Marketing: An Asia-Pacific Perspective
by Cathy H. C. Hsu, Les Killion, Graham Brown, Michael Gross, Sam Huang
February 2008, ©2008
Cases in Hospitality Management: A Critical Incident Approach, 2nd Edition
by Timothy R. Hinkin
November 2005, ©2006
Marketing Management for the Hospitality Industry: A Strategic Approach
by Allen Z. Reich
April 1997, ©1997, Hardcover
American Regional Cuisine, 3rd Edition
by The International Culinary Schools at The Art Institutes, Michael F. Nenes
June 2015, ©2016
Molecular Gastronomy: Scientific Cuisine Demystified
by Jose Sanchez
May 2015, ©2016
Essentials of Professional Cooking, 2nd edition
by Wayne Gisslen
May 2015, ©2016
Street Foods
by Hinnerk von Bargen, The Culinary Institute of America (CIA), Francesco Tonelli (Photographer)
May 2015, ©2016
Modern Buffet Presentation
by Carol Murphy Clyne, Vincent Clyne, The Culinary Institute of America (CIA), Francesco Tonelli (Photographer)
July 2014, ©2015
Professional Cooking, 8th Edition
by Wayne Gisslen
June 2014, ©2014
Creating Your Culinary Career
by The Culinary Institute of America (CIA), Ronald Hayes
August 2013, ©2013
Introduction to Gastronomy
by The Culinary Institute of America (CIA)
October 2016, ©2017, Hardcover
World Cuisines: Food History, Food Culture, and Cooking Around the Globe
by Lou Sackett
October 2016, ©2017, Hardcover
Applied Food Science
by Todd J. Menaker, Christopher Koetke, Fred B. Mayo
October 2016, ©2017, Paperback
Culinology: The Intersection of Culinary Art and Food Science
by Research Chefs Association
April 2016, ©2017, Hardcover (E-book also available)
Culinary Math, 4th Edition
by Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
March 2016, ©2016, Paperback (E-book also available)
Techniques of Healthy Cooking, 4th Edition
by The Culinary Institute of America (CIA)
March 2013, ©2013
Cooking to the Image: A Plating Handbook
by Elaine Sikorski
January 2013, ©2013
Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships
by Tish Boyle
June 2012, ©2012
Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition
by The Culinary Institute of America (CIA)
May 2012, ©2012, Paperback
Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition
by The Culinary Institute of America (CIA)
April 2012, ©2012, Hardcover (E-book also available)
Study Guide to accompany The Professional Chef, 9e
by The Culinary Institute of America (CIA)
October 2011, ©2011, Paperback
The Professional Chef, 9th Edition
by The Culinary Institute of America (CIA)
September 2011, ©2011, Hardcover (E-book also available)
Math for the Professional Kitchen
by The Culinary Institute of America (CIA), Laura Dreesen, Michael Nothnagel, Susan Wysocki
September 2011, ©2011, Paperback (E-book also available)
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
by Kari Underly
August 2011, ©2011, Hardcover
Modern Buffets: Blueprint for Success
by Edward G. Leonard
May 2011, ©2011
The Art of Charcuterie
by The Culinary Institute of America (CIA), John Kowalski
December 2010, ©2010
Tasting Success: Your Guide to Becoming a Professional Chef
by Charles Carroll
September 2010, ©2011
Study Guide to accompany Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
by Lou Sackett, Jaclyn Pestka, Wayne Gisslen
May 2010, ©2011, Paperback
Food Styling: The Art of Preparing Food for the Camera
by Delores Custer
May 2010, ©2010, Hardcover
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
by Lou Sackett, Jaclyn Pestka, Wayne Gisslen
April 2010, ©2011
Professional Cooking, College Version, 7th Edition
by Wayne Gisslen
February 2010, ©2011
Purchasing for Chefs: A Concise Guide, 2nd Edition
by Andrew H. Feinstein, John M. Stefanelli
January 2010, ©2010
Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, 2nd Edition
by The Editors of Seafood Business
March 2009, ©2009, Spiral-bound paperback (E-book also available)
Culinary Math 3e with Culinary Artistry Set
by Linda Blocker
September 2008, ©2007, Paperback
Modern Batch Cookery
by The Culinary Institute of America (CIA)
February 2011, ©2010, Hardcover
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
by The Culinary Institute of America (CIA)
January 2008, ©2008, Paperback (E-book also available)
Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition
by Terri Jones
October 2007, ©2008
Culinary Math, 3rd, Revised and Expanded Edition
by Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
September 2007, ©2007, Paperback (E-book also available)
Leadership Lessons From a Chef: Finding Time to Be Great
by Charles Carroll
July 2007, ©2008, Paperback (E-book also available)
Catering: A Guide to Managing a Successful Business Operation
