Documente Academic
Documente Profesional
Documente Cultură
,ABSTRACT
This bibliography represents a collection of 1,300
book volumes and audiovisual materials collected by the Luzerne
County CommUnity College LibraDy in support of the college's Hotel
and Restaurant Management curriculum. It covers such diverse topics
as advertising, business practices, decoration, nutrition, hotel law,
insurance landscaping, health standards and air conditioning, as well
as food service and related technologies. Although more than half of
the references are available through regular trade publishers, many
of the references come from a wide range of small, independent, and
relatively obscure. publishers. Materials are doss referenced by
curriculum topic: fundamentals food, hotel and restaurant accounting,
food sanitation, introduction to hospitality industry, nutrition and
menu planning, food, purchasing, quantity food preparation,
hotel-motel operations, property management and housekeeping, layout
of food service equipment, beverage operations, merchandizing for the
hospitality industry, meat analysis, food vending, food and labor
cost control, and related topics. Many of the references are included
under several topic headings. The college's Hotel and Restaurant
Management curriculUm is briefly described. (NHS!)
***********************************************************************
* Documents acquired by ERIC include many informal unpublished
...
* ,
AUDIOVISUAL MATERIALS --
PREPARED BY
\ .
S OEPaRTmEryi OF HELTH
EOU(411tONL wELF ARE
4TIONAL INSTITUTE OF
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)L- 1975
A, BIBLIQGRAPH IC SSAY BY
JAMES P
. iLKAMES AND EUSTACE SCANNELL
HOTEL AND RE 9
URANT MAN GEMENT DEPARTMENT
AND
Y.
, ::,,ROBERT N. CQHELAND S F MEMBERS
c INSTRUCTIONAL RESOURCE TER,
LtRC
LEAMINCIESOURCE COMPLEX
Ms. Marie Gill, Ms. Nancy Cripanukand Ms. Mary Jones, who were most helpful
3
TABLE OF CONTENTS
SECTION PAGE
1`
INTRODUCTION' III
BORROWING PROCEDURES , VI
. .
BOOKS-
122 FU T PURCHASI G 36
BANQUETS 79
CAKE DEOORATING 1 80
CONTRACTS 81
7
ETHNIC FOODS 82,
,''FOOD PROCESSING. 87
4
It
II
SECTION PAGE
INSTITUTIONAL FEEDING
RECIPES 98
SERVICE 112
TOURISM a 115
121
TRANSPARENCIES 128
5
III
INTRODUCTION.
newer colleges in the country,,having opened its doors to its first, students
in October, 1967. Its library, however, already contains one of the finest
Program.
Science Degree. (If they so desire, students may choose a one-year course
activities found within the public hospitality industry, about half the
and management. Liberal arts-sciences and basic business account for the other
guest lecturers, seminars, la oratory work field trips, and the ever-vital library
1,300 book volumes and receives 18 periodicals_ relating to the public hospitality
Although the books and periodiCals are primarily for student use, the
//
College has adopted a policy of making them available to representativs of
/
/
the hotel and restaurant industry in the area. Those affiliated with the L
fgr study, Persons located outside Luzerne County ha access to the li erature
Library. A quick preview of the titles shows the literature includes man
books of a highly technical natures,' dealing with such areas as frozen food ,
, 4
technology, nutretion,..lnd the like.
in character.
The scope of the literature, consistent with the courses taught at Luzerne
standards and air conditioning, as well as food service and other related
technologies.
More than half th4 references are available through regular trade
publishers; many of the others, however, come from a wide range of small,
to the latter group, one should investigate the periodical literature of the
4
V /
field (several titles are listed below), announcements and bibliographies from
Hotel and Restaurant Management is a relatively new field of, study; the
BORROWING PROCEDURES
and Restaurant Management Program may be borrowed from Luzerne County Community
following procedures:
W.
J
Direct request to Luzerne County Community College --
1. Contact Luzerne County Community College Library to re uest
materials.
2. Arrange for pick-up or delivery of materials..
3. Return materials to Luzerne County Community College II,
FIRST YEAR
4-
First Semester Sem.-Hrs. First Semester Sem.-Hrs.
Housekeeping 14
BUS 105='Business Mathematics - -(3)
HPE',102-Physical Education 1,
16 or 19 I.
#
1
*BUSi105 must be taken by those studentd who are enrolled in the
AAS degree program.
ftt
4,7 \
arl tte
uestion= an wered-abo t cooking. NewYork, Dodd, Mead
ny, 196'.
h N. ,\ .
Al* ax
M ki g your own esetand yog/rt. New York, Funk and .
Wag 1 s 1973. \ .
--,,
Amendd a, "Joseph
The\baker's ma quant'ty baking. New York, Ahrens
Publishing Compan
, *
rows, 1962.,
1
Androdeti
\The"comp eteencyclopediaoi F ench ch \ese. New York,
Hirpeftl M galne Press, 1973.
d, James Andrews
James Beard's American Cookery. Boston, Little Drown, 1972.
Beinert, Frederica L.
The art of making sauces and gravies. 1st ed. Garden City,
New York, Doubleday, 1966.
Bell, Ed'
Modern barbecu' cooking. N. Hollywood California, Pacifica_
House, 1.66."
Berolzheimer\y Ruth
/
Oxford UniVerpAty Press, 1967,
editRr-
The United S-Cates regional cookbook. Chicago, Culinary Arts
,Institute 47:
sted, R ond H.
Pickle and sauce making. 2nd edition, revised and enlarged.
London, Food.Trade PreSs, 1962.
Binsted, Raymond
Soup manufacture; canning, dehydration and quick-freezing.
2nd ed.,'revised and enlargid. Londdn, Food Trade Press, 1960.
'Bradshaw, George A
Souffles, Quiches, Mousses and the randon egg. New York.
Harper and Row, 1971.
Bramak4 Edward .
as
I
4
3
a
*, .3_,,,.
Casella, Dolores, .
Carm:'Sta ey
The fundamen .f food engin ering. Westport, Connecticut
Avi Publishing Company, 1163.'
Chljwian, Jane
k Shellfish cookery. New York. Macmillan, 1971.
Claiborne, Craig
An herb and spice cookbook. New York. Harper and Row, 1963.
..-
ClarksonRosetta E.
Herbs, their culture ands.uses. New York. Macmillan, 1942,
.Coffman, James
Introduction to Professional food service. Written for the
Culinary Institute of America, 1918, 1971. 4
Cops6n, David A.
Microwave heating; in freeze -dry, ng, electronic ovens, and
other applications. Westport, Con ecticut. Avi Publishing, 1962.
,
:/e-"
.1
Crocker, Ernest Charlton v
Flavor. McGraw Hill Series in food technology,0\ New York,
London, McGraw-Hill Company Inc., 1945. ,
\ *,
af.
Cronan, Marion'Louise and Atwood% June C. .
First Foods., Peoria, Illinois. C.A. Bennett C91,3 1971.
Dahl, Crete .
Davis,, J. Charles
Fish cookery) South Brunswiok, N. J. A.S. Baines, 1967.
'13
4
Deoxy Sugar
Deoxy Sug rs; A symposium go-sponsored by the Div. of Carbo-
hydrate Che and the Div. of.Mick,obial Chem Society. Washing-
ton. America Chemical Societ, N 74, 196.6.
. .
,D'Ermo, Dominique .
DiatLouis
Fren'h Cooking for .4me icans. Philadelphia, Lippincott, 1966.
. Donon Joseph
e classic French cui ine. 1st ed. New York, Knopf, 1959.
Dumas, Alexandre
Dictionary of cuisine. New York, Simon and Schuster, 1958.
V.v
Ehle, John
The cheese and wines of England and France. New York, Harper
and Row, 1972.
Ellinger, Rudolph H.
Phosphatls as food ingredients. leveland, Ohio. C R C Press,
197.
Neason
Biochemistry of foods. NewYork, Academic, Press, 1971.
\
Fennema, Owen
. Low-temperature preservation of foods and liv ng matter. New
York, M. Dekker, 1973.
Folsom, LeRoi A.
Instructor's guid6 for the teaching of professionk cooking.
(Prepared for the Culinary Institute of America) Chic#
Institutions Magazine; 1967.
Gancel, Joseph
Gancel's culinary encyclopAdia of modern cdbking, 12th ed.
revised and augmNew York, Radio City BookstOre, 1969.
14
5
Gendel, Evelyn
Pasta! Spaghetti, macaroni, ravioli, canneloni, linguini,
lasagne and all kinds of noodles. How to buy, cook and serve
-y\hem. New York; Simon and Shuster, 1966.
Gutterson, Milton
Food canning. techniques. Park Ridge, N. J. Food Processing
i,Review No. 26, Noyes Dita 1972:
Haines, Robert G.
Food preparation for hotels, restaurants, and cafeterias.
Chicago, Technical Society, 1968.
, Halliday, yn Gertrude
EveiAmerican and Noble, Isabel 71,--1
Hows and whys of cooking. Chicago, IllinoiS, The Universil
of Chicago Press, 1946. 1
,
/
Harris, Florence LaGanke and Withers, Rex TOdd
Your foods book. Lexington, Mass., Heath, 1972.
Harris, Gertrude
Pots and pans, etc. San Era co, 101 Productions, 1971.
.
IH rt, Frank L. ,
Hering, Richard
Hering's dictionary of classical and modern\cookery. Trans-
lation by Walter Bickl. Giessen, Germany. Publisher - Fachbucfr
verlago Dr. Pfapneberg and Co., 1970, 1958.
15
Howe, Robin
Rice Cooking. 2nd rev. ed. London, Deutsch, 1959, 1972.
.
,,...
i
.
s\
N Instit tionil Food,Editorial Council ?
,
Insi hts into suoeessful food service; food of peak quality,
flavor ,applearance. How do you produce it? Chicago, Institu-
-7 -tional de Editorial Council, 1963:
,
, ,,,
'-.
. , ,,
\ ,
,
Institution.s N .
Irving, Georg W.
Food quallity, effects of production practices and processing,-
Symposium,iWashington, D.C. American Association of the Advance- ,
---..,Johnson, Lois S.
fhat we eat; the origins and travels\of foods round the world.
cago, Rand McNally, 1969.
Kadams, Jose' M.
Modern,ency_lopedia of herbs, with the 'herb ,o-matic locator
index, Wes,togSiack, New York, Parker publishing Co., 1970.
1 .6
4 7
Kaplan, Aaron
Elements of food production and baking. Hotel-Motel Management
Series: ITT Educational Services, 1971.
Karmas, Endel .
landry, Robert
The gentle aRt of fla ring; a guthe to.good cooking. New
York, Abelard-gchuman, 197(!..
Lowe, B*11. A
Experimen cookery from the chemiaa14,and.physical.stan
point. 4th New York, Wiley, 1955.
Ludvigs6 Vern
An citing ne world of Microwave cooking. Litton. Mid owa
(Cooking Center, A e.ton Division, 2530.N. SebOnd Street
0 Minneapolis,- Minn., 974.
17
8
Lyall, Neil
,Some savory food products; a selection of published articles,
reports and writings during the years 1962 to 1965. 1st ed.
London; Food Trade Publishers,, 1965. 4
Matz, Samuel A.
ti
Water in foods. Westport, Conn., Avi Publishing Co., 1965.
Mayer, Paul
Quiche and souffle. Concord, Calif., Nitty Gritty Publicatio s,
1 :72.
McWilliams, Margaret
Illustrated guide ;to food pteparation. 2nd ed. .Fullerton,
Calif., PlycOn Press, 1970.
Merory, Joseph
Food flavorings; composition, manufacture, and use. 2nd ed.
Westport, Connecticut, Avi Publishing Company, 1968.
Miller, Orspn K.
Mushrooms of N rth America. York, Dutton, 1972.
Miloradowich
The art of If coo r . Rev. ed., Garden City, New York,
Doubleday, 197
Minifie, Bernar W.
Chocolate, cocoa and confectionery: 'science and technology.
