DOCUMENT RESUME

ED 118 179 JC 760 105

AUTHOR . Malkames, James P.; And OthersTITLE Hotel and Restaurantlianagement; A Bibliography of

Books and Audio-Visial Materials.INSTITUTION Luzerne County Cominity Coll., Nanticoke, Pa.PURDATE 75NOTE 138p.

EDRS PRICE MF-$0.83 HC-$7.35 Plus PostageDESCRIPTORS Audiovisual Aids; *Bibliographies; Books; *Food

Service Industry; Food Service Occupations;,*Hotels;Junior Colleges; Ilibrary Collections

,ABSTRACTThis bibliography represents a collection of 1,300

book volumes and audiovisual materials collected by the LuzerneCounty CommUnity College LibraDy in support of the college's Hoteland Restaurant Management curriculum. It covers such diverse topicsas advertising, business practices, decoration, nutrition, hotel law,insurance landscaping, health standards and air conditioning, as wellas food service and related technologies. Although more than half ofthe references are available through regular trade publishers, manyof the references come from a wide range of small, independent, andrelatively obscure. publishers. Materials are doss referenced bycurriculum topic: fundamentals food, hotel and restaurant accounting,food sanitation, introduction to hospitality industry, nutrition andmenu planning, food, purchasing, quantity food preparation,hotel-motel operations, property management and housekeeping, layoutof food service equipment, beverage operations, merchandizing for thehospitality industry, meat analysis, food vending, food and laborcost control, and related topics. Many of the references are includedunder several topic headings. The college's Hotel and RestaurantManagement curriculUm is briefly described. (NHS!)

I

************************************************************************ Documents acquired by ERIC include many informal unpublished , *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, *

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* via the ERIC Document Reproduction service (EDRS). EDRS is not *

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Aa

1

.

HOTEkandRESTAURANT MANAGEMENT

A BIBLIOGRAPHY- OF, BOOKS AND

AUDIOVISUAL MATERIALS --

PREPARED BY .\

LUZERNE COUNTY COMMUNITY ,COLLEGE,NANTICOKE;VEi4NOLVANIA 18634

)L- 1975A, BIBLIQGRAPH IC SSAY BY

S OEPaRTmEryi OF HELTHEOU(411tONL wELF ARE4TIONAL INSTITUTE OF

kOu(TiOr4

"ef , ... ,,f 4fr f- vf f ".

". f t 4E.

JAMES P . iLKAMES AND EUSTACE SCANNELLHOTEL AND RE 9 URANT MAN GEMENT DEPARTMENT

AND, ::,,ROBERT N. CQHELAND S F MEMBERSY.c INSTRUCTIONAL RESOURCE TER,

LtRCLEAMINCIESOURCE COMPLEX

LUZERNE COUNTY COMMUNITY COLLEGEPROSPECT STREET AND MDDLE ROAD

NANXOKE,'PEtkINSYLVANIA 18634 C717)15-33

2,...

ag_;.....

'f

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.

9

4

4

3

6.

TABLE OF CONTENTS

SECTION PAGE

INTRODUCTION'1`

III

BORROWING PROCEDURES. .

, VI

L.C.C.C. HOTEL RESTAURANT MANAGEMENT CURRICULUM

BOOKS-

101 FUNDAMENTALS

104 HOTEL AND RE

105 FOOD SANITATI

107 INTRODUCTION

109 NUTRITION AND

122 FU T PURCHASI

126 QUANTITY FOO

130 HOTEL-MOTEL

132 PROPERTY MAN

211LAYOUT OF FO

OF FOOD

TAURANT ACCOUNTING

0 HOSPITALITY INDUSTRY

VII

1

15

621

MENU PLANNING , 25

36

PREPARATION

;

41

. elPE-RATIONS / 48%/

GEMENT AND HOUnEEPING 53

D SERVICE EQUIPMENT

G

213 BEVERAGE OPERATIONS

215 MERCHANDISING FOR THE HOSPITALITY INDUSTRY

217 MEAT ANA;YSIS r226 FOOD VENDING

-a

228 FOOD AND LABOR COST CONTROL

256 HOTEL - RESTAURANT SEMINAR

BANQUETS

CAKE DEOORATING

CONTRACTS

1

ETHNIC FOODS

,''FOOD PROCESSING.

FOOD SERVICE OPERATIONS

'59,

63

69:

72

74

76

'77

79

80

81

82,

87

§2

L

4

7

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)0117

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).

To provide4he student with a practical working knowledge of the various

activities found within the public hospitality industry, about half the

.4

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 mostc

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 materials4 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,

technology, nutretion,..lnd the like., 4

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 materialdesired 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.

JW. Direct request to Luzerne County Community College --

1. Contact Luzerne County Community College Library to rematerials.

2. Arrange for pick-up or delivery of materials..3. Return materials to Luzerne County Community College II,

Library after using.

uest

No charge will be made for use of these materials;\botrowers arerequested to pay only return delivery costs. If materials are %damageduse, borrower may be requested to pay replacement costs or repair charges,which will be determined by our library. Further information concerningavailable materials and borrowing procedures may be secured by calling ,

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

Write: L.C.C.C. LibraryProspect Street and Middle RoadNanticoke, Pennsylvania 18634 -40.-

FIRST YEAR

VII

LUZERNE COUNTY CCMMUNITY COLLEGEHOTEL & RESTAURANT MANAGEMENT'

CURRICULUM

4-

First Semester Sem.-Hrs.

ENG 101-English Composition I orENG '5 Basic Communications I 3

BUS 1-Pe sonnel Administration 3

HRM 01-Fu damentals of Food 3,

109-Nu rition & Menu Ptanning 3

7- troduction to the Hospitality ,

ndustry 1

bysical Education 1

14

First Semester

PSY 103-General Psychology orPSY 101-Human Relations

ACC 103-Applied AccountingHRM 217-Meat AnalysisHRM 211-Layout.of Food Service

EquipmentHRM 213-Beverage Operations

-HRk 105-Food SanitationHRM 215-Merchandising for the

'Industry

Sem.-Hrs.

3

3

3'

2

2

2

17'

Second Semester,

ENG 102-English Composition II or

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

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

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.

I.

#

A one-year Certificate of Specialization 'Program is also available.

ftt

4,7\

101 FUNDAMEN?

arl tteuestion= an wered-abony, 196'.

T omp to so p cookboo. Hall, 969.

4

h N. ,\ .

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

Al* axM ki g your own

Wag 1 s 1973.

Amendd a, "JosephThe\baker's ma

Publishing Compan

endoia, Joseph arld Bt\ Practical cooking an

York,'-Ahrens Publis

Ame dola, Joseph and Lundnaerstanding,baking.

LS\ OF FOOD

t cooking. NewYork, Dodd, Mead

Englorikood Prentice-

.x

esetand yog/rt. New York, Funk and .

\.

--,,

quant'ty baking. New York, Ahrens

ni, James M., *

aking for schools and institutions.g CoTpany,.1971. .

.

erg; DOnald E.hicagb, Institutions Magazine, 1970.

American Institute of Baking, Consumer Service Department.Modern sands4iph methods,. Chicago, Illinois, American

%stitute of Biking, 1964:

rine, 'i11 ynardl AndrewPrinciples of sensory evaluation of food.ess, 1965.

ft, Nadda Cassolectric broilerrows, 1962.,

And \son, Carolyn -T 6 complete book

Sherbet. New York,. .

Androdeti

New York, Academic

and, rotisserie cook boOk. New York, M.

1

\

o omemade iceSatu aylReview

ream, milk, sherbet andress,/ 1972.

\ese. New York,\The"comp eteencyclopediaoi F ench chHirpeftl M galne Press, 1973.

rbuckle,W dell SherwoodIce cre . (Adapted from J.H Frandsen Ice Cream and

elated Products) Westport, Coriecticut, A i ublishingompany, 1966. c

er, Bruce fidi.4

MethOd4 and Markers of Cooking.69.

0

ew York Funk and Wagnalls,

64.

Bate-Smith, Edgar CharlesFood science; a symposium on quality and preservation of, foods.

Cambridge, England, Cambridge University Press, 1952.

