Hotel and Restaurant Management Curriculum

DOCUMENT RESUME

ED 118 179 JC 760 105

AUTHOR . Malkames, James P.; And Others TITLE Hotel and Restaurantlianagement; A Bibliography of Books and Audio-Visial Materials. INSTITUTION Luzerne County Cominity Coll., Nanticoke, Pa. PURDATE 75 NOTE 138p.

EDRS PRICE MF-$0.83 HC-$7.35 Plus Postage DESCRIPTORS Audiovisual Aids; *Bibliographies; Books; *Food Service Industry; Food Service Occupations;,*Hotels; Junior Colleges; Ilibrary Collections

,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!)

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* Documents acquired by ERIC include many informal unpublished , * * materials... not available from'other sources. ERIC makes, every effort ,* to obtain the best copy available. Nevertheless, items of marginal, * * reproducibility are often encountered and this affects the quality * * of the microfiche and hardcdpy reproductions ERIC makes available . * * via the ERIC Document Reproduction service (EDRS). EDRS is not * * responsible for the quality of the original document. Reproductions * * supplied by EDRS are the best that can be made from the original. * *********y*************************************,********************** -. A a . 1 HOTEkandRESTAURANT MANAGEMENT

A BIBLIOGRAPHY- OF, BOOKS AND

AUDIOVISUAL MATERIALS --

\ PREPARED BY .

LUZERNE COUNTY COMMUNITY ,COLLEGE ,NANTICOKE;VEi4NOLVANIA18634

S OEPaRTmEryi OF HELTH EOU(411tONL wELF ARE 4TIONAL INSTITUTE OF kOu(TiOr4 "ef , ... ,,f 4f r f- vf f ".

". f t 4E. 'f

)L- 1975

A, BIBLIQGRAPH ICSSAY BY

JAMES P. iLKAMES AND EUSTACE SCANNELL HOTEL AND RE9URANT MAN GEMENT DEPARTMENT AND Y. , ::,,ROBERT N. CQHELAND S F MEMBERS c INSTRUCTIONAL RESOURCE TER, LtRC LEAMINCIESOURCE COMPLEX

LUZERNE COUNTY COMMUNITY COLLEGE PROSPECT STREET AND MDDLE ROAD NANXOKE,'PEtkINSYLVANIA 18634 C717)15-33 ...

..... 2, ag_; This bibliography has been compiled for use by institutions, schools, colleges and libraries, and is intended to provide resource materials for the hotel and restaurant industry of Northeastern Pennsylvania.

The compilers wish to acknowledge the assistance of Ms. Gloria Bronson,

Ms. Marie Gill, Ms. Nancy Cripanukand Ms. Mary Jones, who were most helpful in compiling, typing and proofreading the manuscript of this bibliography.

3 TABLE OF CONTENTS

SECTION PAGE

1` INTRODUCTION' III

BORROWING PROCEDURES , VI . . L.C.C.C. HOTEL RESTAURANT MANAGEMENT CURRICULUM VII

BOOKS-

101FUNDAMENTALSOF FOOD 1

104 HOTEL AND RETAURANT ACCOUNTING 15 105 FOOD SANITATI 6

107 INTRODUCTION 0 HOSPITALITY INDUSTRY 21

109 NUTRITION ANDMENU PLANNING , 25

122 FU T PURCHASIG 36

126 QUANTITY FOOPREPARATION 41

. el; 130 HOTEL-MOTEL PE-RATIONS / 48%/

132 PROPERTY MANGEMENT AND HOUnEEPING 53

211LAYOUT OF FOD SERVICE EQUIPMENT '59,

213 BEVERAGE OPERATIONS 63

215 MERCHANDISING FOR THE HOSPITALITY INDUSTRY 69:

217 MEAT ANA;YSIS r 72 -a 226 FOOD VENDING 74

6. 228 FOOD AND LABOR COST CONTROL 76

256 HOTEL - RESTAURANT SEMINAR '77

BANQUETS 79

CAKE DEOORATING 1 80

CONTRACTS 81 7 ETHNIC FOODS 82,

,''FOOD PROCESSING. 87

FOOD SERVICE OPERATIONS §2

L 4 It

II SECTION PAGE

HOTEL RESTAURANT TRAINING 9B INSTITUTIONAL FEEDING

RECIPES 98

SERVICE 112

TABLE SETTING 113

TOURISM a 115

FOOD 'SUPPLY 116 AUD 0VISUAL MATERIALS. 0 FILMS. (16 MM) 117

FILMSTRIPS 118

121

SOUNDFILMSTRIP UNITS 122

SOUNDSLIDE UNITS 126

STUDY PRINTS 127

TRANSPARENCIES 128

5 III

INTRODUCTION.

Luzerne County Community Collegei, Nanticoke, Pennsylvania is one,of the 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 collections of books available for support of a Hotel andCRestaurant Management

Program.

The College's Hotel and Restaurant Curriculum closely follows the

recommendations of the Committee on the JUnior CollegeCurriculum for the

Public Hospitality Industires, COuncil on Hotel, Restaurant, and Institutional

Education (CHRIE). The program is designed to prepare students for middle management positions in the hospitality industry.

The primary purpose of this program is to prepare students for immediate

employment upon completion of studies leading to the Associate in Applied

Science Degree. (If they so desire, students may choose a one-year course

of study leading to the Certificate of Specialization. In some instances,

. certain courses may beaccepted for advancedstaidingin transfer to a four- yeat college or university). .4

To provide4he student with a practical working knowledge of the various

activities found within the public hospitality industry, about half the

curriculum is devoted to the basic principles of hotel and restaurant operation and management. Liberal arts-sciences and basicbusiness account for the other

half. In addition, a number Of hours of work experience in the hospitality

industry isrequired Subjectmatter content is supplemented with visual aids,

guest lecturers, seminars, la oratory work field trips, and the ever-vital library

assignments such as term paper , abstracts and research reports.', IV

The Luzerne pounty Community College Library contains an estimated

1,300 book volumes and receives 18 periodicals_ relating to the public hospitality field. The collection takes on added significance as it represents the most c complete-and comprehensive collection of its kind in Northeastern Pennsylvania.

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 industry may visit the College library to do research or to borrow materials

4 A fgr study, Persons located outside Luzerne County ha access to the li erature on an inter - library loan program through local public a deducatioi1a1li raries.

(See page for further details)

The references lisped on the following pages represent the hotel an restaurant resource materials cataloged at the Luzerne County Community C

Library. A quick preview of the titles shows the literature includes man practical "how-to-do-it" books for the practitioner. There are, in addit books of a highly technical natures,' dealing with such areas as frozen food ,

, 4 technology,nutretion,..lndthe like.

Only a representative selection of cookbooks is listed,.and these are regional in character.

The scope of the literature, consistent with the courses taught at Luzerne

County Community College, includes such diverse topics as advertising, business

, practices, decoration, nutrition, hotel law,' insurance, landscaping, health. 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, independent, and relatively obscure publishers. For bibliographic access to the latter group, one should investigate the periodical literature of the 4 V /

field (several titles are listed below), announcements and bibliographies from

various trade and business organizations, and government document's.

-.. This bibliography represents a balance between fairly recent titles and

older titles-many still in print. It should be recognized, however, that

Hotel and Restaurant Management is a relatively new field of, study; the

technologies involved are barely out of their infancies. Purchase of older

titles should be weighed carefully againsethe pos;ibility that their use-

: fulness will be short-lived in light of new developments in the, field.

Caution is also advised in the acquisition of a great many cookbook's, which

I'add bulk but little substanceto a collection.

\Some periodicals containing bibliographic and review information are:

American Automatic *erhandisex; Cooking for',Profit; Food Service; Food

, Technology;, C ell Hotel and Reiaaurant Administration Q arterly; Hospitalitir,

Food andLoci i ; Gourmet; Institutions; V9lume Feeding Ma gement.

The Nati nal Restaurant Association is another important source of

literature in the field, as is the Council on Hotel and Institutional'

Education (Ithaca, New York). VI

BORROWING PROCEDURES

Books, Printed materials and audio-visual aids pertaining to the Hotel and Restaurant Management Program may be borrowed from Luzerne County Community

College Library by recognized members of'the industry. Subject to faculty needs,

. % these materials will be loaned for the following time periods:

a. Audip-visual aids -- two weeks

b. Books and printed materials -- four weeks

These Materials areivailable to borrowers, who must obsee one of the following procedures:

,A. Inter-library loan through borrower's local lib -- 1. Contact loacl library and inform them,of thmaterial

desired from L.C.C.C. library. -t. . 2. Local library wfll contact !4.C.C.C. 3. Material will be sent to local library by L.C.C.C. 4. Borrower will pick up material at local library, and returi to local library after uqing it. i5. Local library will return materlfal,t L.C.C.C. J W. Direct request to Luzerne County Community College -- 1. Contact Luzerne County Community College Library to reuest materials. 2. Arrange for pick-up or delivery of materials..

3. Return materials to Luzerne County Community College II, Library after using.

No charge will be made for use of these materials;\botrowers are requested to pay only return delivery costs. If materials are %damaged use, borrower may be requested to pay replacement costs or repair charges, which will be determined by our library. Further information concerning

available materials and borrowing procedures may be secured by calling ,

L.C.C.C. Library (717).735-8300, Ext. 201. .

Write: L.C.C.C. Library Prospect Street and Middle Road Nanticoke, Pennsylvania 18634 -40.- VII

LUZERNE COUNTY CCMMUNITY COLLEGE HOTEL & RESTAURANT MANAGEMENT' CURRICULUM

FIRST YEAR 4-

First Semester Sem.-Hrs. First Semester Sem.-Hrs.

ENG 101-English Composition I or PSY 103-General Psychology or ENG '5 Basic Communications I 3 PSY 101-Human Relations 3 BUS 1-Pe sonnel Administration 3 ACC 103-Applied Accounting 3 HRM01-Fu damentals of Food 3, HRM 217-Meat Analysis 109-Nu rition & Menu Ptanning 3 HRM 211-Layout.of Food Service

7- troduction to the Hospitality , Equipment 3' ndustry 1 HRM 213-Beverage Operations 2 bysical Education 1 -HRk 105-Food Sanitation 2 14 HRM 215-Merchandising for the 'Industry 2 17'

Second Semester, See.-Hrs. -, Second Semester Sem.-Hrs.

ENG 102-English Composition II or SPE 125-Fundamentals of Speech 3 ENG 1d6-Baiic Communications II 3 BUS 261-Business Law 3 HRM 122 -Food Purchasing 3 ACC 104-Hotel & Restaurant Accounting 3 2 HRM 126-Quantity Food Preparation 3 . HRM 228-Food & Labor Cost Control HRM 130-Hotel-Motel Operations .3 HRM 226-Food Vending 2 HRM 132-Property Managementand. HRM 256-Hotel & Restaurant` Seminar 1 Housekeeping 14

BUS 105='Business Mathematics - -(3)

HPE',102-Physical Education , 1 16 or 19 I.

HRM 260-Hotel & Restaurant WOrk Experience Practicum (500 work experience,hours in the Hospitality Industry --non credit). Required of AAS degree students only.

1 *BUSi105 must be taken by those studentd who are enrolled in the AAS degree program.

A one-year Certificate of Specialization 'Program is alsoavailable.

ftt 4,7 \

101 FUNDAMEN?LS\ OF FOOD

arl tte uestion= an wered-abot cooking. NewYork, Dodd, Mead ny, 196'.

T ompto so p cookboo Englorikood Prentice-

. Hall, 969. 4

h N. ,\ . Tenntr9 wo common herbs and hr to use them. Boston, Braden

.x Al* ax M ki g your own esetand yog/rt. New York, Funk and .

Wag 1 s 1973. \ .

Amendd a, "Joseph --,, The\baker'sma quant'ty baking. New York, Ahrens Publishing Compan

, * endoia, Joseph arld Bt ni, James M. \ Practical cooking an aking for schools and institutions.

. York,'-Ahrens Publis g CoTpany,.1971. .

Ame dola, Joseph and Lunderg; DOnald E. naerstanding,baking. hicagb, Institutions Magazine, 1970.

American Institute of Baking, Consumer Service Department. Modern sands4iph methods,. Chicago, Illinois, American stitute of Biking, 1964: % rine, 'i11 ynardl Andrew Principles of sensory evaluation of food. New York, Academic ess, 1965.

ft, Nadda Casso New York, M. lectric broilerand, rotisserie cook boOk. 0 rows, 1962.,

1 And \son,Carolyn - T 6 complete booko omemade ice ream, milk, sherbet and Sherbet. New York,SatuaylReview ress,/ 1972. . . \ Androdeti \The"comp eteencyclopediaoi F ench ch\ese. New York, Hirpeftl M galne Press, 1973.

rbuckle,W dell Sherwood

Ice cre . (Adapted from J.H Frandsen Ice Cream and elated Products) Westport, Coriecticut, A iublishing

ompany, 1966. c

er, Bruce fidi.4 MethOd4 and Markers of Cooking. ew YorkFunk and Wagnalls, 69. 64. Bate-Smith, Edgar Charles Food science; a symposium on quality and preservation of, foods. Cambridge, England, Cambridge University Press, 1952.

Beard, James Andrews Fish cookery. 1st ed. Boston,. Little; Brown, 1954.

d, James Andrews James Beard's American Cookery. Boston, Little Drown, 1972.

Beck, Simone and Louisette Bertholle, and Julia Child Mastering the art of French cooking. New work, Knopf, 1961. 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."

Bennion, Edmund Baron Breadmaleing ik its, principles and practice. 4th ed. London, Oxford UniVerpAty Press,/ 1967, Berolzheimer\y Ruth editRr- The UnitedS-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.

_pitting, Arvill Wayne 'Appetizing; or, The art of canning, its history and develop-

went. San Francisco, Trade PressrOom, 1937. .

'Bradshaw, George A Souffles, Quiches, Mousses and the randon egg. New York. Harper and Row, 1971.

Bramak4 Edward . gea and Coffee: A modern view of 300 years of tradition. London, Hutchinson andto.), 1972.

BrAln, Bob Carlton Complete book of cheese. New. York. Random House, 1955.

,. Carcione, Joe and Luas,, Bob The greengrocer3tf}e consumer's guide to fruits andvegetables. Sanrancisco, Chronicle BookO, 1972. . as

I 4 3 a

*, .3_,,,. Casella, Dolores, . 'A werld%of breads, NdW York. D'. .White Company, 1966. ... A Champion, omaine Chatartd The art f cooki g omelettes. 1st ed. .Garden City,.New York. Doub eda

a. 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, Conecticut. Avi Publishing, 1962. , :/e-" Cornell University. School of HoteAdministration. essentials of good table service. Ithaca, New York, 1 University, 1966. A

Copt nry Edward if, T e chemical analysis of foods. 1st Am. ed. pew York. Chemical Publishing Co.11 1962. 1 .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.

Culinary Institute of America 4 The professional chef. nd ed., 3rd ed.. Chicago, Chicago. Institution's Magazine, 1966 '1971. -

Dahl, Crete . Food and Menu Dicti nary. stitutions - volume fooding magazine, dist. by Cathners Books, on, 1972.

Davis,, J. Charles Fish cookery) South Brunswiok, N. J. A.S. Baines, 1967.