1st U.S. ed., W tport, Conn., Avi Publishing Co., 970.
Mok,'Ch71es
Practical sale and dessert art. Cahners Books, Boston, 1973.
Montagne, Pr sper
Larousse g stron mique: the encyclopedia ,of food, wine and
cookery. (T hsla d from the Fr nch by Nina Proud and others.)
New York, Cro n Pub ;fishing, 1961.
N
Moolman, Valerie
How to buy food. (new ed. Originally published by U.S.D.A.)
New York, Cornerstone Library, 1970.
Moosberg, Frank 0.
Simplified manual for cooks. Des Moines, Iowa, Frank O.
Moosberg, 1.968. 1
\ \
es ,e Robert .
\\
dehydration processep for conve ie c, e foods. Park iidge,
Jer ey, Noyes Development Corp. ,
d Processing Revi*? #2,
196 :\
. .
Noy, Robert .
Oliver, Raymond
La cuisinek_secretsof modern French cooking. N W York, Tudor,
1969.
Oliver, Raymond .
The Wine and food society's guide to classic sauces end their .
Parker, Dorothy
The wonderful word of yogurt. New York, Hawthorne Books,
1972. ("A Martin Dale"book")
19
10
Pederson, Carl\ A \ \
Microbiology of food f ntations. Westport, Connecticut,
Avi Publishing o., 1971. ,
.
\!.
Pennsylvania Man facture onfectioners' Association
Twenty years confe tionery and chocolatetrogresal 1947 -
1966. Westport Conne
.
icut, Avi Publishing Co., 1970.
.
Perl, 4ila
The !delights of sa p e cookery. New York, Coward-Mctann, 1963.
Perrin, Noel. .4 \
Pintauro, Nich as
Flavor tec logy. Park idge, New Jersey, Noyes Data dorp.,
1971.
Potter, Norma N.
Food Sqien e. 2nd ed. Weitport, Connecticut, Avi Pub ishin
Company, 196 1973.
Pouget; Mar \
The manual of the profeSsional cook (Franco-American and \\ \\
international dishes served in professional cooking.) National,
Law Press, New York, 1957.
Pyke, Magnus
Technologibal eating; of where does the fish-finder point?
London, J. Murray, 1972.
\
20
Reitz, Rosetta
Mushroom cookery. Ne York, Walker, 1965.
Rosengarten, Frederic
The book of spices. Wynnewood, Penna., Li t
Company, 1969.
Sapqke, N.
Food pharmacology. Springfield, Ill., C.C. Thomas,
ft
Seelig,, R. A.'
\Buying, handling, u ing fresh vegetables. National tau-
rant A sociat.on, 153 N. Lake Shore Drive, Chicago, I 1 noisi,
60610, 974.
Senn, C. erman \ ,
SER-VO-TEL
Fry cooking', Editors: Donald D. Todd, Joanne M. O'Haver.\\
'Boston, Cahners Books, 1974. .
SERVO -TEL
rill cooking. Editorsi: Donald D. Todd, Joanne M. O'Haver.
Boston, Cahners Brks, 19f74. .,
' ,
, Shalleck, Jamie, i
Sherry,, Kate
Specialty cuts and h w to cook them. Rutland, Vermont,
Tuttle Co., 1968.
Simon dre'Louis
Che of-the world.' 2nd ed. London, abe and Faber 1960.
Smit E. Evelyn
',
\
Smith, L ura Lee W. .
Company, 974. .
Snider, Nancy
The professional chef's soy protein recipe ideis. Volume feed-
ing management magazine, distributed by Cahnel4s Books, Boston,
1971. ,
.
\
\
\ '
21
.0/ , 4
4
e'
112
Lewis 1
\:3 art, 1
'S
The internatio al ine and food society's guide to herbs,
laces and flavo dings. Newton Abbot, David and Charles, 1970.
Sh\tan William J.
ractical baking. 2nd ediTtport, Conn., Avi Publishing
Company, 1965,11969.
Sutherlan Eliabeth
Food p epgration principles, and procedures. 6th ed.,, Subuque,
Iowa, W. C. Brown, 1958, 1973,i'
1
Th mpson,.Ne4e E.
eit, Management Labo tory Manugl. Ames, Iowa, Iowa State
ersity Press, 1968.
t,\ Harold C.
cOmplete wine and food cookbook. Los Ange \es, Nash Pub -
g Company, 1970.
Trua rol
Th art of salad making. 1st ed.,Garden City, N.Y., oubleday,
1 1968.
.
i \
N
Gladys E.
'Foods; an introductory coil ge course. 6t1 ed. Boston, Hough-
+ Mifflin, 1973. t,
Vallen, Jerome J.
The art and.science of modern inn-keeping, New York, Ahrens
Publishing Cotpany, 1968.
?.2
13
Wade, Carlson'
The complete rice! coo book. ou h Bru . Barne
1972.
Waldo, ,Myra
Dicti nary of\ ternat foo a . New Yo k,
Macmillan, 1967.\ \
Wason, Elizabeth
The language of c al\in orm
World Publishing Co 1968.
Weilford, Harrison .
<
Wilcox, Geor e
Eggs, the se, and yogart processi \ Fo rooessing Revie
17. .Pa lc Ridge, New Jersey, Noy Data Co oration, 19/1.
Wi cOx, George
Milk, cream and batter technology. Food P ocesSi g Stevie
No: 18. Park Ridge, New Jersey, Noy Date C Fp6ration, 19V 1:
Wwlliams, Charles
The wide, wide world of food. New York,
Wilmont, Jennie S.
Food far the Family.IPhiladelphia Pa'., Lippincott, 1966. I
Winters, Ruth
A consumer's Aictionary of food add 'tives. ,New York, Crown
Publishers, 1972.
Wolf, Walter 1
Soybeans as a food source. Clevela CRC Press,
1 '
14
\ Wooding, Lbyta
The microwave oven cookbook. LosAngeles, Na h PUbli ers,
1972.
24
15
.,\ 104 HOTEL AND 4ST RANT ACCOUNTING
\
f n Hotel/Mote Aspociation c\
syste cf accOunt0 an ex nse d ct ionary for mot ls,
m tor hotels, sglalll hotels. New rk, 196 . .
Horwath, Ernest B
Hotel accounti g. 3rled. New Yor Ronald ress Co., 1963.
JI
-
7-
12 5
lk
105 FOOD SANITATION
Ayersz,J.,,C.
1 1
! p
Chemical and biol gic 1 hazards in food. New York, Hafner
Publishing Cotpany, X 96 1 .
-
t
rgsticom, George
Principles of food science. New York, Macmilla , 1968.
Burinjamin ct;
CoffMan, James ,
,
Dack,\GaA Monroe ,/
Food poisoning. d ed. Chicago, UnivO y of Chicago Press,
b956,
Dickerson, Frederick
Products liabali y and he food CQ er. Westport, Conn
GreenwcIod Press, 1 72.
Guidebook, 1968.
Drive-in Managemen . Duluth, Minnesota, Ojibway Press, 1968.
.>,
4
Guthrie, Rufus
Food Sanitati estport, Conn., Avi Publishing Co., 1972.
2G
17
[
Harmer, Ruth'14,7
Unfit for Human Consumption. Englewood Cliffs, N. J.,
entice-Hall, 1971.
Heischdoerfer, S. M.
Quality control in the food industry. London, New York,
Academic Preds, 1967.
,_)
Hersom, A. C.
Canned foods; an introduction to their microb °logy. 1st Am.
ed. New York, Chemical Publishing Company, 196
Jacobson, Michael /
.
Eater's Digest; the consumers factbook of food additives.
g Garden City, N. Y., Doubleday, 1972
'Jerni3On, Anna
Food Sanitation study course. Ames, Iowa, Iowa State Uni-
versity Press, °19711:
Jones, Claire
Pollution: the f pd we eat. Minneapolis, Minn., Lerner Pub- 4
lic4tions Company, L972. ,
1ahrl, William L.
Planning and operating a aucces ful food service operation.
New York, Chain Store Age Books, 973.
.
Kaplan, Aaron
:Elements of Food Production and Baking., ITT Edudationa' \Ser-
viced, i971. k . \
1 t 1
,
Lampe t, Lincoln
Mo rn dairy products; composition, food value, processing,
chemi try, bacteriology testing. New York, Chemical Publishing
Compa y,' 1965.
,Lawrence Carl A. , ,
Marine, Gene
Food.P011ution; the violation of our inner ecology. 1st ed.
New York, Holt, Rinehart:and Winston, 1972.
Nickerson, John I
Microbiology o foods and food processi g. Nett York, American
Elbevier Publish ng Company, 1972. ,1
Pearson, David
Laboratory, Techniques in food analysis. New Iork, Wiley, 1973.
Peckham Gladys C. %
, Ounaation of food preparation: ginning colfege text.
Ne'c York, MacMillan 18.64.
4tichardson Tr va M. /
Aiemann, Hans
Food-borne infections and intoxicatons. New York, Academic
Press, 1969.
19
/Royal
Society of Health
The safety of canned foods; 'report of the Royal Society,of
Health Conference on the Safe y of Canned Foods. London Royal
Society of Health, 1966.
Sapeike, N.
Food Pharmacology* Springfield C. C. Thomas, 1969:
SER-VO-TEL
Kitchen Sanitation. Editors: D nald D. Todd, Joanne M.
O'Haver; Boston, Cahners Books, 197\4.
.14
Slanetz, Lawrence
Microbiological quality of foods. New York, Ac emic Press,
1963.
Stevens, Leonard',
Clean water; nature 's way to stop po3Aution. 1st ed., liew
York, Dutton; 1974.
Thornton, Horace
Textbook of meat inspection: including, the inspection of
rabbits and poultry. 5th ed., London, Bailliere, Tindall, and
4
Gassell, 1968.
Wellford, Harrison
Sowing the Wind. New York, Grossman Publishers, 1972. ti
Whitaker, John R.
Principles of enzymology for food sciences. New York, M.,
Deffer, 1972.
)Winter, Ruth
Beware' of the food you eat. New York,'Crown Publi'shers, 1971.
41.
Winter, Ruth
A Consumer's Dictionary of Food Additives. New York, Crown
Publishers, 1972.
1
Winter/ Ruth
Poisons in your food. New York, Crown P#bli'shers, 1969.
Yost, Edward
United States Health Industry; the costs of acceptable medical
care by 1916. New York' Praeger,'1969.
"IV
Ma.
ti
titi
30
-
21
107 INTRODUCTION TO HOS14TALITY INDUSTRY
Alberts, Robert C.
The\eod provider. H. J. Heinz and his 57 varieties. Boston,
1Houghtor Mifflin, 1973.
Bergeron, Victor
Frankly Speaking. (Biography of Trader Vic.) Garden City, New
York,(Doubleday, 1973. ,
Blaker; Gertrude
Food service industry; training programs and fatilities. Wash-
lngton, D.C., U.S. Department of Health, Education and Welfare,
office of Education, 1961.
Blomstrom, Robert L. /
The commercial lodging market. East Lansing, Michigan; Michi-
gan State University, 1967.
Boyd-Orr, John ,
Breithaupt, Herman
Chef Herman's, Story: how we started students on successful
food service careers. Boston, Mass., Cahners Books, 1972.
Brissey, George E.
Your future in food 3echnology. 1st ed. New York, R. Rosen
Press, 1966. ,
,
Cook, Charles
The Curiosities of ale and beer (An entertaining history by
John Biokerdyke). New York, B. Bldm, 1971. ,
-
Cornell Uniersity, School of Hotel Administrati
*A study of career ladders and manpower develo pent for anon-
management personnel in the food service in ustry. Ithade, New
York, 1970.
'Dumont, Rene
Hungry future.' Ner%Yorkl Praeger, 1969
ling, Nicolas
The kitche a delicious ,acc unt of the author's years as a
,
Gardner, Jerry. 7 ,
Haas, Irvin
America's historic and nd taverns.
,
New York, Arco, 1972.
Hampe, Edward-C.-
The lifeline of Amer.ca: development of the fo6d industry.