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

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

Beck, Simone and Louisette Bertholle, and Julia ChildMastering 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 BaronBreadmaleing ik its, principles and practice. 4th ed. London,

Oxford UniVerpAty Press, 1967,

Berolzheimer\y

The United,Institute

/Ruth editRr-S-Cates regional cookbook. Chicago, Culinary Arts47:

sted, R ond H.Pickle and sauce making. 2nd edition, revised and enlarged.

London, Food.Trade PreSs, 1962.

Binsted, RaymondSoup 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 ASouffles, 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 CarltonComplete 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..

I

as

af.

4

a3

Casella, Dolores, *, .3_,,,..

'A werld%of breads, NdW York. D'. .White Company, 1966....

A

Champion,The art f cooki g omelettes.

York. Doub eda

omaine Chatartd

a.

Carm:'Sta eyThe fundamen .f food engin ering. Westport, Connecticut

Avi Publishing Company, 1163.'

1st ed. .Garden City,.New

Chljwian, Janek Shellfish cookery. New York.

Claiborne, Craig

Macmillan, 1971.

An herb and spice cookbook. New York. Harper and Row, 1963...-

ClarksonRosetta E.Herbs, their culture ands.uses. New York. Macmillan, 1942,

.Coffman, JamesIntroduction to Professional food service. Written for the

Culinary Institute of America, 1918, 1971. 4

Cops6n, David A.Microwave heating;

other applications.:/e-"

Cornell University.

in freeze -dry,Westport, Con

School of Hote

ng, electronic ovens, andecticut. Avi Publishing, 1962.

,

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 vFlavor. McGraw Hill Series in food technology,0\ New York,

London, McGraw-Hill Company Inc., 1945. *, \,

Cronan, Marion'Louise and Atwood% June C. .First Foods., Peoria, Illinois. C.A. Bennett C91,3 1971.

Culinary Institute of AmericaThe professional chef. nd ed., 3rd ed.. Chicago, Chicago.

Institution's Magazine, 1966 '1971. -

Dahl, Crete.

Food and Menu Dicti nary.magazine, dist. by Cathners Books,

stitutions - volume foodingon, 1972.

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

'13

4

Deoxy SugarDeoxy Sug

hydrate Cheton. America

4

rs; A symposium go-sponsored by the Div. of Carbo-and the Div. of.Mick,obial Chem Society. Washing-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.

DiatLouisFren'h Cooking for .4me

. Donon Josephe classic French cui

Dumas, Alexandre

V.v

icans. Philadelphia, Lippincott, 1966.

ine. 1st ed. New York, Knopf, 1959.

Dictionary of cuisine. New York, Simon and Schuster, 1958.

Ehle, JohnThe cheese and wines of England and France. New York, Harper

and Row, 1972.

Ellinger, Rudolph H.Phosphatls as food ingredients.

197.

NeasonBiochemistry of foods. NewYork, Academic, Press, 1971.

\

rizitd recipes from theDOdbleday, 1964.

leveland, Ohio. C R C Press,

Farm Journaland Country Gentlemen.Freezing and canning cookbook; 1st ed:

farms of America. Gaiiden City, New York,

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

Fennema, Owen. Low-temperature preservation of foods and livYork, M. Dekker, 1973.

Fisher, Mary Frances KennedyThe cooking of provincial France.

1968.

Doubleday, 1969.

ng matter. New

Timew York, Tim - Life gooks,

FLtch, Natalie KierstedFoods and principles of cookery. New York,

Folsom, LeRoi A.Instructor's guid6 for the teaching of professionk cooking.

(Prepared for the Culinary Institute of America) Chic#Institutions Magazine; 1967.

Gancel, JosephGancel's culinary encyclopAdia of modern cdbking, 12th ed.

revised and augmNew York, Radio City BookstOre, 1969.

entice Hall,

14

5

Gendel, EvelynPasta! 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, BerylPreserves - How to make and use them. Londonl, Faber, 1972.

Griswold, -Ruth MaryThe experimental study of foods. Bos

1962.

Gutterson, MiltonFood canning. techniques. Park Ridge, N. J. Food Processing

on, lghton

i,Review No. 26, Noyes Dita 1972:

Haines, Robert G.Food preparation for hotels, restaurants, and cafeterias.

Chicago,

, Halliday, EveiAmerican

Technical Society, 1968.

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

of Chicago Press, 1946. 1

, /1

Harris, Florence LaGanke and Withers, Rex TOddYour foods book. Lexington, Mass., Heath, 1972.

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

arrison, S. G. and Masefield, G. B. and Wallis,

.

aelThe 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 HaysFoods 'the' Indians gave Us., New York, I. Washburn, 1973.

Hazelton, Nika Standen)..Eg s! The greatest of egg dishes. New

ter, 969.

Heid, John LaurenceFundamentals of ood processing operation

methods and packaging. Westport, Coraictic\ Company, 1967.

Hering, RichardHering's dictionary of classical and modern\cookery. Trans-

lation by Walter Bickl. Giessen, Germany. Publisher - Fachbucfrverlago Dr. Pfapneberg and Co., 1970, 1958.

Hildeb and, LouiseCampCatering or Hods to rustle grub for.hikers, campers,

mountaineers, packers, canoeists, hunters, skiers and fishermen.Battleboro, Vt., Stephen Daye Press, 1941?

cfrk, Simon and Schus-

ingredients,t. Avi Publishing

15

Howe, RobinRice Cooking. 2nd rev. ed. London, Deutsch, 1959, 1972.

Hu: p. Osee GladysInt7ductory foods, 4th ed. New York, Macmillan, 1962, 1970.

. ..----e",,... Hume., Rosemary and Dorones, Muriel. .

.

\ Jams, preserves,, pickles. Chicago, Regnery, 1970, 1972.i

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-ing 1964.

... , J,

Intern tonal Wine an\ d\Food SocietyThe 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 BoriiThe 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 GundYe soybean, cookbook. New York, Arc Books, 1968.

sly Maynal1 AlexanderMet 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 healtful 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

40

4 7

Kaplan, Aaron.

Elements of food production and baking. Hotel-Motel ManagementSeries: 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 HenryUnderstanding food.' New York, Wiley, 1969.

landry, RobertThe gentle aRt of fla ring; a guthe to.good cooking. New

York, Abelard-gchuman, 197(!..

Langseth-Christensen, Lillian and Smith, Carol SturmThe 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 LouisThe 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,n Antiquarian Society,-1954.Americ

LoewenfeHerbs,

thorne'Boi

d, Cia re Xnd Back, Philippahealt and cookery.' 1st Aver. ed. New York, H W-ks, 1967.

'i

ALowe, B*11.Experimen

point. 4th

Ludvigs6 VernAn citing ne

0(Cooking Center, AMinneapolis,- Minn.,

cookery from the chemiaa14,and.physical.stanNew York, Wiley, 1955.

world of Microwave cooking. Litton. Mid owae.ton Division, 2530.N. SebOnd Street

974.

-

Understanding cooking. Amherst, Mass,University of Mas196L,1

Lundberg, Donald. E'.

17

ti

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 EdmanWinerF4od Index. New York, McGraw-Hill, 1962.

Matz, Samuel A.Water in foods. Westport, Conn., Avi Publishing Co., 1965.

Mayer, PaulQuiche and souffle. Concord, Calif., Nitty Gritty Publicatio s,

1 :72.

Mazza, Irma Goodrich'l

Accent on seasoning. 1st ed. Boston,

4McKenzie, Valerie

Say cheese! Ne\York, Drake Publishers, 1973.`

ill ams, MargaretFood) fundamentals-- New York, Wiley, 1966.

rown,\ 957.

McWilliams, MargaretIllustrated guide ;to food pteparation. 2nd ed. .Fullerton,

Calif., PlycOn Press, 1970.

Merory, JosephFood flavorings; composition, manufacture, and use. 2nd ed.

Westport, Connecticut, Avi Publishing Company, 1968.

Miller, Orspn K.Mushrooms of N rth America.

MiloradowichThe art of

Doubleday, 197If coo

York, Dutton, 1972.

r . Rev. ed., Garden City, New York,

Minifie, Bernar W.Chocolate, cocoa and confectionery: 'science and technology.

