| title | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| HACCP & Sanitation in Restaurants and Food Service Operations: A Practical Guide Based on the USDA Food Code With Companion CD-ROM | 978-0-910627-35-1 | 2005 | Lora Arduser |
| The Encyclopedia of Restaurant Forms: A Complete Kit of Ready-To-Use Checklists, Worksheets, and Training AIDS for a Successful Food Service Operation With Companion CD-ROM | 978-0-910627-29-0 | 2004 |
| The Encyclopedia Of Restaurant Training: A Complete Ready-to-Use Training Program for All Positions in the Food Service Industry With Companion CD-ROM | 978-0-910627-34-4 | 2005 | Lora Arduser |
| The Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, And Churches With Companion CD-ROM | 978-0-910627-81-8 | 2007 | Shri Henkel |
| The Professional Bar & Beverage Manager's Handbook: How to Open and Operate a Financially Successful Bar, Tavern, and Nightclub: With Companion CD-ROM | 978-0-910627-59-7 | 2006 | Amanda Miron |
| The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business | 978-0-910627-60-3 | 2006 | Lora Arduser |
| The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM | 978-0-910627-97-9 | 2007 |
| The Restaurant Manager's Handbook: How to Set Up, Operate and Manage a Financially Successful Food Service Operation | 978-1-62023-263-7 | 2019 |
| The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation | 978-0-910627-09-2 | 2002 |
| The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation | 978-0-910627-08-5 | 1989 |