New York, McGraw-Hill, 1964
Harrison, M(4.1y
I
Thekitchbn in history. New York, Scribner, 1972.
Hildebrand, Louise
Camp Catering. Brattleboro, Vgrmont, Stephen Daye Press, 1941.
Hollings, Ernest' F.
,Cane Against Hunger,. New York, Cowles Book Co.,, 197t.
.
/
Ka it, Nathan
Introduction to tkle.,bo.spitality industry. ITT Ed0oational
Services: Hotsl Mahagem§rtt SerieS, 1971.
32 «."-V.,
23
e
Kaylin, S. 0.
Understanding today's food warehouse. w' Yor Chain Store
Age Books, 1968.
Lundberg, Donald E.
Inside Innkeeping. Dubuque, Iowa, W. C. Brown Co., 1956.
McLaughlin, Daniel.J.
Food marketing and distribution; selected readirw. New York,
Chain Store Age Books, 1971.
Montagne', Prosper
Larousse gastronomique: the encyclopedia.of food, wine and
cookery., New York, Crlown, 1961.
Oliver, Raymond
Gastronomy of France. London, Wine and Food Society in
Association with World Publishing Company, 1967.
Padberg, Daniel
Today's food broker: vital link in the distribution cycle.
NewYork, Chain Store Age Books, 1971.
Patrick, Ted
Great restaurants of America. Philadelphia, Lippincdtt, 1960.
Phipps, Frances
Colonial Kitchens.
, New Yor Hawthorn Books, 1972.
Pomeranz, Y.
, Wheat chemistry and technology. 2nd rev. ed., St. Paul, Minn.,
American Associatidn of Cereal, 1971.
Pyke, Magnus
Techndlogical Eating. London, J. Murray, 1972.
Rechardson, Sir A.
The old,Inn of England, New York, B. Blom, 1972.
;-' /'
Rogers, John L.
Production of pre-cooked frozen foods for mass catering. 1st
ed. London, Food Trade Press, 1969.
Rosengarten, Fre4eric
The book of spices. Wynnewood, Penna., Livingston Publishing
t
Company,,1969.
83
24.
Tannahill, Rea
The fine art of food. Amer. ed . So h'Brunswic N.J.,
A. S. Barnes, 970.
4
Tate, Mildred
Home Economics As a Profession. New York, McGraw-Hill, 1978.
U. S. Dept. of Agriculture
Separate Eating Places, Washington, D.C., U.S. Government
'Printing Office, 1972. (Bulletin No. 487.)
U. S. Office of Education
Training Food Service Personnel for the Hospitality Industry.
Washington, D.C., U.S. Government Printing Office, 1969.
Weiss, Edith
Catering handbook. New York, Ahrens Publishing Co., 1971.
Westbrook, James
Your future in rTstaurants and food service. New York, Arco,
1971.
White, Arthur S. )
Wilkinson,'Jule
Special atmosphere/food II; country /colonial themes. "Chicago,
Ill., Ilystitutions Magazine, 1969.
Winters, Nancy /
:Feasting a Float. New York, Simo and Sithuster, 1972.
Witzky, Herbert K.
Your career in hotels and motels. New York, Dodd, Mead,. 71.
. /
, I
25
109 NUTRITIO AND MENU PLANNING
Alexander, Tom
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27
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34
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36,
..-. - 122 FOOD PURCHASING
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Anarouet., Pierre
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The greengrocer. San Francisco, Chronicle Books, 1972.
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ClarkseRosetta E.
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Go1dbeck, Nikki an. 'David
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126 Q NTITY FOOD PREPARATION.
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/
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4f*
rn
47
Terrell, Margaret E.
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U. S. Extension Service
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130 HOTEL-MOTEL OPERATIONS
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Increasing lodging revenues and restaurant checks. Indiana-
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Security for hotels, motels, and restaurants. Indianapolis,
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The commercial lodging market. East Lansing, Mich., Michigan
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Brodrier, Joseph
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Jjob Satisfaction; a review of the literature. Rev. and up-
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Front Office Operation. Indianapolis, ITT Educational Ser-
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Lefler, Janet f
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The Tourist Business. Chicago, Ill., Institutions/ Volume
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.
Lyons, John W. .
McGavin, Charles T.
Hotel-Motel parking guide; the layout, construction, and main-
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0 McIntosh, Robert W.
Tourism Principles. Columbus, Ohio, Grid, inc 1972.
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51
Robinson, Edward J.
Communication and public relations. Columbus, Ohio, C. E.
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The Laws of Innkeepers'- for hotels, motels, restaurants and
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Your future in hotel management. 1st ed. New York, R. Rosen
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U. S. Department'of Agriculture
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U. S. Office of Education
Training Food Service Personnel for the Hospitality Industry.
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52
Witzky, Herbert K.
Your career in hotels and motels. New York, Libdd Mead, 1971.
Witzky, Herbert K.
Modern hotel-motel management methods. New York, Ahrens
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Witzky, Herbert K.
Practical hotel-motel cost reduction handbook. New York,
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Zabka, John R.
Personnel Management and Human Relations. Indianapolis, ITT
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Zwarensteyn, Hendrik
Fundamentals of hotel law; the legal aspects of the inn-keeper-
guest relationship. New York, Ronald Press Co., 1963.
Zwarensteyn., Hendrik
Legal aspects of hotel adminkstration; cases and materials.
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62
53;-'
132 PROPERTY MANAGEMENT AND HOUSEKEEPING
Air Conditioning and Refrigeration Institute
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ASHRAE
ASHRAE handbook of fundamentals; an instrument of service
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Building Care for Hospitality Operations. Indianapolis, ITT
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Axler, BrAce H.
Room care for hotels and motels. rndianapolis, ITT Education-
al Publisher, 1974.
Berkeley, Bernard
The care, cleaning and selection of floors; and resilient
floor coverings. New York, Ahrgns'Publishing Co., 1961.
Berkeley, Bernard
The selection and maintenance of commercial carpet. Rev. ed.
Ithaca, New York, Cornell Hotel and Restaurant Quarterly, 1967,
1970.
Berkeley, Bernard .
,
Berkeley, Bernard
/ Floors; Selection and maintenance. Chidago, Library Techno-
logy Program. American Library Association, 1968.
- .
)
.
Bradley 'Lewis
711.No-Iron Laundry Manual. Ithaca, N.Y., Cornell Hotel and
Restaurant Administration Quarterly, 1970.
Brann, Donaid . ,
Brann, Donald
Carpeting Simplified. Briarcliff Manor, N.Y., Dir4ctions
Simplified, 1973.
63.
5t
Brigham, Grace H.
Housekeeping for hotels, motels, hospitals, clubs, schools.
Rev. Ed. New York, Ahrens Publishing Co., 1962.
Burris-Meyer, Harold
Theatres and auditoriumq. 2nd ed. New York, Reinhold Pub-
lishing Corporation, 1964.
Campbell, Joan ,
Chase, Mildred L.
Administrative housekeeping for institutions. Rev. ed.
Gallipolis, Ohio, National Executive Housekeepers Association
Inc., 1968,
Clark, Bill
Profg ional cleaning and building maintenance. 1st ed.
New York, EXposition Press, 1960.
Collier, Ann M.
A handbook of textiles. New York, Pergarnon Press, 1970.
D'eVan, Dorothy
'Introduction to Hom Furnishing. New York, Macmillan, 1971.
Edwards, J. K. P.
Floor Maintenance aterial. London, Butterworths, 1969.
Fales, John
Functional Housekeeping in hotels and motels. ITT Education-
al Services, 1971.
Gunther, Raymond C.
Refrigeration, air conditioning, and cold storage; principles
and applications. 2nd rev. and enl. ed. Philadelphia, Pa.,
Chilton Book Company; 1969.
64
55
Haines, John E.
Automatic control of heating and air-conditioning. New York,
McGraw-Hill; 1961.
Handy man
Handy man's plumbing and heating guid . Arco
Publishing Compgny, 1952. (An Arco w-to- L Ty)
Holman, Jack
Heat Transfer. New York, McGraw-Hill, 1972.
Institutions
Purchasing guide f institutions interior planners. Chicago,
Institutions, Magazine of Mass Feeding and Mass Housing, 1962.
Johnson, Sidney M.
Deterioration, mainterrance, and repair of structures. New
York, McGraw-Hill, 1965.
King, Guy R.
Modern refrigeration practice. New York, McGraw-Hill, 1971.
Kornfeld, Albert
The Doubleday book of interior decorating and encyclopedia
of styles. Garden City, New York, Doubleday, 1965.
Kotchevar, Lendal
How to select and care for serviceware textiles. Chicago,
Ill., Institutions Magazine, 1969.
Kranz, F.
Gardening, Indoors and under Lights. Viking Press, 171.
Kut, David
Heating and hot, water services buildings. -t ed. New
York, Pergamon Press, 1968.
65
56
Laschober,joseph
A short course in kitchen design. Chicago, Ill., Ihstitutions
Magazine, 1960.
Lawrence, Carl A.
Disinfection, Sterilization, and preservation.4 Phildeiphia,
Ph.; Lea and Febiger,.1968.
Lewis, Bernard T.
Developing maintenance time. standards. Boston, Mass., In-
dustrial Education Institute, 1967.
Loveday, Evelyn V.
Better Homes and Gardens. Kitchen Planning and Decorating.
Des Moisnes, Meredith Corporation,'1912.
Lyons, John W.
The Chemistry and Uses of Fire Retardants. New York, Wiley-
Interscience, 1970.
McGavinl'Charles T.
Hotel-Motel parking guide; the layout, construction, and
maintenance of parking areas. Ithaca, N.Y., Cornell Hotel
1, and Restaurant Administration Quarterly, 1969.'
Meyerink, George ,
\
Appliance Service Handbook. Englewood Cliffs, N.J., Pren
tice-Hall, Inc., 1973.
Moncrieff, R. W.
Man-made fibers. 5th ed. New York, Wiley, 1970.
Olivieri, Joseph B.
How to design heating-cooling comfort systems. Rev% ed.
Birmingham, Mich., Business News Publishing Co., 19701
Peet, Louis
Science Fundamentals, a background for household equipment.
Ames, Iowa, Iowa State University Press, 1972.
Pfeiffer, William B.
The correct maid for hotels and motels. New York, Hayden
Book Company, 1965.
J
66
57
Pepis, Betty
Interior decoration a to z. 1st ed. Garden City, New York,
Doubleday, 1966.
Robinson, George
Carpets, and other textiles. Kanchester Textile Book Ser,vice,
1972.
Scaduto, Anthony
Getting the most for your money. New York; 6. McKayl 1970.
Schweitzer, G.
Basic Air Conditioning. New York, Hayden Book Co., 1971.
Stevens, Leonard
Clean Water. New York, Dutton, 1974.
Stevenson, Robert
The popular science illustrated almanac for home owners.
New York, Popular S3ience, 1972.
_Stoecker, W. F.
Refrigeration and air conditioning. New York, McGraw-Hill,
1958.
Stout, Evelyn
Introduction to textiles. New York, J. Wiley, 1965, 1970.
Sunset
Swimming pools. Menlo Park, Calif., Lane Book Co., 1962.
Swemer, Harvey
Installing and Servicing Electronic Protective Systems.
Blue Ridge Summit, Pa., Tab Books, 1972.
Tricomi, Ernest
How to repair major appliances. 2nd ed. Indianapolis, H.
W. Sams, 19684
Tucker, Gina
0 The science of housekeeping. Chicago, Institutions Magazine,
/1970. Boston, Mass.,Cahners Books, 1973.
68
4
'Giampiero
otel - Motel: Milanb, Hqepli,. I970.
V 'k
Anoff, I.S.'
Food Service Equipment: Boston, Mass., Cahners Books 1972.,
4 .
-,, . .
Applebaum, Gertpude W.