1st U.S. ed., W tport, Conn., Avi Publishing Co., 970.

Mok,'Ch71esPractical sale and dessert art. Cahners Books, Boston, 1973.

Montagne, Pr sperLarousse 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.

Moolman, ValerieHow 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.

Muller, lian GkrdAn intro ction to fold rheolOgy. New York, Cr Ile, Rims k,

1973.

1

National Res r Council, Food Protection CLitteChemicals s d in food processing. Washington, D.C., National

Academy of S fences, National Research Council, 1965.

Dearing,. Helen and Scott

N

Maple sugar book, togeth= with remark on pioneerin as'away of life in the twentiet century. Ne York, Schoc en Books1970.

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 DepartmentFood training routines. Developed by Ken State University

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

I

Oliver, RaymondLa 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 andGi oux, 1971.

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

Parker, DorothyThe wonderful word of yogurt. New York, Hawthorne Books,

1972. ("A Martin Dale"book")

19

Paul, Palqine C. and PalmerFood theory and applicat

Pearson, DavidLaboratory techniques

Peck, PaulaThe art of fine baking.\

10

Helen H.ons. New York, J. Wiled, 1972.

,y

food analysis. New Yonk Wiley1973.

New York, Simon and Sch

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.

. .

1961.

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

Perrin, Noel. .4

Amateur sugar taker. Hanover N.H. Universit Press of New\

i;England in coopbpation wit Vermont Lie Magazine, 1972.

Pintauro, Nich asFlavor tec logy. Park

1971.idge, New Jersey, Noyes Data dorp.,

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,

\ Ameri an Association of Cereal Chemists, 1971.Minn.,

Potter, Norma N.

Food Sqien e. 2nd ed. Weitport, Connecticut, Avi Pub ishinCompany, 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, MagnusTechnologibal eating; of where does the fish-finder point?

London, J. Murray, 1972.

\2 0

Reitz, RosettaMushroom cookery. Ne York, Walker, 1965.

Rosengarten, FredericThe 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. Nationalrant A sociat.on, 153 N. Lake Shore Drive, Chicago, I60610, 974.

Senn, C. erman \ ,

Book o auces Evanston, Ill., John Wiley, Inc.; 1915.

tau-1 noisi,

SER-VO-TELFry 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.

i

,

.,

'

, Shalleck, Jamie,Tea. New York, Viking Press, 1972.

.

Shailk,tDorothy Esther and Fitch, Natalie K. and Chapman, P\aulin1 A.

guide to modern meals. St. Louis,, Webster Division, McGraw-Hill, 1964.

Sherry,, KateSpecialty cuts and h w to cook them. Rutland, Vermont,

Tuttle Co., 1968.

1

Simon dre'LouisChe of-the world.' 2nd ed. London, abe and Faber 1960.

Simpson, Jean IrwiThe frozen ,food ookbook and e to home t,eezing.-\,?,nd ed.

Westport, Connecti ut, Avi Publ ing Company, 1962.\

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

,BurgeSs Publishing Company, 1935 1970. I

A \Smith, L ura Lee W. .

Food's rvice science. Westp1

rt, Cohnectiaut, Avi Publishing',

Company, 974. .

Snider, NancyThe professional chef's soy protein recipe ideis. Volume feed-

ing management magazine, distributed by Cahnel4s Books, Boston,1971. ,

. \ '

\\ 21

.0/ , 4 4e'

Lewis1

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

I

, G1 d s sot andt

Miller,yorais n to 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.

112

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

Company, 1965,11969.

Sutherlan EliabethFood p epgration principles, and procedures. 6th ed.,, Subuque,

Iowa, W. C. Brown, 1958, 1973,i'1

eetman, Marian Deyoe and MacKel ar, IngeborgFood selection and preparation. 4th ed. New York, Wiley, 1954.

Th mpson,.Ne4e E.eit, Management Labo tory Manugl. Ames, Iowa, Iowa Stateersity Press, 1968.

Hbtn r",' MarvinCon 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 rolTh art of salad making. 1st ed.,Garden City, N.Y.,

1 1968.i

.

'United\

Stites apartment of Agricult\4re, editor St fferu , AlfredTood. Waqh ngton, D.C., U.S. Government Printi g Of Nce , 1959.

\\ I

United States Extension ServideFood and Nutrition: Washing on, D.C., U.S. Goir rnment Printing

0 ice, 1971. \ \

N

ge course. 6t1 ed. Boston, Hough-t,

oubleday,

Gladys E.'Foods; an introductory coil

+ Mifflin, 1973.

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

Wade, Carlson'The complete rice! coo

1972.

Waldo, ,MyraDicti nary of\ ternat

Macmillan, 1967.\

book.

Wason, ElizabethThe language of c

World Publishing Co

Watt, Bernide K nerthComposition f food

Washington, D.C., Wnit1164.

ou h Bru

foo

13

. Barne

a . New Yo k,\

al\in orm1968.

a, processed prepar Rev ed.'\ates Governm nt Printing Office,

Weilford, Harrison .<

Sowing the knd. New Ydrk, Grossma4 Publishers, 1972.

Wenker, Mary AkbertThe art of serving food attractively. 1st ed. Garden

New York, Doubleday, 195r1.

White, Philip LbuisLet's talk about food.

cal Association, 1970.

Wie arid, Henzymes i

Rev ew No.1972.

Wiener, JoanBread. 1

Wilcox, GeorEggs, the

17. .Pa

yfood processing and pro

3. Park Ridge, New J rse

. Chic go, Americ

and Collier, Dianat ed. Philadelphia,

cts. ood rocesslNoye= Dat Corpar

ese, and yogart processilc Ridge, New Jersey, Noy

\ Fo rooessing RevieData Co oration, 19/1.

Wi cOx, GeorgeMilk, cream and batter technology.

No: 18. Park Ridge, New Jersey, Noy

Wwlliams, CharlesThe wide, wide world of food. New York,

Food P ocesSi g StevieDate C Fp6ration, 19V 1:

Wilmont, Jennie S.Food far the Family.IPhiladelphia

Winters, RuthA consumer's Aictionary of food add

Publishers, 1972.

Wolf, WalterSoybeans as a food source. Clevela

Pa'., Lippincott, 1966. I

'tives. ,New York, Crown

1CRC Press,

1 '

14

\ Wooding, LbytaThe microwave oven cookbook.

1972.LosAngeles, Na h PUbli ers,

a

24

.,\ 104 HOTEL AND 4ST RANT ACCOUNTING

\

f n Hotel/Mote Aspociation c\

s allsyste cf accOunt0 an ex nse d ct

.

ionary for mot ls,m tor hotels, l hotels. New rk, 196gl .

erica Motor Hotel AssociationUnif rm classifica-5ion of account for mot ls

1

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., Inkions Ma 1970.

15

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 HorwathExpense and payr

-----

11 di ionary. 6th rev. ed. New York,American Hotel Asso iati n, 1962.

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

el Association- f NewYork City ;--'

niform systems of acco nts for hotels.' 6t rev. ed. Nework, 1961.

I1 ' I

-7-

JI

12 5

lk105 FOOD SANITATION

1 1 pAyersz,J.,,C.

!

96 .1

Chemical and biol gic 1 hazards in food. New York, HafnerPublishing Cotpany, X

\Bate-Smith, Edg Ch lesI

Food science; a s posium on quality and preservation ofoods. Cambridge E gland; Cambridge\University Press, 1

4.--Block, Richard J. \

Amino acidociety, 1964.

Proteins. Was ington, American

B lt, Berenak and N wmToday's dishwash ng m chine dperator., New lYork?tblishing Corp d4 971. \

-

trgsticom, George

3

Principles of food science. New York, Macmilla , 1968.

Brues, Charles 0.1

Insees, food and ecology. New York, Dover Publications, 1972.