'13 4

Deoxy Sugar Deoxy Sugrs; A symposium go-sponsored by the Div. of Carbo- hydrate Che and the Div. of.Mick,obial Chem Society. Washing-

ton. AmericaChemical Societ, N . 74, 196.6. .

,D'Ermo, Dominique . The modern pastery chef's guide to professional baking. 1st ,ed. New York, Harper andRow, 1962. DiatLouis Fren'h Cooking for .4meicans. Philadelphia, Lippincott, 1966.

. DononJoseph e classic French cuiine. 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.

\ Farm Journaland Country Gentlemen. Freezing and canning cookbook; 1st ed:rizitd recipes from the farms of America. Gaiiden City, New York,DOdbleday, 1964.

Farm Journal and Country Gentlemen. Homemade bread. 1st ed. Garden City, New Yor Doubleday, 1969.

Fennema, Owen

. Low-temperature preservation of foods and livng matter. New York, M. Dekker, 1973.

Fisher, Mary Frances Kennedy The cooking of provincial France. ew York, TimTim- Life gooks, 1968.

FLtch, Natalie Kiersted Foods and principles of cookery. New York, entice Hall,

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.

Gou]4- Marks, Beryl Preserves - How to make and use them. Londonl, Faber, 1972.

Griswold, -Ruth Mary The experimental study of foods. Boson, lghton 1962.

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,EveiAmericanyn Gertrude and Noble, Isabel 71,--1 Hows and whys of cooking. Chicago, IllinoiS, The Universil of Chicago Press, 1946. 1 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.

. arrison, S. G. and Masefield, G. B. and Wallis, ael The Oxford book of food plants. London, Oxford ,U.P., 1969

IH rt, Frank L. , \Moden. food an New York, Springer -Ver1,1% 1971.

Hays, Wilma,., P.'and R.'Vernon Hays Foods'the' Indiansgave Us., New York, I. Washburn,1973. Hazelton, Nika Standen cfrk, Simon and Schus- Eg )..s! The greatest of egg dishes. New ter, 969.

Heid, John Laurence Fundamentals of ood processing operation ingredients, methods and packaging. Westport, Coraictict. Avi Publishing \ Company, 1967.

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.

Hildeb and, Louise CampCateringor Hods to rustle grub for.hikers, campers, mountaineers, packers, canoeists, hunters, skiers and fishermen. Battleboro, Vt., Stephen Daye Press, 1941?

15 Howe, Robin Rice Cooking. 2nd rev. ed. London, Deutsch, 1959, 1972.

Hu: p. Osee Gladys Int7ductory foods, 4th ed. New York, Macmillan, 1962, 1970.

. ..----e" ,,... Hume., Rosemary and Dorones, Muriel . . . \ Jams, preserves,, pickles. Chicago, Regnery, 1970, 1972. i N s\ Instit tionil Food,Editorial Council ?

, Insi hts into suoeessful food service; food of peak quality, flavor ,applearance. How do you produce it? Chicago, Institu-

-tional , ,,, -7 de Editorial Council, 1963: '-. . , , ,, , \ , Institution.sN . The complete book of cooking equipment; how to purchase,. ijistall, operate, and maintain all types bf cooking equipment. Chicago, Institutions,. Magazine of Mass Feeding InsdMass Hous- ing 1964. ... , J,

Intern tonal Wine an\ d\Food Society The ternational wine and food society's guide to meat. \ Foreward i Andre L. Simorr. New York, Bonanza Books, 1968.

Irving, Georg W. Food quallity, effects of production practices and processing,- Symposium,iWashington, D.C. American Association of the Advance- ment 'of Science, 1965. ,

Jabobs, Morris Borii The chemicaganalysis of foods and food products. kd ed. Plinceton, New Jersey, Van Nostrand, 1958.

---..,Johnson, Lois S. fhat we eat; the origins and travels\of foods round the world. cago, Rand McNally, 1969.

Dorothea Van GundY e soybean, cookbook. New York, Arc Books, 1968. 40

sly Maynal1Alexander Met ods in food analysis; physical, chemical, and instrumental method: of analysis. 2nd ed. New York,Academic Press, 1970,

_ Kadams, seph M. Encycl edia of fruits, vegetables, nuts and seeds for healt

ful livin . West Nyack, New York, Parker Publishing £0.1 1973

Kadams, Jose' M. Modern,ency_lopedia of herbs, with the 'herb ,o-matic locator index, Wes,togSiack, New York, Parker publishing Co., 1970.

Kansas State C011ege of Agriculture and Applied Science, Manhattan, Kansas, Department of Foods and Nutrition. Practical cookery and the etiquette and- service of the table. New York, Wiley.

1 .6 4 7

Kaplan, Aaron . Elements of food production and baking. Hotel-Motel Management Series: ITT Educational Services, 1971.

Karmas, Endel . Meat product manufacture. Food Processing Review No. 14. Park Ridge, N. J., Noyes Data corp,, 1970.

Kinard, Malvina Cand alanchard, Marjorie P. The kitchen schbIar. New York,:Citadel Press, 1967.

-Kotschevar, Lendal Henry Understanding food.' New York, Wiley, 1969.

landry, Robert The gentle aRt of flaring; agutheto.good cooking. New York, Abelard-gchuman, 197(!..

Langseth-Christensen, Lillian and Smith, Carol Sturm The complete kitchen guide; the cook's indispensable book. New York, trosset and Dunlap 1968., .

. . '1 Lapolla, Garibaldi Marto .The Mushroom cookbook. ,Funknd Wagna 1967.

, Layton, Thoma's Arthur . \ The wine and food soiety qguide to 'cheeSe, Ad cheese cookery. Cleveland Wine and Food Sbciet 1967.

Levinsolg Leonard Louis The complete book of .pickles and relishes. New York, Haw- thorne Books, 1965.

Lincoln, Waldo (Rev, and enlargeh,by Eleanor Lowenstein). Ame ican cookery books. (1742 -1860) (Published in 1929 as "Bibli graphy ofAmerican cookery books.) Worcester, Mass, Americn Antiquarian Society,-1954.

Loewenfed, Cia re Xnd Back, Philippa Herbs,healtiand cookery.' 1st Aver. ed. New York, H W-

thorne'Boks, 1967. 'i

Lowe, B*11. A Experimen cookery from the chemiaa14,and.physical.stan point. 4th New York, Wiley, 1955.

Ludvigs6 Vern An citing neworld of Microwave cooking. Litton. Mid owa (Cooking Center, Ae.ton Division, 2530.N. SebOnd Street 0 Minneapolis,- Minn., 974.

Lundberg, Donald. E'. - Understanding cooking.Amherst, Mass,University of Mas 196L,1

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

Lyon, N&nette and Benton, Peggy ----Eggs, milk and cheese. Benton, London, Faber, 1971.

Massee, William Edman WinerF4od Index. New York, McGraw-Hill, 1962.

Matz, Samuel A. Water in foods. Westport, Conn., Avi Publishing Co., 1965. ti Mayer, Paul Quiche and souffle. Concord, Calif., Nitty Gritty Publicatio s, 1 :72.

Mazza, Irma Goodrich' l Accent on seasoning. 1st ed. Boston, rown,\ 957.

4 McKenzie, Valerie\ Say cheese! NeYork, Drake Publishers, 1973.`

ill ams, Margaret Food)fundamentals-- New York, Wiley, 1966.

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., Wtport, Conn., Avi Publishing Co., 970. Mok,'Ch71es Practical saleand dessert art. Cahners Books, Boston, 1973.

Montagne, Pr sper Larousse g stron mique: the encyclopedia ,of food, wine and cookery. (T hslad 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

Muller, lian Gkrd An intro ction to fold rheolOgy. New York, Cr Ile, Rims k, 1973.

National Res r Council, Food ProtectionCLitte Chemicals s d in food processing. Washington, D.C., National Academy of S fences, National Research Council, 1965.

Dearing,.Helen and Scott Maple sugar book, togeth=with remark on pioneerin as'a way of life in the twentiet century. Ne York, Schoc en Books 1970.

Nichols, Nell Beaubien (editor) , Homemade Candy. Garden CityNew York, Doubleday, 1970 \

\ \ es ,e Robert . \\ dehydration processep for conve ie c, e foods. Parkiidge, Jer ey, Noyes Development Corp. d Processing Revi*? #2, ,

196 . :\ .

Noy, Robert . Freeze drying of folds and biologicals. Park Ridge, New Jerdey, Noyes Development Corp. Food Processing Review #1, 1968. \ Ohio State University, 15entOhio, Food Services Department Food training routines. Developed by KenState University Food Services Department, Kent, Ohio. Chicago, Medalist Pub-

licatiOns, 1970. -, I 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 . reparation. London Wine and Food Society, 19681

. '

, 0 on, Mildred Ellen , Cooking pith, wholegrai s. New York, Farrar, Straus and Gi oux, 1971.

Parke, Gert ude N The big Coffee cookbook. New York, Funk and Wagna 1969.

Parker, Dorothy The wonderful word of yogurt. New York, Hawthorne Books, 1972. ("A Martin Dale"book")

19 10

Paul, Palqine C. and PalmerHelen H. Food theory and applicatons. New York, J. Wiled, 1972.

Pearson, David ,y Laboratory techniques food analysis. New Yonk Wiley1973.

Peck, Paula The art of fine baking.\New York, Simon and Sch 1961.

Peckham,' Gladys C. I 1 :,, FoundatiOnS of food pre aration; beginning colt ge text. 2nd ed. New York,,Macmiln 1964, 969. \ i *

Pederson, Carl\ A \ \ Microbiologyof food f ntations. Westport, Connecticut, Avi Publishingo., 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 \ Amateur sugar taker. Hanover N.H. Universit Press of New England in coopbpation witVermont Lie Magazine,i; 1972.

Pintauro, Nichas Flavor tec logy. Park idge, New Jersey, Noyes Datadorp., 1971.

Pomeranz, Yeshajahu and Shellenberger, J. A. Bread science and technology. Westport, Conn. , Avi Publishing Company, 1971.

Pomeranz, Yeshajahu and Meloan, Clifton E. Food analysis; theory and practice..Westport, necticdt, Avi Publishing Company, 1971.

Pomeranz, Yesh jahu (editor) Wheat chemi try and technology. 2nd rev. ed., St. aul,

Minn.,\ Ameri an Association of Cereal Chemists, 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.

\ 2 0 Reitz, Rosetta Mushroom cookery. NeYork, 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, I1 noisi, 60610, 974.

Senn, C. erman\ , Book o auces Evanston, Ill., John Wiley, Inc.; 1915.

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 Tea. New York, Viking Press, 1972.

. Shailk,tDorothy Esther and Fitch, Natalie K. and Chapman, P\aulin 1 A. guide to modern meals. St. Louis,, Webster Division, McGraw- Hill, 1964. 1 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, abeand Faber 1960.

Simpson, Jean Irwi The frozen ,food ookbook and e to home t,eezing.-\,?,nded. Westport, Connecti ut, Avi Publ ing Company, 1962. \

Smit ', E. Evelyn A handbook on quantiO food man gement. 2nd edy Minneapolis,

,BurgeSs PublishingCompany,1935 1970. I A \

Smith, L ura Lee W. . Food's rvice science. Westprt, Cohnectiaut, Avi Publishing' , 1 Company, 974. .

Snider, Nancy The professional chef's soy protein recipe ideis. Volume feeding management magazine, distributed by Cahnel4s Books, Boston,

1971. , . \ ' \ \ 21 .0/ , 4 4 e' 112

Lewis e Whitn ry collection.1 2nd ed. A Bibliography. ork, N Public Library, 1959.

, G1 d s sot andMiller,yora isn to t and nutriti T\. New YorX, Wiley, 1960.

\:3 art, 1 The internatio al ine and food society's guide to herbs, 'S laces and flavo dings. Newton Abbot, David and Charles, 1970.

Sh\tanWilliam J. ractical baking. 2ndediTtport,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 eetman, Marian Deyoe and MacKel ar, Ingeborg Food selection and preparation. 4th ed. New York, Wiley, 1954. Th mpson,.Ne4e E. eit, Management Labo tory Manugl. Ames, Iowa, Iowa State ersity Press, 1968.

Hbtn r",' Marvin Con enience and fast food handbook. Westport, Connecticut, Vi Publishing Company, 1973.

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 \

'UnitedStites apartment ofAgricult\4re, editor St fferu , Alfred Tood. Waqh ngton, D.C., U.S. Government Printi g Of Nce ,1959. \\ I United States Extension Servide Food and Nutrition: Washing on, D.C., U.S. Goir rnment Printing 0 ice, 1971. \ \ N Gladys E. 'Foods; an introductory coilge 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.

Van Arsdel, WallaceB. , Quality and stability of frozen foods; time, temperature tolerance and its signif4ance. New York, Wiley- Interscience, 1969.

?.2 13

Wade, Carlson'

The complete rice! coobook. 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\inorm World Publishing Co 1968.

Watt, Bernide K nerth Composition f food a, processed prepar Rev ed. Washington, D.C., Wnit ates Governm'\ nt Printing Office, 1164.

. Weilford, Harrison < Sowing the knd. New Ydrk, Grossma4 Publishers, 1972.

Wenker, MaryAkbert The art of serving food attractively. 1st ed. Garden New York, Doubleday, 195r1.

White, Philip Lbuis

Let's talk about food. . Chic go, Americ cal Association, 1970.

Wie arid, Heny zymes ifood processing and pro cts. ood rocessl Rev ew No. 3. Park Ridge, New J rse Noye= Dat Corpar 1972.

Wiener, Joanand Collier, Diana Bread. 1t ed. Philadelphia,

Wilcox, Geore Eggs, these, and yogart processi \ Fo rooessing Revie 17. .Palc 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 .,\ 104HOTEL AND4STRANT ACCOUNTING f \ n Hotel/Mote Aspociation c\ syste cf accOunt0 an ex nse d ctionary for mot ls, m tor hotels,sgl alll hotels. New rk, 196 . .

ericaMotor Hotel Association 1 Unif rm classifica-5ion of account for mot lsand hotels. Tempi Te al Tourist Court Journ 1, 1960 . awford H li and Mcbowell, M. Mathe forfood service/lodgig. Ch go, Ill., Ink ions Ma 1970.

onomic\eve ent Comtite for Ha is an C tering. Hotel CQO n ing: introduction to stand r system.

London, r M esty's StatiOnery Offe, 196 .

Horwath and Horwath Expense and payr11 di ionary. 6th rev. ed. New York, American Hotel Asso iati n, 1962. -----

Horwath, Ernest B Hotel accounti g. 3rled. New Yor Ronaldress Co., 1963.

el Association- f NewYork City ;--' niform systems of acco nts for hotels.' 6t rev. ed. New ork, 1961.

1 I ' I

12 5 lk 105 FOOD SANITATION

1 1

! p Ayersz,J.,,C. Chemical and biol gic 1 hazards in food. New York, Hafner Publishing Cotpany, X961. \Bate-Smith, Edg Ch les Food science; a sposium on quality and preservationI o foods. Cambridge E gland; Cambridge\University Press, 1

3 4.--Block, Richard J. \ Amino acid Proteins. Was ington, American ociety, 1964.

B lt, Berenak and N wm Today's dishwash ng m chine dperator., New lYork? tblishing Corp d4 971. \ - t rgsticom, George Principles of food science. New York, Macmilla , 1968.

