Ivy Tech Libraries: Bloomington Course Reserves: HOSP

HOSP 101

Servsafe Coursebook by National Restaurant association
Call Number: HOSP 101
ISBN: 0134764234
Publication Date: 2017, 7th edition
2-hour in-library use

On Cooking by Sarah Labensky; Alan Hause; Priscilla Martel
Call Number: HOSP 103, 105, 106, 230
ISBN: 9780134441900
Publication Date: 2018
2-hour in-library use

On Cooking by Sarah Labensky; Alan Hause; Priscilla Martel
Call Number: HOSP 103, 105, 106 230
ISBN: 9780134441900
Publication Date: 2018
2-hour In-library use

Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond; Lisa M. Brefere
Call Number: HOSP 104
ISBN: 9781118429730
Publication Date: 2014, 8th edition (need 9th edition)
2-hour in-library use

On Cooking by Sarah Labensky; Alan Hause; Priscilla Martel
Call Number: HOSP 103, 105, 106, 230
ISBN: 9780134441900
Publication Date: 2018
2-hour In-library use

On Cooking by Sarah Labensky; Alan Hause; Priscilla Martel
Call Number: HOSP 103, 105, 106, 230
ISBN: 9780134441900
Publication Date: 2018
2-hour In-library use

Human Resources Management and Supervision by National Restaurant Association Staff
Call Number: HOSP 108
ISBN: 9780132222129
Publication Date: 2007, 1st edition (need 2nd edition)
2-hour in-library use

Bread by Jeffrey Hamelman
Call Number: HOSP 111
ISBN: 0471168572
Publication Date: 2005, 1st edition (need 2nd edition)
2-hour in-library use

How Baking Works by Paula I. Figoni
Call Number: HOSP 113
ISBN: 9780470392676
Publication Date: 2011, 3rd edition
2-hour in-library use

Introduction to Hospitality by John R. Walker
Call Number: HOSP 114
ISBN: 0135139287
Publication Date: 2016, 5th edition (need 8th edition)
2- hour in- library use

Meetings, Expositions, Events, and Conventions by George Fenich
Call Number: HOSP 171
ISBN: 9780134735900
Publication Date: 2018
2-hour in-library use

Poultry by Thomas Schneller; Michel Suas
Call Number: HOSP 200
ISBN: 9781435400382
Publication Date: 2010
2-hour in-library use.
Fish and Seafood by Mark Ainsworth; Culinary Institute of America (CIA) Staff; Michel Suas
Call Number: HOSP 200
ISBN: 9781435400368
Publication Date: 2009
2-hour in-library use
Meat by Thomas Schneller; Culinary Institute of America (CIA) Staff; Michel Suas
Call Number: HOSP 200
ISBN: 9781428319943
Publication Date: 2009
2-hour in-library use

*The current editions can be found in Cengage through IvyLearn.

The Restaurant: from Concept to Operation by John R. Walker
Call Number: HOSP 203
ISBN: 9781118629628
Publication Date: 2014, 7th edition
2-hour in-library use

Chocolates and Confections by Peter P. Greweling; Culinary Institute of America (CIA) Staff
Call Number: HOSP 209
ISBN: 9780764588440
Publication Date: 2008, 1st edition (need 2nd edition)
2-hour in-library use

Garde Manger by Culinary Institute of America (CIA) Staff (Contribution by)
Call Number: HOSP 212
ISBN: 9780470055908
Publication Date: 2009, 3rd edition (need 4th edition)
2-hour in-library use

The Professional Pastry Chef by Bo Friberg
Call Number: HOSP 213
ISBN: 0471359254
Publication Date: 2003, 4th edition
2-hour in-library use

Hospitality and Restaurant Management by National Restaurant Association Staff
Call Number: HOSP 280
ISBN: 9780132414654
Publication Date: 2006
2-hour in-library use

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