BurinjaminThe Heinz hand book of nutrition; a comprehensive treatise on

nutritiop in health and disease. Blakiston Division, McGravi-Hill, 1965. .

i. e

CoffMan, James ,,

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

. ao, AO ,

.:,

ins, F. V.a

-,,

eat lInspvtid d rev.'ed.1 Adelaide, R 1966,.

ct;

Dack,\GaA MonroeFood poisoning.

b956,

Dickerson, FrederickProducts liabali y and he food CQ er. Westport, Conn

GreenwcIod Press, 1 72.

d ed. Chicago, UnivO y of Chicago Press,

tFrazier, William C rvoll4

/Food Microbiol gy 2nd ed. ew York, McGtaw-Hill ,'1967.

Frazier, William arroll

uLaboratory ma for microbiology. 4th ed. Minneapolis,

Minn., Burgess Plishi o., 1968.

Guidebook, 1968.Drive-in Managemen . Duluth, Minnesota, Ojibway Press, 1968.

.>,

Guthrie, RufusFood Sanitati estport, Conn., Avi Publishing Co., 1972.

2G

,/

4

[

Harmer, Ruth'14,7Unfit 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.

17

,_)

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. NewYork, Simon and Schust 71. .

thternational Symposium oh Food ProtectionChemical 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 MonroeModern food microbiology. New York, Van Nostrana-keinhold,

1970; i-,.

Jensen, Lloyd Bryan '

Poisoning n4sadventures; n4rrative excbrpts on food-bornediseases and poisoning for physician, microbiolggist, attorneyand nutritionist. Springfield, Ill., Thomas1970.

'Jerni3On, AnnaFood Sanitation study course. Ames, Iowa, Iowa State Uni-

versity Press, °19711:

Jones, ClairePollution: 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 PublishingCompa y,' 1965.

,Lawrence Carl A. , ,

Disinfection, sterilization and preservation. Philadelphia,Lea and Febiger, 1968. ,

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.

18

.Lorigree, Karla

Quantity food sanitation, 2nd rev. ed., New York, IntersciencePublishers, 1972.

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

Marine, GeneFood.P011ution; the violation of our inner ecology. 1st ed.

New York, Holt, Rinehart:and Winston, 1972.

National Conference.onFoo4 Protection - ProceedingsFood contamination, Washington, D. U.S.. Government Printing

Office, 1972.

National Research Council - Food Protection ComtaitteeEvaluating the safety of food chemicals; reports of the sub -

co itt'ee on toxiology. Washington, D.C., National Academy of

T$,c'ences, 1970. \

National Research CouncilEvaluation of public health haiards from microbiological con-

tamination of foods. Washington, D.C., National Academy ofScienbes, 1964. ,.

National-Research C uncil ...),

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

Nickerson, John IMicrobiology o

Elbevier Publishfoods and food processi g. Nett York, American

ng Company, 1972. ,1

Pearson, DavidLaboratory, Techniques in food analysis. New Iork, Wiley, 1973.

Peckham Gladys C. %

,

'c

Ounaation of food preparation:Ne York, MacMillan 18.64.

4tichardson Tr va M./

ginning colfege text.

Sanitation for f od,service wbrkers. New and rev. ed. Chicago,Institutions Mdgaz.ne, 1969.

Aiemann, HansFood-borne infections and intoxicatons. New York, Academic

Press, 1969.

/RoyalSociety of Health

The safety of canned foods;Health Conference on the SafeSociety of Health, 1966.

The Safety of FoodsThe Safety of. foods; an inte ational symposiuth on the safety

and import4nce of foods in the estern Hemisphere held at theUniversity 11of Puerto Rico. Wes port, Conn., Avi PublishingCo., Edited by: C. Ayes and oth rs, 19,68.

19

'report of the Royal Society,ofy of Canned Foods. London Royal

Sapeike, N.Food Pharmacology* Springfield C. C. Thomas, 1969:

SER-VO-TELKitchen Sanitation. Editors: D nald D. Todd, Joanne M.

O'Haver; Boston, Cahners Books, 197\4..14

Slanetz, LawrenceMicrobiological quality of foods. New York, Ac

1963.

Sparta Brush Co., Inc.Clean Food Service:

regulations. Sparta,

Stevens, Leonard',Clean water; nature

York, Dutton; 1974.

emic Press,

manual for easy, compliance to sanitaryWisconsin, Sparta Brush Co., Inc., 1972.

's way to stop po3Aution. 1st ed., liew

Thornton, HoraceTextbook of meat inspection: including, the inspection of

rabbits and poultry. 5th ed., London, Bailliere, Tindall, andGassell, 1968. 4

Tg7er, David ReubenFood 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 ServiceEnviropmental 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 AgricultureProtecting our food. W shington, D.C.

ing Office, 1966.7

Vail, Gladys E.

Government Print-

Foods; an introductory ollege 6ourse. '5th

ton Mifflin, 1967. / I

Van Arsdel, Wallace B.

. Boston, Hough-

Quality and stabil ,it of rozen foods; time, temperature tol.e-ranee and its significance. New York, Wiley - InterScience-/1969.

41.

Weiser, gamy Howii,dPractical food microbiology and technology. Wstport, Conn.,

Avi Pub king Company, 1962.

Wellford, HarrisonSowing the Wind. New York, Grossman Publishers, 1972.

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

Deffer, 1972.

)Winter, RuthBeware' of the food you eat. New York,'Crown Publi'shers, 1971.

Winter, RuthA Consumer's Dictionary of Food Additives. New York, Crown

Publishers, 1972.1

Winter/ RuthPoisons in your food. New York, Crown P#bli'shers, 1969.

Yost, EdwardUnited States Health Industry; the costs of acceptable medical

care by 1916. New York' Praeger,'1969.

ti

"IV

titi

ti

30 -

Ma.

107 INTRODUCTION TO HOS14TALITY INDUSTRY21

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

1Houghtor Mifflin, 1973.

Bergeron, VictorFrankly Speaking. (Biography of Trader Vic.) Garden City, New

York,(Doubleday, 1973.,

Blaker; GertrudeFood 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 CityBooks, 1958.

Breithaupt, HermanChef 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, CharlesThe 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, NewYork, 1970.

Direoory of opportunity' in service worldChicago, Reconnaissance, Inc., 1967.

'Dumont, ReneHungry future.' Ner%Yorkl Praeger, 1969

'Educational Facilities Laboratories20,milliop for lunch.. New York, Educational Faci3iiesLabora-

tortes, 1968.

I

ling, NicolasThe 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 lunchprogram. New York, Ronald 13 ess Oompany, 1960.

,.

Haas, IrvinAmerica's historic and nd taverns. New York, Arco, 1972.

,

Hackwood, Frederick William\

Good cheer; the romance of food and feasting. Detroit, SingingTree Press, 1968.

224

Hale, William HarlanHorizon 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:

New York, McGraw-Hill, 1964development of the fo6d industry.

Harrison, M(4.1yThekitchbn in history. New York, Scribner, 1972.

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

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

) Company, 1968.

Hildebrand, LouiseCamp 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 AaronThe. New York. hotel.indu

bridge, Mass., Howard Uni.

Ka it, Nathan

ry; a labor relations study. Cam-ersity Press, 1980.

Introduction to tkle.,bo.spitality industry. ITT Ed0oationalServices: Hotsl Mahagem§rtt SerieS, 1971.

32 «."-V.,

;-'

e

23

Kaufman, William IrvingThe coffee cookbook. 1st ed. Garden City, ew Yorls, Double-

day, 1964.

Kaylin, S. 0.Understanding today's food warehouse.

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.

w' Yor Chain Store

McIntosh, Robert WoodrowTourism Principles. ColumNs, Ohio, Grid, Inc., 1972.

McLaughlin, Daniel.J.Food marketing and distribution; selected readirw. New York,

Chain Store Age Books, 1971.

Montagne', ProsperLarousse gastronomique: the encyclopedia.of food, wine and

cookery., New York, Crlown, 1961.

Oliver, RaymondGastronomy of France. London, Wine and Food Society in

Association with World Publishing Company, 1967.

Padberg, DanielToday's food broker: vital link in the distribution cycle.

NewYork, Chain Store Age Books, 1971.

Patrick, TedGreat 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, MagnusTechndlogical 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, Fre4ericThe book of spices. Wynnewood, Penna., Livingston Publishing

tCompany,,1969.