Brues, Charles 0.1 Insees, food and ecology. New York, Dover Publications, 1972. Burinjamin ct; The Heinz hand book of nutrition; a comprehensive treatise on nutritiop in health and disease. Blakiston Division, McGravi-

. Hill, 1965. i. e

CoffMan, James , , Introduction to professional food service. Written fc?: Culi- nary Institute of America. Chicagd, Ill., Institution' aga- zi e, 1971.,

.:, . ao, AO , ins, F. V. -,, eat lInspvtid da rev.'ed.1 Adelaide, R 1966,. Dack,\GaA Monroe ,/ Food poisoning. d ed. Chicago, UnivO y ofChicago Press, b956,

Dickerson, Frederick Products liabali y andhe food CQ er. Westport, Conn GreenwcIod Press, 1 72.

tFrazier, William C rvoll

4 Food Microbiol gy 2nd ed. ew York, McGtaw-Hill ,'1967. / Frazier, William arroll Laboratory ma for microbiology. 4th ed. Minneapolis, Minn., Burgess uPlishi o., 1968.

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

Hunter, Beatrice, Turm . Consumer beware: Your food and.ighat's been d e to it. New York, Simon and Schust 71. . thternational Symposium oh Food Protection Chemical and biological, hazards in food; proceedings. New York, Hafner Publishing9ompany, 1969.

Jacobson, Michael /

. Eater's Digest; the consumers factbook of food additives. g Garden City, N. Y., Doubleday, 1972

Jay, James Monroe Modern food microbiology. New York, Van Nostrana-keinhold, 1970; i-,.

Jensen, Lloyd Bryan ' Poisoning n4sadventures; n4rrative excbrpts on food-borne diseases and poisoning for physician, microbiolggist, attorney and nutritionist. Springfield, Ill., Thomas1970.

'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 , Morn dairy products; composition, food value,processing, chemi try, bacteriology testing. New York, Chemical Publishing Compa y,' 1965.

,Lawrence Carl A. , , Disinfection, sterilization and preservation. Philadelphia, Lea and Febiger, 1968. , 18 Lienep, Irvin E. Toxic constitutents of plant food-stuffs. New York, Academic Press, 1969.

Longgood; William '5, The poisons in i.(511r(i6611. New York, Pyramid Books, 1969. . Lorigree, Karla Quantity food sanitation, 2nd rev. ed., New York, Interscience Publishers, 1972.

Longree, Karla and, Baker, Gertrude G. Sanitary techniques in food service. New York, Wiley, 1971.

Marine, Gene Food.P011ution; the violation of our inner ecology. 1st ed. New York, Holt, Rinehart:and Winston, 1972.

National Conference.onFoo4 Protection - Proceedings Food contamination, Washington, D. U.S.. Government Printing Office, 1972.

National Research Council - Food Protection Comtaittee Evaluating the safety of food chemicals; reports of the sub - co itt'ee on toxiology. Washington, D.C., National Academy of $,c'ences,T 1970. \ National Research Council Evaluation of public health haiards from microbiological contamination of foods. Washington, D.C., National Academy of Scienbes, 1964. ,.

National-Research C uncil ...) , Toxicants occurr ng nAturaAy in foods. Washington, D.C., National Academy o Scientes, 1967.

Nickerson, John I Microbiology ofoods and food processi g. Nett York, American Elbevier Publishng Company, 1972. ,1

Pearson, David Laboratory, Techniques in food analysis. New Iork, Wiley, 1973.

Peckham Gladys C. %

, Ounaationof food preparation: ginning colfege text. Ne'cYork, MacMillan 18.64.

4tichardson Tr va M. Sanitation for f od,service wbrkers./ New and rev. ed. Chicago, Institutions Mdgaz.ne, 1969.

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 Safey of Canned Foods. London Royal Society of Health, 1966.

The Safety of Foods The Safety of. foods; an inte ational symposiuth on the safety and import4nce of foods in theestern Hemisphere held at the University 11of Puerto Rico. Wes port, Conn., Avi Publishing Co., Edited by: C. Ayes and oth rs, 19,68.

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.

Sparta Brush Co., Inc. Clean Food Service: manual for easy, compliance to sanitary regulations. Sparta,Wisconsin, Sparta Brush Co., Inc., 1972.

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 Gassell, 1968. 4

Tg7er,David Reuben Food service supervisor; school lunch ma ager. (Civil service test tutor). 1st ed. New York, Azle° Publishing Co., 1969.

United States Consumer protection and Enviro mental Health Service Enviropmental Control' Administration. Santary Food Service; InstrucOr's,guide, to used in,training f.od-service personnel.

Rev. ed. Washingtop, D . U.S./Government Tinting Office, 19t9.

United States Department oAgriculture Protecting our food. W shington, D.C. Government Print- ing Office, 1966. 7 Vail, Gladys E. Foods; an introductoryollege 6ourse. '5th . Boston, Hough- ton Mifflin, 1967. / I Van Arsdel, Wallace B. Quality and stabil ,it of rozen foods; time, temperature tol.e- ranee and its significance. New York, Wiley - InterScience-/ 1969. Weiser, gamy Howii,d Practical food microbiology and technology.Wstport, Conn., Avi Pub king Company, 1962.

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.

titi

30 - 21 107 INTRODUCTION TOHOS14TALITYINDUSTRY

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 , The wonderful world of foods. Garden City, N.Y., Garden City Books, 1958.

Breithaupt, Herman Chef Herman's, Story: how we started students on successful food service careers. Boston, Mass., Cahners Books, 1972.

Brinnin, John ' The sway of the gr4nd saloon..(A social history of the North Atlantic.) 'New, York, Delacorte Press, 1971.'

Brissey, George E. Your future in food 3echnology. 1st ed. New York, R. Rosen

Press, 1966. ,

Brovin, John' gull . i v. Early American'BeIrltages; Rutland, Vermont, C. E. Tut e Co., 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 foranon- management personnel in the food service in ustry. Ithade, New York, 1970.

Direooryof opportunity' in service world Chicago, Reconnaissance, Inc., 1967.

'Dumont, Rene Hungry future.' Ner%Yorkl Praeger, 1969

'Educational Facilities Laboratories 20,milliop for lunch.. New York, EducationalFaci3iiesLabora- tortes, 1968. 22 4 ling, Nicolas

The kitche , a delicious ,acc unt of the author's years as a grand hotel ook. New York, H rper and Row, 1970. _-- ..._

Gardner, Jerry. 7 , Contract foodservice/vendi Boston, Mass., Cahi rs Books, 1973.

\,) . George, Nowil Lester , School food centers; a guy to operating the school lunch program. New York, Ronald 13 ess Oompany, 1960.

,. Haas, Irvin America's historic and nd taverns. New York, Arco, 1972. , Hackwood, Frederick William \ Good cheer; the romance of food and feasting. Detroit, Singing Tree Press, 1968.

Hale, William Harlan Horizon cookbook and illustrated history of eating and drinking. (Half of book relates to history of-kitchen.) New York, Double- day, 1968.,

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.

Hays, Wilma P. and Hays, R. Vernon Foods the Indians gave us. New York, I. Washburn, 1973.

Hazlitt, William Carew Old Cookery Books and Anoient Cuisine. Detroit, Gale Research

) Company, 1968.

Hildebrand, Louise Camp Catering. Brattleboro, Vgrmont, Stephen Daye Press, 1941.

Hoeflin,- Guth 'M, /c Careers in Home Economics. NewYork,Macmillan Co., 1970.

Hollings,- Ernest'' F. ,Cane Against Hunger,. New York, Cowles Book Co.,, 197t. . / Horowitz, Morris Aaron The. New York. hotel.indu ry; a labor relations study. Cam- bridge, Mass., Howard Uniersity Press, 1980.

. Ka it, Nathan Introduction to tkle.,bo.spitality industry. ITT Ed0oational Services: Hotsl Mahagem§rtt SerieS, 1971.

32 «."-V., 23 e Kaufman, William Irving The coffee cookbook. 1st ed. Garden City, ew Yorls, Double- day, 1964.

Kaylin, S. 0. Understanding today's food warehouse. w' Yor Chain Store Age Books, 1968.

Lin, Ts' ui-feng ,Secrets pf Chinese cooking. Englewood Clif New Jersey, Pbentice-Hall, 1960.

Lundberg, Donald E. Inside Innkeeping. Dubuque, Iowa, W. C. Brown Co., 1956.

McIntosh, Robert Woodrow Tourism Principles. ColumNs, Ohio, Grid, Inc., 1972.

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 Company,,1969. t

83 24.

Th n betting your table, its art, etizuette, and setting. New York, M. Barrows, 1960. 1 Street, Julia Leonard

Table topic . 1st ed. New Y?tk, Knopf, 1959.

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. NewYork, Ahrens Publishing Co., 1971.

Wenzel°, George Leonard 1, Ho to control costs. Austin, Tekas, Wenzel,1966.

Westb ook, James H: Aim for a jo in restaura s and food service. 1st ed. New York, R. Rosenress, 1969.

Westbrook, James Your future in rTstaurants and food service. New York, Arco, 1971.

White, Arthur S. ) Palaceof the people; a social hjstory of commercial hospitality. NeYork,)Taplinger, 1970.

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 NUTRITIOAND MENU PLANNING

Aerospace Education Foundaion Food inspector; plan ofinstruction. (jMicrofidhe) Wa U.S.A.F. course - 7microfiches and booklet, 1971

Alexander, Tom The hysteria about foo additives. New York, Fortune, March 1972.

Altschul, Aaron Proteins; their chemistry and politics. ew York, Basic nooks, 1965. - Arnow,-L. Earle Food power; a doctor's guide to commonsense nutrition. Chicago, Nelson-Hall Co., 1972.

Atkinson, Alta Volume feeding menu selector. Boston, Cahners Books, 1971.

Aydroyd, Wallace Ruddell Food for map. New York, MO.cmillan; Oxford, Pergamon Press, 1964.

Ayres, J. C. Chemical and biological hazards In food. New York, Hafner Publishing Company, 1969.

Batjer, g ret Quay Meals the modern family. ,New York, Wiy, 1961.

. . Beparde, Chemicals we eat. New Ypowk, American-Herit Press, 1971.

Bender, Arnold E. . ..., Dictiogitaiiy of nutr tion and food technolog 2nd ed. Wash- \ington, D.C., Butter prths, 1964.

ender, Arnold E. . . New York, Chemical Publishing Co., 1968 Dietetic foods. _

! Bieler, Henry G.

Food is your best medicin . New York, Random House, 1965.

Block, Richard J. Amino acids and serum pro,eins. Wasington, American Chemi- Cal Society, 1964; ./ . / Bogert,'Lotta Jean- \ Nutrit on and physica fitness. 8thed. Philade)4a, Saunder 1966. Al Borgstr in, George Prin liples of food' ience. New York, Macmillan,1968.

I r.1

Bowen, Angela J..M. . The diabetic mrmet; a doctor'sguide for the 4iapetic, with ecipts and infor4rationpplicab e for g od eating habits for . he entire family. 1st d. New York, Ha per and Ro4; 1970.

Bwes, Anna DePlanteFoodr 1 values of portions commonly served. 1st ed, kiladel- p ia, Lippincott, 1937.

Bru h,.Hilde ' Eating disorders. New York, Ba7ic Books, 1991.

Cameron, Allan G. Food-Facts and Fallacies, London, Faber and Fabertd., L971. Carroll, Anstice The health food dictionary with recipes,. EnglewooCliffs,

New Jersey, Prentice-Hall, 1973. L ," Chaney, Margaret Stella Nutrition. 7th ed. Boston, Houghton Mifflin, 1966. Clarke, Harold C. Menu terminology. 1st ed. New York, Pergamon Press, 196_9. Coble, M. Catherine

A guide to nutrition and food service/for nursing homes and kt homes fols, the aged. Washington, D.C., U.S. Government Print- ing Office, -1965:

CoffIan, James' Itroduction toprofessional food service.' Chicago, I11.1, Insitutions Magazine, 1971.

C ittee on Commerce, 91st Cong ass, 2nd Session, uly 23, Aug. 4-5, 1970. Dry Cereals. Washington, D. U.S. GovernmentPrinting Office, Serial No. 91-72.

Cooper, Barber, Mitchell, Rynbergen, Greene Nutrition in health and disease. Philadelphia,Lippincott, 1972. .

Dardarian, Leo Put profit on the menu. New York, Ahrens Publishine/C 1959.

Davis, Adelle Let's eat right to keep fit. Rev. ed. New Y rk, Harcort, Brace, JovanoVich, 1970.

Desrosiep, Norman W. Attack on starvation. Westport, Conn., A/i Publishing Co., 1961.

J 27

Deutsch, Ronald M. The Fam'ly Guide to Better Foo d Better Health. Des, Moines, I wa; Creative Home Lib ry 1971.

1 Douglas,- L ly Ann Cooking for the wayward diabetic, and others qn special di London, Faber and Faber, 1960.

Eckstein, Eleanor ,Menu planningt 41estport, Conn., Avi Publishing\Co., 1973.

Elkon, Juliette

Menus fort, entertaining;72 parties and 400 recipes for the good cook and hostess. New Ydrk, Hastings House-Publishers, 1960. .

Esquire Esquire party book. Illustrated and designed by Seymour Chwast. New York, 1965.

Fisher, Patty Value of food. London, Oxford University Press, 1970.

Fleck, Henrietta and Christina Introduction to nutrition. New York, Macmillan, 1962, 1911. (2nd ed.)

Fryer, Leland Earth foods. Chicago, Follett, 1972.

Gibbons, Evell Feast on a diabetic diet. New York, McKay, 1969.

Gold, Ann 4 Diet watchers gUide, New York, Grosset and Dunlap, 1968.

Goldblith, Samuel A. Milestones in nutrition. Westport, Conn., Avi publishing Company., 1964.

Goldmann, Mary E. -. I Planning and serving your meals. 2nd ed. .New York, McGraw- Hill, 1966;

Gourmet . Gourmet's Menu cookbook; a collection of epicurean menus and recipes. New York, 1963.

Guidebook V Drive-in management. Duluth, Minn., Ojibway Press,'1968.

Guthrie, Helen'Andrews Introductory nutrition, St. Louis, C. U. Mosby Co., 1967. O

Hale,, Willi Ha ?_an The Horizon c okbOok and illustrated history of eating and drinking t roug the ages. New York, American Heritage; book

trade dfst ibut on by Doubleday, 196 ".

Harmer,kuthM. Unfit for human consumption. Engle ood Cliffs, Prentice-Ha 1, 1971.

4 Harris, Flor nce Your foods book. Lexington, Mass.,Health, 1972.

Harris, Robe t and Van Loesecke, Harry \- Nutritio1 evaluation of food processing. Westport Conn. Avi'Publis ing Company, 1971. P"-- Hart, F. Leslie and Fisher, Harry J. Modern food analysis. New York, Springer-Verlag, 1971.

Heaton, Nell St. John Cooking for the sick and convalescent; a textbook of dietetics. London, Faber and Faber, 1951.

\ .Heinz, H. J. Heinz handbook of nutrition. H. J. Heinz Co., by the Blakis- ton McGraw -Hill, 1965.

Hoke, Ann Restaurant menu planning. Rev. ed. Evanston, Ill. ,jJohnY Willy, 1954. 1.