The production kitcheri ,in anut.shell; or a tale of central-
ized systems. Cotpus Chrisii, Texas; Corpus Christii-Indepen-
, , dent School District. n.d. o . -
,
- -,
f a
Architectural Record
Mdtels, hotels, restaurants, and bars. 2nd ed. New,York,.
McGraw -Hill, 1960.
t-
AtHRAE:
ASHRAE handbook of fundamentals; an instrumen t Of service
prepared, for the :profession. New York, American Society of
Heating,, R4rigerating and Air Conditioning Engineers, 1967.
.
?.
Atkin, illiam Wilson
Int iors book of restaurants. New York, Whitney Liprary of
.
zDesig
,
1960. -te!
Bernard Burtork
ABC' - Infrared. IndianaPolik, H. W. Sans, 1970:
e '
Bboth, eth.McIvor
Diction y of refrigeration and air-conditioning. New York,
ElseV4 970. x
Bradne,\ oseph
Profitable food and beverage operation. 4th ed. New York,
Ahrens Publishing Company, 1962.
,
BU4is-Meyer, Harold \,
p .
...--
. , I ..
Coffman, Charles
Guide to foodservile management.. Boston, Cahners Books, 1922.
Dopsat, Roy
Principles of refrigeration Net York, Wiley, 196,1.
5,
. 60
Drive-1n Management
Guidebook. Duluth, Minnesota, Ojibway Press, 1968.
End, Henry\
Interiors book of hotels and motor hyptels. New York, Whit-
ney Library of Design, 1963.
Flynn,'J. E. ,
Food Service
Food Service Interiors. Chicago, Medalist Publications,
1968.
Institutions .a
The complete boQX of cooking equipmentr how to purchase, in-
stall, operate, end maintain all types of cpoking equipment.
Chicago, Institutions, Magazine of Mass Feeding and Mass Hous-
ing;, 1964.
Institutions
Sourcebook edition. Chic III., Medalist Publications.
,Kahrl, W. L.
Foodservice on a budget. Boston, Mass., Cahners Books, 1974.
Kahrl; William L.
Planning and Operating a Successful Food Service Operation.
New York, Chain Store Age Books, 1973.
70
61
Kazarian, Edward A.
Work analysis and design for hotels, restaurants, and instit-
utions. Westport, Conn., Avi Publishing Co., 1969.
Kodh, Alexander
Restaurants, cafes, bars, Stuttgart, 1959.
Kotschevar, Lendal H.
Work simplification in food service. Chicago, Institutiobs
Magazine, 1958.
Kut, David.
Heating and hot water services in buildings. 1st ed. New
York, Pergamon Press, 1966.
Laschober, ;Joseph.
A short cou 'n kitchen design. Chicago, Institutions
Magazine, 1960.
Loveday, Evelyn V.
Better Homes and Gardens Kitchen Planning and Decorating.
Des Moines, Meredith Corporation, 1972.
Miller, Edmund
Profitable cafeteria operation. New York, Ahrens Publishing
Company, 1966.
Mother, Richard
Systematic layout planning. 2nd rev. ed. Boston, Cahners
Books, 1973.
Pedderson, R.
Increasing Productivity in'Food Services. Boston, Cahners
Books, 1973. 4
Pepis, Betty
Interior decoration a to z. 1st ed. Gardefi City, New York,.
Doubleday, 1965.
Purdis, Hubert
Building physics: Acoustics. Oxford, New York, Pergamon,
1966.
Schneider, Nicholas F.
Commercial Kitchens. 5th ed. New York, American bas,Assoc-
iationl'1968.
Stoecker, W. F.
Refrigeration and air-conditioning. New York, McGraw-Hill,
1958.
71
62
Thorner,.Marvia
Convenience and Fast Food Handbook. Westport, Conn., Avi
Publishing Company, 1973.
Weitskampk, erbert
Hotels, international survey. New York, Praeger, 1968.
Wilkinson, Jule
The complete book of cooking equipment. Boston, Cahners
Books, 1972.,
Wilkinson, Jule
Storage specifici. 'Chicago, Institutions Magazine, 1969.
Wilkinson, Jule
The 3 C's of Atmosphere. Chicago, Ill., Institutions Maga.4
zine, 1969.
Wood, Alexander
Acoustics. New York, Dover Publications, 1966.
44.
Wyckoff, James
Kitchen guide. New York, Time-Life Books, 1968.
72
63
213 BEVERAGE OPERATIONS 4
Adams, Leon
Commonsense Book of 'Wine. New York, David McKay Co., Inc.,
1964.
Adams, Leon
The Wines of America, Boston, Hpughton, Mifflin, 1973.
Axler, Bru B.
?rag cal wine knowledge. Indianapolis, ITT Educational Pub-
lishe r:?e.
,1974.
,.,
.-
.
Balzerv,Robert.Lawrence
The pleasures of wine. Indianapolis, Inc., Bobba-Merrill,
. 1964.
Bgeron, Victor
Trader Vic's Bartender's Guide. Garden City, New York, Double-
day, 1972.
Blumberg Robert
The_ ine wines of California. Garden City, New York, Double-
day, 1971..
Booth, George C.
The food and drink of Mexico. Los Angles, Ward.Ritchie Press,
1964. \-
Brevans, J. I
The manufacture of liquors and preserves. Park Ridge, New
Atsey, Noyes. Press, 1972.
Brown, Helen .
Caruba, Rebecca A .
1963. 1
Caven, Sherri
Liquor license; an ethnography of bar behavior. Chicago, Al-
dine Publishing COmpanyl 1966. 1
64
Chase, Emily
The pleasures of cooking with wine. EI)glewood Cliffs, New
JlerseysopPrentice Hall, 1960.
Cook, Charles
The Curiosities of Ale and Beer. New York, B. Blom, 1971.
Dingman, Stanley
Wine Cellar and Journal Book. Richmond, Va., Westover Pub-
.
Doxat, John
The world of drinks and drinking. New York, Drake Publishert,
1972.
Drive-In Manage\iiient
Guidebbok, 1968. -kfuluth, Minn., Ojibway Press, 1968.
Duffy,' Patrick
The OfficialOixer's Manual. Garden City New York, Garden
City BocOcs, 1956.
Ehle, John
The Cheese and Wines of England and France. New York, Harper
and Row, 1972. .
Esquire Magazine
Esquire party book. New York, 1965.
Fisher, M. F. K.
The Story of Wint:?in California. 'Berkley and Los Angeles,
University of California Press, 1962.
Gold, Alex H.
W nes and spirits of the world. London, Virtue, 1968.
Gros an, Harold J.
Gro sman's guide to wines, spirits and beers. 4th rev. ed.
New4York, Scribner, 1964.
Hart, Frank
Modern Food. Analysis. New York, Springer-Virlag, 1971.
Haszonics, Joseph
Wine merchandising. New York, Ahrens Book Co., 1963.
74
Heaton, Nell St. John
'Wines, mixed drinks and savouries. London, Arco, 1962.
Henderson, James
Fluid milk industry. Westport, Conn., Avi Publishing Co:,
1971. -
James, Margery
Studies in the medieval wine trade. Oxford, Claredon Press,
1971.
Johnson, Hugh
Wine. New York, Simon and Schuster, 1966.
.Johnson, Hugh
The world atlas of wine. New York, Simon and Schuster, 1971.
.
Kressman, Edward
The wonder of wine. New York Hastings House, 1968.
,
Lausanne, Edita
Le Grand Livre Du Vin. (The Great Book of Wine) New York,
World Publishing' Company, 1970.
Lehrman, Lewis
Dining room service. ITT Educational Services, 1971.
Lichine, Alexis
Encyc lopedia of wines and spirits. 1st ed. New York, Knopf,
1967.
Lichine, Alexis
Wines of France. 4th ed. rev. New 'York, Knopf, 1963.
Lucia, S.
Wine and your well-being. New York, Popular ,Library, 1971.
Maizel, Bruno
Food and beverage cost controlls. Indianapolis, ITT Eecation-
al Services, 1971.
Maasee', iilliam E.
Wine, ,00d Index Manual. New York, McGraw-Hill,.1970.
.. i
I\Melvillo, John
Guide to California wines. ed ed. San Carlos, California,
Nowse Publishing Company, 1968. ,
1r
66
Morgan, Jefferson
Adventures in the Wine Country. San Francisco, Chronicle
'Books, 1971.
Morrison,-Leslie William
Wines for everyone. New` York, St. Martin's Press, 11371.
Neumann, RuthVendley .
Noling; A. W.
Beverage literature: A bibliography. Metuchen, New Jersey,
'Scarecrow Press, 1971.
Orton, Vrest
The American Cider Book. New York, Farrar, Straus and Girous,
1973.
Ozias, Blake
All about wine. New York, Crowell, 1967.
Parke, Gertrude
The big coffee cookbook. New York, Funk and Wagrialls, 1969;
Pederson, Carl,
Microbiology of Food Fermentation. Westport; .Conn., Avi Pub-
lishing.Company, 1971. 2
Pellegrini, Angelo M.
Wine and the good life, 1st ed. New York, Knopf, 1965
Ray, Cyril,
In a glass lightly. South Brunswick, New Jersey, A. S. Barnes,
1969.
06i, Peter J.
ey to Gracious,Libing. Englewood Cliffs, New Jersey, Prehtice
Hall, 1972.
Salem, Frederick
Beer, its history and its economic value. New York, Arno
Press, 1972.
Schoonmaker, Frank
Encyclopedfa of wine. 3rd ed. New'York, Hastings House, 1968.
7
67
'Simon, Andre Louis
'A dictionary of wines,.spirits and liquors. lst'Am. 'ed,
New York, Citadel Tress, 1963,
. Stokes, John ,
.
.
'
Straus, Robert
Drinking in colloge. Westport, Conn., Greenwood Press, 1971.
Taylor, Greyton.H.,
Treasury of wine and wine cookery. 1st ed. New York, carper
arid Row, 1963.
Taylor, Walter S.
Home winemakerti hahUbook. 1st ed. New,York, Harper and Row,
1968.
C
e
Thorner, Marvin Edward.
Food beverage servite handbook; a complete guide to hot and
cord soft drinks, WestpOrt, Conn., Avi Publishing Co., 1910.
.
Torbert, Harold C. . .
The complete wine and food cookbook. Los Angeles, Nash Pub-
?
lishing Company 1970.
"Y
,*
1.
Vara, Albert C, .
Vciegele, M. C.
Drink Dictionary. New York, Ahrens Publishing Co., 1961.
Waldo, Myra
The pleasure of' wine. New York, Gramercy Publishing Co.,
1963. k_
Wildman, Frederick
A wine tour.of France. New York, Morrow, 1972.
68
Williams,
ft
Charles W.
The wide, wide world of food. New York, Vantage Press, 1972.
Wine Institute
Wine cellar album. San Francisco, California, Fortune House,
1970. ,
a
69
215- MERCHANDISING FOR THE HOSPITALITY INDUSTRY
Adams, Alexander B.
Handbook of practical public relations. New York, Crpwell,
1965,
Axler, Bruce A.
Increasing lodging revenues and restaurant checks. Indianapolis,
Ind.,'ITT Educational Publishers, 1974.
Betts, Jim
The restaurant casebook of public relations. White Plains,
eW,York, Jim Betts, 19.63, ,
Blomstrom, Robert
The commerc a lodging market. East Lansing, Mich., Michigan
State University, 1967.
Budd, John F,
An executive's primer on public relations. lst3ed.
Philadelphia, Pa., Chilton Book:Co., 1969.
,Cutlip Scott M.
Effective R,ublic relations. 4th ed. Englewood Cliffs,
N.J., Prentice-Hall, 1971.
Dahl, Joseph
Selling Public Hospitality; A handbook of advertising and
publicity for hotels, restaurants 'and apartment houses. New
York, Harper and Brothers, 1929.
Kahrl, William L.
Planning and operating a successful food service operation,
New York,,,ChainStore Age Books, 1973.
KoehI, Albert
-.How to make advertising pay for hotels, motels, and :restaurants,
New York, Ahrens Publishing Co., 1960.
