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* Documents acquired by ERIC include many informal unpublished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 *
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A
a 1
.
 HOTEkandRESTAURANT MANAGEMENT

A BIBLIOGRAPHY- OF, BOOKS AND

AUDIOVISUAL MATERIALS --

PREPARED BY
\ .

LUZERNE COUNTY COMMUNITY ,COLLEGE

,NANTICOKE;VEi4NOLVANIA 18634

S OEPaRTmEryi OF HELTH
EOU(411tONL wELF ARE
4TIONAL INSTITUTE OF
kOu(TiOr4

r f-"ef , ...

vf
,,f
f
4f
".

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'f

)L- 1975
A, BIBLIQGRAPH IC SSAY BY

JAMES P
. iLKAMES AND EUSTACE SCANNELL
HOTEL AND RE 9
URANT MAN GEMENT DEPARTMENT
AND
Y.
, ::,,ROBERT N. CQHELAND S F MEMBERS
c INSTRUCTIONAL RESOURCE TER,

LtRC
LEAMINCIESOURCE COMPLEX

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-

101 FUNDAMENTALS OF FOOD 1

104 HOTEL AND RE TAURANT ACCOUNTING 15

105 FOOD SANITATI 6

107 INTRODUCTION 0 HOSPITALITY INDUSTRY 21

109 NUTRITION AND MENU PLANNING , 25

122 FU T PURCHASI G 36

126 QUANTITY FOO PREPARATION 41

130 HOTEL-MOTEL PE-RATIONS /

. el; 48%/
132 PROPERTY MAN GEMENT AND HOUnEEPING 53

211LAYOUT OF FO D SERVICE EQUIPMENT '59,

213 BEVERAGE OPERATIONS 63

215 MERCHANDISING FOR THE HOSPITALITY INDUSTRY 69:

217 MEAT ANA;YSIS r -a

72

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

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.

FILMS. (16 MM)
0
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 College Curriculum 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 be accepted for advanced staiding in 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 basic business account for the other

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

industry is required Subject matter 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 d educatioi1a1 li 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,..lnd the 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 substance to 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 and Loci 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 obse e one of the

following procedures:

,A. Inter-library loan through borrower's local lib --

1. Contact loacl library and inform them,of th material
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.

W.
J
Direct request to Luzerne County Community College --
1. Contact Luzerne County Community College Library to re uest
materials.
2. Arrange for pick-up or delivery of materials..
3. Return materials to Luzerne County Community College II,

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
BUS 1-Pe sonnel Administration
HRM 01-Fu damentals of Food
109-Nu rition & Menu Ptanning
7- troduction to the Hospitality
3 PSY 101-Human Relations 3
3 ACC 103-Applied Accounting 3
3, HRM 217-Meat Analysis
3 HRM 211-Layout.of Food Service
, 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
HRM 126-Quantity Food Preparation 3 . HRM 228-Food & Labor Cost Control 2
HRM 130-Hotel-Motel Operations .3 HRM 226-Food Vending 2
HRM 132-Property Management and. 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 also available.

ftt
 4,7 \

101 FUNDAMEN? LS\ OF FOOD

arl tte
uestion= an wered-abo t cooking. NewYork, Dodd, Mead
ny, 196'.

T omp to 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's ma 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 Lund erg; 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

lectric broiler and, rotisserie cook boOk. New York, M. 0

rows, 1962.,
1

And \son, Carolyn -

T 6 complete book o omemade ice ream, milk, sherbet and
Sherbet. New York, \ Satu aylReview 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 i ublishing
ompany, 1966. c

er, Bruce fidi.4

MethOd4 and Markers of Cooking. ew York Funk 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,

Berolzheimer\y Ruth
/
Oxford UniVerpAty Press, 1967,

editRr-
The United S-Cates regional cookbook. Chicago, Culinary Arts
,Institute 47:

sted, R ond H.
Pickle and sauce making. 2nd edition, revised and enlarged.
London, Food.Trade PreSs, 1962.

Binsted, Raymond
Soup manufacture; canning, dehydration and quick-freezing.
2nd ed.,'revised and enlargid. Londdn, Food Trade Press, 1960.

_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 greengrocer3 tf}e consumer's guide to fruits and vegetables.
San rancisco, 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, Con ecticut. Avi Publishing, 1962.
,
:/e-"

Cornell University. School of Hote Administration.

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 Sug rs; A symposium go-sponsored by the Div. of Carbo-
hydrate Che and the Div. of.Mick,obial Chem Society. Washing-
ton. America Chemical Societ, N 74, 196.6.
. .

,D'Ermo, Dominique .

The modern pastery chef's guide to professional baking. 1st

,ed. New York, Harper andRow, 1962.

DiatLouis
Fren'h Cooking for .4me icans. Philadelphia, Lippincott, 1966.

. Donon Joseph
e classic French cui ine. 1st ed. New York, Knopf, 1959.

Dumas, Alexandre
Dictionary of cuisine. New York, Simon and Schuster, 1958.
V.v

Ehle, John
The cheese and wines of England and France. New York, Harper
and Row, 1972.

Ellinger, Rudolph H.
Phosphatls as food ingredients. leveland, Ohio. C R C Press,
197.
Neason
Biochemistry of foods. NewYork, Academic, Press, 1971.
\

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 liv ng matter. New
York, M. Dekker, 1973.

Fisher, Mary Frances Kennedy

The cooking of provincial France. ew York, Tim - 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. Bos on, 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, yn Gertrude
EveiAmerican and Noble, Isabel 71,--1
Hows and whys of cooking. Chicago, IllinoiS, The Universil
of Chicago Press, 1946. 1

,
/
Harris, Florence LaGanke and Withers, Rex TOdd
Your foods book. Lexington, Mass., Heath, 1972.

Harris, Gertrude
Pots and pans, etc. San Era co, 101 Productions, 1971.
.

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' Indians gave Us., New York, I. Washburn, 1973.
Hazelton, Nika Standen
s! The greatest of egg dishes.
Eg ).. New cfrk, Simon and Schus-
ter, 969.

Heid, John Laurence

Fundamentals of ood processing operation ingredients,
methods and packaging. Westport, Coraictic t. 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

CampCatering or 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.

.
,,...

i
.

Hume., Rosemary and Dorones, Muriel

Jams, preserves,, pickles. Chicago, Regnery, 1970, 1972.
. .
..----e"

s\
N Instit tionil Food,Editorial Council ?
,
Insi hts into suoeessful food service; food of peak quality,
flavor ,applearance. How do you produce it? Chicago, Institu-
-7 -tional de Editorial Council, 1963:
,
, ,,,
'-.
. , ,,

\ ,
,

Institution.s N .

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-
, J,
ing 1964.
...

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

40
e soybean, cookbook. New York, Arc Books, 1968.

sly Maynal1 Alexander

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 fla ring; a guthe to.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. ,Funk nd Wagna 1967.

Layton, Thoma's Arthur .

\ ,

The wine and food soiety qguide to 'cheeSe, Ad cheese cook-

ery. 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,
Americ n Antiquarian Society,-1954.

Loewenfe d, Cia re Xnd Back, Philippa

Herbs, healt i and cookery.' 1st Aver. ed. New York, H W-
thorne'Bo ks, 1967. 'i

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

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

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.
ti
Water in foods. Westport, Conn., Avi Publishing Co., 1965.

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! Ne York, 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., W tport, Conn., Avi Publishing Co., 970.

Mok,'Ch71es
Practical sale and dessert art. Cahners Books, Boston, 1973.

Montagne, Pr sper
Larousse g stron mique: the encyclopedia ,of food, wine and
cookery. (T hsla d from the Fr nch by Nina Proud and others.)
New York, Cro n Pub ;fishing, 1961.
 N

Moolman, Valerie
How to buy food. (new ed. Originally published by U.S.D.A.)
New York, Cornerstone Library, 1970.

Moosberg, Frank 0.
Simplified manual for cooks. Des Moines, Iowa, Frank O.
Moosberg, 1.968. 1

Muller, lian Gkrd

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

National Res r Council, Food Protection CLitte

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 City New York, Doubleday, 1970
\

\ \
es ,e Robert .
\\
dehydration processep for conve ie c, e foods. Park iidge,
Jer ey, Noyes Development Corp. ,
d Processing Revi*? #2,
196 :\
. .

Noy, Robert .

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 Ken State University
Food Services Department, Kent, Ohio. Chicago, Medalist Pub-
licatiOns, 1970. -,

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 Palmer Helen H.

Food theory and applicat ons. New York, J. Wiled, 1972.
,y
Pearson, David
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,,Macmil n 1964, 969.
\ i
*

Pederson, Carl\ A \ \
Microbiology of food f ntations. Westport, Connecticut,
Avi Publishing o., 1971. ,

.
\!.
Pennsylvania Man facture onfectioners' Association
Twenty years confe tionery and chocolatetrogresal 1947 -
1966. Westport Conne
.
icut, Avi Publishing Co., 1970.
.