Howe, Phyllis Basic nutrition in 'health and disease. 5th ed. Philadelphia, Saunders,1971.

Hunter, Beatride x. .- `Consumer beware! Your food and what's been done to it. New York, Simon and Schuster, 1971. .e Infield,,G Seamiri g of Menus.'London, Heinemann, 1969.

Iowa State/ Universi y Recent Advancesn therapeutic diets. 1st ed. lollies, Iowa

t State University, ress, 197a. .

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40 .\1

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Wenzel, George Leonard Menu maker. Austin, Texas, 1966.

Whitaker, John R. Principles of enzymology for .food sciences. New York, M. Deffer, 1972.

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White, Philip Louis

Let's talk,About foOci; answers to your questions. about foods , and nutrition. 2nd rev; td. Chicago, American Medical Associa- tiow, 1970. Wiener, Joan Victory through vegetablei, with a section of recipes from the microbiotic diet by Barbara Thralls. 1st ed. New York, 'Holt,,Rinehart and Winston, 1970.

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Wilson, Eva D. Principles of nutrition. 2nd ed. New York, Wiley, 1265;1

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L_--, . i Winter;,Ruth i Poisont in your food. New York, Crown Publishers, 1969.

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Zacaarelli,Herman gursing home menu planning and food purchasing. Boston, Cahners' Books, 1972.

45 36,

..-. - 122 FOOD PURCHASING

. . -.

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'Co-ed Foods, by the editors of Co-ed. New York, Jr.-Sr. High

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1961. . , . / Fennema, Owen Low - temperature preservation of food and living matter. New York, M. Deffer, 1973.

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47 38

Langseth-Chris enson, Killian 1 The co e kitcheguide; the V)okis indispensable book.

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Margolius, Sidney The great Americap food hoax. New Yor Walker, 1971. Miller, Edmund Profitable cafeteria operation. afeteria:..Planning and Design. New YorkAhrens Publishin

Miller, Erston Vinton 1898. Good fruits and how to buy them. Pittsburgh, BoxwoOd Press, 1967.

1400lman, Valerie How to buy food, NewYork;Conerstani Libr, 130.

Nicholson, Barbara I The Oxford Book',of food plants. London, .Oxford V.P., 1969. Padberg, Daniel Todays food broker.'New York, Chain Store Age Books, 1971.

Peckham, Gladys C. Foundation food preparation: A beginning college text. New York, Macmillan, 1964.

A ,Rosengarten, Frederic The book-of .spices. Wynnewood, Pa., Livingston Publishing Company, 1969.

Ross, Lynne and McHenry, Roberta Mohr r - Food purchasing study course. The Iowa State University Press, Ames, Iowa, 1971. /-/ 'Ryan, Albert Handling, transportation, and storage of fruits and vegetables. Westport, COnn.; Avi Publishing Company, 1972.

46 39

Sacharow, Stanley Food packaging; a guAde,for the dupplier, pros ssor, and distributor. -Westport, Connecticut, Avi Publis ng Company, 1970. /

Sawyer, Gordon 1 Agribusiness Poultry Industry. New York, ExpOsition Press, 1971.

,Scaduto, Anthony Getting the mos for your money. New York, D. McKay, 970.

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M. O'Haver; Boston, Cahners Books, 1974. - / Stoke John Wesley .Ho to manage a restaurant; or Institutional food service.

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Swate Paul 4 Thuser's.: guide,o the protection of the environment. New YorkFkends f the'Earth/Ballantine Book, 1970.

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" United States Consumer an eting Services, Poultry Division Egg(krading manual. .S. Government Printing Office, 1972. 40

United States Department of Agriculture Food for us,all. Washington, D.C., Unit d States Government Printing Office, 1969. -1 // Vail, Gladys E. Foods; anintrod;cioiidollegecourse. 5th ed. Boston, H ughton Mifflin, 1967. S V ra, Albert C. Food and beverage industries: a bibliography and guidebook. Detroit; Gale Research Company, 1970.

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Wright, Carlton E. r Food buying; marketinginformationfor consumers, 'New York, Macmillan 962.

Zaccarelli,:Herman Nursing home menu planning. ,!bston Cahners Books, 1972.

50 I i.

41 126 Q NTITY FOODPREPARATION.

"Achart, Robert Fruifts-La_Coking. New Yor Macmillan, 1974.

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'Aid, Roy Thecomplet4so p,cpokbook. Engrii3bd Cliffs, New Jersey,_ Prentice-Hall,\ 19 9. / Allen, Ruth N. Twenty-two commqn herbs andhowto use them. Boston, Mass., Braden Press, 1968.

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Amendola, Jpseph / Understanding baking,. Chicago, Ill. InstitutionSM p 1 ?) 1970. \. -, i American Institute ofBaking/ Mode n sandwich method food service. Chicago, Ill! American Instit T te of Baking, Consumer Service. ept., 1964.

Amerine, Maynard Andrew Principles of sensory evaluation of food. New Yo k, Academic 1116

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Ande son,Carolyn T e complete b9ok'of homemade ice cream, milk shbert and she. bert. New 'York, Saturday Review Press, 1972.

And ewp, Helen Holmes ood Preparation. New York, McGraw-Hill of Canada,14Cii.

Androuet, Pierre The complete encyclopedia of French Cheese. New York, Harpers Magazine Press, 1973.

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. Breakfast cookery. Indian4olis,ITT Educational Publishers, 1974.

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Bennion, Edmund Baron Breadmaking: its princliples and practice. 4th ed London, Oxford University Press, 1967.

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Successful mass cookery and vol me feedings. New York, . Ahrens Publishing 6.1 1969.

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Champion, Romaine The art of cogking omelettes. 1st ed. GardenCity /New York, Doubleday, 1163/.

Chekenian, Jane 1 Shellfish cookery. New York, Macmillan, 1,371.P 4

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Cloyd, Frances P Guide to foodservice management. Boston, Mass. Cahner Books,',1972.

Coble, M. Catherine = , A guide to nutrition and food service for nurs ng homes and homes for the, aged. Washington, D.C., U.S. Cove nment Printing Office, 1965.

Coffman, James f Introduction to professional food service. C icagp, Ill., Institutions M gazine, 1968.

Copson, David Micrdwavei h ating: in freeze-drying, electr nic ovens, and other applicaions. Westport, Conn., Avi Publ shing Co., 1962.

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Culinary Institute of Aierica The professional chef. 3rd ed. Ohicago, Institutions Maga- zine, 1971. 143 Davis, J. Charles Fish cookery. South Brunswic N.J., A. S. Baines, 1967

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Fowler, SivaFaye Food fot Fifty. New York, Wiley, ;96j.,';,'

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Fundamentals of foodprocessing operation's, ingredients, b. methods and packaging. Westport, COnn., Avi Publishing Co.,' 1967.

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House and', ,Garden The art of carving. York, Simon and Sdhuster, 963.

Howe, Robin The Wine and Food Society's guide to soups'. London, and Food'Society, 1968.

I ;I Hughes, Osee,Gladys Introd Otory f ods. New York, Macmillan, 1970.

I , , Jones, Do athea V4n Gundy it The s bean odokbook. New York, Arc,Boo?cs, 1968. II!

i adons,:Joseph M. Modern encycldped+a rbs, with t e herb-o-mati lo tor index. West Nyack, NewYork, Parker Publishing Co.,, 19 +0.

Kahrl, William / ''''' '-. P3la ning and operatIng a successful 1food,service o ation. New 1 rk, Chain Sto7e/Age Books 1973

I i Kansas,' Stag.College of Agriculture ant' Ap lied Science, Depart- ment of Foods and Nutrition Practical cookery and the etiquette iand,itservice of the table. / Manhattan, Kansas. . I i . .

Karmas, Endel 1 1 . Meat product manufacture. Park Ridge, 1New /Jlrsey; Noyes Date Corporation, 1970.

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Kazarian, Edward A. . Work analysis and design for hotels, restaurants, andinsii- tutions. Westport, Conn., Avi Publishing Co., 1969. '45.

ZW,Ster, oug1a0 . % . Selec ed Readints for an Introduction to Hotel and ri 1971' t 6 v, - Management,

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. Kot.dche;far, Lendal Henry . .

, . Standards, principles and techniques in quantity food production. .3rd ed. Berkley, Calif., .McCutchan Publishing Corp., - 1'1'; 1674.. . k. Kotscrievdr, Lendal Henry Work simplUice.tion ,n food services.Chicago, Ill., Insti- '-4 ./tutions Magizine, 1958. .. %, ... , . Leto, M. J. and aoci; W. K. H. '-. , , ,Lajer chef: food preparationandpresentation. -Landon, Henemann,.11643.-. ... , ,, . LUdligson,'Verna.' An exciting rm.g.world of microwave cooking.' L' on Micro- wave Cooking Center, Atherton Division, 2530 N. Se and St.' Minneapolis, Minn:, 1974:

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Wine-Food-Index. ..yew York, McGraw-Hill, fi .

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- Mazza, Irma GlOodriCh - . . Accent on SeaSoning. Boston; Little Brown, 1957.

McKenzie, Valerie Say cheese. New Yot Drake Publishers,.1973,

/. MilOradovich,Milo ... ,The\art of fish okery.-% Rev -d. Gaidgn City, New York, Doubleday, 1970.

Montagne, Pros t; . the encyclopedia of foqd, wine,. - Larousse ga tronomizue: ,and cookery. New'york;:Crown.0961: .s. : ver, p.ymo LaQuisin Secrets of modern French Cooking. New York, ,,Tudor Publ'shing Co., 1969.

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Parke, Gertriide The big coffee cookbook. New YObki.Funk and Wagnalls, 1969.

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SER-VOI-TEL Institute Luncheon Cooking. Editors: Donald D. Todd,Joanne M. O'Haver,-Boston, Cahners Books, 1974.

Smith, E. Evelyn A handbook on quantity food management. 2nd ed. Minneapolis, Burgess Publishing Co., 1970.

Snider, Nancy The professional Chef' Soy Protein Recipe Id Boston, Cahners Books, 1971.

Stokes, John How to manage a Restaurant. ^Dubuque, Iowa, wn Co.,4 3,974.

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,..;

Thomas, Anna . _ , The Vegetarian Epicure. New York, Knopf, 1972:,,, Thompson, M. Meat managemett laboratory manual:1968.

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U. S. Department of Agriculture PN-- Separate eating pia.. Washington, D.C., U.S. Government Printing Office, 1972.

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American Hotel /Motel Association Uniform system of accounts and expense dictionary for motels, motor hotels, small hotels. New York; 1968.

American Motor-Hotel Assobiation Uniform classification of accounts for motels and motor hotels. ],Temple, Texas, Tourist Court"Journal, 1960.

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58 49

CUmmings, Richard Osborn .' , The American and his food. New York, Arno'Press, 1970.

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Doswell, Roger Towards an intergrated approach td.hotel planning. London, New University Education for the University of Surrey,187,0.

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vices, 1971. 1

Horowitz, Morris Aaron The New York Hotel Industry; a labor relations study. Cam- bridge, Mass., Howard University Press, 1960.

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Lefler, Janet f .Th correct;cashien for hotels and restaurants. New York, A s PublishingCompany, 1960. J , . Lehrman, Lewis , Dining Room Service. Indianapolis, ITT Educational Services, . 1971. . \ . .

Lundberg,tonaldE. Inside innkeeping. Dubuque.; Iowa, W. C. Brown Co., 1956.

Lundberg, Donald E. The Tourist Business. Chicago, Ill., Institutions/ Volume Feeding Management Magazine, distributed bli CahnersBooks, Boston. t .

' Lyons, John W. . . The cemistry and uses of fire retardants. New YorkWiley- Interscience, 1970. ; Nit .

McGavin, Charles T. Hotel-Motel parking guide; the layout, construction, and maintenance of parking areas. Ithaca, New York, Cornell Hotel and Restaurant Administration Quhrterly, -1969.

0 McIntosh, Robert W. Tourism Principles. Columbus, Ohio, Grid, inc 1972.

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Robinson, Edward J. Communication and public relations. Columbus, Ohio, C. E. Merrill Books, 1966.

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Sonnabend, Roger P. Your future in hotel management. 1st ed. New York, R. Rosen Press., 1964.

Stokes, John Wesley How to manage a restaurant; or Institutional foodservice. Dubuque, Iowa, W.:C. Brown Company, 1967.

Tourist Court Journal Modern Motelkeeping. Temple, Texas, Tourist Court Journal, 1967:

U. S. Department'of Agriculture Separate Eating Places - type, quantity and value offoods used. Washington, D.C., Economics Research Service, U.S. Government Printing Office.

U. S. Office of Education Training Food Service Personnel for the HospitalityIndustry. Washington, D.C., U.S. GovernmentPAtnting,, Office, 1969.

Vallen, Jerome J. Check in- -Check out; 'principles of effectivefront office. management. Dubuque, Iowa,W. C. Brown Company; 1974.

Wenzel, George Leonard How to finance a restaurant. Austin, Texas, Weniel, fi.d. ..; Wenzel, George Leopard Motivation Training Manual. 1970. n.p.

Whittington, Harold Starting.and Managing a Small Motel. Washington, D,C., Small Business Administration, U.S. GovernmentPrinting Office, 1963.

61 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 Book Company, 1964.

Witzky, Herbert K. Practical hotel-motel cost reduction handbook. New York, Ahrens Publishing Company, 1970.

Zabka, John R. Personnel Management and Human Relations. Indianapolis, ITT Educational Services, 1971.

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. East Lansing, Michigan; Bureau of Business and Economic Re- search, Graduate School of Business Administration, Michigan State university, 1962.

62 53;-' 132 PROPERTY MANAGEMENT AND HOUSEKEEPING Air Conditioning and Refrigeration Institute Standards. .Arlington, Virginia; Air Conditioning and Re- frigeration Institute, 1962.

AlthoAse, Andrew Dgniel Modern refrigeration and air conditioning.14bmewood, Ill., Goodheart- Wilcox, 1968.

ASHRAE ASHRAE handbook of fundamentals; an instrument of service prepared for the profession. American Society of Heating, Re- frigerating and Air Conditioning Engineers, New York, 1967.

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Axler, BrAce H. Room care for hotels and motels. rndianapolis, ITT Education- al Publisher, 1974.

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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.

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Bradley 'Lewis 711.No-Iron Laundry Manual. Ithaca, N.Y., Cornell Hotel and Restaurant Administration Quarterly, 1970.

Brann, Donaid . , How to Build a Walk-in or Window'Greenhouse. Braircliff Manot,

, New York, ,Directions Simplified, 1972,.

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.

'Bustanoby, Jacques Henri

. Principles of color and color mising. New York, McGraw-Hill, 1947.,

Campbell, Joan , Cleanliness, comfort, courtesy; a manual fpr room maids. ?rrd .eat Nova Scotia, Dept. of Trade and Industry, 1968.

Campbe4 Soup Company,, Food Service Products Division PreVentive maintenance program for food service organizations. Camden, N.J., Campbell Soup Co., 1966.

Carrier Corporation. Carrier Air Conditioning Company Handbook of air-conditioning system design. New York, Mc- Graw-Hill, 1965:

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.

