Food Service Menus: Pricing and Managing the Food Service Menu for Maximum Profit

Controlling Restaurant & Food Service Food Costs

The Restaurant Manager's Success Chronicles: Insider Secrets and Techniques Food Service Managers Use Every Day to Make Millions

The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees

Restaurant Success by the Numbers, Second Edition: A Money-Guy's Guide to Opening the Next New Hot Spot

The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation, Volume 1

Hospitality Management: People Skills and Manners on and off the Job

Eating Animals

Grinding It Out: The Making of McDonald's

Running a Restaurant For Dummies

Sous Chef: 24 Hours on the Line

Waiter & Waitress Training: How to Develop Your Staff for Maximum Service & Profit

Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time

Waiter Rant: Thanks for the Tip—Confessions of a Cynical Waiter

Food: The Key Concepts

Flavoromics: An Integrated Approach to Flavor and Sensory Assessment

Extra Virginity: The Sublime and Scandalous World of Olive Oil

For God, Country, and Coca-Cola

Mercy For Animals: One Man's Quest to Inspire Compassion and Improve the Lives of Farm Animals

Salt, Sugar, Fat: How the Food Giants Hooked Us