79
70
Laine, Steven and Laine, Iris
Promotion in Food Service. New York, McGraw-Hill Book
Co., 1972.
Lehrman, Lewis
Dining Room Service. Indianapolis, Ind., ITT Educational
Services, Hotel Motel Management Series, 1971.
Roalman, Arthur R.
Profitable public relations. Homewood, 111.4 Dow Jones
Irwin, 1968.
Seaberg,
Menu design; erchandising and marketing. Chicago,
Institutions Ma azine/Volume Feeding Management, 1971:
Seibert, Joseph
Concepts of arketing Management. New York, Harper and Row,
1973.
Stein, Bob
Marketing in action for hotels, motels, restaurants. New
York, Ahrens Publishing Co., 1971.
Stephenson, Howard
'Handbook of public relations; the standard guide to public
affairs and communications.' 2nd ed. New York, McGraw-
Hill, 1971.
Thompson, J. Waltet.
How to promote yout restaurant. Chicago, Ill., National
Restaurant Association, J. Walter Thompson CoMpany, 1965.
Vara, Albert C.
Food and beverage ndustries: a bibliography and guides-
book. Detroit, Research Co., 1970.
80
71
Vaughn, Charles L.
Franchising: its nature, scope, advantages and development.
Lexington, Mass., Lexington Books, 1974.
Wilkinson, Jule
Special atmosphere/food II; country/colonial themes.
Chicago, Ill., Institutions Magazine, 1969.
60
81
217-MEAT ANALYSIS
Herbert Warner
Sherry and Port. Londo , Constable, 1952
/-
American Meat Institute Foundation. .
Bull, Sleeter .
.
Meat i'br the table. 1st ed. New York, McGraw-Hill, 1951.
Collins, F. V.
Meat Inspection. Adelaide, Rigby, 1966.
Evans, Travers
The Meat Book. New York, Scribner, 1973. ,
Heath, Ambrose
Meat. New York, International Wine nd Food Society;
Bonanza Books, 1968.
.Karmas,'Endel
Meat Product Manufacture. Park Ridge, N.J., Noyes Data
Corporation, 1970.
Kramlick, W. E.
Processed Meats. Westport, Conn., AVI Publishirig Co., 1973.
Langseth-Christenson, Lillian
:
The complete kitchen guide;.the cook's indispe4sable book.
N.Y.,drossett and Dunlap', 19'68.
Levie, .Albert
The meat handbook. 3rd ed. 'Westport, Conn., AVI Publishers,
1970, 1967. ry
Lobel, Leon
Meat. New York, Hawthorn Books, 1971.
82
Y13 1,
.S1-?e'r;ry ate
Splaity cuts and how to cook them. 1st ed; .Rutland,
Vertmont;-C. E. Tuttle Co., 1968.
,
Thornton, Horace`' 0
./e
Textbook of meat inspection.: including the inspection
rabbits and poultry. 5th ed..I.Jonlon, Bailliere,,Tindall and
'Gassell, 1968.
4* .
.
'Ziegler,' Percival Thomas. .
'..
.
-0 '
.
4'
ti
: . 83.
ID'
I .611)*,
4. .;
74
226-FOOD VENDING
Brodner, Joseph
Profitable food and beverage operation. 4th ed. New York,
Ahrens Publishing Co., 1962.,
Coffma r. mes
The ih payroll-loW profit syndrome. Boston, Medalist
Publications, 1970. v-\./
Crawford, Hollie
Mathematics for Food Service/Lodging. hicago, Institutions
Magazine, 1970.
Elliott,Janet
Coin commissary codkbOk. Chicago, Vend. 1964.
Freshwater,John F.
Labor utilisation and operlating practices in commercial
cafeterias. WashSngton,D.C., United States Department of
Agriculture, 1'969.
Gardner, Jerry
Contract Foodservice /Vending.. Boston, Mass., Cahners
Books,.19'173.
- 'Haberl, F. J.
Profitable,Vending. Chicago, Ill., National Restaurant
Association, 1972.
Kahrl, W. L.
Foodservice on a'budget. Boston, Mass., Cahners Books, 1974.
Keister, Douglas*Carlyle
How to use the uniform system of accOrints for hotelS an
resthurants. 1971. Chicago,National Restauratt Association,
19'71.
Ar
Ludvigson, Verna
An exciting new world' of .microwave cooking. Litton Micro-
wave Cooking Center, Atherton Division; 2530 N. Second St.,,
Minneapolis$ Minn., 1974.
.
... i
, h
to MaizeI, Bruno .
84 tft
75
Miller, 'Edmund
Profitable Cafeteria Operation. Cafeteria.. /Planning and
DesigAb. N.Y. Ahrens Books, 1966.
Reed, Walter W.
Starting arid managing a smalll automatic vending business. i
Washington, D.C. United States Government Printing Office, 1967.
Thorner, Marvin
Convenience and fast food handbook, Westport, Conn., AVI
Publishing Co., 1973.
Vendo Company
Automatic food service manual. Kansas City, Missouri,
Vendo Co.
Wooding, Loyta
The microwave oven cookbook: 'Los Angeles, Calif., Nash
Publishers, 1972.
85
76
228-FOOD AND LABOR COST CONTROL
Freshwater, John F.
Labor utili;at441.-and operating practices in commercial,
cafeterias. 7Mihthgtoii, D.C., U.S.G.P.O., 1969.
Freshwater, John F.
Labor utilization and op g practices in table service
restaurants. Washihiton, . .S.G.P.O., 1971.
Kahrl,'William L.
FoodserVice on a budget for schools, senior citizens,
colleges, nursing homes, hospitals, industrial, correctional
institutions. Boston, Institutions/Volume Feeding
Magazine (Cahners), 1974.
Keiser, James
Controlling and analyzing costs in food service operations.
New York, Wiley, 1974.
Levings, Pat
Profit from foodservice: .a Q and A approach. Chicago,
Institutions/Volume Zeeding,Magazine (Cahners), 1974.
Maizel, Bruno
Food and beverage cost Control's. ITT Educational Services,
1971.
86
rt
\..
77
256-HOTEL-RESTAURANT SEMINAR
Boyd-Orr, John
The wonderful world of food. Garden City, N.Y., Garden
City Books, 1958.
Burger, Chester
Executive etiquette. New York, Collier Books, 1969.
Copson, David A.
Microwave heating. Westport, Conn., AVI Publishing Co.,
1962.
'Freeling,.Nicholas
The kitchen - A delicious account of the author's years as
a grand hotel cook. New York, Harper and Row,1970.
4
Hays, Wilma' P.46110 Hays, R. Vernon
Foods the Indians Gave Us. New York, I. Washburn, 1973.
Margolius, Sidney
The great American food hoax. New York, Walker and Co., 1971.
Tillman, Rollie . 1
Wade, Culson .
-
4411'
Weine, Benjamin .
Association, 196,0. . .
, n i
-N ; 615i .
J
.
,,,,
I
'78
Wenzel, George 4eonard
Blueprints for restaurant success. Austin, Texas*, Wenzel,
n.d.
Westbrook, James H.
Aim for a job in restaurants and food service. 1st ed.
N.Y., R. Rosen Press, 1969.
7
\. \.....,
...'
A,
(
..,
BANQUETS
, .
0§trander, Sheila .
Plumb, Beatrice
The master banquet and party book. Minneapolis, T.S.
Denison, 1959.
,30
Wise, Margaret
Planning women's banquets;for Mother's Day and other
occasions. ChICagO, Moody Bible Institute, 1964.
I.
8o
80
CAKE DECOWIpG
.New cake decorating book. New York, Arco Publishing Co., 1970.
. ,
..,
Chelmo, Harriet
Let's dedorate a cake; a visual demOnstration of the modern;
techniques of cake decorating made famous. 1st ed. MinneaptAie,
Minn., Wibb Publishing Co.', 1957. .
Good Housekeeping , ,
Snyder, Richard U.
Decorating' cakes for fun and profit. 12th el) New York,
Expos'ition ress, 1966.
Snyder, Richard q.
85 Buttercreain flowers. 5th ed, New York, Exposition Press,
1965.
mV
Vercoe, ,Bernice Jean
Cake design and decoration. Sydney, Murray 1966.
Wilton; McKinley A
The homemaker's pictorial encyclopedia of modern cake
, ' decorating. 6th ed. Chicago, Ill., Wilton Ente'r'prises, 1969.
.
\- -
I
81
CONTRACTS
..-
rdner,.JerrY 3.
-Gra/-e
Contract food-service /vending. Chicago, Institutions/volume
feeding magazine; distributed by Cahners Books, Boston, 1973.
Vaughn, Charles L.
The Vaughn, Report on franchising of fast food restaurants.
N.Y. Lynbrook, N.Y., Farnsworth, 1970.-
1
, /,` . -,. \
)
r ....-
, s
' 1
- 1
VI
82
ETHNIC FOODS
AFRICAN
Mendes, Helen
African Heritage Cookbook. N.Y. Macmillan, 1971.
ARAB
BELGIAN
CHINESE ,
Lee, Su Jan
The fine art of Chinese cooking. New York, Gramercy,. 1962.
Waldo,;Myra
ThOcOmplete;-b Oriental coO irfg. D. McKay
1970. a N.
CREOLE
Hearne, Lafdadio
Creole cookbook; a lAerary and.culinary adventure. New
Orleans, Pelican Publishing House, 1967.
FRENCH
.
92:
83
Donon, Joseph
The classic French cuisine. 1st ed., N.Y., Knopf. 1959.
Escoffier, Auguste
Escoffier's basic elements of fine cooking, including sauces
and garnishes. N.Y., Crescent Books, 1941.
Mohtagne, Prosper
Larousse gastronomique; the encyclopedia of food, wine and
cookery. (Translated from the French by Nina Proud and others.)
N.Y.'CrOwn Publishers, 1961.
Oliver,.Raymond
Gastronomy o France. London, Wine a.ird-"Food Society in
association wit World Publishing Co., 1967.
_Oliver, Raymond'
La Cuisine; secrets of modern French cooking. N.Y. Tudor
PUblishing Co., 1969:
GERMAN
Schuler, Elizabeth
German cookery. New York,'Crown Publishers, 1955.
Wasor, Elizabeth f
The art of German cooking. 1st ed, Garden City, N.V.°,
Doubleday, 1967.
GREEK
Skoura, Sophia
4 The Greek cookbook. 1N.Y., Crown Publishers, 1967:
,,,,ZNTERNATIONAL
4'-
HsWaiian State.SO14ety of WashingtO, DrC.
Hawaiian cuisine;..a.-dollection of recipes from membei4s of
the society, featuring. Hawaiian,. Chinese, Japanese, Kor 'ean',
vriliPino,'Portuguese, and cosmopolitan aished. Rutland,
Vermont,.C: E. Tuttle Co., 1963'.
Gaunt, Rezia , a
93
8
IRELAND
Fitzgibbon, Theodora
A taste of Ireland; _Irish traditional food. 1st Am. ed.,
Boston, Houghton Mifflin, ;1969.
ISRAELI
tbrnfeld, Lillian
Israeli cooking. Westport, Conn., AVI Publishing Co., 1962,
Nahoum,Aldo (Compiler)
Art of Israeli cooking. Original Israeli recipes never be-
fore published as well as favorite traditional dishes, all
kosher. N.Y., Holt, Rinehart and Winston,/1910.
ITALIAN'
Catanzaro, Angela
Italian desserts and antipasto calla mamma mia, the home book
of Italian delicacies. N.Y., Liverl,ight, 1958.
JAPANESE
t
ru
Q56k Japanese. Palo Alto, California, Kodansha,International,
1964:
JEWISH
Gold, Erma
The:around-the-world Jewish bkbook. N.Y., Ktav Publishing
House, k964.-
Greenweld, Shaner
Treasures Jewish recipes. N.Y.; Hawthorne Books,1969.
MEXICAN
Booth, George C. .