Perl, 4ila
The !delights of sa p e cookery. New York, Coward-Mctann, 1963.

Perrin, Noel. .4 \

Amateur sugar taker. Hanover N.H. Universit i; Press of New

England in coopbpation wit Vermont Lie Magazine, 1972.

Pintauro, Nich as
Flavor tec logy. Park idge, New Jersey, Noyes Data dorp.,
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.

\
20
 Reitz, Rosetta
Mushroom cookery. Ne York, Walker, 1965.

Rosengarten, Frederic
The book of spices. Wynnewood, Penna., Li t
Company, 1969.

Sapqke, N.
Food pharmacology. Springfield, Ill., C.C. Thomas,
ft

Seelig,, R. A.'
\Buying, handling, u ing fresh vegetables. National tau-
rant A sociat.on, 153 N. Lake Shore Drive, Chicago, I 1 noisi,
60610, 974.

Senn, C. erman \ ,

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, abe and Faber 1960.

Simpson, Jean Irwi

The frozen ,food ookbook and e to home t,eezing.-\,?,nd ed.
Westport, Connecti ut, Avi Publ ing Company, 1962.
\

Smit E. Evelyn
',

A handbook on quantiO food man gement. 2nd edy Minneapolis,

,BurgeSs Publishing Company, 1935 1970. A I

\
Smith, L ura Lee W. .

Food's rvice science. Westp rt, Cohnectiaut, Avi Publishing'

, 1

Company, 974. .

Snider, Nancy
The professional chef's soy protein recipe ideis. Volume feed-
ing management magazine, distributed by Cahnel4s Books, Boston,
1971. ,

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

Lewis 1

e Whitn ry collection. 2nd ed. A Bibliography.

ork, N Public Library, 1959.
I

, G1 d s sot and Miller,yora

is n to t and nutriti T\. New YorX, Wiley, 1960.

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

Sh\tan William J.
ractical baking. 2nd ediTtport, Conn., Avi Publishing
Company, 1965,11969.

Sutherlan Eliabeth
Food p epgration principles, and procedures. 6th ed.,, Subuque,
Iowa, W. C. Brown, 1958, 1973,i'
1

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 \

'United Stites apartment of Agricult\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 coil ge course. 6t1 ed. Boston, Hough-
+ Mifflin, 1973. t,

Vallen, Jerome J.
The art and.science of modern inn-keeping, New York, Ahrens
Publishing Cotpany, 1968.

Van Arsdel, WallaceB. ,

Quality and stability of frozen foods; time, temperature toler-

ance and its signif4ance. New York, Wiley- Interscience, 1969.
,
\.

?.2
 13

Wade, Carlson'
The complete rice! coo book. ou h Bru . Barne
1972.

Waldo, ,Myra
Dicti nary of\ ternat foo a . New Yo k,
Macmillan, 1967.\ \

Wason, Elizabeth
The language of c al\in orm
World Publishing Co 1968.

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, Mary Akbert

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, Hen y

zymes i food processing and pro cts. ood rocessl
Rev ew No. 3. Park Ridge, New J rse Noye= Dat Corpar
1972.

Wiener, Joan and Collier, Diana

Bread. 1 t ed. Philadelphia,

Wilcox, Geor e
Eggs, the se, and yogart processi \ Fo rooessing Revie
17. .Pa lc Ridge, New Jersey, Noy Data Co oration, 19/1.

Wi cOx, George
Milk, cream and batter technology. Food P ocesSi g Stevie
No: 18. Park Ridge, New Jersey, Noy Date C Fp6ration, 19V 1:

Wwlliams, Charles
The wide, wide world of food. New York,

Wilmont, Jennie S.
Food far the Family.IPhiladelphia Pa'., Lippincott, 1966. I

Winters, Ruth
A consumer's Aictionary of food add 'tives. ,New York, Crown
Publishers, 1972.

Wolf, Walter 1
Soybeans as a food source. Clevela CRC Press,
1 '
 14

\ Wooding, Lbyta
The microwave oven cookbook. LosAngeles, Na h PUbli ers,
1972.

24
 15
.,\ 104 HOTEL AND 4ST RANT ACCOUNTING
\

f n Hotel/Mote Aspociation c\
syste cf accOunt0 an ex nse d ct ionary for mot ls,
m tor hotels, sglalll hotels. New rk, 196 . .

erica Motor Hotel Association 1

Unif rm classifica-5ion of account for mot ls and hotels.

Tempi Te al Tourist Court Journ 1, 1960
.
awford H li and Mcbowell, M.
Mathe for food service/lodgi g. 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 payr 11 di ionary. 6th rev. ed. New York,
American Hotel Asso iati n, 1962. -----

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

el Association- f NewYork City ;--'

niform systems of acco nts for hotels.' 6t rev. ed. New

ork, 1961.
1 I ' I

JI

-
7-

12 5
 lk
105 FOOD SANITATION

Ayersz,J.,,C.
1 1

! p
Chemical and biol gic 1 hazards in food. New York, Hafner
Publishing Cotpany, X 96 1 .

\Bate-Smith, Edg Ch les I

Food science; a s posium on quality and preservation 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. . e i.

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 a rev.'ed.1 Adelaide, R
d 1966,.

Dack,\GaA Monroe ,/
Food poisoning. d ed. Chicago, UnivO y of Chicago Press,
b956,

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

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 Publishing 9ompany, 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,
i-,.
1970;

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
Mo rn 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, 1970. \
T
National Research Council
Evaluation of public health haiards from microbiological con-
tamination 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 o foods and food processi g. Nett York, American
Elbevier Publish ng Company, 1972. ,1

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

Peckham Gladys C. %
, Ounaation of food preparation: ginning colfege text.
Ne'c York, MacMillan 18.64.

4tichardson Tr va M. /

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 Safe y 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 the estern 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
4
Gassell, 1968.

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 o Agriculture

Protecting our food. W shington, D.C. Government Print-
ing Office, 1966.
7
Vail, Gladys E.
Foods; an introductory ollege 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.

ti

titi

30
-
 21
107 INTRODUCTION TO HOS14TALITY INDUSTRY

Alberts, Robert C.
The\eod provider. H. J. Heinz and his 57 varieties. Boston,
1Houghtor Mifflin, 1973.

Bergeron, Victor
Frankly Speaking. (Biography of Trader Vic.) Garden City, New
York,(Doubleday, 1973. ,

Blaker; Gertrude
Food service industry; training programs and fatilities. Wash-
lngton, D.C., U.S. Department of Health, Education and Welfare,
office of Education, 1961.

Blomstrom, Robert L. /
The commercial lodging market. East Lansing, Michigan; Michi-
gan State University, 1967.

Boyd-Orr, John ,

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 for anon-
management personnel in the food service in ustry. Ithade, New
York, 1970.

Direoory of 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, Educational Faci3iiesLabora-
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. New York, Macmillan Co., 1970.
- '

Hollings, Ernest' F.
,Cane Against Hunger,. New York, Cowles Book Co.,, 197t.
.
/

Horowitz, Morris Aaron

The. New York. hotel.indury; a labor relations study. Cam-
bridge, Mass., Howard Uni ersity 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
t
Company,,1969.

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. New York, 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
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Westbrook, James
Your future in rTstaurants and food service. New York, Arco,
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White, Arthur S. )

Palace of the people; a social hjstory of commercial hospital-

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Wilkinson,'Jule
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Winters, Nancy /
:Feasting a Float. New York, Simo and Sithuster, 1972.

Witzky, Herbert K.
Your career in hotels and motels. New York, Dodd, Mead,. 71.

. /
 , I

25
109 NUTRITIO AND MENU PLANNING

Aerospace Education Founda ion

Food inspector; plan of instruction. (jMicrofidhe) Wa
U.S.A.F. course - 7 microfiches 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
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-
Arnow,-L. Earle
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Atkinson, Alta
Volume feeding menu selector. Boston, Cahners Books, 1971.

Aydroyd, Wallace Ruddell

Food for map. New York, MO.cmillan; Oxford, Pergamon Press,
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Ayres, J. C.
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Batjer, g ret Quay

Meals the modern family. ,New York, Wiy, 1961.
. .

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

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Dictiogitaiiy of nutr tion and food technolog 2nd ed. Wash-

\ington, D.C., Butter prths, 1964.

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Dietetic foods. New York, Chemical Publishing Co.,

_
1968
!

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-
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./
.
/

Bogert,'Lotta Jean- \

Nutrit on and physica fitness. 8th ed. 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 's guide for the 4iapetic, with
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he entire family. 1st d. New York, Ha per and Ro4; 1970.

B wes, Anna DePlanteFood r
1 values of portions commonly served. 1st ed, kiladel-
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Bru h,.Hilde '

Eating disorders. New York, Ba7ic Books, 1991.