by Bruce Mattel, The Culinary Institute of America (CIA)
August 2014, ©2013, Wiley E-Text
Club Cuisine: Cooking with a Master Chef
by Edward G. Leonard, Ron Manville (Photographer)
July 2006, ©2007, Hardcover (E-book also available)
The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
by American Culinary Federation, Michael Baskette, Brad Barnes
August 2005, ©2006, Paperback
Essentials of Professional Cooking
by Wayne Gisslen
May 2003, ©2004, Hardcover
Classical Cooking the Modern WayRecipes 3e And Clasical Cooking the Modern Way: Methods And Techniques 3e Set
by Philip Pauli
September 1999, ©1999, Hardcover
Classical Cooking The Modern Way: Methods and Techniques, 3rd Edition
by Philip Pauli
September 1999, ©1999, Hardcover
Classical Cooking: The Modern Way Recipes, 3rd Edition
by Arno Schmidt (Translator), Margaret Schmidt (Editor)
December 1996, ©1996, Hardcover
American Culinary Federation Guide to Competitions
by American Culinary Federation, Edward G. Leonard
October 2005, ©2006, Paperback
Food Preparation for the Professional, 3rd Edition
by David A. Mizer, Mary Porter, Beth Sonnier, Karen E. Drummond
November 1999, ©2000, Hardcover
Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook
by Donald V. Laconi
March 1995, ©1995, Paperback
Ice Carving Made Easy, 2nd Edition
by Joseph Amendola
May 1994, ©1994, Paperback
Cooking for Fifty: The Complete Reference and Cookbook
by Chet Holden
May 1993, ©1993, Paperback
Advanced Professional Cooking, College Edition
by Wayne Gisslen
July 1992, ©1992, Hardcover
Large Quantity Recipes, 4th Edition
by Margaret E. Terrell, Dorothea B. Headlund
December 1988, ©1988, Paperback
International Cuisine
by The International Culinary Schools at The Art Institutes
August 2008, ©2009, Hardcover (E-book also available)
Planning an Applied Research Project in Hospitality, Tourism, and Sports
by Frederic B. Mayo
February 2014, ©2014
Revenue Management for the Hospitality Industry
by David K. Hayes, Allisha Miller
November 2010, ©2011
Hospitality Strategic Management: Concepts and Cases, 2nd Edition
by Cathy A. Enz
April 2009, ©2010
The Professional Personal Chef: The Business of Doing Business as a Personal Chef
by Candy Wallace, Greg Forte
March 2007, ©2008
Conversational Spanish Grammar for the Hospitality Classroom
by Matt A. Casado
October 2006, ©2007, Paperback
No Textbook Available
Tourism Management, 5th Edition
by David Weaver, Laura Lawton
June 2014, ©2014
Tourism: Principles, Practices, Philosophies, 12th Edition
by Charles R. Goeldner, J. R. Brent Ritchie
November 2011, ©2012
Tourism Research, 2nd Edition
by Gayle Jennings
July 2010, ©2010, Paperback
Practicing Responsible Tourism: International Case Studies in Tourism Planning, Policy, and Development
by Lynn C. Harrison (Editor), Winston Husbands (Editor)
June 2010, ©2010, Paperback
Ecotourism, 2nd Edition
by David Weaver
January 2008, ©2007
Selling the Sea: An Inside Look at the Cruise Industry, 2nd Edition
by Bob Dickinson, Andy Vladimir
May 2007, ©2008, Paperback (E-book also available)
Tourism Planning and Policy
by Diane Dredge, John Jenkins
December 2006, ©2006
Tourism Planning: An Integrated and Sustainable Development Approach
by Edward Inskeep
November 1997, ©1991, Hardcover
Tourism Development: Principles, Processes, and Policies
by William C. Gartner
August 1996, ©1996, Paperback
Tourism Economics
by Donald E. Lundberg, M. Krishnamoorthy, Mink H. Stavenga
March 1995, ©1995, Hardcover
Travel, Tourism, and Hospitality Research: A Handbook for Managers and Researchers, 2nd Edition
by J. R. Brent Ritchie (Editor), Charles R. Goeldner (Editor)
March 1994, ©1994, Paperback
How to Research and Write a Thesis in Hospitality and Tourism: A Step-By-Step Guide for College Students
by James M. Poynter
October 1993, ©1993, Paperback
Marketing Tourism Destinations: A Strategic Planning Approach
by Ernie Heath, Geoffrey Wall
March 1992, ©1992, Hardcover
The Travel Industry, 3rd Edition
by Chuck Y. Gee, James C. Makens, Dexter J. L. Choy
January 1997, ©1997, Hardcover
International Travel and Tourism, 2nd Edition
by Donald E. Lundberg, Carolyn B. Lundberg
June 1993, ©1993, Hardcover
Introduction to Travel and Tourism: An International Approach
by Michael M. Coltman
March 1989, ©1989, Paperback
The Chemistry of Beer: The Science in the Suds
by Roger Barth
January 2014, ©2013, Paperback (E-book also available)
The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service
by The International Culinary Schools at The Art Institutes, Michael F. Nenes, Joe LaVilla
September 2010, ©2010, Wiley E-Text

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