Lambert, Elisabeth
The complete bobk of Mexican cooking. N.'Y., M. Evans, '1967'.
dici*
4
85
PENNSYLVANIA DUTCH
POLISH
Ochorowicz-Monatowa,'Maria
PoliSh cookery. N.Y., Crown Publishers, 1958.
RUSSIAN 4
Kropotkin, Alexandra
The best of Russian cooking. N.Y., Scribner, 1964.
SCANDINAVIAN
Johnson,'Alice B. .
SCOTCH
SPANISH
k
Beene, Gerrie - .
VIENNESE
A
95'
86
Reich, Lilly Joss
The Viennese pastry cookbook, from Vienna with love. N.Y.
Macmillan. 1970.
ik
96
87
FOOD PROCESSING .
. .
Academic Press / ,
Advances in food research. Vtl. ly, New York, Academic Press,
1 -969.
Bitting, A. W.
Appertizing: or the Art of canning; its history and develop- (\ly
ment. 'San Francisco, The Trade Pressroom, 1937.
Borgstrom, Georg.
Principles of Fbod Science. New York, Macmillan, 1968.
Bramak, Edward
Tea and Coffee,.a modern view of 300 years of..tradition.
London, Hutchinson and Co. Publishers, Ltd., 1972.
Brennan, J. G.
Food engineering operations. New York, Elsevier, 1969.'
Burton, Benjamin T.
The Heinz Hand book of nutrition; a comprehensive treatise
on nutrition in health and disease. Rev.'2nd ed. Blakiston
Division, McGraw-Hill, 1965. '
Desrosier, Norman W.
Economics of new food product development. Westport, Conn.,
AVI. Publishing Co.; 1971.
Desrosier, Norma W.
The technology of food preservation. 2nd ed. Westport, Conn.,
AVI Publishing Co., 1963.
, .
.
Goldblith, Samuel A.
Exploration in future rood-processing techniques. Cambridge,
Mass., Mass. Institute of Technology, 1968.
Goldblith, Smauel A.
Introduction to thermal processing of foods: Westport, Conn.,
AVI Publishing Company, 1961. ft
a
.138
Gooe, Peter a.
Tomato paste, puree, juice and powder. .
Landon, od Trade
Press, 1964.
Gould-Marli, Beryl
Preserves, how to make and use them. London, Fab r, 1972.
Heischdoerfer, . M,
Quality cont of in the food industry. London, w York,
Academic Press 1967.
Henderson, Ja
The, ,fluid dustry. 3rd -ed. Westport, Co n. AVI
Pub]Ashing C.,
i 9714>
Hume, semary,and,Downes,.Muriel
Preserve,.and Pick,le§.. Chicago, Regner 1972.,
,Hummel, Charles
Macaroni products, manufactune, processing, any packing. 2nd.
completely rev. ed. London,'Food Trade Press, 19.6.
'Irving, George W. .
Karmas, Endel;
Meat product ManufactilY'e. Park Ridge, N.J: Noyes Data
Corporation, 1970.
-
Kramer, Amihud
Fundamentals of quality cpnitrol for the food industry. 2pd
ed. Westport, Conn., AVI Publiishing Co., 1966.
I el
Leon,'Sithop I.
An encyclopedia of candy and ice cream making. New York,
Chemical Publishing Co., 195'9. IP
V'
89
L1oveday, Evelyn V.
Complete book of home storage of vegetables an4 fruits.
Charlotte, Vt., Garden Way Publishing Co., 1972. \\
Mackinney, Gordon
Color of foods. Westport, Conn., AVI Publishing Co., 1962.
Matz, Samuel A.
Bakery technology and engineering. Westport; Conn., AVI
Publishing Co., 1960.
-Matz, Samuel A.
Cookie and cracker technology. Westport, Conn., AVI
Publishing Co., 1968.
Matz, Samuel A.
Food Texture. Westport,Conn., AVI Publishing Co., 196.2.
MatZ, Samuel A.
Water in foods. Westport, Conn.', AVI Publishing Co., 1965.
Merory, Joseph' t
Minifie, Bernard W.
Chocolate, cocoa and confectionary: science and technology.
1st U.S. ed. Westport, Conn., AVI Publishing Co., L970.
Moutney, George J.
Poultry products technology. Westport, Conn., AVI Publishing
Co., 1966.
Noyes,,Robert ,
Noyes, Robert/ ,
Noyes, Robert 4 )
Freeze, drying of foods ,and biologicals. Park/Ridge,.N.J.,
.
.
Noyes Development::Corp. 1968.
..
99
90
Penderson, Carl Severin
Microbiology of food fermentations. ,Westport, Conn., AVI
Publishing Co., 1971.
Perrin, Noel
Amateur sugar maker. Hanover, N.H., University Press of New
England in cooperation with Vermont Iife Magazine. 1972.
Pintauro, Nicholas
Flavor technology. Park Ridge, N. J., Noyes Data Corp., 1971.
Potter, Norman.N.
\Food science. Westport, Conn.,',AWI Publishing, Co. , 1.968.
Rogeq, phn L.
A 'course ", in. canning. 4th ed. London, Food trade press, 196Z.
Rogers, John L.
, Production of pre-cooked frpzen food's for mp.sS catering. 1st
ed. London, Food Trde Press, 1969.
Sacharow,, Stanley
Food packaging; a gtide for the supplier,'processor, and
distributor. 7Westport, Cofin., AVI Publi ing Co. 4.970. ,
Sawyer, Gordon
-Agribusiness poultry industry,i'a history,of its development;
1st ed. N.Y4Exposition Press, 1971.
Schuler, Stanlby and Schuler, Elizabeth Meriwether
Preserving the fruits,of the earth; how to\ put-up" almost
every food grown in the U.S.-in almost every way. N.Y. Dial
Pre'ss, 1973.
100
91
Tressler, Donald K. and Joslyn, Maynard A.
Fruit and.vege,table juice process.ipg technology. Westport,
Conn., AVI Publishing Co., 1961.
Vaughan, Beatrice
Pickles, relishes and preserves. Battleboro, Vt., S. Greene
Press, 1971.
Wieland, Henry I
Wilcox, George
Eggs, cheese, and yogurt,processing. Park Ridge, N.J.,,Noyes
Data Corp., 1971.
Wilcox, George -
Milk, cream and butter technology. .Park Ridge, N.J., Noyes
Data Corp., 1971. '
Willder, Vicki . f
101
92,
Bard, Bernard
The school lunchroo m : tim4 of trial. N.Y., Wiley, 1968.
1.111e1aiborne; Craig
The New York times Guide; to Dining Out in New York. New
rev. ed., N.Y., Atheneum.
Cronan
The school lunch, Peoria, Ill.',,Charles A. Benneet CO,, 196 .
Drive-in\Manaaement
Guidebook; 1968. Duluth, MinnesOta, 6jibway Yress, 1968.
. .
Elliott, Travis
Profitable food service management thru recruitment and
selection f emploYees. .Chicago., Illinois, National Restaurant
Asslociatio , 1968.
; .00
I
. Emery, W. H.4p ,
Fairbrook, Paul
Starting and managing a small restaurant. Washington, D.C.,
U.S. Government Printing Office, 1964.
Lefler, Janet
The correct cashier for hotels and restaurants, N.Y., Ahrens
Publishing Co., 1960.
McKenna, Francis X.
Starting and managing a'small drive-in. Washington,
Small Business Administration, 1972.
`.
Miller, Edmund.
Prbfitable cafeteria operation. N.Y., Ahret1s Publishing Co., 1966.
\ 102
93
Patterson Publishing Company
Guide to cony lends foods;how to use, plan, pre;are, present.
Chicago, Ili., atterson Publishing Co.., 1968.
1
1
SER-VO-TEL
Bussing atten ant. Editors: Donald D. Todd, Joanne M.
O'Haver, Boston4 Cahners Books, 1974.
SER-VO-TEL
Cashering. p itors: Donald D. Tpdd, JoaHne M. (;Haver,
Boston. ` Cahners Books, 1974.
SER-VO-TEL
Customer/Em loyee relationships. Editors: Donald D. Todd,
Joanne M. O'Hiver Boston, .Cahners Books, 1974.
SER-VO-TEL,
Foodservice safety. Editors: Donald D. Todd, Joanne M.
O'Hayer, Bos n, Cahners Books, 1974.
SER-VO-TEL
Foodservic vocabulary. Editors: Donald D. Todd, Joanne M.
O'Haver, Bos n, Cahners Books, 1974.
A
SER-VO-TEL
Fry cookin Editors:
. Donald D. Todd, Joanne M. O'Haver,
Boston, Cahn rs Books, 1974.
SER-VO-TEL 4
SER-VO-Tft,
Host /Hostess. Editors: Donald D. Todd, Joanne M. O'Haver.
Boston, Books, 1974.
'SER-VO-TEL
Waiter/Wa tress. Editors: Donald D. Todd, Joanne M.
O'Haver. B ston, Cahn,ers Books, 1934.
Stokes,.John esley
Food sery e in industry and institutions. Dubuque, Iowa,
W 0
Liam C own',Co., 1960.
Stkes hn esley.'
How man ge a rdstaurant; CT Institutional food service..
211 ed1. ubu. ue, Iowa, W. C. Brown Co;', 1967, 1974,
,
103-
94,
Vaughn, Charles L.
The Vaughn, Report on franchising of fast food restaurants.
Lynbrook, N.Y., Farnsworth, 1970.
Watson, Olive B. ,
Werner Benjamin -
,
Libor advisory manual. Chicago, Ill., National Restaurant
Association,- 1960.
Westbrook, James H.
Aim for a job in restaurants'and food service. 1st ed.
N.Y., R. Rosen Press, 1969.
,
1
104
I
e
95
,
Army, U. S. Dept of
Sanitary food.service: instructors guide to be used in- train-
ing food service people. U.S. Consumer Protection and
Environmental Health Service, Environmental Control Administration,:
Series U.S, Public'Health Service, Publication No. 90. 1969.
Axler, Bruce H.
.Tableservice Techniques. Indianapolis, ITT Educational
Publications, 1974.
Batmale, Louis F.
Career training in hotel and restaurant operation..at City
College of San Francisco, n.d. San Francisco, California.
Coffman, James i
olsom, LeRoi A.
Guide for the t aching of progessi nal cooking. ulAnary
Institute of Amer ca. Published by institutions A zine,
1967.
Gray, Madeline I/
How to be%a success in the resta rant ,busineS6i. Enl. and
rev. ed. N.Y. Greenberg, 1948.
Heermann, Barry
Cooperative education in community colleges. is Sag,
Francisco, Jossey-Bass Publishers, 1173.
105
sy,
96
SER-VO-TEL.
Cashering. Editors: Do'nald D. Tgdd, Joanrie M. O'Ha:ver,
BoSton,Cahners Books, 1974%
Sprecher, Daniel
Guide to free7loan training films. AlexandTia, Serina
P ess, 1970.
pson, Nelle E.
eal,Management oratory manual. 2nd e . Ames, Iowa;
a State University,Preps, 1968.
loo
INSTITUTIOI/AL FE;ING
Kahrl, Williai L.
Toodservice on .a budget for schools, senior ciati ens, colleg s
nursing.homest.hospitals, :ndustrialcorrectional institution
.Boston, Institutions/Volum feeding magazina distr buted by
Cahiers Books, 1974.
Watson, Olive B.
School and institutional lunchroo management. West Nya
N.Y., Parker Publishing Co., 1968.
re,
wy
'1#
98
RECIPES
Ald, Roy I
A Max
Making your own cheese and yogurt. New York, Funk and
Wagnalls, 1973.
Anders, Nedda'
O The electriOi broiler and rotisserie cookbook. New York, M.
Barrows, 11362
Anderson, Caro yn
The complete book of homemade ice cream, milk sherbet, and VI
sherbet. New York, Saturday Review Press, 1972.
.:41*
Androuet, Pierre .
. 4smussen6, P 'cia D.
implif ecipes for`.1117ay care centers. Ca Books, 89
anklin S Bolton, Mass., 02110. 1973
.
/
Bate M.