83

24.

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

1

Street, Julia LeonardTable topic . 1st ed. New Y?tk, Knopf, 1959.

Tannahill, ReaThe fine art of food. Amer. ed . So h'Brunswic N.J.,

A. S. Barnes, 970.

Tate, MildredHome Economics As a Profession. New York, McGraw-Hill, 1978.

U. S. Dept. of AgricultureSeparate Eating Places, Washington, D.C., U.S. Government

'Printing Office, 1972. (Bulletin No. 487.)

U. S. Office of EducationTraining Food Service Personnel for the Hospitality Industry.

Washington, D.C., U.S. Government Printing Office, 1969.

Weiss, EdithCatering handbook. New

Wenzel°, George Leonard 1,

York, Ahrens Publishing Co., 1971.

Ho to control costs. Austin, Tekas, Wenzel, 1966.

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

York, R. Rosen ress, 1969.

Westbrook, JamesYour future in rTstaurants and food service. New York, Arco,

1971.

White, Arthur S. )

Palace of the people; a social hjstory of commercial hospital-ity. Ne York,)Taplinger, 1970.

Wilkinson,'JuleSpecial atmosphere/food II; country /colonial themes. "Chicago,

Ill., Ilystitutions Magazine, 1969.

Winters, Nancy /

:Feasting a Float. New York, Simo and Sithuster, 1972.

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

. /

4

, I

109 NUTRITIO

Aerospace Education FoundaFood inspector; plan of

U.S.A.F. course - 7

Alexander, TomThe hysteria about foo

1972.

25

AND MENU PLANNING

ioninstruction. (jMicrofidhe) Wamicrofiches and booklet, 1971

additives. New York, Fortune, March

Altschul, AaronProteins; their chemistry and politics.

nooks, 1965.ew York, Basic

-Arnow,-L. Earle

Food power; a doctor's guide to commonsense nutrition.Chicago, Nelson-Hall Co., 1972.

Atkinson, AltaVolume feeding menu selector. Boston, Cahners Books, 1971.

Aydroyd, Wallace RuddellFood for map. New York, MO.cmillan; Oxford, Pergamon Press,

1964.

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

Publishing Company, 1969.

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

. .

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

Bender, Arnold E. . ...,

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

ender, Arnold E. . .

Dietetic foods. New York, Chemical Publishing Co., 1968!

_

Press, 1971.

Bieler, Henry G.Food is your best medicin

Block, Richard J.Amino acids and serum pro,

. New York, Random House, 1965.

eins. Wasington, American Chemi-Cal Society, 1964;

Bogert,'Lotta Jean-Nutrit on and physica

Saunder 1966.fitness. 8th

Borgstr in, GeorgePrin liples of food' ience. New York, Macmillan,

.//

\

ed. Philade

Al

I

)4a,

1968.

.

,

Bowen, Angela J..M. .

The diabetic mrmet; a doctor 's guide for the 4iapetic, with

1

ecipts and infor4ration pplicab e for g od eating habits for.

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Poisont in your food. New York, Crown Publishers, 1969.

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Food purchasing study course. The Iowa State University Press,Ames, Iowa, 1971.

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Cheeses of the world. 2nd ed. Lc(ndon,.

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DubU

SwateTh

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John Wesleyto manage a restaurant; or Institutional food service.

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

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Zaccarelli,:HermanNursing home menu planning. ,!bston

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Cahners Books, 1972.

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Adam___sCharlott1001 questi

1963.t

'Aid, RoyThe complet4

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NTITY FOOD

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Modern barbeque North wood, Calif. PacifiCaBell, Ed

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Bennion, Edmund BaronBreadmaking: its princliples and practice. 4th ed

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.

London,

Bumaginl Vic ria E.The appli ce cookbook. New Yo k, Macmillan, 1971.

Casola, Matteo ,

NI 1 a

Successful mass cookery and vol me feedings. New York, .

Ahrens Publishing 6.1 1969.,

Cavanagh, Ursula Mai,yCooking and catering the whole food way. London, Faber, 1970.

Champion, RomaineThe art of cogking omelettes. 1st ed. Garden

Doubleday, 1163/.City /New York,

Chekenian, Jane1

Shellfish cookery. New York, Macmillan, 1,371.P

/ 9laiborne, Craig

4

An herb and spice cookbook. Npw, York, H#per and R w, 196

Cloyd, FrancesP

Guide to foodservice management. Boston, Mass. CahnerBooks,',1972.

(-

Coble, M. Catherine = ,

A guide to nutrition and food service for nurs ng homes andhomes for the, aged. Washington, D.C., U.S. Cove nment PrintingOffice, 1965.

Coffman, James f

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

Copson, DavidMicrdwavei h ating: in freeze-drying, electr nic ovens, and

other applicaions. Westport, Conn., Avi Publ shing Co., 1962.

Crocker, ErnestFlavor. New Yorkv London, McGraw-Hill, 1945.

Culinary Institute of AiericaThe professional chef. 3rd ed. Ohicago, Institutions Maga-

zine, 1971.

Davis, J. CharlesFish cookery. South Brunswic

143

N.J., A. S. Baines, 1967

D'Ermo, DominiqueThe modern pastry chef's guid to professional baking.

ed. New York, Harper and Row, 962.

Donaldson, Beatrice .

Standardized quantity recipes. Madison, Wisconsin, CollegePrinting and Typing Co., 1968.

Dukas, PeterHow to operate a restaurant. New York, Ahrer%->Tublishing

Co., 1960.

Educational Facilities Laborato ies20 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 GentlemenHomemade bread. 1st ed. Garden City,

1969.

Fenhema, Owen

w York, Doubled

Low-Temperature PreservatiOn of F ods and Living MatterNew York, M. Deffer, 1973. I

Finance, Charles /

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

11Folspm, Le Roi. A.

structori,s guide for the teaching ofTroLessional cooking.. Ch cago, iftgazine, 15 9.i,

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

dancel, JosephGancel's culinary encyclopedia of modern Ooo

Radio City looks,, 1969.

George, Nowil Lester .School food centers; a guide to operating t'lleschool lunch

program. New York, Ronald Press Co., 1960.

_^ ik

. New York,

Hering, (Translated by Walter Bickl)Hering's Dictionary of classical and modern cooking.

Giessen, Germany, Publisher, Fachbuchverlag Dr. Pfanneberg and

Co.

53

Gould-Mark4 BerylPreserved -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-littinagemez4tfor service perd3h el.' Dubuque, Iowa, William C. Bro n Co.;"1967.

\Dubuque,

r

Haines, Robert G.Food Preparation for; hotels, restaurants, and cafeterias.

Chicago, American Technical Society, 1968.

Heid; John LawrenceFundamentals of food

methods and packaging.1967.

Hildebrand, Louise0

Camp Catering. attleboro, Vt., Stephen Daye Press, 1941.

processing operation's, ingredients, b.

Westport, COnn., Avi Publishing Co.,'

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

Howe, RobinThe Wine and Food Society's guide to soups'. London,

and Food'Society, 1968.

Hughes, Osee,GladysIntrod Otory f ods.

I , ,

Jones, Do athea V4n GundThe s bean odokbook.

adons,:Joseph M.Modern encycldped+a

index. West Nyack, New

I ;I

New York, Macmillan, 1970.

y it

New York, Arc,Boo?cs, 1968.i

II!

rbs, with t e herb-o-mati lo torYork, Parker Publishing Co.,, 19 +0.

Kahrl, William / '''''1

'-.

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

I i

i

Kansas,' Stag. College of Agriculture ant' Ap lied Science, Depart-ment of Foods and Nutrition

i

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

/

Karmas, Endel1 .

1 /

.

1

.

Meat product manufacture. Park Ridge, New Jlrsey; NoyesDate Corporation, 1970.

- ,

Kazarian, Edward A. .

Work analysis and design for hotels, restaurants, andinsii-tutions. Westport, Conn., Avi Publishing Co., 1969.

v, -

'45.

ZW,Ster, oug1a0 . % .

Selec ed Readints for an Introduction to Hotel andriManagement,

1971'

t

1 -

Kot.dche;far, Lendal Henry .. .