Counc.il for National Cooperation in Aquatics Swimming Pools-A guide to their planning, design and operation. Fort Lauderdale, Flori /a, Hoffman Publications Inc., 1972.

D'eVan, Dorothy 'Introduction to Hom Furnishing. New York, Macmillan, 1971.

Edwards, J. K. P. Floor Maintenance aterial. London, Butterworths, 1969.

Evans, Ralph Merrill An introduction t color. New York4 Wiley, 1948.

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64 55

Haines, John E. Automatic control of heating and air-conditioning. New York, McGraw-Hill; 1961.

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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.

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Institutions Magazine of Mass Feedings and Mass Housing Floor care...featuring a series of reference articles on the tools and techniques of modern floor care taken from the pages of Institutions Magazine..Chicago, Ill., Domestic Engineering Company, 1962.

Johnson, Sidney M. Deterioration, mainterrance, and repair of structures. New York, McGraw-Hill, 1965.

Johnston, Betty Jane Equipment for modern living. New York, Macmillan, 1965. 0 Joint CoMmittee on Bathing Places Recommended practice for design; equipment, and operation of swimming pools and other public bathing places. 10th ed. New York, American Public Health Association,. 1957.

Keiser, James and Kallio, Elmer Controlling and analyzing costs in food service operations. New York, Wiley, 1974. A

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.

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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.

Nelson, Carl Wesley Commercial and'industrial refrigeration. New York, McGraw- Hill, 1952. ei: New York Times The New York Times book of interior design and decoration. New York, Farrar, Straus, and Giroux, 1965.

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.

Peet, Louise Jenison Household equipment. 5th ed. New York, Wiley, 1961.

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.

Prentice-Hall Better Secretaries Series The art of office decoration. Englewood Cliffs, New Jersey, Prentice-Hall, 1962. .

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.

Snell, Foster D. Inc. Carpet underlays: performance, characteristics. New York, Institutional Research Council, 1967.

Stevens, Leonard Clean Water. New York, Dutton, 1974.

Stevenson, Robert The popular science illustrated almanacfor 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 ElectronicProtective 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 ofhousekeeping. Chicago, Institutions Magazine, /1970. Boston, Mass.,Cahners Books, 1973. United States National Institute of Health Cleaning procedure manual clinical center. 2nd rev. ed. Dept. of Environmental. Sanitation Controls,Bethesda, Md., 1972. Van Dommelen, David B. Decorative wall hangings; art with fabric. New, York, Funk and Wagnalls, 1962.

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6 8 4

211LAY(UTOF roop.szAriaEotArK6T

'Giampiero otel - Motel: Milanb, Hqepli,. I970. V 'k Al:thOuse, 'Andrew Daniel Modern refrigeration and air conditioning. Homewood, Ill., , Goodheart-Wilcox4 1968,

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p . Bugtanoby, Jacques Henri Principles of color and color mixinge"NgYork, McGraw.-Hill,

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Food Service Consultants Food Service Facility Planning Kit. Fort Wayne, Indiana.

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Kitchens and diningrooms. New York, Viking Press, 1970.

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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.

Institutions, Magazine o' Mass Feeding and Mass Housing A manual for food service; planning, design, engineering. Chicago, Domestic Engineering Company, 1958.

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,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 institutions. Westport, Conn., Avi Publishing Co., 1969.

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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.

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Stoecker, W. F. Refrigeration and air-conditioning. New York, McGraw-Hill, 1958.

Stokes, John Wgpley How to manage a restaurant; or Institutional food service. Dubuque, Iowa, W. C. Brown Co., 1967, 1974.

71 62 Thorner,.Marvia Convenience and Fast Food Handbook. Westport, Conn., Avi Publishing Company, 1973.

Van Dommelen, David Decorative wall hangings; art with fabric. New York, Funk and Wagnalls, 1962.

. Van Dommelen, David B. Designing and decorating interiors. New York, Wiley, 1965.

Van Zante, Helen J.° Household equipment principles. Englewood Cliffs, New Jersey, Prentice Hall, 1964.

Weitskampk, erbert Hotels, international survey. New York, Praeger, 1968.

Whitoff, Augu us Sherrill Elements o interior design and decoration. 3rd ed. Phila- . delphia, ncott, 1963.

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.

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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.

Amerine, Maynard Andrew Technology of Wine Making. Westport, Conn., Avi Publishing Company, 1967.

Amerine, Maynard Andrew - `Wine, An Introduction for Americans.. Berkeley, University of California Press, 1965. 1. Axler, Bru B. ?ragcal wine knowledge. Indianapolis, ITT Educational Pub- ,., .- lisher:?e., 1974.

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Blumberg Robert The_ ine wines of California. Garden City, New York, Double- day, 1971..

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The manufacture of liquors and preserves. Park Ridge, New Atsey, Noyes. Press, 1972.

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Brown, Helen . The Cocktail Hour.' Los Angeles, Ward Ritchie Press, 1972.

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1 Caven, Sherri Liquor license; an ethnography of bar behavior. Chicago, Al- dinePublishing 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.

Cornell University, School of Hotel Administration The essentials of good table service. Ithaca, New York, Cor- nell University, 1966.

Crum, Gertrude (Boswort) A world of menus n recipes with guides to wine shopping and serving. Indianapol ebbs- Merrill, 1970.

Dingman, Stanley Wine Cellar and Journal Book. Richmond, Va., Westover Pub- lishing Company, 1972. .

Doxat, John The world of drinks and drinking. New York, Drake Publishert, 1972.

Drive-InManage\iiient Guidebbok, 1968.-kfuluth, Minn., Ojibway Press, 1968.

Duffy,' Patrick The OfficialOixer's Manual. Garden City New York, Garden City BocOcs, 1956.

Eakin, James H. Jr. and Ace, Donald L. Winethaking as,a Hobby. University Park, Penna., Pennsylvania State University.

Ehle, John The Cheese and Wines of England and France. New York, Harper and Row, 1972. .

Esquire Magazine Esquire party book. New York, 1965.

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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. -

Jacobs, Morris Boris Carbonated Beverages. New York, Chemical Publishing Company, 1959.

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 Encyclopedia of wines and spirits. 1st ed. New York, Knopf, 1967.

Lichine,Alexis Winesof 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.

Massee, William Edman McCall's guide to wines of America. New York, McCall publish-

ing 'Company, '870. -

Maasee',iilliamE. 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 . Cooking with spirits; recipes featuring the judicious use of spirits. Chicago, Reilly and Lee, 1961.

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.

Robotti, Peter J.% and Frances p, Much depends on dinner; teblecloth game. Collingwood, New York, Fountain Head Publishers, 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.

Simon, Andre Louis The commonsense of wine. Cleveland, Wine and Food Society in association with Bonanza Books, 1966.

Simon, Andre Louis A dicflonary of gastronomy. 14!14 York, McGraw-Rillt 1970.

7 67 'Simon, Andre Louis 'A dictionary of wines,.spirits and liquors. lst'Am. 'ed, New York, Citadel Tress, 1963,

Simon, Andre Louis . The wine and food menu book. London, Muller, 1956.

Simon, Andre Louis' Wines of the world., New York, McGraw-Hill, 19_67.

. ,t

. Stokes, John , . . How to manage a restaurant. DubuqUe, Iowa, W. C. Brown Co

. 1974.

---, Stokes, John ' How to manage a restaurant;or Institutional Food service. Dubuque, Iowa, W. C. Brown Co., 1967.

Straus, Robert Drinking in colloge. Westport, Conn., Greenwood Press, 1971.

Street, Julian Leonard Wines; their selection, care and service. 3rd ed. New York, Knopf, 1961,

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 Thorner,e 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, . Food and beverage industries: a bibliography and guidebook. Detroit,, Mich.; Gale Research Co 1970.

Vciegele, M. C. Drink Dictionary. New York, Ahrens Publishing Co., 1961.

Wagner, Philip Marshall, American wines and wine-making. New York, Knopf, 195.6.

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, Charles W. ft Thewide, 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.

Coffman, Charles DeWittEdited by Helen J. Recknagel. Marketing for a full house; A complete guide to profitable ,chotel/mbtel operational planning. Ithaca, N.Y,, School of Hotel Administration, Cornell University, 1970. c -Crissy, William J, ,E. and Hoewadt, Robert J. Marketing of Hospitality_Services. East Lancing, Educational Division of American Hotel and Motel Association, Operations Division, Kellogg Center, 19/1.

,CutlipScott 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.

Drive-in Management. L' Guidebook; 1968. Duluth,-Minnesota, Oji6Way Press, 1g6.8.

Hertzon,.David. 0. Hotel-Motel Marketing. Indianapolis, Ind., ITT. Educational SerVices, Hotel Metef-Management Series, 19'71.

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.

McIntosh, Robert Woodrow Tourism Principles, Practices and Philosophies. Columbus, Ohio, Grid, Inc. 1972.

Restaurant Bu iness, Inc. Menu Planni nd Foods Merchandising. New York, ITT Educationa ices, 1971.

Roalman, Arthur R. Profitable public relations. Homewood, 111.4 Dow Jones Irwin, 1968.

Schoenfeld, Clarende Albert Publicity media and methods; their role in modern public relations.New York, Macmillan, 1963.

Seaberg, Menu design; erchandising and marketing. Chicago, Institutions Ma azine/Volume Feeding Management, 1971:

Seibert, Joseph Concepts ofarketing Management. New York, Harper and Row, 1973.

Smykay, Edaard W. and Breibarts Joan Introductory Marketing, 1.programmed approach. New York, Macmillan, 1971.

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.

Stokes, John Wesley 'How to manage a restaurant; or Institutional food service. Dubuque, Iowa. W.C,. Brown Co., 1967.'

Taylor, 'Jack L. Jr. and Robb, James F. Fundamentals of Marketing: additional dimensions, selectiOns from the literature. 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.

Wenker, Mary Albert The art of serving food attractively. 1st. ed. Garden City, N.Y. Doubleday, 1951.

Wenzel, George Leonard How to build volume. Austo, Texas,Wenzel, 1966.

Whitney, Robert and Hubin, Thomas and Murphy, John D. . The new psychology of.persuasion and motivation in selling. Englewood Cliff, N.J., Prentice-Hall, 965.

Wilkinson, Jule Special atmosphere/food II; country/colonial themes. Chicago, Ill., Institutions Magazine, 1969.

81 217-MEAT ANALYSIS

Herbert Warner Sherry and Port. Londo, Constable, 1952

American Meat Institute Foundation./- The science of meat and meat products.. San Francisco,. Cal.,

Reinhold Publishing Corp., 1960. . '-

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.

'House and Garden. The Art of Carving. New York, Simon and Schuster, 1963.

.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.

McCoy, John Henry Li estack ,and' Meat Marketing. Westport, Conn., AVI Publishing Co., 1972.

McLean, Nemadji.Beth (Bailey) and Campbell, ThOra Hepted Meat Cookbook. Peoria, Ill., C..A. Bennett Co., 1953\

Monlux, William and.Monlux, Andrew Atlas of Meat I4spection Pathology. Washington, D.C., 'Agricultural Research Service; U.S. Dept. of Agriculture, U.S. Govment Printing Office, 1972.

National Associatibn of Meat Purveyors. Meat buyer's guide to portion control meat cuts. Chicago, Ill., 1967. 82 Y13 1, ..National Associatiorof..Meat Purveyors. 'Meat buyer's guide to standardized,.meat cuts. Chicago', Ill., 1968.

National Live Stock and Meat Board Lessons' on meat. 2nd ed,, Rev.Chicago, National Live Stock And Meet Board, 1970.

NatiOnal]. Live Stock and MeatBoard. Meat evaluation handbook. ChicagO-, Ill, 1969.

National .Live, Stock and Meat .Boad. MertMndising beef loins. Chicago*,I11., 1970. p 0 4 National Live Stock and Meat'Boartd.

. The new meat manual; a condensed,versionof the text ",Lessons on meat." 'Chicago, Ill., 1966. ,

/ - Pucci, P. G. .

1, The houseWife's handy guide to-meat slopping: Philadelphia, .-P&., Dorance,,197.3.' ti Reyno1ds, .Phyllis C. . I-. The complete book of meat. 144,7 York, M. Barrows, 1963. ( _,- .S1-?e'r;ry ate Sp laity cuts and how to cook them. 1st ed; .Rutland, Vertmont;-C. E. Tuttle Co., 1968.

, Tho p6on, Nene' Meal Management tabu dtory Manual. Ames; Iowa; Iowa State ..,___L.p.411ersity Press, 1968. ha . Thornton, Horace`' 0 ./e Textbook of meat inspection.:including the inspection rabbits and poultry. 5th ed..I.Jonlon, Bailliere,,Tindall and 'Gassell, 1968.

United States Consumer -and Marketing. Service, Lives'tockDivisiOn,, IhstOitional meat purchase specifications for sausabp, pxoducts..series 800, approved by u.s.a.A.-. Washington.,.tiC:,- U.S. Government Printing Office, 1970' % . 4* . . 'Ziegler,' Percival Thomas. . Tle meat wa-eat. ilanville, 111.,,Interstaie Printers and Publish, 1966., . ., . '.. -0 '

4' ti

4 :. 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.

Hotel Associatidn of New York City. Uniform systems of accounts for hotels. 6th rev. ed. New-YOrk, 1961.

Kahrl, W. L. Foodservice on a'budget. Boston, Mass., Cahners Books, 1974.

Keister; -Douglas Carlyle How to increase profits with portion control.. Chicago, Ill.., Nat/onal Restaurant Association, 1967.

Keister, Douglas*Carlyle How to use the uniform system of accOrints for hotelS an resthurants. 1971. Chicago,National Restauratt Association, 19'71. Ar

$.,evings; Pat ' .Profit frovfoodservice: Bosto9, Mass., Cahners Books, 1974.

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 . Food aria Beverage cost controls. IndianeppLis,- kid., ITT Educational gervices, 1971: ,

8 4 tft 75 Miller, 'Edmund Profitable Cafeteria Operation. Cafeteria.. /Planning and DesigAb. N.Y. Ahrens Books, 1966.

Natiohal Restaurant Association A financial analysis of the restaurant industry; corporations, partnerships, and individually owned operations. Washington, D.C. -National Restaurant Assoc. 1963.

Reed, Walter W. Starting arid managing a smalll automatic vending business. i Washington, D.C. United States Government Printing Office, 1967.

Rogert, John Louis- Automatic vending: merchandising, catering. London, Food Trade Press, 1958.

Thorner, Marvin Convenience and fast food handbook, Westport, Conn., AVI Publishing Co., 1973.

United States Department of Agriculture. Separate eating places. Washington, D.C., U.S. Government Pringing Office, 1972.

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.

Wenzel, George Leonard How to Control costs. Austin, 1966.

I 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.

Institutions/VFS 40o Reports Directory of Convenience Food Manufacturers. ,Chicago, 'Cahners Publishing Co., 1972.

Institutions, 'Magazine of Mass Feeding and Mass Housing The new era. Chicago, Ill., Medalist Publicat.ions, 1966.'

Margolius, Sidney The great American food hoax. New York, Walker and Co., 1971.

Street, Julian Leonard Table topics. 1st ed. New York, Knopf, 1959.

. Tarmenbaum, BWah /' , -Understandrng food; the chetistry ofutrition.--- ,lst ed. N.Y., McGtaw-Hill, 1962. ',.:, . .