T king about puddings. 1st ed. Oxford, New York, Pergamon,
168 -,
19: 2. I I
, .
; i
108
42
99
Bell, Ed.
Modern Barbecue cooking---North 'Hollywood, Calif., Plbitica 4
House, 1966.
a
Bergeron, Victor Jules
Frankly speaking, (Biography of Trader Vic.) 1973. Garden N
City, N.Y., Do Y.
Berto; Hzel N.
* ..
Best, Suzanne
?&4,lads. Brattleboro, Vermont ress, 1971.
S. Green ;Press, t.
,,
1,
. 1
.r
Better Homes and Gardens
Famous foods from famous pla es. New York, Meredith
Press, 1964.
Booth, ga.11y
Hung, strung and potted;,ka h story of eating in colonialsAmerica.
1st ed. New York, C. N. Potter; distributed by Crown Publishers.
1971.
Bowen, Angela J. M.
The diabetic gourmet; a doctor's guide for the diabetic, with
'recipes and information applicable for good eating habits for
the entire family. 1st ed. New York, Harper and Ro4 1970.
.
4.
Brashaw,
a G
G. /..-
Brooks, Patricia' K.
Meals that can gait; a cookbook forCommuters ivies, week-
.
Brown, Helen'
The cocktail hour. .Appetizers and drinks for, every occasion.
Phillip S. Brown. Los AngelesizWard Ritchie Press'1972.
'109
100-
Callahan, Hester
Cast iron cookbook. San Francisco, Nitty Gritty Productions,
1969.
I
X
Caruba, Rebecca
Cooking with wine.and high spirits; a lighthearted approach
to the art of gourmet cooking. New York, Crown Publishers,
1963.
Charpentier, Henri
The Henri Charpentier cookbook. Recipes and Memoirs of the
world famed French chef who created crepes Suzette,. Los Angeles,
Price, Stein, Stearn, 1970.
Chase; Emil
The pleaures of cooking with wine. Englewood Cliffs, New
Jersey, Prentice-Hall, 1960.
Claiborne Craig
An herb and spice cook book., New York, Harper and Row,--1963.
Collins,, Mary
McCormick spices of the world cookbook, prepared and tested
by Mary Collins in the k tchens of McCormick. New York, Mc-
Graw-Hill, 1964.
Collins, RIlth,Philpott
A world of curries; all internation cookbook. New York,
Funk and Wagnalls, 1968.
Dahl, Crete
Food and menu dictionary. Chicago Institutions volume feed-
ing magazine; distributed by C7hners Books Boston 1972.
1,10
101
Davis, J. Charles
Fish cookery. South Brunswick, N.J., A..S. Barnes, 1957.
Davis, Myrna
The potato book. 1973 N.Y. Morrow
Day; Harvey
Complete book of curries. South Brunswick, New Jersey,
A. S. Barnes g Co. 1966.
Donaldson] Beatrice
Standardized quantity recipes: Madison, Wisconsin, College
Printing and Typing Co., 1968. E
Dutton, June
Hors d'oeuvre. San Francisco, Determined Productions, 1967.
Dyer, M.
Cookie originals collected and created for you. Concord,
California, Nitty, Gritty, P odu tions, 1970,
Egami, Tomi
Rice recipes from around the world. 1st ed. Tokyo, Koshansha
International, 1966.
Elkan, Juliette
Menus for entertaining;. 72 parties and 400 recipes for the
good cook and hostess. New York, Hastings House; 1960.
Elliott, Janet
Coin commissary cookbook. Chicago, Vend 1964.
Ellis, Eleanor
Northern .Cookbook. Ottawa, Canada. Queens Printer, 1967.
Esquire
Esquire party book. New York, Es 1965.
111
/- 102
Fenten, D. X. and Barbara
The organic grow,it, cook it, preserve. it guidebook. New
;York, GrOsset and Dunlap, 1972.
Floris, Maria
The wine 'and food society's. guide to bakery; cakes and simple
confectionary. Cleveland, Wine and-Food Society, 1968.
'Forsman, John
Recipe index. Detroit, Mich:, Gale Research Co., 1972.
Froud, Nine.
The world book of soups. New York, Drake, PAlishers, 1.971.
Fuller, *John t
Gueridon and lamp cookery; a complete guide to side table
and flambe. New York, Ahrens Book Compsny,'1964..
Gaunt, Rezia
The'food-finder; index to hard -to- locate recipes for region
and international dishes favored by American cooks. New
Brunswick, N. J., The Scarecrow Press, 1956.
Gendel, Evelyn
Pasta,! Spaghetti, macaroni, ravioli, cannelloni, linguini,
lasagne, and all kinds of noodles; how to 'buy, cook, and
serve them with 50 recipes for sauces, baked dishes and other
good things. New York, Simon and Schuster, 1966.
Gibbons, Euell , I
Given, Meta H.
Meta Given's modern encyclopedia of cooking; a modern cook-
book complete in every detail. Chicago,J:\G. Ferguson
.Publishing Co., 1966.
Gordon, Pearl.
Simply elegank; a guide for elegant but simple entertaining..
Topeka, Kan., Jostens American YearbOok co., 1971.
Gould-Marks, B.
Preserves.-How to. make and use them. London, Faber, 1972.
112
103
Haines, Robert G.
Food preparation for hotels, r staurants and cafeterias.
Chicago, American Technical Soci ty, 1968.
Health, Ambrose .
Hillman, Libby
Lessons in gourmet cooking. New York, .Hearthside Press, 1963.
Howe, Robine
Rice cooking. 2nd.rev.'ed., London, Deutsch, 1972, 1959.
Howe, Robin
The wine and food society's guide to soups. London, Wine
and Food society, 1968.
Howells, Marion
Fon ue and table top cookery. Londo4,NeW York, Octapus
Books Ltd. 1971.
,
.
Infield, G.
Seasoning 'of menus., Londdn, Heinemann, 1969.
1131
104
Kansas State College Of-Agriculture and Applied Science,
Manhatton, Dept. of Foods & Nturition
Practical cookery and the etiquette and service of the
table. New York, Wiley. ,
: t
Kaplan, Aaron
Elements of food production and baking: ITT Education
services, 1971.
The art of Creole cookery. ,lst ed. -z Garden City, New York,
Doubleday, 1962. -
t
/
Kaufman, William Irving
The coffee cookbook, 1st ed. Garden City, New York,,
Doubleday, 1964.
Kinderlellter,,Jane
Coklfessions of a Sneaky Organic Cook or How to make your
family Healthy when they are not looking. Emmaus, Penna.,
Rodale Press, 1971.
1
Krieg, Saul .
Kuyper, Ben J.
Worldfs 50 best cheese dish recipes, New York, Herder and
. ,
Herders 1971,
Lach, Alma S.
Cooking a la Cordon Bleu., 1st ed. New York, Harper alldRow,
1970.
\, I
Land, Mary I 1
Langseth-Christensen, Lillian
A basic 'ecipe book for epicures; 21 basic recipes with doleris
of splendid, dishes bsed bn theme New York, Funk and Wagnalls,'
1969. v .-
Langseth-Christensen; Lillian
The chicken and egg, cookbook. NewYork,'Walker, 1967.
0
Langseth-Christensen, Lillian
Gourmet's,OId Vienna cookbook; a Viennese memoir., New York
Gourmet Distributing Corporation, 1959.
Langseth-Christensen, Lillian
Mystic seaport cookbook, 350 years'of New England cooking.
NeW York, Funk and Wagnall's, 1Y70.
1 IA
105
Lapolla, Garibalki Maito
The mushrodm cookbook. New York, Funk and Wagnalls, 1967.
Lear, H. L.
Maigre Cookery. Waterloo Place, London, England, Rivingtons,
1884.
Lobel, Leon
Meat. New York, Hawthorne Books, 1971. ,
Lowewnfeld,Claire
Herbs, health; a d ,cookery. -1st American ed., New York,
Hawthorn Books, 17.
London, Anne
Creative cook Cleveland, World Publishing Company, 1965.
Lucas, Dione
Kione Luc s meat and poultry cookbook, 1st ed., Boston,
Little, Br. n, 1955.
MA 'NAnc Chih
Cook 'hinese, 2nd ed. Kodansha International Ltd. Publishers,
Tokyo, i apan, Palo Alto, Calif. 1970.
Marshal Mel
The selectable egg and how to cook it. New York, Trident
Press, 1969.,
Marton, Beryl M.
The mplete book of salads, New York, Random House; 1969.
Mayer, Paul
Quiche and Souffle. California, Nitty Gritty Productions,
1972.
115 ,
106
McCull, Helen
The other half of the egg; or 180 ways to use up extra yolks
or whites. New York, M. Barrows, 1967.
McDermott, Irene
Food for modern living. Philadelikhia, Lippincott, 1973.
McDonald, L.
Ice cream, sherbet and ices. South Brunswick, A. S. Barnes,
1971.
McKenzie, Valerie
Say Cheese. New York, Drake Publishers, 1973.
Merriman, Beth-
Fondue Cookbook, New York, Grosset and Dunlap, 1969.
Meyer, Edith
Enjoying food on a diabetic diet. 1st ed. Garden City, N.Y..
Doubleday, 1971.
Meyer, Hazel
Hazel Meyer's freezer cookbook. 1st ed. P.hiladelphia,
Lippincott, 1970.
Michele,
The commissary cookbook. list ed. Rutland, Vermont, C. E.
Tuttle Co., 1955.
Miloradovich, Milo
The art of cookingwith herb and spices; a handbook of
flavors and savors. GardenrSZty, New York, DoOleday,,0.950.
Miloradovich, Milo
The art of fish cookery. Rev. ed. GardenCity, N.Y.,
4 Doubleday, 1970.
Minifle, Bernard . .
),
Chocolate, cocoa and confectionery; science and technology.
1st U.S. ed. Westport, Conn., AVI Publishing Co., 1970.
Mok, Charles , I
Morris, Dan
Savor of the sea; a complete seafood cookbook. NeW York,
Macmillan, 1966.
1 16
107
NichOls, Nell Beaubien
Homstade bread., 1st pd. Garden City, N.Y., Doubleday, 1969.
Nichols, Rell'Beaubien
Homemade.,cookies.by the Food editors of, Faim Journal.
Garden City, N.Y.,,Doubleday, 1971.
0
Norwak, Mary
Cooking with fruit- .London, Faber and 'Faber, 1960.
1
Oliver,- Raymond .
.
.
The wine and food, society's guide to classic sauces and their
preparation. London, Wine and Food Society,,, 1968.
Orton, M.
Cooking w th whole grains. 1st rev. . New.York, Farrar,
. Straus and irous,. 197.1.
Parke, Gertrude
The big coffee cookbook. New York, Funk and Wagnalls, 1969.
Barker,- Dorothy
The wonderful world of yogurt. New\York, Hawthorn Books,
1972: -
Peck, Paula
The aft of fine baking. New York, Simon and Schuster, 1961.
Perl, Lila
The delights of apple cookery. New York, Coward-
McCani-H 1963/
Philli t J.
The./ y- ,chefs New York, A. S., Bar
I
Pouge 'rcel
Th ual of the professional cook. Franco-American and
Int ional dishes commonly served in pr8fessional cooking.
Ne
P 'lar, P. .ek ,
4:
4
Con uming pa sions, being. an historic inquiry into certai
Engli h appetites. ,1st American ed. -Boston, Little, Brown,
,
1971. .
I 117
108
Reich, Lilly Joss . ,
4
Reitz, Rosetta
Mushroom cookery. New York, Walker, 1965, .
Ridley, Helen F.
The Ritz-parlton cookbook and guide to home entertaining.
Philadelphia, Lippincott,'1968.
Roberts, Ad Lou
The new ook of,favorite breads from Rose Lane Farm. Rev.
end enl. ew York, Hearthside,Presa, 1970.
Rosengarten,Frederic
The boo of spices. Wynnewood, Pa., Livingstbn Publishing
Company, 1969.
.