Cameron, Allan G.
Food-Facts and Fallacies, London, Faber and Faber td., L971.
Carroll, Anstice
The health food dictionary with recipes,. Englewoo Cliffs,
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,"

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

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Coff Ian, James'

I troduction toprofessional food service.' Chicago, I11.1,
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C ittee on Commerce, 91st Cong ass, 2nd Session, uly 23,

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Cooper, Barber, Mitchell, Rynbergen, Greene

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Let's eat right to keep fit. Rev. ed. New Y rk, Harco rt,
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Desrosiep, Norman W.
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3C
J
 27

Deutsch, Ronald M.
The Fam'ly Guide to Better Foo d Better Health. Des,
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1

Douglas,- L ly Ann
Cooking for the wayward diabetic, and others qn special di
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Eckstein, Eleanor
,Menu planningt 41estport, Conn., Avi Publishing\Co., 1973.

Elkon, Juliette
Menus fo entertaining; 72 parties and 400 recipes for the
rt,

good cook and hostess. New Ydrk, Hastings House-Publishers,

1960. .

Esquire
Esquire party book. Illustrated and designed by Seymour
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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
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Goldmann, Mary E. -. I

Planning and serving your meals. 2nd ed. .New York, McGraw-
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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

28

Hale,, Willi Ha ?_an

The Horizon c okbOok and illustrated history of eating and
drinking t roug the ages. New York, American Heritage; book
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Harmer, kuth M.
Unfit for human consumption. Engle ood Cliffs,
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4

Harris, Flor nce

Your foods book. Lexington, Mass.,Health, 1972.

Harris, Robe t and Van Loesecke, Harry

\-
Nutritio 1 evaluation of food processing. Westport Conn.
Avi'Publis ing Company, 1971.
P"--
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\ .Heinz, H. J.
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Hoke, Ann
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Hunter, Beatride x. .-

`Consumer beware! Your food and what's been done to it. New
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.e

Infield,,G
Seamiri g of Menus.' London, Heinemann, 1969.

Iowa State/ Universi y

Recent Advances n therapeutic diets. 1st ed. lollies, Iowa
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.
Iowa State Department of Health Nutrition Service
Simplified diet manual with meal patterns. 2nd rev. Ames,
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Jacob on Michael
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I

Johns, Hopkiris Hospital

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38.\
 29,

)Johnson, Lois
What we ea the origins nd travels of f ods roun
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Pollution; the fdod we eat. Minne olis, Minn., Lerner
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%dr,
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Encyclopedia of fruits, vegetables nuts and i seed for health-
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1

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Planning and operating a successful food ser ic o eration'.
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/
Kerschner, ,Velma L. I

Simplified nutrition and diet therapy for practi al nurses.

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,,
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Kraus; 'Birbara \ I,
Calories and carbohydrates'. mew York, Grosset and iDunal4
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Food nutrition and diet therlapy. 4th ed. Philad41pliAa,

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,

What you need olknow about food], and cooking for ealt 1.4. New/
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Food becomes you. 3rd ed. Ames, Iowa, Iowa St t Universi4\

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Lawler,, Sina Fa e
Food for fif y. 4th ed. New York, Wil y,1961.

Liener, Irvin E elto i

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Recipes for al ergics. Incliiding a primer fqr alOrgics. 'Rev.
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39
 Sim

It
30

Longgood, William Frank 010.

The poions in your food. New.YOrk, P amid Bookt, 19 S.

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Food for modern living. Philadelphia, Lippincott, 1973.

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`31

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Food and nutritio . New York Time, Inc., 1967.

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Menus for gourmets. New York, Hearthside Press, 1961.

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40
 . \1

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Introduction t foods and nutrition. New York, Wiley 1960.

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Food service supervisor; school lunch manager. Civil ser-
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 34

UnI te0vStates Fresh Fruit and Vegetable Assodiation

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Menu planning; a blueprint fon better profits. New York,
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Voegele, Marguerite C.
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Menu maker. Austin, Texas, 1966.

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White House Conference on Food, Nutrition and Health. 1969.

Final Report. Jean Mayer, chairman. Washington, D.C.., U.S.
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Victory through vegetablei, with a section of recipes from
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.4
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44
 35

)Williams, Sue Rodwe 1

Niatrition and diet therapy. Saint Lo is, C. U. Mosby Co.,
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Wilmont,.Jennie.S.
Food foil the family. 6th ed: Philadelphia, Lippincott,
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Principles of nutrition. 2nd ed. New York, Wiley, 1265;

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A consumer's dictionary of food additives. New York, Crown
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L_ --,
Winter;, Ruth
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Poisont in your food. New York, Crown Publishers, 1969.

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13

45
 36,
..-. - 122 FOOD PURCHASING
. . -.
. .
- .
,

'Aljian Geol,ge VIC ..

/

Purchasing Handbook. New York, McGraw-Hill, 1973.

Ametipan Hotel and Motel Association

Directory of; roien Ready'Food Entrees. New York, 1969.

Anarouet., Pierre
The complete encyclopedia of Fpench cheese. New York, Harpers
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Beau, Frank N.
QUaniity fOod purchasing guide. Chicago, Medalist publica-
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Bitting, Arvill Wayne

Appetizini: or the art of canning, its history and develop-
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.Blue Goose, Incorporated

Buying guide for fresh fruits and vegetables. 3rd rev., ed.
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Profitable food and beverage operation. 4th ed. New ork,
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Carcione,, Joe
The greengrocer. San Francisco, Chronicle Books, 1972.
"t
ClarkseRosetta E.
'Berbs, their culture and uses. New Ydrk, Macmillan, 1942:

'Co-ed
Foods, by the editors of Co-ed. New York, Jr.-Sr. High
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Collins, F. V.
Meat Inspection. $delaide, Rigby, 1966./

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Mathematics for f od service/lodging. Chicago, Institutions
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Basics for buyers. Cahners Books, Boston, 1971.

Drive-In Management . .

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/

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46
Go1dbeck, Nikki an. 'David
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Gr ig? W. Smith i

Economics of foo cessing. Westport, Conn., Avi Publ4 hing

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Food Standards and D itions. New York, Academic Pres
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Gutterson, Milton
Food canning techniques. Park Ridge, N. J., Noyes Data Corp-
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Fundamentals of food processing operations, ingredients,
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Houch, James P.
Soybeans and their products, markets, models and policy. Minn-
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Directory of Convenience Food Manufacturers. Institutions/
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Encyclopedia of fruits, vegetables, nuts and seeds for health-
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Kahrl,,William
Planning and operating,a successful food service operation.
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Kayli A'' S. 0.
Understanding today's food warehouse. New York, Chain Store
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Kinder, Faye
.Meal management. 3rd ed. New York, Macmillan, 1968.

Kramer, Amihud'
Food and the consumer. Westpoft, Conn., Avi.Publishing
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Krause, M. V. and Hunscher, M. A.

Food Nutrition and Diet Therapy. 5th ed., Philadelphia,
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Lampert, Lincoln,. Maximilian

Modern dairy products: composition, food value, processing,
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47
 38

Langseth-Chris enson, Killian 1

The co e kitche guide; the V)okis indispensable book.

New York, Grossett an Dunlap, 196 .

Layton, Thomas Arthur

"Cheese". Cheese nd cheese cookery. Cleveland, Wine and
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McCoy, Jo
Livestock meat marketing. /Westport, Conn., Avi Publishing
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McLaughlin, Danie1)
1
Fo d marketing ediEitribution; selected readings. New York, -
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Cha h Store Age Bo ks, 1971. i

' (

McN ir, Malcolm Perrine _

Case sin food distribution. Homewood, Ill., R. D. Irwin,
'. 1964.

Margolius, Sidney
The great Americap food hoax. New Yor Walker, 1971.
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Profitable cafeteria operation. afeteria:..Planning and
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Miller, Erston Vinton 1898.

Good fruits and how to buy them. Pittsburgh, BoxwoOd Press,
1967.

1400lman, Valerie
How to buy food, New York; Conerstani Libr, 130.
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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,
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Sawyer, Gordon 1

Agribusiness Poultry Industry. New York, ExpOsition Press,

1971.

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

Seeling, R. A.
Buying, handling , and using fresh fruits. tional Restau-
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.

e ,

Seinan, Andre Louis .., ..------

,,,

Cheeses of the world. 2nd ed. Lc(ndon, .Taber and Faber, 1960.
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SER-VO-TEL ,

Food care and food storage. Editors: Donald D. T9441,1-1-Oanne.

M. O'Haver; Boston, Cahners Books, 1974. / -

Stoke John Wesley

.Ho to manage a restaurant; or Institutional food service.
DubU ue 2/ Iowa; W. C. Brown Company, -1967. 7.
/

Swate Paul 4
Th user's.: guide,o the protection of the environment. New
York Fkends f the'Earth/Ballantine Book, 1970.

Til an, R
moti n; persuasive communication in-marketing. Homewood,
Illinois; Irwin, 1968.,

Turner,, David en .

Food'servi e s pervisor; sCho61 lunch manager.. ,Civil Ser-

vice TestTutor.) 1st ed!;'New York, Arco,Publisicing Co.,
X969.

