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	Food and Beverage Cost Control by: Jack E. Miller, David K. Hayes, Lea R. Dopson June 25, 2001
	The Pleasures of Cooking for One by: Judith Jones September 29, 2009
	Nutrition for Foodservice and Culinary Professionals by: Karen E. Drummond, Lisa M. Brefere January 01, 2007
	Professional Cake Decorating by: Toba M. Garrett January 18, 2012
	Professional Cooking by: Wayne Gisslen January 19, 2010
	The Best Make-Ahead Recipe from: America's Test Kitchen 2007-03
	The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by: Kari Underly August 16, 2011
	The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation by: Douglas Robert Brown 1989-05
	Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners (Culinary Institute of America) by: The Culinary Institute of America May 04, 2009
	The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by: Michael Ruhlman May 04, 2010
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script by MrRat
Updated by Labbs 24^th July 2009