. Thorner, Marvin Edward . Food beverage service handbook: a complete guide tohot and cold soft drinks. Westport, Coml., AVI Pub/ishing.Co., 1970.

Tillman, Rollie . Homewood, 1 Promotion; persuasive communication in, marketing. 1 . .

Ill., R..D. Irwin, 1968.. . . :

U.S. Agriculture Research Service . . . Labor utilization and operating practices in commercial .1 cafeterias. 1969. . I Wade, Culson . The natural laws of_healthful living; thebici-nature health j.k. West Nyack, N.Y., ParkerPublishing Co., 1971. , rhythm program. h - 4411' Weine, Benjamin .

Labor advisory manual. Chicago, ill., National Rettaurant , . Association, 196,0. . 1

, 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.

Whyte, William Foote Human relations in the restaurant industry. Ithaca, N,Y., School of Hotel Administration, Cornell University, n.d:

...' \.\.....,

0 i

( .., BANQUETS

, . 0§trander, Sheila . Festive food decoration for all occasions. N.Y., Sterling Vublishing Co., 1969. .._., Plumb, Beatrice The master banquet and party book. Minneapolis, T.S. Denison, 1959.

,30 Wenker, MarS, Albert The art.of serving food attractively. lst-ed. Garden City, N.Y., Doubleday, 1951.

Wise, Margaret Planning women's banquets;for Mother's Day and other occasions. ChICagO, Moody Bible Institute, 1964.

8o 80 CAKE DECOWIpG

. Bowing, Jean . ' ---... .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 , , Book ofcakedecorating. New York,-M. Barrows, 1961.

Guertner, Beryl , .... Cake icing anct ded'brating for all, occasions. New York, Taplifiger Publishing Co.,.1967. . ..._/^

Lambeth, Joseph A. ,' Lambeth method of cake decoration and practical pastrie. Detroit, Kitchen Glamour, 1934. A

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

..-

-Gra/-erdner,.JerrY 3. Contract food-service /vending. Chicago, Institutions/volume feeding magazine; distributed by Cahners Books, Boston, 1973.

McLean, Nemadji Beth.(Bailey) . ,\ Meal Planning and Service. Peoria, Ill., C. A. Bennett Co., 1964.

Vaughn, Charles L. The Vaughn, Report on franchising of fast food restaurants. N.Y. Lynbrook, N.Y., Farnsworth, 1970.-

1 , ,`-,. / . \ r ....-)

1 .

' 1

- 1 .

VI 82 ETHNIC FOODS

AFRICAN

Mendes, Helen African Heritage Cookbook. N.Y. Macmillan, 1971.

ARAB

Khayat, Marie Karam Food from the Arab world. 2nd ed. Beirut, Kheyats, 1961.

BELGIAN

Watts, Sarah Miles with Rene Colan The art of.Blgian'cooking. 1st ed. N.Y. Doubleday, 1971.'

CHINESE ,

.7.-Th Chu, Grace Zia, forward by Craig(Glaiborne. _ . The' easures of Chinese cooking. N.Y. Simon.and Schuster, 1962.

Lee, Su Jan The fine art of Chinese cooking. New York, Gramercy,. 1962.

Lin, Ts' ui-feng (Liao) and Lin, Hsiangju Secrets of Chinese cooking. Englewood Cliffs, N.J., Prentice-Hall; 1960.

Ma, Po ch' ang ChancyChih M4) Cook C 2nded. To Palo Alto,, California,' Kodans /rite a ona1, 19/.

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.

KatifmanWillialit Irving and Cooper, Mary Ursula The art of creole cookery. 1st 471.i., Garden Doubleday, 1962.

FRENCH . Beck, Simone and Bertholle, Louisette, and Child, Julia 1st 'ea. N.Y. Knopf, Mastering the art of4' French cooking. .1961. .

French coolcingsr Americans. Philadelphia, Lippincott, 2nd 0.% 16. '

. 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.

Fisher, Mary Frances Kennedy

. The cooking of provincial France. N.Y., Time-Life Books, 1968.

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 associationwitWorld Publishing Co., 1967.

_Oliver, Raymond' La Cuisine; secrets of modern Frenchcooking. N.Y. Tudor PUblishing Co., 1969:

GERMAN

Adam, Hans Karl (translated by orah Tompkinson.) The Wine' and Food Society's uide to German cookery. Cleveland, Wine and Food Societ in association with World Publishing Co., 1887.-.

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 recipesfrom 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 '.The food-finder; an .index_to .hard7to-locate recipes for retional,and intern4t,ional "dishes favored by,Americap cooks:, New Brunswiok,-N.J.,Soarecrow.press, 1956.

SACLANT-NATO .nbkbook coMmittee. The best of taste; the finest food of fifteennations. 'Annapolis,- U.S. Naval Ine>titute, 1957. 4 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.

Lapolla, Garibaldi Marto Good food from. Italy. London, Muller, 1965:

Root, Waverly,LeWis The cooking ofItaly. N.Y., Time-Life Books,, 1968.

JAPANESE t ru Q56k Japanese. Palo Alto, California, Kodansha,International, 1964:

Martin, Peter and Joan Japanese cooking. Indianapolis, Bobbs-Merrill, 19704

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. . The food and dry. Mexico. Los Angeles, Ward Ritchie Fess,. 1964.

Lambert, Elisabeth The complete bobk of Mexican cooking. N.'Y., M. Evans, '1967'.

/ /

dici* 4 85 PENNSYLVANIA DUTCH

Frederick, Justus George Pennsylvania Dutch cookbook. -4N.Y., Dover Publications, 1971.

Heller, Edna Eby The art of Penna. Dutch cooking. 1st ed. Garden City, Doubleday, 1968.

Hutchinson, Ruth Shepherd The new Pennsylvania Dutch cookbook. N.Y., Harper, 1958.

POLISH

Ochorowicz-Monatowa,'Maria PoliSh cookery. N.Y., Crown Publishers, 1958.

RUSSIAN 4

Kropotkin, Alexandra The best of Russian cooking. N.Y., Scribner, 1964.

Papashvily; Helen Waite Russian cooking. N.Y., Time-Life Books, 1969.

SCANDINAVIAN

Brobeck, Florence Richards . Smorgasbord and Scandinavian cookery. Grosset and Dunlap, 1948.

Johnson,'Alice B. . The Complete Scandinavian cookbook. N.Y., MaCmillan, 1964.

SCOTCH

Walker, Sara MacLeod Highland Fling cookbook-the delightful cooking df Scotland. N.Y,, Atheneum, 1971.

SPANISH

k Beene, Gerrie -. Dining in Spain;,a.gulde to'Spanisb-cooking with recipes from its most distinguished restaurants.' 1st ed. Rutland, Vermont; C. E. Tulle, 1969. /' UNITED STATES (

-Berolzheimer; Ruth The United States regional cookbook: Culinary Arts Institute, 1947.

VIENNESE

A Langseth-Christ wisen, Lillian Gourmet's oleVienna cookbook; aVien4es-glemoir. N.Y., Gourmet Distributing Corp., 1959. 95' 86 Reich, Lilly Joss The Viennese pastry cookbook, from Vienna with love. N.Y. Macmillan. 1970.

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.'

Brown, Marion Lea Pickles and Preserves.N.Y., W. Funk, 1955.

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.

Ellin er, Rudolph Ph sphates as food ingredients:Cleveland, Ohio. CRC. Pres ,61972.

Erickson, Charlotte Helen Zimmer' The freezer cookbook. 1st ed. Philadelphia, Chilton -Book Co., 1968. .

, . . Farm Journal and Country Gentleman -

. Freezing and canning -cookbook; prized recipes from the farms of America. Edited by Nell B. Nichols, Garden City, N-.Y., % Doubleday, 1964.,

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., ft a AVI Publishing Company, 1961. .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.

Hall, Carl W., Farrell, Rippen Encyclopedia of Food Engineering. Westport,, Con AVI Publishing Co., 1971.

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. . Food quali-Ey: ;effeCts of production practices and professing'. Nashington,,D.C., American'Association for the advancement

of Science. 1965. .

Jacobs, Morris Boris The chemical analysis of foods and food produ t . 3rd ed. Princeton, Van Nos-trend, 1958.

4acobs, Morris Boris Manufacture and analysis of carbonated pever es. York, Chemical, Publishing Co., 1959.'

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 Kramlick, and Peak.son, M. and Tauber, F. W. Processed Meats. Westport, in., AVI publishing Co.., 1973.

Lampert, Lincoln Maximillan Modern dairy products: compositiOn ood Value procdssini chemistry bacteriology testing.. Nework, Chemical Publishing Co., 1965.

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 an4fruits. 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 Food flt)rings: composition-manufacture and use. 2nd. ed. Westport, Conn., AVI Publishing Co., 1968.

Minifie, Bernard W. Chocolate, cocoa and confectionary: science andtechnology. 1st U.S. ed. Westport, Conn., AVI Publishing Co.,L970.

Moutney, George J. Poultry products technology. Westport, Conn., AVI Publishing Co., 1966.

Muller, Hans Gerd An introduction to food theology. Nevi York, Crane, Russak, 1973: National Research Council, Food ProtectiOn Committee ChemIcalp used in food processing. Washington, D.C. National Academy of Sciences, 1965.'

7.; Nearing, 'Helen and Nearing, Scott Maple sugar boOk, together with remarks onpioneering as a- way of living in the 20th century. New York, Schocken Books, 1970.

Noyes,,Robert , Dehydration processes for convenience foods. Park Ridge, N.J., Noyes Development Co:, 1969.!

Noyes, Robert/ , 'Food arid beverage processing Park Ridge, N.J., Noyes Data Corp., 1971.

. Noyes, Robert 4 ) Park/Ridge,.N.J., . Freeze, drying of foods ,and biologicals.. Noyes Development::Corp. 1968.

.. 99 90 Penderson, Carl Severin Microbiology of food fermentations. ,Westport, Conn., AVI Publishing Co., 1971.

Penna. Manufacturers Confectioners Assoc. Tenty years of confectionery and chocolate Pi4oduction. West-

port, Conn., AVITublishing Co., 1970. .

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.

Pomeranz, Yeshajahu and Shellenberger, J. A. '/ Bread science and technology. Westport, Conn., AVI Publishing Co., 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.

Royal Society of Health COnference on the Safety of Canned Foods. The safety ofcanned foods: report of the Royal Society of Health Conference on the Safety of Canned Foods. London, 6 Royal Society of Health,.1966.'

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.

Greig, William Smith Economics of food processing.Mestport; Conn., AVI Publishing Co., 1971. . ?

, ,7-,.

Stadelman, William and Cotterill, Owen J.; editors ;' Egg sciences and technology. Westport, Conn., AVI' Pu lish,.ng ''

Co., 1973.. . -. . )

Tressler, Donald klteley . . ,

'The freezing preservation of foods. 3rd ed. .Westport, Conn., ,r :G. AVI Publishing Co., 195.7. . --". ", ,

, C. 100 91 Tressler, Donald K. and Joslyn, Maynard A. Fruit and.vege,table juice process.ipg technology. Westport, Conn., AVI Publishing Co., 1961.

Van Arsdel, Wallace B. Quality and Stability'of frozen foods; time, temperature tolerance and its significande. Wiley-Interscience, 1969.

Vaughan, Beatrice Pickles, relishes and preserves. Battleboro, Vt., S. Greene Press, 1971.

Wieland, Henry I Enzymes, in food-ptoaessing and products. Park Ridges N.J., Noyes Data Corp. 1972'.

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 In,a pickle orsa jam. Des Moines, Iowa, Creative,Home' Library, 1971.

Williams, Edwin William Fyozen foods; biography of an industry. Boston, Cahners Publishing go., 1970.

4 Woodroof, Jasper Guy Tree nuts: production, processing, products. Westport, Conn., AVI Publishing Co. 1967.

Woolrich, Willis Raymond Cold and freezer storage manual. 'Westpoi,t, Conn., AVI Publishing Co., 1970.

101 92,

FOOD SERVICE. OPERATIONS

Bard, Bernard The school lunchroo m : tim4 of trial. N.Y., Wiley, 1968.

Carroll, Bonnie (Rev. and updated by Mary W. Blumen). - 'Job satisfaction; 1973. A review of the literature of industrial and labor relations. Ithaca, N.Y., State School of Industrial and Labor Relations. Cornell University, 1973.

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

. Emery, W. H.4p , Amadlial of catering. London', Bailliere, Tinda11 and Cox, d'. \ 1961. , \ EshbaCh, Charles (editor)

Food\ service trends; selected *attic1)4 es from publications of the Society for the Advancement of Foo"Serviee Reseatch. Boston, Cahners Books, 1974.

Fairbrook, Paul Starting and managing a small restaurant. Washington, D.C., U.S. Government Printing Office, 1964.

George, Norvil, Lester and Heckler, Ruth D. School fund centers; a guide to opera(ting the school lunch program. N,Y. Ronald Press Co,, 1960.

'Institutions, Magazik \p of Mass Feeding'and Mass Housing.

The new era. ChicAgo, Ill., Medalist Publications, 1966.

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 PattersonPublishing Company Guide to cony lends foods;how to use, plan,pre;are, present. Chicago, Ili., atterson Publishing Co.., 1968. 1 SER-VO-TEL 1 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 -'O -TEL lunter Servi ce. Editors: Donald 'D. Todd, Joanne M. O'Haver, 5oson, Cahne s Books,A74.

SER-VO-TEL Customer/Em loyee relationships. Editors: Donald D. Todd, Joanne M. O'Hiver Boston, .Cahners Books, 1974.

SER-VO-TEL, Foodservicesafety. 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, Cahnrs Books, 1974.

SER-VO-TEL 4 Grill coo ng2s editors: Donald D. Todd, Jaonne M. O'Haver, Boston, Cahers nooks, 1974.

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 andinstitutions. Dubuque, Iowa, W Liam C own',Co., 1960. 0 Stkes hn esley.' How mange a rdstaurant; CT Institutional food service.. 211 ed1. ubu.ue, Iowa, W. C. Brown Co;', 1967,1974, , United States-aepartmant ref Agriculture. Economic Research

Servic . tgarketingEconomics Division. The 1food service industry:.its struccture andcharacteristics. Washington, D.C.',"-U.S.-Government Printing Office,19681

103- 94,

Vaughn, Charles L. The Vaughn, Report on franchising of fast food restaurants. Lynbrook, N.Y., Farnsworth, 1970.

Watson, Olive B. , School and-institutional lunchroom management. West Nyack N.Y., Parket Publishing Co., 1968.

Werner Benjamin - Libor advisory manual. Chicago, Ill., National Restaurant , Association,- 1960.

West, Bessie Brooks Food service ininstitutes...4th ed. New York, Wiley, 1966.

Westbrook, James H. Aim for a job in restaurants'and food service. 1st ed. N.Y., R. Rosen Press, 1969.

Whyte, William Foote ,. 1 Human relations in the restaurant industry. Ithaca, ILY., \**"--cahoolof Hotel Administration, Cornell University, n. -d.

Winco Limited, Toronto, Canada. General wand 1. U.S. ed. Chicago, Ill., National Restaurant Association, 1966. i Woodman, Juiie The IFMA Foodservice Industry. Chic4go, Ill., International Foodservi, Manufacturers Association, 1972.