Unifed.Fresh Fruit, and,Vegetable Association.

Fruitand vegetable facts and pointers, 195.8.

...United.Fresh Fruits and Vegetables Association

1969 Yearbook; Wheaton, Ill., 60189; Produce Reporter Co.,
1969.

United States Agriculture Research Service ,

Nuts in Family Meals; a Guide for Consumers. Wash4igton, U.S.
.D.A., Home and Garden. Bulletin 176, U.S. a0vernment PtNtinting
Affice, 1970. .

" 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
-1
Printing Office, 1969.
//
Vail, Gladys E.
Foods; an introd;cioiidollege course. 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.

ilkinson, Jule
Storage Specifics. Chicago, Ill., Institutions Magazine,
1969. 1......

[Woolrich, Willie Raymond

Cold and freezer storage manual. Westport, Conh., Avi Pub-
lishing Company, 1970. /

Wright, Carlton E. r
Food buying; marketing information for consumers, 'New York,
Macmillan 962.

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

50
 I

i.
41
126 Q NTITY FOOD PREPARATION.

"Achart, Robert
Fruifts-La_Co king. New Yor Macmillan, 1974.

Adam___sCharlott
1001 questit s about cooking. New York, Dodd, and C
1963.

'Aid, Roy
The complet4 so p,cpokbook. Engrii3bd Cliffs, New Jersey,_
Prentice-Hall,\ 19 9.
/
Allen, Ruth N.
Twenty-two commqn herbs and how to use them. Boston, Mass.,
Braden Press, 1968.

Alth, Max
Making your on cheese and yogart. New York, Funk and Wag-
nalls, 1973.

Amendola, Joseph
The baker's.manual for quantity baking. w-York, Ahrens
:Publishing Co., 1962.

endola, Joseph
Practical cooking y d baking for schools and institutions.
New York, AhrensIP lishing Co 1971.

Amendola, Jpseph /

Understanding baking,. Chicago, Ill. InstitutionS

M p 1
?)
1970. \. i
-,
American Institute of Baking/
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
Pre s, 1965. 1 .

Ande son, Carolyn

T e complete b9ok'of homemade ice cream, milk sh bert 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.

Axler, Bruce H.
. Breakfast cookery. Indian4olis, ITT Educational Publishers,
1974.

Beinert, Frederica L.
The art of making sauces and gravies. ltt ed. Garden City,
New York, Doubleday, 1966.

51
 (-

A2 .
Bell, Ed
Modern barbeque North wood, Calif. PacifiCa
House, 1966.

Bennion, Edmund Baron

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

Breithaupt, Hepman' A.
Commercial booking; an inttruokional guide for the ho pital-
ity industry.) Detroit; Michigan, Detroit Board of Education,
1969.

Bumaginl Vic ria E.

The appli ce cookbook. New Yo k, Macmillan, 1971.

Casola, Matteo ,
N
I 1 a
Successful mass cookery and vol me feedings. New York, .

Ahrens Publishing 6.1 1969.

,

Cavanagh, Ursula Mai,y

Cooking and catering the whole food way. London, Faber, 1970.

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

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

/ 9laiborne, Craig
An herb and spice cookbook. Npw, York, H#per and R w, 196

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.

Crocker, Ernest
Flavor. New Yorkv London, McGraw-Hill, 1945.

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

D'Ermo, Dominique
The modern pastry chef's guid to professional baking.
ed. New York, Harper and Row, 962.

Donaldson, Beatrice .

Standardized quantity recipes. Madison, Wisconsin, College

Printing and Typing Co., 1968.

Dukas, Peter
How to operate a restaurant. New York, Ahrer%->Tublishing
Co., 1960.

Educational Facilities Laborato ies

20 million-for lunch. New York, Educational Facilities
Laboratories, 1968.
*
E1 iott, lIravis A.
Capsule chats with restaurant operators. Austin, Texas;
Texas Restaurant Association, 1955.

ery, W. H.
A manual of catering. London, Bailliere, Tindall and Cox,'
961.

arm Journ41 and Country Gentlemen

Homemade bread. 1st ed. Garden City, w York, Doubled
1969.

Fenhema, Owen
Low-Temperature PreservatiOn of F ods and Living Matter
New York, M. Deffer, 1973. I

Finance, Charles /

13 ffet catering. New York, Ahrens Pub iihing Co., 195y.

11
Folspm, Le Roi. A.
structori,s guide for the teaching ofTroLessional cooking.
. Ch cago, iftgazine, 15 9.i,

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

dancel, Joseph
Gancel's culinary encyclopedia of modern Ooo . New York,
Radio City looks,, 1969.

George, Nowil Lester . _^ ik

School food centers; a guide to operating t'lleschool lunch
program. New York, Ronald Press Co., 1960.

Hering, (Translated by Walter Bickl)

Hering's Dictionary of classical and modern cooking.
Giessen, Germany, Publisher, Fachbuchverlag Dr. Pfanneberg and
Co.

53
 Gould-Mark4 Beryl
Preserved -How to 'fake and use them. London, Faber, 1972.

Gregg, Joseph G.
Cooking for foodimanagers, a laborato text; an in roduction
to quantity food,p1444,,ation and product3.dn for mid-littinagemez4t
for service perd3h el.' \Dubuque,
Dubuque, Iowa, William C. Bro n Co.;"
1967.
r

Haines, Robert G.
Food Preparation for; hotels, restaurants, and cafeterias.
Chicago, American Technical Society, 1968.

Heid; John Lawrence

Fundamentals of food processing operation's, ingredients, b.

methods and packaging. Westport, COnn., Avi Publishing Co.,'

1967.

0 Hildebrand, Louise
Camp Catering. attleboro, Vt., Stephen Daye Press, 1941.

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 Gund y 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, New York, Parker Publishing Co.,, 19 +0.

Kahrl, William / '''''

'-.

P3la ning and operatIng a successful food, service o

1

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
t i i
Practical cookery and the etiquette and, service of the table.
Manhattan, Kansas. . I i
.
/

Karmas, Endel 1
1
.

Meat product manufacture.
Date Corporation, 1970.
- ,
Kazarian, Edward A.
1 /
Park Ridge, New Jlrsey; Noyes
.

Work analysis and design for hotels, restaurants, andinsii-

tutions. Westport, Conn., Avi Publishing Co., 1969.
 '45.

ZW,Ster, oug1a0 . % .

Selec ed Readints rifor an Introduction to Hotel and

v, - Management, t
1971'
6
1 -

Kot.dche;far, Lendal Henry .

. .

, . Standards, principles and techniques in quantity food pro-

duction. .3rd ed. Berkley, Calif., .McCutchan Publishing Corp.,
- 1'1';
1674..
.
k.
Kotscrievdr, Lendal Henry
Work simplUice.tion ,n food services. Chicago, Ill., Insti-
'- ./tutions Magizine, 1958. ..
4 %, ...

Leto, M. J. and aoci; W. K. H. '-. , , . ,

,Lajer chef: food preparation and presentation. -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:

Manual for Culinariang"., 4

\
Manual for Culinarians. American Culinary eration, Edu-
cational Institute, 1p66. .
:

.Massee, William Ed' men '.

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

. -
..
,
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; .

- Larousse ga tronomizue: the encyclopedia of foqd, wine,.

,and cookery. New'york;:Crown.0961: .s. :

ver, p.ymo
LaQuisin Secrets of modern French Cooking. New York,
,,Tudor Publ'shing Co., 1969.
r

Olivet, ymond-
The W ne and Food Soglety's Guide ;to Classic SauCes and their
Prepara on.London Wins and Food Society, 1988.
Parke, Gertriide
The big coffee cookbook. New YObki.Funk and Wagnalls, 1969.

Peck, Paula
The ari of fine baking. New York, Strt9n and Schuster, 1561,
 46
Iperl, Lila
/The delights of apple cookery. New York, Coward-McCann,
1963.

Pintauro, N.,
Flavor Technology. Park Ridge, N. J., Noyes Data Corpora-
tion,.1971.

Richards, Lenore
Quantity cookery: menu planping and cooking for large num-
bers. 4th ed. Completely rev. Boston, Mass., Little, Brown,
1966:'

Rogers, John L.
Production of pre-cooked frozen foods for mass catering.
1st ed. London, Food Trade Press, 1969.

Ross, Annette Laslett

Cooking for a crowd. 1st ed. Garden City, New York, Double-
day, 1968.

Senn, Herman C.
Book of Sauces. Evanston, Ill., John Willy Inc., 1915.

SER-VO-TEL'Institute
Breakfast Preparation. Editors: Donald D. Todd, Joanne M.
O'Haver, Boston, Cahners Books; 197,4.

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.

Sullivan, Lenore
Quantity recipe file. 7th ed. Ames, Iowa; Iowa Stat Uni-
versity Press, 1964.

'. -') Sultan, William J.