Scheel, Harinah
FoiledAgain. 125 recipes to cook in foil. Los Angeles,
Nash Pub. 1973.
118t
109
Sher y, Kate
S ecialty cuts and how...to cook them. 1st ed., Rutland,
Ver ont, E. Tuttle Co., 19'68.
Sidon, Alice
Continental dessert delicacies. New York, M. Barro0s, 1950.
Simon,.Andre Louis
A dictionary of gastronomy. New York, MCGraw-Hill, 1970.
Sias, Beverlee Y,
i The chicken ,cookbook. South Brunswick, N. J., Barnes, 1970.
S eight, Jack
The smoked-food 'recipe book. Harrisburg', Pa., Stackpole
B oks, 1973.
11
Snider, Nancy
The professional chef's cateripg recipes 1971. Boston,
<
Uhners-Books.
Snider, Nancy
The professional chef's soy protein recipe ideas. Cahners
Books, Boston, 1971. ,
Spunt, Georges
Memoirs sand menus; confessions off' ,a, culinary snob. 1st ed.
/t Philadelphia, Chilton Book Company, 1967.
Stead; ,Evelyn
Evelyn S.
Low cookery. Rev. and enl. New York, McGraw-Hill, 1959.
Sullivan-y-Lenore
Quantity recipe file. 7th ed. Ames, Iowa State_ University
?ress, 1964.
Sulton, William J.
Practical baking: 2nd d. Westplipt, Conn., AVI Publishing
Co., 1969
. 11
110
Sutton, Nany,
Adventures in ,cooking with health foods. New York, F. t
Fell, 1969.
Greyton R.
Treasury of win and vine cookery. 1st ed. New-York, Harper
and Row, 1968.
Today's Woman
Book%of salads.1 York. Arco Press, 1959.
Tolbert, Frank N_
Bowl of red. '1' . Gartentity, N.Y., Doubleday, 1966.
Truax, Carol /
The art of salad making. 1st ed. arden City, N.Y,,
. Doubleday, 1968.
Wade, Carlson
The complete rice cookbook: West (Iyack,'N.Y., Parker
Publishing Co., 1971.
-Waldner, eorge K. .
Walido, Myra Y.
.
Cooking for the'freez t ed. GardenCity, N.Y.,
Doubleday, 1960.
Weinstock,. Noel G.
La bonne cuisine chez joi. is, Fernand Nathan, 1950.
Weiss, Edith
Catering handbook. New Y ns Publishing Co., 1971.
Wennberg,
Desserts, pastries Cakes. Copenhagen IVar, 19-64.
12 tl
111
Wener, Joan lc
Victory through vdgetables., With a sec4on of recipes from
the microbiotic diet by Barbara rolls. 1-t ed. New York,
Holt, Rinehart and Winston, 1970.
Wilder; Vicki .
.
;11 a pickle or a jam. Des Moines, Iowa, Creative Home
Library,,1971.
L
-Wilkins Jule .
.
-1
The c mi5lete book of cooking equipment., Institutions)
Volume Feeding Magazine, distributed,by Cahners Books, Boston,
, 1972.
Wilkinson, Jule
Special atmosphere/food II; country/colonial themes.
Chicago, Illinois, Institutions Magazine, 1969.
Wilmot, Jennie S.
Food 'for the Family. Philadelphia, Lippincott, 1966
Winters, Na y
Feasting float. New York, Simon and Schuster', 172
Wse, Margaret
'Taste and see. Chicago, Moody Press, 1971.
\- Wood, Marion
Delicious and easy rice flour recipes. Springfie
Thomas, 1972.
,Zaccarelli, Herman
,
Nurs g home menu planning. Chaners Books, Boston, 1972.
'AP
121'
404 112
SERVICE
(0°)
Barnard, Copel
The art of flainbe cooking. London, Ilifle,Books,
Dietz, Susan M. ,
Fuller, John
Gueridon and lamp'copkery, a complete guide to side-tabl
And flame service. N.Y., Ahrens Book Co., 1964;
Goldmann, Mary E.
Planning and serving /Our meals., end alc.\ N.Y ,
'1\
Harriss, Ellen Adeline
Proressional_rstauran service,\ \ .M raw- 1 1.,; 1966.
\
Pfeiffer, William B.
The correct service d artmen for ,hot is motor
motels, and resorts. N i Y4,k, hrens P ll ,1
shing C 62.-
SER-VO-TEL,
Waiter/Waitress. Edi o s:\,Donald D., dd Have*P.-\
Boston, Cahners Books, 974.\
Solomon, Ed I
..,
i. , *
\
.
122-
113
TABLE SETTING
1 1
Berrall, Julia S.
Fao ers and table settings. New 'York, Hiking Press, 1951.
1
Cornell University ,
.
Finance, Charles
Buffet catering. N.Y.; Ahrens Publishing Co. 1958.
Goldmann, Mary E.
*Planning and serving Your.meals. N.Y., McGraw-Hill, 1966.
Hirsch, Sylvia
The art of table.setting and flower arrangement. N.Y.
Crowell, 1962.
Lehrman, Lewils
Pining room service. Indianapolis, ITT edu ationa 'Services,
1971:-
123
114
Vail, Gladys E.
Foods; an4htmoductory college course. 5th led. Boston,
-
Houghton Mifflin, 1967. t
O
/
' 124
115
TOURISM
Isenberg, Irwin
Travel _Market Yearbook. P.O. Bo) 3, Manchester Center,
Vermont. 05255; 1971-72
Lundberg, Donald.E.
The Tourist business.. Chicago, Ili Institutionp/Volume
Feeding Management Magazine distributed by Cahners Books,
Boston, 1972.
JPs+t)
116
WORLD FOOD SUPPLY
r Boyd-Orr, John
The wonderful Jaorld of food. Garden City, N.Y., Garden
CityBooks, 1958.
ollingd, Ernest F.
Case Against unger; a demand for a National Poli4. 1st
. ed. N.Y.-Cowle Book -Co.,, 1970.
0.,
t I
,
nternational Cong ss of Food Science ,and Technology, 1st,
4 1962. .
Lowenberg, Miriam E. J .
Robbins, William
The American Food Scandal; why you can't eat well on what
you earn. N.Y., Mbrrow, 1974.
Simon, Arthur .
Vara, Albert C. 1
" /
Food and bevei,age.industries: a bibliogrhp1,y and guidebook.
Detroit, Gale Research Co.; 1970.
/ 1
124
1
3.17
SUMMARY:.' 1
SUMMARY;
.1 Identification of'beef rib cuts, how and,where
i . ..,
to make them. . .
.
SUMMARY!
Describes_the.:location Of the short loin;
identifies_cui-s made ffom it, and how to make'
the various cuts.
118
4
',',.) \
CONTENTS: . t
SUMMARY:. ,
CONTENTS:
Filmstrip.No..546: "Keeping Food Safe to Eat",
(1954)_explains_the causes of decay and
soilage of food and shows methods of food
preservation.
Y".
SUMMARY:
i*monstrates how temper tut4 change' affects
frozen foods, presents acti on kind' of
quality loss. and their ates at vari us
tqmperatures and illustflates,methods for
improving.the handling of/frozen foods without
destruction of cartons dr individual packages
Quick. Breads.
Wheat Flour, Institute. Three color filmstrips. Made b
Fred G. Korth'. 1954.
CONTENTS:
'!Biscuit. method" - Part 1.
1Muffin.method" - Part 2.
Variety round-up" - Part 3.
SUMMARY:
Part 1 - Shows a standard method of preparing
biscuits and scone. Gives a basic recipe C
demonstrates how to_vary it by additional
ingredients & use. Includes main dishes &
desserts.
120 t1
1,
Iwo 120
Ripe Olives in Today's Menus.
Olive Administration Committee. One color filmstrip.
With guide.
SUMMARY:
Degcribes the four principal types of olives,
how they are processed, in what forms they are
available, and suggested ways of serving them.
SUMMARY:
Discusses the history and manufacture of sausage
and identifies Various types of sausage and
ready-to-serve meats.
Storin Foods
On- black and white filmstrip prepared by the McGraw- /
UMMARY: I,
/ I
I
,1
121,
f
OneHundr4d
One 4/14,ed.an _one. color slides, with illUstration
guide, proJuced by the National Live Stock and Meat Board.
131
/
: 122
. Soun,d-films-ft,ip unit's - Listed below are filmstrips that have
an accompanying 33 1/3 r.p.m. phono-
record. A-combination film-strip/
i
record player, which can be operated , ',CA
1 CONTENTS:
"I Like People" (2,parts). These filmstrips
give employees insight into the role and 0
SUMMARY: ,
SUMMARY:
Shows how vending, machines can be used as a
means of school feeding.
rUMMARY:
Sanitary care of.tbleware, utensils and of er
food service equipment is illustrated, with
special%emphasis given to the protection of
food contact surfaces; explains difference be-
tween. cleaning and sanitizing.
132
123
Fast Food Service.
One color filmstrip, with record. Restaurant-Hotel Aids,
Inc., 1972.
SUMMAR:
Sound-flmstrip'program to be used for trainin
waitresses.
Food Merchandisin
One c6 or fi,lmstripi with record. Vend .C.ompany.
. SUMMAR
Sound-filmstrip pr gram sh6wfng automatic
food service machi es and types of foods,used
in them. T
SUM RY:
This filmstrip pro m gives rules for safe
food handling thro sanitary cooking, re-
heating, serving, storage; explains' how
time and temperatu ffect germ growth.
YMMARY:
The goal of this guidance kit for young people
. is'ito interest them in the food service industry
as/a possible career.
SUMMARY;.
Th (sound-filmstrip set is useful fo straining
fobalservice employees, studants and trainees
to ac ntrol pests found in f od service loperati hs.
r6zenAoldi:
One\colo fi trip record gram, prepar d by the
-FFCirenrPotato dult tltute.
SUMMARY :
Th'Ssound-fi mstrip set is designed .to
ac rs ns interested in food Service
h"firozen p ato products -now available
1451
an iheiblisiness o' r.tunities they present.
\133
124
Modern Sandwich Methods_flt_Quantityi 'Food Service.
One color film rip, wA h two records. American Institute'
of aking, 1960. 7
e
SUMMARY:
Sound-filmstr p program on menu ideas for sand-
win-making i quantity food service areas.
SUMMARY:'
Pr gram developed by/Geo ge D. Hanby Associates,
Inc. and presented by the National Restaurant
Association at the 53rd NRA convention and
ed cational exposition, May 20-2141, 1972.
The Personal Si e
One color fi tstrip, with 10 minute record rogram,
prepared by thd National Restaurant Associat on (1969).
SUMMARY: .
CONTENTS:
"Personal Presentation"
"Attitude"
"T 4.twork"
SUMMA
An audio-visual training prbgram for food
service. employees, students' and trainees, as
IIwell as 'supervisory and management personnel.
SUMMARY:
This sound - filmstrip program is designed to help I
I \
134
1:
125
The Unwanted Four-;, Germs- That.Cause'Food Poisoning
Gne color filmStrip, with 14_miTnute record program,
prepared by. the National Restaurant 'Association.
SUMMARY:
This sound - filmstrip set', relating to the four _
SUMMARY:
This sound-filmstrip set, which stresses safe
working proceduresy contains a safety training
progra.for. food-Service employees, students,
trainees and Imanag'ement personnel.
CONTENT *
uw to Y' r Own Ticket" discusses the oppertun es
in he f "d- service field and how'employees can
wo the' way up.
i35
fl
o
1) 127
Meat'Identifice.tion.Kit
This is a set of one hundred and eight 6" x 8" n atural
color pictures Showing_the different cuts of meat., They
were prepared by Interstate Printers and ublishers (1969).
4 ,
it
e.
-AA
137
128 .
CONTENTS:
VT-8 "Basic Food Prepa atio 'Techniques."
(10 transparencies)
UNIRSiTY OF CALIF.
OS ANGELES
FEB 2 7 1976
CLEARINGHOUSE FOR
MUIR COLLEGES
113 8