- The Food Service Professional Guide To Series
- The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation – With Companion CD-ROM
- The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry: With Companion CD-ROM
- Quick Service Restaurants, Franchising, and Multi-Unit Chain Management
- The Complete Restaurant Management Guide
- Successful Restaurant Management: From Vision to Execution
- The Foolproof Foodservice Selection System: The Complete Manual for Creating a Quality Staff
- Supervision in the Hospitality Industry: Leading Human Resources
- Foodservice Organizations: A Managerial and Systems Approach
- Human Resources Management in the Hospitality Industry
- Restaurant Financial Basics
- Purchasing for Foodservice
- Restaurants That Work: Case Studies of the Best in the Industry
- Restaurant Management: Customers, Operations, and Employees
- Restaurant Operations Management: Principles and Practices
- Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs
- Fundamental Principles of Restaurant Cost Control
- Controlling Foodservice Costs
- Management of Food And Beverage Operations
- QuickBooks for the Restaurant
- Spanish for Hospitality and Foodservice
- Conversational Spanish for Hospitality Managers and Supervisors: Basic Language Skills for Daily Operations
- The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events
- Becoming a Restaurant and Foodservice Professional
- Basic Food and Beverage Cost Control
- Restaurant Reality A Manager’s Guide
- Winning the Chain Restaurant Game: Eight Key Strategies
- 10 Steps to Successful Bar & Restaurant Management
Management