,Elementary baking. New York, McGraw-Hill, 196. lip

thltan, William J.
Practical baking. 2n0 ed. Westport, Conn., Avi Publishing
Company, 1969.

4f*

rn
 47

Terrell, Margaret E.
Professional food preparation. New York, Wiley, 1971.
,..;

Thomas, Anna . _ ,

The Vegetarian Epicure. New York, Knopf, 1972: ,,,

Thompson, M.
Meat managemett laboratory manual:1968.

Thorner, Marvin
Convenience and Fast Food handbook. estport, Conn., Avi
Publishing Company; 1973. ,

U. S. Department of Agriculture PN--

Separate eating pia.. Washington, D.C., U.S. Government
Printing Office, 1972.

U. S. Extension Service
Food and Nutrition. Washington, D.C., U.S. Government Print-
ing Office, 1971.

Waldner, GeOrge K.
The professional chef's book. of buffets.. 1st ed. Chicago,
Institatibns Magazine, 196p.

Waldner, George K.
65Quality menus for quantity service. New York, Ahrens
Publishing Company, 1965.

Waldo, Myra
The international 'encyclopedia of cooking. New York, Mac-
millan, 1967.

Weiss, Edith
Catering handbook. New York, Ahrens Publishing Co., 1971.

Wenzel, George ,

Motivation Training Manual. Austin, Texas, 1970.

Wooding, Luta
The Microwave Oven Cookbook. Los Angelei3, Nash Publishers,
1972.
 48
130 HOTEL-MOTEL OPERATIONS

,Aloi, Oiampiero
Motel- Motel. - Milano, Hoepli, 1970.
1
American Hotdi and Motel Association
Hotel-Motel Organization and Administration. Educational In-
stitute of the American Hotel and Motel Association, Operations'
Division. East Lansing, Mich., Kellogg Center, 1968.

American Hotel and 41otel Association

Hotel and Motel Red Book. Official directory of members of
AHMA. New York, AHMA Directory' Corporation,. 1968.

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.

AUger, Bert Y.
How to find better business meeting places; businessman's
guide to hotel, motel and resort meeting places. St. Paul,
Businesb Services Press, 1966.
,J-
Axler, Bruce H.
Increasing lodging revenues and restaurant checks. Indiana-
polis, ITT Educational Publishers, 1974.

Axler, Bruce H.
Security for hotels, motels, and restaurants. Indianapolis,
,ITT Educational Publishers, 1974v

Blomstrom, Robert L.
The commercial lodging market. East Lansing, Mich., Michigan
State 'Uniyersity, 1967'.

Booz-Allen and Hamilton, Inc.

. Operation breakthrough; an approach to hotel/motel operation
in 1578. New York, American Hotel and Motel Association, 1969.

Brodrier, Joseph
Profitable food and beverage' operation. 4th ed. New York,
Ahrens Publishing Company, 1962.

Carroll, Bonnie
Jjob Satisfaction; a review of the literature. Rev. and up-
dated by Mary W. Blumen. Ithaca, New York, State School of
Industrial and Labor Relations, Cornell University, 1973.

Crawford,, Mollie W. and McDowell, M. C.

Mathematics for food service/lodging. Chicago, Institutions
Mdgazine, 1970.

Crissy, Williaml. E. and Boewadt, Robert J.

,Marketing of hospitality Services. East Lansing; Educational
Division of AHMA, Operations Division, Kellogg Center, 1971.

58
 49

CUmmings, Richard Osborn .' ,

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

Doswell, Roger, and Nailon, Philip

Case studies in hotel management: Gaynor Hotel Company, Ltd.
London, Bai4rie and Rockliff, 1967. ,

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

Dukas, Peter
How to pperate a restaurant. New York, Ahrens Publishing
Company, 1960.
-1
Dukas, Peter.
Hotel front office management and operation. 3rd ed. Dubu-
que, Iowa, W. C. Brown Company, 1970.

Dyer, Dewey' A.
So you want to start a restaurant? Institutions/Volume
Feeding Management Magazine, Distributed by Cahners Books,
Boston, Mass:, 1971.

Elliot, Travis E, , ,
.

Capsule chats with restaurants operators. Austin.Texas,,

..., .

Texas Restaurant Association, 1955.

Emery, W. H.
A manual of catering. London, Boilliere, Tindall and Cox,
1961.

Famfularo,, Joseph J. ,

Supervisors in action; developing your skills i4 managing

people. New York, McGraw-Hill, 1961.

Finance, 'Charles
Buffet catering. New York,.Ahrens Publishing Co., 1958.

Gaurnier, Paul L.
Hotel and Restaurant Management, Vocational GUidance. Do
yourself a favor - through effective interview preparation.
Ithaca, New York, Cornell University, School of Hotel Adminis-
tration.

Gunn, Clare A. and McIntosh, Robert W. .

Motel Planning and Business Management. Dubuque, Iowa;

William C. Brown Co., Publishers, 135 S. Locust St. 52003,
1964.

Haszonics, Joseph J.
Front Office Operation. Indianapolis, ITT Educational Ser-
vices, 1911.

Hayner, Norman S9lvester

Hotel life. College Park', Maryland; McGrath Publishing Co.,
1969.
 50
Hertzson, David
Hotel-MOtel Marketing. 'Indianapolii, ITT Educational Ser-
vices, 1971. 1

Horowitz, Morris Aaron

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

Horwath and Horwath International and Laventhol, Krekstein,

Horwath and Horwath
Worldwide Operating Statistics of the Hotel Industry, 1974.

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.

Keister, Douglas and Wilson, Ralph D. (Compiled and edited.)

Selected readings for an introduction to hotel and restaurant
management. McCutchan Publishing Corp., 1971.

Lattin, Gerald W. .

Modern hotel/motel management, N:ftid ed. San Francisco, W. H.

Freeman, 1968.

Lavenih 1 Krekstein.;) orwath and Horwath .6.

42nd' nual Repor h Hotel and Motor Hotel Operations.

Philadelphia, 197iv

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,tonald E.
Inside innkeeping. Dubuque.; Iowa, W. C. Brown Co., 1956.

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

'
.
Lyons, John W. .

The cemistry and uses of fire retardants. New York Wiley-

Interscience, 1970. ; Nit .

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

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

GO
 51

National 'Restaurant Association

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

Pfeiffer, William B. and Voegele, Walter O.

The correct maid for hotels and motels. New York, Hayden
Book Company, 1965.

Podd, George 0..

Planning and operating motels and motor hotels. New York,
Ahrens Book Company, 1964,

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

Sherry, John H.
The Laws of Innkeepers'- for hotels, motels, restaurants and
clubs. Ithaca, New York, Cornell University Press, 1972.

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 food service.
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 of foods
used. Washington, D.C., Economics Research Service, U.S.
Government Printing Office.

U. S. Office of Education
Training Food Service Personnel for the Hospitality Industry.
Washington, D.C., U.S. Government PAtnting,, Office, 1969.

Vallen, Jerome J.
Check in- -Check out; 'principles of effective front 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. Government Printing 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.

Axler, Bruce H.
Building Care for Hospitality Operations. Indianapolis, ITT
Educational Publications, 1974. .

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

Ball, Victoria Kloss

Theart Of interior design; a text in the aesthetics of,in-
terior design. New York, Macmillan, 1960.

Berkeley, Bernard
The care, cleaning and selection of floors; and resilient
floor coverings. New York, Ahrgns'Publishing Co., 1961.

Berkeley, Bernard
The selection and maintenance of commercial carpet. Rev. ed.
Ithaca, New York, Cornell Hotel and Restaurant Quarterly, 1967,
1970.

Berkeley, Bernard .
,

Floors and floor maintenance. Ithaca,'N.Y., Cornell Hotel

And Restaurant Administration Quarterly,, 1967.

Berkeley, Bernard
/ Floors; Selection and maintenance. Chidago, Library Techno-
logy Program. American Library Association, 1968.
- .
)
.

Booth, Kepneth Mclvor

_Dictionary of refrigeration and air ,conditioning. New York,
Elsevier, 1970..

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.

Fales, John
Functional Housekeeping in hotels and motels. ITT Education-
al Services, 1971.

Gunther, Raymond C.
Refrigeration, air conditioning, and cold storage; principles
and applications. 2nd rev. and enl. ed. Philadelphia, Pa.,
Chilton Book Company; 1969.

64
 55

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

Hall, Carl W. and FarTail, Rippen

Encyclopedia of Food Engineering. Westport, Conn., Avi
Publishing Company, 1971.

Handy man
Handy man's plumbing and heating guid . Arco
Publishing Compgny, 1952. (An Arco w-to- L Ty)

Holman, Jack
Heat Transfer. New York, McGraw-Hill, 1972.

Institutions
Purchasing guide f institutions interior planners. Chicago,
Institutions, Magazine of Mass Feeding and Mass Housing, 1962.

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.

Lawrence, Carl A.
Disinfection, Sterilization, and preservation.4 Phildeiphia,
Ph.; Lea and Febiger,.1968.

