Purchasing, storage and sanitation by Guasch, Juan Martin D.R, Mailas, Ana Victoria V., De Gracia, Erlinda H.

Basic of hotel, restaurant and food service administration by Singh, Shallu

Design and equipment for restaurants and foodservice a management view by Thomas, Chris, Thomas, Chris, Katsigris, Costas

Fundamentals of hotel management food science by Singh, Ranvijay

Food microbiology and food safety by Bueno, David C.

Technology and livelihood education commercial cooking : exploratory course for Grades 7 and 8 by Nieves, Grace Ramintas

Culinary nutrition the science and practice of healthy cooking by Marcus, Jacqueline B.

Available for UP System via Science Direct

Foodservice organizations a managerial and systems approach by Gregoire, Mary B.

The beverage manager's guide to wine, beer, and spirits by Schmid, Albert W. A.

Foundations of cost control by Traster, Daniel