, . Standards, principles and techniques in quantity food pro-duction. .3rd ed. Berkley, Calif., .McCutchan Publishing Corp.,1674..

k.Kotscrievdr, Lendal Henry

Work simplUice.tion ,n food services. Chicago, Ill., Insti-'- ./tutions Magizine, 1958. ..

- 1'1';

.

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".,\

Manual for Culinarians. American Culinarycational 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, ValerieSay 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. :

4eration, Edu-

ver, p.ymoLaQuisin 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, GertriideThe big coffee cookbook. New YObki.Funk and Wagnalls, 1969.

Peck, PaulaThe ari of fine baking. New York, Strt9n and Schuster, 1561,

6

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, LenoreQuantity 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 LaslettCooking 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'InstituteBreakfast Preparation. Editors: Donald D. Todd, Joanne M.

O'Haver, Boston, Cahners Books; 197,4.

SER-VOI-TEL InstituteLuncheon Cooking. Editors: Donald D. Todd,Joanne M.

O'Haver,-Boston, Cahners Books, 1974.

Smith, E. EvelynA handbook on quantity food management. 2nd ed. Minneapolis,

Burgess Publishing Co., 1970.

Snider, NancyThe professional Chef' Soy Protein Recipe Id Boston,

Cahners Books, 1971.

Stokes, JohnHow to manage a Restaurant. ^Dubuque, Iowa, wn Co.,4

3,974.

Sullivan, LenoreQuantity 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*

r n

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, MarvinConvenience and Fast Food handbook. estport, Conn., Avi

Publishing Company; 1973. ,

PN--U. S. Department of AgricultureSeparate eating pia.. Washington, D.C., U.S. Government

Printing Office, 1972.

U. S. Extension ServiceFood 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, MyraThe international 'encyclopedia of cooking. New York, Mac-

millan, 1967.

Weiss, EdithCatering handbook. New York, Ahrens Publishing Co., 1971.

Wenzel, George,

Motivation Training Manual. Austin, Texas, 1970.

Wooding, LutaThe Microwave Oven Cookbook. Los Angelei3, Nash Publishers,

1972.

130 HOTEL-MOTEL OPERATIONS

,Aloi, OiampieroMotel- Motel. - Milano, Hoepli, 1970.

48

1American 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 AssociationHotel and Motel Red Book. Official directory of members of

AHMA. New York, AHMA Directory' Corporation,. 1968.

American Hotel /Motel AssociationUniform system of accounts and expense dictionary for motels,

motor hotels, small hotels. New York; 1968.

American Motor-Hotel AssobiationUniform 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 operationin 1578. New York, American Hotel and Motel Association, 1969.

Brodrier, JosephProfitable food and beverage' operation. 4th ed. New York,

Ahrens Publishing Company, 1962.

Carroll, BonnieJjob Satisfaction; a review of the literature. Rev. and up-

dated by Mary W. Blumen. Ithaca, New York, State School ofIndustrial 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; EducationalDivision 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, PhilipCase studies in hotel management: Gaynor Hotel Company, Ltd.

London, Bai4rie and Rockliff, 1967. ,

Doswell, RogerTowards an intergrated approach td.hotel planning. London,

New University Education for the University of Surrey, 187,0.

Dukas, PeterHow 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 managingpeople. New York, McGraw-Hill, 1961.

Finance, 'CharlesBuffet 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 S9lvesterHotel life. College Park', Maryland; McGrath Publishing Co.,

1969.

50

Hertzson, DavidHotel-MOtel Marketing. 'Indianapolii, ITT Educational Ser-

vices, 1971.1

Horowitz, Morris AaronThe 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 PlacesRecommended practice for design, equipment and operation of

swimming pools and other public bathing places.. 10th ed. NewYork, 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.

Lehrman, LewisDining Room Service. Indianapolis, ITT Educational Services,

1971. .

,

.

,

.J

..

\

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 andRestaurant Administration Quhrterly, -1969.

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

GO

51

National 'Restaurant AssociationA 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 WesleyHow to manage a restaurant; or Institutional food service.

Dubuque, Iowa, W.:C. Brown Company, 1967.

Tourist Court JournalModern Motelkeeping. Temple, Texas, Tourist Court Journal,

1967:

U. S. Department'of AgricultureSeparate Eating Places - type, quantity and value of foods

used. Washington, D.C., Economics Research Service, U.S.Government Printing Office.

U. S. Office of EducationTraining 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 LeonardHow to finance a restaurant. Austin, Texas, Weniel, fi.d.

..;

Wenzel, George LeopardMotivation Training Manual. 1970. n.p.

Whittington, HaroldStarting.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, HendrikFundamentals of hotel law; the legal aspects of the inn-keeper-

guest relationship. New York, Ronald Press Co., 1963.

Zwarensteyn., HendrikLegal aspects of hotel adminkstration; cases and materials.

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

62

53;-'

132 PROPERTY MANAGEMENT AND HOUSEKEEPING

Air Conditioning and Refrigeration InstituteStandards. .Arlington, Virginia; Air Conditioning and Re-

frigeration Institute, 1962.

AlthoAse, Andrew DgnielModern refrigeration and air conditioning. 14bmewood, Ill.,

Goodheart- Wilcox, 1968.

ASHRAEASHRAE 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 KlossTheart Of interior design; a text in the aesthetics of,in-

terior design. New York, Macmillan, 1960.

Berkeley, BernardThe care, cleaning and selection of floors; and resilient

floor coverings. New York, Ahrgns'Publishing Co., 1961.

Berkeley, BernardThe 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 HotelAnd 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 'Lewis711.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, DonaldCarpeting 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, HaroldTheatres 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 DivisionPreVentive maintenance program for food service organizations.

Camden, N.J., Campbell Soup Co., 1966.

Carrier Corporation. Carrier Air Conditioning CompanyHandbook 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 AssociationInc., 1968,

Clark, BillProfg 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 AquaticsSwimming 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 MerrillAn introduction t color. New York4 Wiley, 1948.

Fales, JohnFunctional 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, RippenEncyclopedia of Food Engineering. Westport, Conn., Avi

Publishing Company, 1971.

Handy man

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

Holman, JackHeat Transfer. New York, McGraw-Hill, 1972.

InstitutionsPurchasing guide f institutions interior planners. Chicago,

Institutions, Magazine of Mass Feeding and Mass Housing, 1962.

Institutions Magazine of Mass Feedings and Mass HousingFloor care...featuring a series of reference articles on the

tools and techniques of modern floor care taken from the pagesof Institutions Magazine. .Chicago, Ill., Domestic EngineeringCompany, 1962.

Johnson, Sidney M.Deterioration, mainterrance, and repair of structures. New

York, McGraw-Hill, 1965.

Johnston, Betty JaneEquipment for modern living. New York, Macmillan, 1965.

0

Joint CoMmittee on Bathing PlacesRecommended practice for design; equipment, and operation of

swimming pools and other public bathing places. 10th ed. NewYork, American Public Health Association,. 1957.

Keiser, James and Kallio, ElmerControlling and analyzing costs in food service operations.

New York, Wiley, 1974. A

King, Guy R.Modern refrigeration practice. New York, McGraw-Hill, 1971.

Kornfeld, AlbertThe Doubleday book of interior decorating and encyclopedia

of styles. Garden City, New York, Doubleday, 1965.

Kotchevar, LendalHow to select and care for serviceware textiles. Chicago,

Ill., Institutions Magazine, 1969.

Kranz, F.Gardening, Indoors and under Lights. Viking Press, 171.

Kut, DavidHeating and hot, water services buildings. -t ed. New

York, Pergamon Press, 1968.

65

56

Laschober,josephA 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 Hoteland Restaurant Administration Quarterly, 1969.'1,

Meyerink, George ,

\

Appliance Service Handbook. Englewood Cliffs, N.J., Prentice-Hall, Inc., 1973.

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

Nelson, Carl WesleyCommercial and'industrial refrigeration. New York, McGraw-

:

Hill, 1952.ei

New York TimesThe 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, LouisScience Fundamentals, a background for household equipment.