Lewis, Bernard T.
Developing maintenance time. standards. Boston, Mass., In-
dustrial Education Institute, 1967.

Loveday, Evelyn V.
Better Homes and Gardens. Kitchen Planning and Decorating.
Des Moisnes, Meredith Corporation,'1912.

Lyons, John W.
The Chemistry and Uses of Fire Retardants. New York, Wiley-
Interscience, 1970.

McGavinl'Charles T.
Hotel-Motel parking guide; the layout, construction, and
maintenance of parking areas. Ithaca, N.Y., Cornell Hotel
1, and Restaurant Administration Quarterly, 1969.'

Meyerink, George ,
\
Appliance Service Handbook. Englewood Cliffs, N.J., Pren
tice-Hall, Inc., 1973.

Moncrieff, R. W.
Man-made fibers. 5th ed. New York, Wiley, 1970.

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 almanac for home owners.
New York, Popular S3ience, 1972.

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

Stout, Evelyn
Introduction to textiles. New York, J. Wiley, 1965, 1970.

Sunset
Swimming pools. Menlo Park, Calif., Lane Book Co., 1962.

Swemer, Harvey
Installing and Servicing Electronic Protective Systems.
Blue Ridge Summit, Pa., Tab Books, 1972.

Tricomi, Ernest
How to repair major appliances. 2nd ed. Indianapolis, H.
W. Sams, 19684

Tucker, Gina
0 The science of housekeeping. Chicago, Institutions Magazine,
/1970. Boston, Mass.,Cahners Books, 1973.

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.

;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.

Whiton, Augustus Sherrill

Elements of interior design and decoration. 3rd ed. Phila-
delphia, Lippincott, 1963.
0
Wilkinson, Jule,
The 3 C's of atmosphere. Chicago, Institutions Magazine,
1969.

Woolrich, Willis Raymond

Cold and !freezer storage manual. Westport, Conn., Avi
- Publishing Company, 1970. .

68
 4

211 LAY(UT OF roop.szAria EotArK6T

'Giampiero
otel - Motel: Milanb, Hqepli,. I970.
V 'k

Al:thOuse, 'Andrew Daniel

Modern refrigeration and air conditioning. Homewood, Ill., ,
Goodheart-Wilcox4 1968,

Anoff, I.S.'
Food Service Equipment: Boston, Mass., Cahners Books 1972.,
4 .
-,, . .

Applebaum, Gertpude W.
The production kitcheri ,in anut.shell; or a tale of central-
ized systems. Cotpus Chrisii, Texas; Corpus Christii-Indepen-
, , dent School District. n.d. o . -
,

Architectural Journal Staff / .

PrinCiples of hotel design. London, Archite?fure Press,

.

- -,
f a

Architectural Record
Mdtels, hotels, restaurants, and bars. 2nd ed. New,York,.
McGraw -Hill, 1960.
t-

AtHRAE:
ASHRAE handbook of fundamentals; an instrumen t Of service
prepared, for the :profession. New York, American Society of
Heating,, R4rigerating and Air Conditioning Engineers, 1967.
.
?.
Atkin, illiam Wilson
Int iors book of restaurants. New York, Whitney Liprary of

.
zDesig
,
1960. -te!
Bernard Burtork
ABC' - Infrared. IndianaPolik, H. W. Sans, 1970:
e '

Bboth, eth.McIvor
Diction y of refrigeration and air-conditioning. New York,
ElseV4 970. x

Bradne,\ oseph
Profitable food and beverage operation. 4th ed. New York,
Ahrens Publishing Company, 1962.
,
BU4is-Meyer, Harold \,

'Theatres and auditoriums. 2nd ed.. New York, Ninhold Pub-

lishing Corp., 1964. s

p .

Bugtanoby, Jacques Henri

Principles of color and color mixinge"Ng York, McGraw.-Hill,
194/. . ,

...--
. , I ..
Coffman, Charles
Guide to foodservile management.. Boston, Cahners Books, 1922.

Dopsat, Roy
Principles of refrigeration Net York, Wiley, 196,1.
5,
 . 60
Drive-1n Management
Guidebook. Duluth, Minnesota, Ojibway Press, 1968.

End, Henry\
Interiors book of hotels and motor hyptels. New York, Whit-
ney Library of Design, 1963.

Flynn,'J. E. ,

Architectural Interior Systems. New York, Van Nostrand Rein-

hold, 1970.

Food Service
Food Service Interiors. Chicago, Medalist Publications,
1968.

Food Service Consultants

Food Service Facility Planning Kit. Fort Wayne, Indiana.

George, Norvil Lester

School food centers. School Lunchrooms, Cafeterias, etc.
,`--)New York, Ronard Press, Co., 1960.

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

Hallj Carl W. ajd Farrell, Rippen

Encyclopedia Of.food Engineering. Avi Publishing Co.,
A Westport, Conn., 1971.
Hohauser, Sanford'
Architectural and interior models. Nel York, Van Nostrand
Reinhold, 1970..

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.
t
JOhnson( Sidney M.
Deterioration, maintenance and repair of structures. New
York, McGrew-Hill, 1965.

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

Kahrl; William L.
Planning and Operating a Successful Food Service Operation.
New York, Chain Store Age Books, 1973.

70
 61
Kazarian, Edward A.
Work analysis and design for hotels, restaurants, and instit-
utions. Westport, Conn., Avi Publishing Co., 1969.

Kodh, Alexander
Restaurants, cafes, bars, Stuttgart, 1959.

Kotschevar, Lendal H.
Work simplification in food service. Chicago, Institutiobs
Magazine, 1958.

Kut, David.
Heating and hot water services in buildings. 1st ed. New
York, Pergamon Press, 1966.

Laschober, ;Joseph.
A short cou 'n kitchen design. Chicago, Institutions
Magazine, 1960.

Loveday, Evelyn V.
Better Homes and Gardens Kitchen Planning and Decorating.
Des Moines, Meredith Corporation, 1972.

Miller, Edmund
Profitable cafeteria operation. New York, Ahrens Publishing
Company, 1966.

Mother, Richard
Systematic layout planning. 2nd rev. ed. Boston, Cahners
Books, 1973.

Pedderson, R.
Increasing Productivity in'Food Services. Boston, Cahners
Books, 1973. 4
Pepis, Betty
Interior decoration a to z. 1st ed. Gardefi City, New York,.
Doubleday, 1965.

Purdis, Hubert
Building physics: Acoustics. Oxford, New York, Pergamon,
1966.

Schneider, Nicholas F.
Commercial Kitchens. 5th ed. New York, American bas,Assoc-
iationl'1968.

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

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.

Wood, Alexander
Acoustics. New York, Dover Publications, 1966.
44.

Woolrich, Willis Raymond

Cold and freezer storage manual. Westport, Conn., Avi Pub-
lishing Company, 1970.

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.
?rag cal wine knowledge. Indianapolis, ITT Educational Pub-
lishe r:?e.
,1974.
,.,
.-
.

Balzerv,Robert.Lawrence
The pleasures of wine. Indianapolis, Inc., Bobba-Merrill,
. 1964.

Bgeron, Victor
Trader Vic's Bartender's Guide. Garden City, New York, Double-
day, 1972.

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

Booth, George C.
The food and drink of Mexico. Los Angles, Ward.Ritchie Press,
1964. \-

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

Broaner, Joseph :-//:

Profitable food and beverage operation, 4th ed. NeW York,
Ahrens Publishing Company, 1962.

Brown, Helen .

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

, .,
Bt own John Hull',
Beverages. Rutland, Vt., C., E.,Tuttle Co. , J.966.
P
0

Caruba, Rebecca A .

Cooking with wine'an4 high spirits: a lighthearted approach

0
to the art'bf gourmet cooking. New York, Crown Publishers, 1

1963. 1

Caven, Sherri
Liquor license; an ethnography of bar behavior. Chicago, Al-
dine Publishing COmpanyl 1966. 1
 64
Chase, Emily
The pleasures of cooking with wine. EI)glewood Cliffs, New
JlerseysopPrentice Hall, 1960.

Cook, Charles
The Curiosities of Ale and Beer. New York, B. Blom, 1971.

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-In Manage\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.

Fisher, M. F. K.
The Story of Wint:?in California. 'Berkley and Los Angeles,
University of California Press, 1962.

Gold, Alex H.
W nes and spirits of the world. London, Virtue, 1968.
Gros an, Harold J.
Gro sman's guide to wines, spirits and beers. 4th rev. ed.
New4York, Scribner, 1964.

Hart, Frank
Modern Food. Analysis. New York, Springer-Virlag, 1971.

Haszonics, Joseph
Wine merchandising. New York, Ahrens Book Co., 1963.

74
 Heaton, Nell St. John
'Wines, mixed drinks and savouries. London, Arco, 1962.

Henderson, James
Fluid milk industry. Westport, Conn., Avi Publishing Co:,
1971. -

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

Lichine, Alexis
Wines of France. 4th ed. rev. New 'York, Knopf, 1963.