, 1

104 I e

95 HOTEL- RESTAURANT TRAINING ,

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.

Bolt) Beranek and pwman.

' Tbday's busboy/ N.Y., Chain Store Publishers Corp., 1971.

Bolt, Beranek and Newman. Today's cocktail waitress. Chain,Store Publishers Corp., 1973.

Coffman, James i Introduction to professional food service. Chicago, Institutions Magazine, 1968.

Council on Hotel, Restaurant and.Institutional Education. Directory of Hotel, Restaurant, and Institutional Schools. U.S. and International Schools. Washington, C.

Dahmer,Sondra J. nd Kahl, Kurt W. - The waiter and aittess training manual. Chicago, Institutions/Volu e feeding magazine. Boston, Cahners Books, 1974.

olsom, LeRoi A. Guide for the taching of progessi nal cooking. ulAnary Institute of Amerca. Published byinstitutionsA zine, 1967.

Gray, Madeline I/ How to be%a success in the restarant ,busineS6i. Enl. and rev. ed. N.Y. Greenberg, 1948.

Heermann, Barry Cooperative education in community colleges. is Sag, Francisco, Jossey-Bass Publishers, 1173. \ Feldenbrand, Howard Van Vcert Front 4fice psychology industry. Chicago, Ill. Hotel Monthly 'Press, 1944.

orrison,' Robert Haywood Profit making letters for hotels andrestaurants ev. ed. N.Y., Ahrens Publishing 'to., 1959.

105 sy,

$14,bhio State University, Kent Food Services Department. Food training routines developed by Kent State University Food Services Department, Kent, Ohio. Chicago Medalist Publications, 1970.

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, seniorciati ens, colleg s nursing.homest.hospitals, :ndustrialcorrectional institution .Boston, Institutions/Volum feeding magazina distr buted by Cahiers Books, 1974.

Stokes, John WeSley. Food service in induAry and institutions. Dubuque, owa, William C. Brown Co., 1960.

Watson, Olive B. School and institutional lunchroomanagement. West Nya N.Y., Parker Publishing Co., 1968.

re,

'1# 98 RECIPES

Ackart, Robert , ' . Fruits in cooking. New York, Macmillan, \1974.

Ald, Roy I Tie complete.soup cookbook. 'Englewood Cliffs, New Jersey, Prentice-Hall, 1969.

A Max Making your own cheese and yogurt. New York, Funk and Wagnalls, 1973.

Amendola, Joseph and Berrini, James M. ' Practical cooking and baking forlschools and instaltions, '1971. New York, Ahrens Publishing.Co.

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 . The complete' encyclopedia of French cheese, New York, Harper's Magazine Press, 1973.

. 4smussen6, P 'cia D. implif ecipes for`.1117ay care centers. Ca Books, 89 anklin S Bolton, Mass., 02110. 1973

. / Ball BrothersCompaKr . Ball blue book; a04;sy gtide to tas-0, thrifty.home canning A and freezing. 28th ed. Muncie, Indiana/ Ball Brothers, In9.,

1966. t....

Bate M. T king about puddings. 1st ed. Oxford, New York, Pergamon, 168 -,

Batjer Margaret Quay ' 4 Me' s for the modern f mily. New York, Wiley, 1961.

4Bea d,\ ames Andrews ame Beard's American Cookery. 1st Boston, Little, Brown, i 19: 2. I I

, . ; i Bear James/Andrews IIK Fish coolery. 1st ed;( Boston, Little, Brown, 1954. ,,r Beard, James Andrews Hor d'oeuvre and canapes. Rev. ed. New York, M. Barrows, 1963.

C\Beinert, Frede ica:L. The art of n king-tauces and gravies. 1st ed., Garden City, New York, Doub e'day, 1966. 108 42

99 Bell, Ed. Plbitica Modern Barbecue cooking---North 'Hollywood, Calif., 4 House, 1966.

a Bergeron, Victor Jules Frankly speaking, (Biography of Trader Vic.) 1973. Garden N City, N.Y., Do Y.

Berto; Hzel N. * .. Cooking wit New YorkFrown Publishers, 1972.

Best, Suzanne 't. ?&4,lads. Brattleboro, Vermont S. Green ;Press,ress, 1971.t. 1, ,, . .r 1 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 incolonialsAmerica. 1st ed. New York, C. N. Potter; distributed by CrownPublishers. 1971.

Bowen, Angela J. M. The diabetic gourmet; a doctor's guide for thediabetic, with 'recipes and information applicable for good eating habitsfor the entire family. 1st ed. New York, Harper and Ro4 1970.

. Brashaw,a G.G /..- 4. 1 .Souffles, quiches, mousses and the random egg. Nevi Y6rk, _Bar r er and Row, 1971. s t Carol D. . .13 ... nding the fine art of modern blending. Doub1ay, Garden

y) New York. 1969. .

Brooks, Patricia' K. . Meals that can gait; a cookbookforCommuters ivies, week- end hostesses and other dependents of theundependable. New York, Funk and Wagnalls, 1970.

1 .Comp.lete book of cheese. New YOrk, Random House,. 1955.

Brown, Edith and Brown Sam Cdoking creatively with natural foods. New York, Hawthorn Books, 1972. '

Brown, Helen' The cocktail hour..Appetizers and drinks for, every occasion. Phillip S. Brown. Los AngelesizWard Ritchie Press'1972.

Brown, Marion Lea Pickles and preserves, New York, W. Funk, 1955. 4 BuTagin, Victoria Busy woman's cookbook. Garden City, N.Y. Doubleday, 1971.

'109 100- Callahan, Hester Cast iron cookbook. San Francisco, Nitty Gritty Productions, 1969.

Caruba, Rebecca X I Cooking with wine.and high spirits; a lighthearted approach to the art of gourmet cooking. New York, Crown Publishers, 1963.

Champion, Romaine Chat4rd The art of cooking omelettes. 1st ed. Garden City, New -York,,Doubleday, 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.

Chekenian, Jane and Meyer, Monica Shellfih Cookery. New York, Macmillan, 1971.

Church,RjhEllen Pancakesaplentytasty tempting recipes for pancakes plan and fancyincluding waffles,fritters.and omelets. Chicagor;

Rand-McNally, 1962. t

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.

Crawford, Hollie W. and M. C. McDowell Mathematics for food s8rvice/lodging:Chicago, Institutions Magazine, 1970.

Crum, Gertrude Bosworth A world of menus and recipes; over 600 recipes with guides to wines, shipping, and serving. Indianapolis, Bobbs-Merrill, 1970.

Culinary Ihstitute of America The profesional chef. 2nd ed. Chicago Institutions Magazine, 1916.

Dahl, Crete Food and menu dictionary. Chicago Institutions volume feeding 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

,Douglas, Lily Ann Cooking for the wayward diabetic and ot'4prs on special diets. LondOn, Faber and Faber, 1960.

Dupuy, Milton E. and Bette Jean ,Fat-Controlled and sodium restricted cosking, 1st ed. Garden City, N.Y., Doubleday, 1971.

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 recipesfor the good cook and hostess. New York, Hastings House; 1960.

Elliott, Janet Coin commissary cookbook. Chicago, Vend 1964.

Ellis, Audrey and Cavaiani, Mabel Famous Kitchens. Chicago, H. Regnery, 1973.

Ellis, Eleanor Northern .Cookbook. Ottawa, Canada. Queens Printer, 1967.

Erickson, Charlotte Helen Zimmer The freezer cookbook. 1st ed. Phitaylp1ia Chilton Book Co., 1968.

Esquire Esquire party book. New York, Es 1965.

Farm Journal and Country Gentlemen Fr'eezing and canning cookbook; prizedrecipes from the farms of America. 1st.. ed. Gard'en City, New York, Doubleday,. 1954.

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.

Fower, Sina Faye. Food foriftn_4ith ed.",New York, Wiley 1961.

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.

Gaylord, Isabella Crane Cooking with an accent; the herb grOweios cookbook. Newton Center, ,Mass., C. T. Bradferb,;l963.

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 Fea'st on-a diabetic diet. New York, McKay, 1969.

Given, Meta H. Meta Given's modern encyclopedia of cooking; a modern cookbook 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.

Gourmet: The Magazine of Good Living' Gourmet's menu cookbook; a collection of epicurean 'means and recipes. New York, Gourmet, 1963.

Gruniger, Ursula ---, \,, Cooking withfruif'London, Allen and Unwin, 1971.

112 103 Haines, Robert G. Food preparation for hotels, r staurantsand cafeterias. Chicago, American Technical Soci ty, 1968.

Hamm, Marie Roberson The second chafing dish cookbook. Englewood Cliffs, New Jersey, PrentitHall, 1963.

Hays, Wilma and Hays, R. Vernon Looas the Indians gave U.S. N w York, I Washburn, 1973.

Hazleton; Nika Standen Eggs! The greatest of-egg dis es, 69 recipes. New k, Simon and Schuster; 1969;

Health, Ambrose . The international wine and food society'sguide to meat. New York, International wine and food society,Bonanza Books, 1968.

Heaton, Nell St. John Cooking(or,the sick and convalescent;4textbook of dietecs. London; Faber and Faber, 1951.

Heaton, Nell St. John Wines,.tixed drinks and other savouries. London, Arco, 1?62. , Hietzler, Victor The hotel .St. Francis cookbook. Evanston, Illinois,, J. Willy, 1919. "

Hildebrand, :Louise Camp catering. Brattleboro, Vt., Stephen Days Press, 1941.

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. . , . Hume, osemary and Muriel Downes Jams, preserves, and pickles. Chicago, Reignery, 1972.

Infield, G. Seasoning 'of menus., Londdn, Heinemann, 1969.

Jones, Dorthea Van Gundy 1968. . The Soybean,Cookbdok, New York, Arc Books,

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.

Kaufman,: William 'Irving The art of casserole cookery, 1st ed. Garden City, New York, Doubleday, 1967.

Kaufman, William Irving . . 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.

Kinard, Malvina C. and Blanchard,Marjorie The kitchen scholar, 1st ed. New York, Citadel Press, 1967.

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 . The spirit of grand cuisine. New York. Macmillan, 1969.

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 I Land, Mary 1 New Orleans cuisine. South Brunswick, New Jersey., A. S. Barnes, 1969. ;

4 - 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. Layton, Thom Arthur The wine and food society's guide to cheese and cheese cookery. Cleveland Wine and .food Society in Association with World Publishing Co., 167,

Lear, H. L. Maigre Cookery. Waterloo Place, London, England, Rivingtons, 1884.

Leon, Simon .I. . An encyclopedia of candy and ice cream making. New York, Chemical Publishing Co., 1959.

Levinson,, Leonard Louis The. complete book oflpickles and relishes. 1st ed. Mew York,, Hawthorn Bboks, 1965.

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.

Lowenstein, Ele nor Bibliography of American cookery book, 3rd ed. 'Worchester, Massachusette., American Antiquarian Society:1972.,

Lucas, Dione Kione Luc s meat and poultry cookbook, 1st ed., Boston, Little, Br. n, 1955.

Lyon, Nine te and Benton; Peggie Eggs, lk ancrcheese. London, Faber, 1,971.

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.

,Mazza, Irm Goodrich Accent on seasoning. 1st ed. Boston, Little, Brown, 1957.

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.

McGaffin, Audrey Romoser Agtfrom the kitchen. Norwalk, Conn., C. R. Gibibn Co., 1970.

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 herband 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 Practical salad and dessert art. Cahners Books, Boston, Mass., 1973. i . i

Morris, Dan Savor of the sea; a complete seafood cookbook. NeW York, Macmillan, 1966.

Newmann, Ruth Vendley Cooking with spirits; recipes \featuring the judicious use, of spirits. Chicago, Reilly and\ Les., 1961.

Nichols, 'Nell Beaubien America's best vegetable recipes; 66 ways to make vegetables irresistible. 1st ed. Garden City, N Y., Doubleday, 1970.

116 107 NichOls, Nell Beaubien Homstade bread., 1st pd. Garden City, N.Y., Doubleday, 1969.

`-iNichOls, Nell Beaubien Homemade candy, 1st ed. 'Garden City, N.Y., Doubleday, 1970.

Nichols, Rell'Beaubien Homemade.,cookies.by the Food editors of, Faim Journal. Garden City, N.Y.,,Doubleday, 1971.

Norwak, Mary 0 Cooking with fruit- .London, Faber and 'Faber, 1960.

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: -

a PasleS7, Virginia Schmiti Pancakes Aplenty. New York,,Simon and Schuster, 1970.

Pasley, Virginia Schmitz You can do anything with crepes. New York, Simon and Schuster, 1970.

Patterson Publishing Co. Guide to convenience foods-; how to use, plan, prepare, present. Chicago, Ill., 1968.

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 The Viennese pastry cookbook, from Vienna with love., New York? Macmillan, 1970.

Reitz, Rosetta Mushroom cookery. New York, Walker, 1965, .

Richards, Lendre ' Quantity cookery; menu planning and cooking for large S. numbers. 4th ed. rev. Boston, Little ", Brown, 1966.

Ridley, Helen F. The Ritz-parlton cookbook and guide to home entertaining. Philadelphia, Lippincott,'1968.

Roberts, Ad Lou The newook 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.

Ross, Annette Laslett . Cooking for a _crowd. lsted. Garden City, N.Y., Doubleday, 1968. \ Rubin, Harold The ulcer -diet cookbook. Philadeli.a, Lippincott, 1963.

-::::C% Russell, Maria '' t The beer makes it a better cookbook. New Fork, Essandess Sp. Edition, 1971. /

SACLANT-NATA cookbook Coshamittee The best of taste;.the finest fod of fifteen nations: Annapolis, U.S. Nava Institute, 1957.

Saporiti,, Nada and others Royal scookbook-favorite,cou recipes. York, Parents' Magazine Press, 1971.

Scheel, Harinah FoiledAgain. 125 recipes to cook in foil. Los Angeles, Nash Pub. 1973.

Schuler, Stanley and Schiler -Preserving the fruits of the earth. How/to "put up" almost every food grown in the U.S. - in almost eery way. New York, Meriwether DialPress, 1973,

Selman, Andre L,buise 'Cheeseshe w6rld. London, Faber and Faber. 2nd ed. 1960. .

Shank, Dorothy Ester and Natalie K. Fitch end Pauline A. Chapman Guide to modern meals. St. Louis, McGraw - Hill, 1964.

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.

Simpson, Jean Irwin The frozen food cooktiook and guide to home freezing. 2nd_ ed:. Westport, Connecticut, AVI Publishing Co., ,1962,

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 th, Frances Lowe Recipes and menus Or fifty. New York, M: Barrows, 1941.

Smith, Margaret Ruth'. The blender cookbook. 1st ed. Garden City, N.Y., Doubleday, 1961.

Smith, Margaret Ruth The complete book of. desserts. 1st ed. Garden City, N.Y. Doubleday, 1963.

Smith, Marie D.' Entertaining in'theIATite/riouse. New York, Macfadden- Bartell, 1970.

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; ,EvelynEvelyn 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, FrankN_

Bowl of red. '1' . Gartentity, N.Y., Doubleday, 1966.

Torbert, Harold C.- The complete wine and food cookbook. Los Angeles, Nash. Publishing Co., 1970.