Ames, Iowa, Iowa State University Press, 1972.

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

Pfeiffer, William B.The correct maid for hotels and motels. New York, Hayden

Book Company, 1965.

J66

57

Pepis, BettyInterior decoration a to z. 1st ed. Garden City, New York,

Doubleday, 1966.

Prentice-Hall Better Secretaries SeriesThe art of office decoration. Englewood Cliffs, New Jersey,

Prentice-Hall, 1962. .

Robinson, GeorgeCarpets, and other textiles. Kanchester Textile Book Ser,vice,

1972.

Scaduto, AnthonyGetting 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, LeonardClean Water. New York, Dutton, 1974.

Stevenson, RobertThe 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, EvelynIntroduction to textiles. New York, J. Wiley, 1965, 1970.

SunsetSwimming pools. Menlo Park, Calif., Lane Book Co., 1962.

Swemer, HarveyInstalling and Servicing Electronic Protective Systems.

Blue Ridge Summit, Pa., Tab Books, 1972.

Tricomi, ErnestHow to repair major appliances. 2nd ed. Indianapolis, H.

W. Sams, 19684

Tucker, Gina0 The science of housekeeping. Chicago, Institutions Magazine,

/1970. Boston, Mass.,Cahners Books, 1973.

United States National Institute of HealthCleaning 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 SherrillElements of interior design and decoration. 3rd ed. Phila-

delphia, Lippincott, 1963.

Wilkinson, Jule,The 3 C's of atmosphere. Chicago, Institutions Magazine,

1969.

Woolrich, Willis RaymondCold and !freezer storage manual. Westport, Conn., Avi

- Publishing Company, 1970. .

A

r

6 8

0

V 'k

4

211 LAY(UT OF roop.szAria EotArK6T

'Giampierootel - Motel: Milanb, Hqepli,. I970.

Al:thOuse, 'Andrew DanielModern 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- -,

Architectural RecordMdtels, 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 ofHeating,, R4rigerating and Air Conditioning Engineers, 1967.

Atkin,Int

zDesig. ,

Bernard BurtorkABC' - Infrared. IndianaPolik, H. W. Sans, 1970:

illiam Wilsoniors book of restaurants. New York, Whitney Liprary of1960.

a

.?.

-te!

Bboth,Diction

ElseV4

eth.McIvory of refrigeration and air-conditioning. New York,

970. x

e '

Bradne,\ osephProfitable 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 HenriPrinciples of color and color mixinge"Ng York, McGraw.-Hill,

194/. . ,

...--

. , I ..

Coffman, CharlesGuide to foodservile management.. Boston, Cahners Books, 1922.

Dopsat, RoyPrinciples of refrigeration Net York, Wiley, 196,1.

5,

.

Drive-1n ManagementGuidebook. Duluth, Minnesota, Ojibway Press, 1968.

60

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 ServiceFood Service Interiors. Chicago, Medalist Publications,

1968.

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

George, Norvil LesterSchool 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, RippenEncyclopedia 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.

InstitutionsSourcebook edition. Chic III., Medalist Publications.

Institutions, Magazine o' Mass Feeding and Mass HousingA manual for food service; planning, design, engineering.

Chicago, Domestic Engineering Company, 1958.

JOhnson( t 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, AlexanderRestaurants, 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, EdmundProfitable cafeteria operation. New York, Ahrens Publishing

Company, 1966.

Mother, RichardSystematic layout planning. 2nd rev. ed. Boston, Cahners

Books, 1973.

Pedderson, R.Increasing Productivity in'Food Services. Boston, Cahners

Books, 1973. 4

Pepis, BettyInterior decoration a to z. 1st ed. Gardefi City, New York,.

Doubleday, 1965.

Purdis, HubertBuilding 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 WgpleyHow to manage a restaurant; or Institutional food service.

Dubuque, Iowa, W. C. Brown Co., 1967, 1974.

71

62

Thorner,.MarviaConvenience and Fast Food Handbook. Westport, Conn., Avi

Publishing Company, 1973.

Van Dommelen, DavidDecorative 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.

Prentice Hall, 1964.Englewood Cliffs, New Jersey,

Weitskampk, erbertHotels, international survey. New York, Praeger, 1968.

Whitoff, Augu us SherrillElements o interior design and decoration. 3rd ed. Phila-

.

delphia, ncott, 1963.

Wilkinson, JuleThe complete book of cooking equipment. Boston, Cahners

Books, 1972.,

Wilkinson, JuleStorage specifici. 'Chicago, Institutions Magazine, 1969.

Wilkinson, JuleThe 3 C's of Atmosphere. Chicago, Ill., Institutions Maga.4

zine, 1969.

Wood, AlexanderAcoustics. New York, Dover Publications, 1966.

44.

Woolrich, Willis RaymondCold and freezer storage manual. Westport, Conn., Avi Pub-

lishing Company, 1970.

Wyckoff, JamesKitchen guide. New York, Time-Life Books, 1968.

72

213 BEVERAGE OPERATIONS 4

63

Adams, LeonCommonsense Book of 'Wine. New York, David McKay Co., Inc.,

1964.

Adams, LeonThe Wines of America, Boston, Hpughton, Mifflin, 1973.

Amerine, Maynard AndrewTechnology of Wine Making. Westport, Conn., Avi Publishing

Company, 1967.

Amerine, Maynard Andrew -

`Wine, An Introduction for Americans.. Berkeley, University ofCalifornia Press, 1965.

1.

Axler, Bru B.?rag cal wine knowledge. Indianapolis, ITT Educational Pub-

r:?e.lishe , 1974.

.

,., .-

Balzerv,Robert.LawrenceThe pleasures of wine. Indianapolis, Inc., Bobba-Merrill,

. 1964.

Bgeron, VictorTrader Vic's Bartender's Guide. Garden City, New York, Double-

day, 1972.

Blumberg RobertThe_ 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, NewAtsey, 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 approachto the art'bf gourmet cooking.

0 New York, Crown Publishers, 1

1963.1

1

Caven, SherriLiquor license; an ethnography of bar behavior. Chicago, Al-

dine Publishing COmpanyl 1966. 1

64

Chase, EmilyThe pleasures of cooking with wine. EI)glewood Cliffs, New

JlerseysopPrentice Hall, 1960.

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

Cornell University, School of Hotel AdministrationThe 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, StanleyWine Cellar and Journal Book. Richmond, Va., Westover Pub-

.

lishing Company, 1972.

Doxat, JohnThe world of drinks and drinking. New York, Drake Publishert,

1972.

Drive-In Manage\iiient

Guidebbok, 1968. -kfuluth, Minn., Ojibway Press, 1968.

Duffy,' PatrickThe 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, JohnThe Cheese and Wines of England and France. New York, Harper

and Row, 1972. .

Esquire MagazineEsquire 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, FrankModern Food. Analysis. New York, Springer-Virlag, 1971.

Haszonics, JosephWine merchandising. New York, Ahrens Book Co., 1963.

74

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

Henderson, JamesFluid milk industry. Westport, Conn., Avi Publishing Co:,

1971. -

Jacobs, Morris BorisCarbonated Beverages. New York, Chemical Publishing Company,

1959.

James, MargeryStudies in the medieval wine trade. Oxford, Claredon Press,

1971.

Johnson, HughWine. New York, Simon and Schuster, 1966.

.Johnson, HughThe world atlas of wine. New York, Simon and Schuster, 1971.

.

Kressman, EdwardThe wonder of wine. New York Hastings House, 1968.

,

Lausanne, EditaLe Grand Livre Du Vin. (The Great Book of Wine) New York,

World Publishing' Company, 1970.

Lehrman, LewisDining room service. ITT Educational Services, 1971.

Lichine,Encyc

1967.

Lichine,Wines

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

Alexisof France. 4th ed. rev. New 'York, Knopf, 1963.

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

Maizel, BrunoFood and beverage cost controlls. Indianapolis, ITT Eecation-

al Services, 1971.

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

ing 'Company, '870. -

Maasee', iilliam E.

Wine,i

,00d Index Manual...

I\Melvillo, JohnGuide to California wines. ed ed. San Carlos, California,

Nowse Publishing Company, 1968. ,

New York, McGraw-Hill,.1970.