Lucia, S.
Wine and your well-being. New York, Popular ,Library, 1971.

Maizel, Bruno
Food and beverage cost controlls. Indianapolis, ITT Eecation-
al Services, 1971.

Massee, William Edman

McCall's guide to wines of America. New York, McCall publish-
ing 'Company, '870. -

Maasee', iilliam E.
Wine, ,00d Index Manual. New York, McGraw-Hill,.1970.
.. i

I\Melvillo, John
Guide to California wines. ed ed. San Carlos, California,
Nowse Publishing Company, 1968. ,

1r
 66
Morgan, Jefferson
Adventures in the Wine Country. San Francisco, Chronicle
'Books, 1971.

Morrison,-Leslie William
Wines for everyone. New` York, St. Martin's Press, 11371.

Neumann, RuthVendley .

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
e
Thorner, Marvin Edward.
Food beverage servite handbook; a complete guide to hot and
cord soft drinks, WestpOrt, Conn., Avi Publishing Co., 1910.
.

Torbert, Harold C. . .

The complete wine and food cookbook. Los Angeles, Nash Pub-
?
lishing Company 1970.
"Y
,*

1.
Vara, Albert C, .

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,
ft
Charles W.
The wide, wide world of food. New York, Vantage Press, 1972.
Wine Institute
Wine cellar album. San Francisco, California, Fortune House,
1970. ,

a
 69
215- MERCHANDISING FOR THE HOSPITALITY INDUSTRY

Adams, Alexander B.
Handbook of practical public relations. New York, Crpwell,
1965,

Axler, Bruce A.
Increasing lodging revenues and restaurant checks. Indianapolis,
Ind.,'ITT Educational Publishers, 1974.

Betts, Jim
The restaurant casebook of public relations. White Plains,
eW,York, Jim Betts, 19.63, ,

Blomstrom, Robert
The commerc a lodging market. East Lansing, Mich., Michigan
State University, 1967.

Budd, John F,
An executive's primer on public relations. lst3ed.
Philadelphia, Pa., Chilton Book:Co., 1969.

Coffman, Charles DeWitt Edited 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.

,Cutlip Scott M.
Effective R,ublic relations. 4th ed. Englewood Cliffs,
N.J., Prentice-Hall, 1971.

Dahl, Joseph
Selling Public Hospitality; A handbook of advertising and
publicity for hotels, restaurants 'and apartment houses. New
York, Harper and Brothers, 1929.

Drive-in Management. L'

Guidebook; 1968. Duluth,-Minnesota, Oji6Way Press, 1g6.8.
0.
Hertzon,.David.
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 of arketing 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.

60

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 Meat Board.

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
Splaity 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'tock DivisiOn,,

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

: . 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: ,

84 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.

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 /' , ---

-Understand rngfood; the chetistry of utrition. ,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 . 1

Promotion; persuasive communication in, marketing. Homewood, 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.

rhythm program. West Nyack, N.Y., Parkerh Publishing Co., 1971. ,

-
4411'

Weine, Benjamin .

Labor advisory manual. Chicago, ill., National Rettaurant ,

Association, 196,0. . .

, n i

-N ; 615i .
J
.
,,,,
I
 '78
Wenzel, George 4eonard
Blueprints for restaurant success. Austin, Texas*, Wenzel,
n.d.

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

Whyte, William Foote

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

7
\. \.....,
...'

A,

(
..,
 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.

I.

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 of cake decorating. 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

..-

rdner,.JerrY 3.
-Gra/-e
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 ....-

, s

' 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 Chancy Chih M4)

Cook C 2nd ed. To Palo Alto,, California,'
Kodans /rite a ona 1, 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

Mastering the art of
4' French cooking.
1st 'ea. N.Y. Knopf,
.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
association wit World Publishing Co., 1967.

_Oliver, Raymond'
La Cuisine; secrets of modern French cooking. 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 recipes from membei4s of
the society, featuring. Hawaiian,. Chinese, Japanese, Kor 'ean',
vriliPino,'Portuguese, and cosmopolitan aished. Rutland,
Vermont,.C: E. Tuttle Co., 1963'.

Gaunt, Rezia , a

'.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 fifteen nations.
'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; a Vien4es-glemoir. N.Y.,
Gourmet Distributing Corp., 1959.

95'
 86
Reich, Lilly Joss
The Viennese pastry cookbook, from Vienna with love. N.Y.
Macmillan. 1970.

ik

96
 87
FOOD PROCESSING .

. .

Academic Press / ,
Advances in food research. Vtl. ly, New York, Academic Press,
1 -969.

Bitting, A. W.
Appertizing: or the Art of canning; its history and develop- (\ly
ment. 'San Francisco, The Trade Pressroom, 1937.

Borgstrom, Georg.
Principles of Fbod Science. New York, Macmillan, 1968.

Bramak, Edward
Tea and Coffee,.a modern view of 300 years of..tradition.
London, Hutchinson and Co. Publishers, Ltd., 1972.

Brennan, J. G.
Food engineering operations. New York, Elsevier, 1969.'

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.,
AVI Publishing Company, 1961. ft
a
 .138
Gooe, Peter a.
Tomato paste, puree, juice and powder. .
Landon, od Trade
Press, 1964.

Gould-Marli, Beryl
Preserves, how to make and use them. London, Fab r, 1972.

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.. New ork, 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 an4 fruits.
Charlotte, Vt., Garden Way Publishing Co., 1972. \\

Mackinney, Gordon
Color of foods. Westport, Conn., AVI Publishing Co., 1962.

Matz, Samuel A.
Bakery technology and engineering. Westport; Conn., AVI
Publishing Co., 1960.

-Matz, Samuel A.
Cookie and cracker technology. Westport, Conn., AVI
Publishing Co., 1968.

Matz, Samuel A.
Food Texture. Westport,Conn., AVI Publishing Co., 196.2.

MatZ, Samuel A.
Water in foods. Westport, Conn.', AVI Publishing Co., 1965.

Merory, Joseph' t

Food flt)rings: composition-manufacture and use. 2nd. ed.

Westport, Conn., AVI Publishing Co., 1968.

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

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

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

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

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

AVI Publishing Co. 195.7. , . --".
:G.
", ,
, 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
I

. Emery, W. H.4p ,

Amadlial of catering. London', Bailliere, Tinda11 and Cox,

\ 1961. ,
d'.
\

EshbaCh, Charles (editor)

Food\ service trends; selected *attic1)4es 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
Patterson Publishing Company
Guide to cony lends foods;how to use, plan, pre;are, present.
Chicago, Ili., atterson Publishing Co.., 1968.
1

1
SER-VO-TEL
Bussing atten ant. Editors: Donald D. Todd, Joanne M.
O'Haver, Boston4 Cahners Books, 1974.

SER-VO-TEL
Cashering. p itors: Donald D. Tpdd, JoaHne M. (;Haver,
Boston. ` Cahners Books, 1974.

SER -'O -TEL

lunter Servi ce. Editors: Donald 'D. Todd, Joanne M. O'Haver,
5 os on, 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,
Foodservice safety. Editors: Donald D. Todd, Joanne M.
O'Hayer, Bos n, Cahners Books, 1974.

SER-VO-TEL
Foodservic vocabulary. Editors: Donald D. Todd, Joanne M.
O'Haver, Bos n, Cahners Books, 1974.
A
SER-VO-TEL
Fry cookin Editors:
. Donald D. Todd, Joanne M. O'Haver,
Boston, Cahn rs Books, 1974.

SER-VO-TEL 4

Grill coo ng2s editors: Donald D. Todd, Jaonne M. O'Haver,

Boston, Cah ers 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 and institutions. Dubuque, Iowa,
W 0
Liam C own',Co., 1960.

Stkes hn esley.'
How man ge a rdstaurant; CT Institutional food service..
211 ed1. ubu. ue, Iowa, W. C. Brown Co;', 1967, 1974,
,

United States-aepartmant ref Agriculture. Economic Research

Servic tgarketingEconomics Division.
.

The 1food service industry:.its struccture and characteristics.

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 in institutes. ..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.,

\**"--cahool of 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 t aching of progessi nal cooking. ulAnary
Institute of Amer ca. Published by institutions A zine,
1967.

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

Heermann, Barry
Cooperative education in community colleges. is Sag,
Francisco, Jossey-Bass Publishers, 1173.

Feldenbrand, Howard Van Vcert

\
Front 4fice psychology industry. Chicago, Ill. Hotel
Monthly 'Press, 1944.

orrison,' Robert Haywood

Profit making letters for hotels and restaurants ev. ed.
N.Y., Ahrens Publishing 'to., 1959.

105
 sy,

96

$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, senior ciati 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 lunchroo management. West Nya
N.Y., Parker Publishing Co., 1968.
re,

wy

'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 Brothers CompaKr .