Tracy, Marian Cowatd, The.art of making real.soups; a delicious collection of recipes from round the world.'1st ed. .Garden City, N.Y., Dgubleday, 1967.

Truax, Carol / The art of salad making. 1st ed. arden City, N.Y,, . Doubleday, 1968.

U.S. Bureau o Commercial Fisheries . Let's coo ishl A complete guide to fish cookery. Washington, D. 1969,

Wade, Carlson The complete rice cookbook:West(Iyack,'N.Y.,Parker Publishing Co., 1971.

-Waldner, eorge K. . 65 qua ity menus .for rvice, New York, Ahrens Publishi, g Cp., 1965.

Walido, Myra Y. Cooking for the'freez t ed. GardenCity, N.Y., . Doubleday, 1960.

Weinstock,. NoelG. 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.

enzel, George Leonard Menu maker. n.p. 1956 . Wi ner, oan and .Collier,Diana' ,Bread. st Philadlphia, Lippincott, 1973.

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°) Bolt, Beranek and Newman, Inc. Today's waitress. N. Y., Chain Store Publishing Corp:, 1971.

Barnard, Copel The art of flainbe cooking. London, Ilifle,Books,

Dietz, Susan M. , The correct waitress. Ahrens PublishingCo., 1952. A 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 ,

Graw -Hill, 1959. \' Harriss, Ellen Adeline '1\ Proressional_rstauran service,\\ .Mraw- 11.,; 1966. \

House rid and n The art of arving. imoniad Sc user, 3. ry Huebener,'Paul O. Gourmet tabl s rvice; professional hide. Publishing Co. -1968.

1 Hughes, Osee G1 cys, Introductory food's. 4th e N.Y., Ma m

kw . Pfeiffer, William B. d artmen for ,hotis motor The correct service ,1 62.- motels, and resorts. N i Y4,k, hrens Pllshing C

SER-VO-TEL, Waiter/Waitress. Edio s:\,Donald D., dd Have*P.-\ Boston, Cahners Books, 974.\

Solomon, Ed .., I aer ice is an honorable profession. Ve milion, O k,,Alcary y's.Boat rive -In Restaurant, 1971' \\ i. ,* . \

122- 113 TABLE SETTING

1 1

eker, Mable King, Banquets plus! Nashville, Broadman Press, 1958.

Berrall, Julia S. Fao ers and table settings. New 'York, Hiking Press, 1951.

, CornellUniversity . The essentials of good.tableservice. Ithac N.Y., Cornell University, 1966.

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.

9 Kallem, Anne. (Originally by Marianne von BOrnstedi and Ulla Prytz.) Folding Table Napkins,. New York, Sterling Publisti.ng Co., 1972.

/ . . Krbh, Patricia' . Contemporary table settings; a hostess handbook with fruit and flower arrangements, menus, and recipes. 1st ed. jjGarden 'City, N.Y., oubleday, 1966.

Lehrman, Lewils Pining room service. Indianapolis, ITT edu ationa 'Services, 1971:-

^McLean, Nemadji Beth (Bailey) Meal planning and service. Rev. Peoria, Ill., C.A. Benndtt Co.,'1964.

Niles, Kathryn Bele Family table service for today's living. 2nd ed. Minneapolis, Burgess Publishing Co., 1967.

Roberts, Patricia Easterbrook Table settings, entertaining, and etiquette; a historyand guide. N.Y., Viking Press, 1967..

Smith, Georgiana Reynolds Table decoration yesterday, today and tomorrow. Rutland, Vermont, E. E. Tuttle Co., 1'968. / Staley, 'Lucy New trends in table settings. New. York, Heai,thsidePress, 1968.

123 114 Vail, Gladys E. Foods; an4htmoductory college course. 5th led. Boston, Houghton Mifflin, 1967. - t

Wenker, Mary Albert The art of _serving f d attractively. 1st ed. Ga1tden City, N.Y., Doubleday, 1951.

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.

Dumont, Rene and_Rosier, Bernard . Hungry Future. (Translated rom the French.) New York, Praeger, 1969,.

ollingd, Ernest F. Case Against unger; a demand for a NationalPoli4. 1st

. ed. N.Y.-Cowle Book -Co.,, 1970.

0., t I nternational Cong ss of Food Science ,andTechnology, 1st, , 4 1962. . Food science and technology: proceedings. N.Y., Gordon and

preach, 1965. .

Jones, Claire and Gadler, Steve J. and EngstroM, Paul H. , Pollution: the food we eat. Minpeapolid, Minn., Lerner Publications Co., 1972. .

Lowenberg, Miriam E. J . Food and man. New York, Wiley,,1968.

Robbins, William The American Food Scandal; why you can't eat well on what you earn. N.Y., Mbrrow, 1974.

Simon, Arthur . Breaking bread with the hungry. AugsbUrg Publishihg HouSe,

1971. ,

Tayior, Clara M. and Riddle,, Katherine P.; editors,. J. An annotated international bibliography of nutrition education. New-York, Teachers College Press,'1971.,

..,,-----7'

Vara, Albert C. 1 "/ Food and bevei,age.industries: abibliogrhp1,yand guidebook. Detroit, Gale Research Co.; 1970. / 1

124 1

3.17 AUDIO- VISUALMATERIALS

3 '1 (-Films (16.MM.) - Liited below_are 16.MM sound films which require-a.motion_picture film vrojector, with sound. capability for viewing.

A Representative Beef Carcass Breakdown.

. ..Iowa_State:University Film Production, 1972. Sound, color. With guide.

SUMMARY:.' identification_of meat cuts from a beef car 1 s, how and whereto make -the cuts, and

kRepregentative Beef Rib. Breakdown. . lowafState,University Film Prbduction, 1972. -Sound, color.' With guide.

SUMMARY;

.1 Identification of'beef rib cuts, how and,where

i . .., . . to make them. .

A_Representative.Beer Short Loin Breakdown.-- ,Iowa_State,University Film Production72. Sdun color. With guide.

SUMMARY! Describes_the.:location Of theshort loin; identifies_cui-s made ffom it,and how to make' the various cuts. 118 4 ilmstxips Listed.below.are-siIent filmstrips which need only a.filur.striii_projector for viewing. There is no accom.Panying'soUnd program.

Basic Principles of Kitchen Layout. U.S. Dept. of Health, Education and Welfare, Sublic Health Service. Four black al4d white filmstrips. "A CommUnibable Disease Center_Program4 in cooperation with the North Carolina 'State Board of Health."

Basic Principles of Refrigeration. .U.S, National Audio4itual Center. One black and white filmstrip "Presented by_the:.U.S. Department of Health, Education.and Welfare." It contains an analysis of,refrigeration/. and refrigerating machinery. q#

Food Sanitation, parts l_to 4 U.S. National.Audio,-AUs4al_fnteA.,Four color ifilkstrips "Presented by the U.S. Deparl-iint of Health, Educatiort,and

Welfare." ' ',',.) \ Learning Information,Int..,:ireW-O;ic, N.Y. Nine color programmed instruction filmstrips with program guide.

CONTENTS: . t

. "The Complete Dishwasher" (4 parts). -"The Attentive Bellman." "Product-market;--competitor, analysis for Hotels and Motels." "Hotel Enterprise (3 parts).

SUMMARY:. , Programmed i struction filmstrips for training hotel andrestaurantpersonnel: Getting Acquainted with POrk. i National Live Stock.an.01MeatBoard. One colr filtstrip, which diCusses the'selgOtion,identification,ookery,,i

freezing and storage,ofipork, 1964. 1 .----

How to Buy Fish. / ! National Film Board of Capada., *One color filmstrip, 1959.

' A SUMMARY: , * Describes th_qu.intity & kind of fish-o buy & explains how to recognize the quail 'of fish & seafood displays in thelcoUntei,s of fish

dealers or supermarkets. oints out how to ' know when fish .is fresh, hot. to detect signs of deterioration, & hoW to kee fish fresh until used. '..Gives ides s fw:eerfi4jng fi0. With cairtiohs. 'i 'rte ki 'Ai}t 119 Nutrition and Foods Set B-15 of the Filmstrip,-of-the Month Club. Three color filmstrips, with teaching_guide, produced by,_ the Popular Science Publishing Company, Inc.

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". Filmstrip No. 613: "Nutrition: Energy, Growth and Repair!' illustrates the relationship of nutrition to energy. (1962)

Filmstrip No. 1521: "Population and Food" (1964) discusses population build-up, the growing boncern -`for food supply and suggests methods of controlling over-population.

Protect Frozen Foods from Temperature Damage. One 23- frame. filmstrip, with lecture notes, prepared 'by' the.Federal Extension Ser ice, U.S. Department of Agriculture.

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.

Part 2 - Shows step-by-step a standard method of uffin-type . mixing.muffins. Demonstrates how breads are.used as bread, part of main dish, and dessert.

Part 3.-: Shows the preparation of dumplings, steamed breads, corn bread, girddle-cake waffles, popovers, cream puffs, doughnut and fritters.

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.

Sausage-A Tradition in Good Eating. National Live Stock and Meat Board. One color filmstrip. With script. 1966.

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- /

Hill, Book Company (1969). l

i 1

UMMARY: I, / I Illustrates methods of properly storig food useful in teaching food-service empl yees ,t e importance of preserving foods.

I ,1

121,

f 'Slid ITListed Liow.ar_sliae ,setsthatrequire a'slide projet5tr for viewing.-Thera isno accompanying sound program .

Flood Seritj.ep ±r Nursing Homesand Related Facilities.

, One hundred'and nine.35 MM color slides produced by Edith I' fT. Aiken.

Fresh Fruits =nd Ve etables Ninety 35MM color slides produced,by Blue Goose, Inc. 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

I manually' or automatically, is required for projection.

American Hotel and Motel Association Ti'ainin'g Films. Four color filmstrips,_with discussion gUide and four 4ecord I,prepared by Admaster Prints, Inc a, (1966).

1 CONTENTS: "I Like People" (2,parts). These filmstrips

give employees insight into the role and 0 ddties of the room clerk, illustrating the

. kinds of situations he will meet and how to handle them,

"TheMagic Touch" (2 rts). These filmstrips sowthe roles an uties of the maid, including t Importance her relations withIguests, house- ke pDs, other employees- and mahagement, I 2 The Angr Flame:A Fire Protection Meissa e _One filmstri with 10 minute rec.ld program, prepared. by the NationaRestaurnt-Associat 4n (1969).,

SUMMARY: , An a dio-vieu4,1 safety tk ining program for. food serviceEmployees,s udents, trainees and supervisory manageme4 personnel.'

Chet Huntley Reports on Vending: The Modern Approach to School Feeding One color filmstrip, with 14 minute record program, prepared by the Vendo Company of Kansas City, Missouri

SUMMARY: Shows how vending, machines can be used as a means of school feeding.

Cinderella's Three Sisters One color filmstrip, with record. Restaurant-Hotel Inc., 1972. ---- SUMMARY: Sound-filmstrip prOgram to be used in the training of waitressing.

'Establishment:-and Eqt. pment hitation. One color filmstrip, with 10 minute recor program pared bylthe National Res Durant Association. (1 69).

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 between. 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 prgram sh6wfng automatic food service machies and types of foods,used in them. T

F6od Protetion One colr filmstrip, with 10 4nute record program, prepared 'the National Restarent Association (1969).

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.

Food Service, A Career to Consider nq color filmstrip, with la minute record program and te cher's guide, prepared by the H. J. Heinz Company in coOperati6n with the National Restaurant Association.

YMMARY: The goal of this guidance kit for young people

. is'ito interest them in the food service industry as/a possible career.

The Freeloaders: Foodservit-e-Pest Control One color films Tip, with 10 minute record program, prepared by the. tional Restaurant Association (1970).

H, i SUMMARY;. Th (sound-filmstrip set is useful fostraining fobalservice employees, studants and trainees to ac ntrol pests found in f od serviceloperati hs.

r6zenAoldi: One\colo fi trip record gram, prepard by the -FFCirenrPotato dult tltute.

SUMMARY : Th'Ssound-fimstrip set is designed .to ac rsns interested in food Service 1451h"firozen p ato products -now available an iheiblisiness o' r.tunities they present.

\133 124 Modern SandwichMethods_flt_Quantityi'Food Service. One color filmrip, wA h two records. American Institute' of aking, 1960. 7 e SUMMARY: Sound-filmstr p program on menu ideas for sand- win-making iquantity food service areas.

The New Convenience Foods Program Concept. One color filmstrip, with record. National Restaurant AssOciation, 1971.

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 Sie One color fi tstrip, with 10 minute record rogram, prepared by thd National Restaurant Associat on (1969).

SUMMARY: .

1 This filmstrip emphasizes the individual

employee's role in safdpardingf od thrbugh , go personal hygiene; shows howontamination

cansspread. 1

. The Smart Waitress Four color filmstrips,ea6h with a 10 minute record program, prepared by the National Aestau'rant Assdciation (1970).

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.

To Net Bigger_Profits.....Fish With Imagination One color filmstrip,..with record program. prepared by the National Fisheries Institut (1968).

SUMMARY:

This sound - filmstrip program is designed to help I personnel in 'the food service i dustry create, merchandi e andlsell more low-c st, high-profit fish and eafood dishes.

134 I \ 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 _ groups of organisms commonly causing food born illness,,ctntains a safety training program for food.,.service.empAvees, students, trainees and management.personnel.

Safe_i_An Employee Safety Message' 0 e color fildstr4, with 10mina- recordprogram, prepar d,by the National Restaurant Association.

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.

0 / Write Your Own Ticket 1 Five color filmstri'd, mith fiverecords, prepared b the Coca-Cola Company and the National Restaurant ASsociat on.

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.

"Take A Giant--Step"Ishows I what employees can do to become more successful.

"Meet a V.I.P." dramatizes the importance of jobs,as they relate4) speed, seqection, eye-appeal and price. 4'.

"The' Way the! Cookie Cruiiibles" sho s how to serve customers,lletter.

"The Right.tormula/ for Success" sh how an 'employee canitake the initiative, Idevelop and 'becOme a 14a/der in the food-service field.'

i35 fl Sound-slide units- I4sted_below.a slides thatiay.e a companying.c ette tape A slid ector_and_ assette tlpe player, I a hronizd sound -slide .projeCtion require foriviewing.

Clean Dishes. National Sanitdo oundation. 140 Color slides, wi Cassette tape. L

o 1) 127 StudyPrints- Listed below.are studyprints.which require no projector and have no accomp4nying sound iio gram.

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).

e. a 137 -AA 128 .

Thansparndiesi- Listed!below_are:transparency sets which require an.overhead projector for viewing. There is no accompanying sound program.

Additives in Our Food / Five color transparencies, with teacher's guide and book-/ let, presented by the Eddcational Services Staff, Food and Drug Administration, in consultation with Jessie Helen Haag, University of Texa

'Foods andNutriti4V These transparency sets, each with a teaching guide, were prepared under the supervision of Dr. Henrietta Flech, _Chairman of the Home Economics Department of New York University.

CONTENTS: VT-8 "Basic Food Prepa atio 'Techniques." (10 transparencies)

VT-14 "Snacks" (10 transparencies)

VT -15 "Symbolism" (10 transparencies)

UNIRSiTY OF CALIF. OS ANGELES

FEB 2 7 1976

CLEARINGHOUSE FOR MUIR COLLEGES

113 8