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.
Modern Barbecue cooking---North 'Hollywood, Calif., Plbitica 4

House, 1966.
a
Bergeron, Victor Jules
Frankly speaking, (Biography of Trader Vic.) 1973. Garden N

City, N.Y., Do Y.

Berto; Hzel N.
* ..

Cooking wit New York Frown Publishers, 1972.

't.

Best, Suzanne
?&4,lads. Brattleboro, Vermont ress, 1971.
S. Green ;Press, t.
,,
1,
. 1
.r
Better Homes and Gardens
Famous foods from famous pla es. New York, Meredith
Press, 1964.

Booth, ga.11y
Hung, strung and potted;,ka h story of eating in colonialsAmerica.
1st ed. New York, C. N. Potter; distributed by Crown Publishers.
1971.

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

4.
Brashaw,
a G
G. /..-

1 .Souffles, quiches, mousses and the random egg. Nevi Y6rk,

_Bar r er and Row, 1971.
s
t
Carol D. ...
1
.
.13

nding the fine art of modern blending. Doub ay, Garden

y) New York. 1969. .

Brooks, Patricia' K.
Meals that can gait; a cookbook forCommuters ivies, week-
.

end hostesses and other dependents of the undependable. 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.
I
X
Caruba, Rebecca
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, Rjh Ellen

Pancakesaplentytasty tempting recipes for pancakes plan
and fancy including 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 feed-
ing magazine; distributed by C7hners Books Boston 1972.

1,10
 101
Davis, J. Charles
Fish cookery. South Brunswick, N.J., A..S. Barnes, 1957.

Davis, Myrna
The potato book. 1973 N.Y. Morrow

Day; Harvey
Complete book of curries. South Brunswick, New Jersey,
A. S. Barnes g Co. 1966.

Donaldson] Beatrice
Standardized quantity recipes: Madison, Wisconsin, College
Printing and Typing Co., 1968. E

,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 recipes for 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; prized recipes 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 cook-
book complete in every detail. Chicago,J:\G. Ferguson
.Publishing Co., 1966.

Gordon, Pearl.
Simply elegank; a guide for elegant but simple entertaining..
Topeka, Kan., Jostens American YearbOok co., 1971.

Gould-Marks, B.
Preserves.-How to. make and use them. London, Faber, 1972.

Gourmet: The Magazine of Good Living'

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

Gruniger, Ursula ---,

Cooking with fruif' \,,

London, Allen and Unwin, 1971.

112
 103
Haines, Robert G.
Food preparation for hotels, r staurants and 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's guide to meat.

New York, International wine and food society, Bonanza Books,
1968.

Heaton, Nell St. John

Cooking(or,the sick and convalescent; 4 textbook 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

.
The Soybean,Cookbdok, New York, Arc Books, 1968.

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

Land, Mary I 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 herb and spices; a handbook of
flavors and savors. GardenrSZty, New York, DoOleday,,0.950.

Miloradovich, Milo
The art of fish cookery. Rev. ed. GardenCity, N.Y.,
4 Doubleday, 1970.

Minifle, Bernard . .
),
Chocolate, cocoa and confectionery; science and technology.
1st U.S. ed. Westport, Conn., AVI Publishing Co., 1970.

Mok, Charles , I

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.

1 16
 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.
0
Norwak, Mary
Cooking with fruit- .London, Faber and 'Faber, 1960.
1
Oliver,- Raymond .
.
.

The wine and food, society's guide to classic sauces and their
preparation. London, Wine and Food Society,,, 1968.

Orton, M.
Cooking w th whole grains. 1st rev. . New.York, Farrar,
. Straus and irous,. 197.1.

Parke, Gertrude
The big coffee cookbook. New York, Funk and Wagnalls, 1969.

Barker,- Dorothy
The wonderful world of yogurt. New\York, Hawthorn Books,
1972: -

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 new ook of,favorite breads from Rose Lane Farm. Rev.
end enl. ew York, Hearthside,Presa, 1970.

Rosengarten,Frederic
The boo of spices. Wynnewood, Pa., Livingstbn Publishing
Company, 1969.
.

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'the IATite/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; ,Evelyn
Evelyn S.
Low cookery. Rev. and enl. New York, McGraw-Hill, 1959.

Sullivan-y-Lenore
Quantity recipe file. 7th ed. Ames, Iowa State_ University
?ress, 1964.

Sulton, William J.
Practical baking: 2nd d. Westplipt, Conn., AVI Publishing
Co., 1969
 . 11

110
Sutton, Nany,
Adventures in ,cooking with health foods. New York, F. t

Fell, 1969.

Greyton R.
Treasury of win and vine cookery. 1st ed. New-York, Harper
and Row, 1968.

Today's Woman
Book%of salads.1 York. Arco Press, 1959.

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

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,. Noel G.
La bonne cuisine chez joi. is, Fernand Nathan, 1950.

Weiss, Edith
Catering handbook. New Y ns Publishing Co., 1971.

Wennberg,
Desserts, pastries Cakes. Copenhagen IVar, 19-64.

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. \'

'1\
Harriss, Ellen Adeline
Proressional_rstauran service,\ \ .M raw- 1 1.,; 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.
The correct service d artmen for ,hot is motor
motels, and resorts. N i Y4,k, hrens P ll ,1

shing C 62.-

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

Solomon, Ed I
..,

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.
1

Cornell University ,
.

The essentials of good.table service. 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 history and
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 National Poli4. 1st
. ed. N.Y.-Cowle Book -Co.,, 1970.
0.,
t I

,
nternational Cong ss of Food Science ,and Technology, 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: a bibliogrhp1,y and guidebook.
Detroit, Gale Research Co.; 1970.
/ 1

124
 1

3.17

AUDIO- VISUAL MATERIALS

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:.' 1

identification_ of meat cuts from a beef car 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 the short 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_f nteA., Four color ifilkstrips
"Presented by the U.S. Deparl-ii nt 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 and restaurant personnel:

Getting Acquainted with POrk. i

National Live Stock.an.01Meat Board. One col r 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
'i
cairtiohs.
'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

. mixing.muffins. Demonstrates how uffin-type
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 IT Listed L iow.ar_sliae ,setsthat require a'slide

projet5tr for viewing. -Thera is no accompanying
sound program .

Flood Seritj.ep ±r Nursing Homes and Related Facilities.

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

Fresh Fruits =nd Ve etables

Ninety 35 MM 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,

"The Magic Touch" (2 rts). These filmstrips

s ow the roles an uties of the maid, including
t Importance her relations withIguests, house-
I
ke p Ds, other employees- and mahagement,
2

The Angr Flame: A Fire Protection Meissa e

_One filmstri with 10 minute rec.ld program, prepared.
by the Nationa Restaurnt-Associat 4n (1969).,

SUMMARY: ,

An a dio-vieu4,1 safety tk ining program for.

food service Employees, 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. pmenthitation.

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 be-
tween. cleaning and sanitizing.

132
 123
Fast Food Service.
One color filmstrip, with record. Restaurant-Hotel Aids,
Inc., 1972.

SUMMAR:
Sound-flmstrip'program to be used for trainin
waitresses.

Food Merchandisin
One c6 or fi,lmstripi with record. Vend .C.ompany.

. SUMMAR
Sound-filmstrip pr gram sh6wfng automatic
food service machi es and types of foods,used
in them. T

F6od Prote tion

One col r filmstrip, with 10 4nute record program,
prepared 'the National Resta rent 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 fo straining
fobalservice employees, studants and trainees
to ac ntrol pests found in f od service loperati hs.

r6zenAoldi:
One\colo fi trip record gram, prepar d by the
-FFCirenrPotato dult tltute.

SUMMARY :
Th'Ssound-fi mstrip set is designed .to
ac rs ns interested in food Service
h"firozen p ato products -now available
1451
an iheiblisiness o' r.tunities they present.

\133
 124
Modern Sandwich Methods_flt_Quantityi 'Food Service.
One color film rip, wA h two records. American Institute'
of aking, 1960. 7
e
SUMMARY:
Sound-filmstr p program on menu ideas for sand-
win-making i quantity food service areas.

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 Si e
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 how ontamination

cans spread. 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.

I \
134
1:
 125
The Unwanted Four-;, Germs- That.Cause'Food Poisoning
Gne color filmStrip, with 14_miTnute record program,
prepared by. the National Restaurant 'Association.

SUMMARY:
This sound - filmstrip set', relating to the four _

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 10 mina- record program, pre-
par 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.

Write Your Own Ticket 01

/

Five color filmstri'd, mith five records, 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 what employees can do

I

to become more successful.

"Meet a V.I.P." dramatizes the importance of

jobs,as they relate 4) 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
I
ector_and_ assette tlpe player,
a hroniz d sound -slide .projeCtion
require foriviewing.
Clean Dishes.
National Sanit do oundation. 140 Color slides, wi
Cassette tape. L

o
 1) 127

Study Prints - Listed below.are study prints.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).

4 ,

it

e.

-AA
137
 128 .

Thanspar ndiesi- 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 and Nutriti4V

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