1r

66

Morgan, JeffersonAdventures in the Wine Country. San Francisco, Chronicle

'Books, 1971.

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

Neumann, RuthVendley .

Cooking with spirits; recipes featuring the judicious use ofspirits. Chicago, Reilly and Lee, 1961.

Noling; A. W.Beverage literature: A bibliography. Metuchen, New Jersey,

'Scarecrow Press, 1971.

Orton, VrestThe American Cider Book. New York, Farrar, Straus and Girous,

1973.

Ozias, BlakeAll about wine. New York, Crowell, 1967.

Parke, GertrudeThe 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, FrederickBeer, its history and its economic value. New York, Arno

Press, 1972.

Schoonmaker, FrankEncyclopedfa of wine. 3rd ed. New'York, Hastings House, 1968.

Simon, Andre LouisThe commonsense of wine. Cleveland, Wine and Food Society in

association with Bonanza Books, 1966.

Simon, Andre LouisA 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.

. Stokes, John.

,

. ,t

.

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, RobertDrinking in colloge. Westport, Conn., Greenwood Press, 1971.

Street, Julian LeonardWines; 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.

eThorner, Marvin Edward.

Food beverage servite handbook; a complete guide to hot andcord soft drinks, WestpOrt, Conn., Avi Publishing Co., 1910.

.

Torbert, Harold C. . .

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

C

"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, MyraThe pleasure of' wine. New York, Gramercy Publishing Co.,

1963. k_

Wildman, FrederickA wine tour.of France. New York, Morrow, 1972.

68

Williams, Charles W.The

ftwide, wide world of food. New York, Vantage Press, 1972.

Wine InstituteWine 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, JimThe restaurant casebook of public relations. White Plains,eW,York, Jim Betts, 19.63, ,

Blomstrom, RobertThe 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 ofHotel 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, OperationsDivision, Kellogg Center, 19/1.

,Cutlip Scott M.Effective R,ublic relations. 4th ed. Englewood Cliffs,

N.J., Prentice-Hall, 1971.

Dahl, JosephSelling Public Hospitality; A handbook of advertising and

publicity for hotels, restaurants 'and apartment houses. NewYork, Harper and Brothers, 1929.

Drive-in Management. L'

Guidebook; 1968. Duluth,-Minnesota, Oji6Way Press, 1g6.8.

Hertzon,.David.0.

Hotel-Motel Marketing. Indianapolis, Ind., ITT. EducationalSerVices, 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

70Laine, Steven and Laine, Iris

Promotion in Food Service. New York, McGraw-Hill BookCo., 1972.

Lehrman, LewisDining Room Service. Indianapolis, Ind., ITT Educational

Services, Hotel Motel Management Series, 1971.

McIntosh, Robert WoodrowTourism 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 AlbertPublicity 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, JosephConcepts of arketing Management. New York, Harper and Row,

1973.

Smykay, Edaard W. and Breibarts JoanIntroductory Marketing, 1.programmed approach. New York,

Macmillan, 1971.

Stein, BobMarketing 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 AlbertThe art of serving food attractively. 1st. ed. Garden City,

N.Y. Doubleday, 1951.

Wenzel, George LeonardHow 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, JuleSpecial atmosphere/food II; country/colonial themes.

Chicago, Ill., Institutions Magazine, 1969.

60

81

217-MEAT ANALYSIS

Herbert WarnerSherry 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, TraversThe Meat Book. New York, Scribner, 1973. ,

Heath, AmbroseMeat. New York, International Wine nd Food Society;

Bonanza Books, 1968.

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

.Karmas,'EndelMeat 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, .AlbertThe meat handbook. 3rd ed. 'Westport, Conn., AVI Publishers,

1970, 1967. ry

Lobel, LeonMeat. New York, Hawthorn Books, 1971.

McCoy, John HenryLi estack ,and' Meat Marketing. Westport, Conn., AVI

Publishing Co., 1972.

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

Monlux, William and.Monlux, AndrewAtlas 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

..National Associatiorof..Meat Purveyors.'Meat buyer's guide to standardized,.meat cuts. Chicago',

Ill., 1968.

National Live Stock and Meat BoardLessons' on meat. 2nd ed,, Rev.

And Meet Board, 1970.

NatiOnal]. Live Stock and MeatMeat evaluation handbook.

Y13 1,

National .Live, Stock and Meat .MertMndising beef loins.

0

Chicago, National Live Stock

Board.ChicagO-, Ill, 1969.

Boad.Chicago*,I11., 1970.

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 ateSp laity cuts and how to cook them. 1st ed; .Rutland,

Vertmont;-C. E. Tuttle Co., 1968.,

Tho p6on, Nene'Meal Management tabu dtory Manual. Ames; Iowa; Iowa State

..,___L.p.411ersity Press, 1968.

4* .

'Ziegler,' Percival Thomas. ..

Tle meat wa-eat. ilanville, 111.,,Interstaie Printers andPublish, 1966., . .,

'...

ha.

4p

Thornton, Horace`' 0

./eTextbook of meat inspection.: including the inspectionrabbits and poultry. 5th ed..I.Jonlon, Bailliere,,Tindall and

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' %

.

'Gassell, 1968.

-0 '

: .

ID'

I4.

.

4

ti

.;

4'

83..611)*,

226-FOOD VENDING74

Brodner, JosephProfitable food and beverage operation. 4th ed. New York,

Ahrens Publishing Co., 1962.,

Coffma r. mesThe ih payroll-loW profit syndrome. Boston, Medalist

Publications, 1970. v-\./

Crawford, HollieMathematics for Food Service/Lodging.

Magazine, 1970.hicago, Institutions

Elliott,JanetCoin commissary codkbOk. Chicago, Vend. 1964.

Freshwater,John F.Labor utilisation and operlating practices in commercial

cafeterias. WashSngton,D.C., United States Department ofAgriculture, 1'969.

Gardner, JerryContract 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 CarlyleHow to increase profits with portion control.. Chicago, Ill..,

Nat/onal Restaurant Association, 1967.

Keister, Douglas*CarlyleHow 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, VernaAn exciting new world' of .microwave cooking. Litton Micro-

wave Cooking Center, Atherton Division; 2530 N. Second St.,,Minneapolis$ Minn., 1974.

. ..., h i

to MaizeI, Bruno .

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

8 4 tft

75

Miller, 'EdmundProfitable Cafeteria Operation. Cafeteria.. /Planning and

DesigAb. N.Y. Ahrens Books, 1966.

Natiohal Restaurant AssociationA 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, MarvinConvenience 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 CompanyAutomatic food service manual. Kansas City, Missouri,

Vendo Co.

Wooding, LoytaThe microwave oven cookbook: 'Los Angeles, Calif., Nash

Publishers, 1972.

I

85

I

76228-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, correctionalinstitutions. Boston, Institutions/Volume FeedingMagazine (Cahners), 1974.

Keiser, JamesControlling and analyzing costs in food service operations.

New York, Wiley, 1974.

Levings, PatProfit from foodservice: .a Q and A approach. Chicago,

Institutions/Volume Zeeding,Magazine (Cahners), 1974.

Maizel, BrunoFood and beverage cost Control's. ITT Educational Services,

1971.

Wenzel, George LeonardHow to Control costs. Austin, 1966.

86

rt\..

77256-HOTEL-RESTAURANT SEMINAR

Boyd-Orr, JohnThe wonderful world of food. Garden City, N.Y., Garden

City Books, 1958.

Burger, ChesterExecutive etiquette. New York, Collier Books, 1969.

Copson, David A.Microwave heating. Westport, Conn., AVI Publishing Co.,

1962.

'Freeling,.NicholasThe kitchen - A delicious account of the author's years as

a grand hotel cook. New York, Harper and Row,1970.

4Hays, Wilma' P.46110 Hays, R. Vernon

Foods the Indians Gave Us. New York, I. Washburn, 1973.

Institutions/VFS 40o ReportsDirectory of Convenience Food Manufacturers. ,Chicago,

'Cahners Publishing Co., 1972.

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

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

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

.

Tarmenbaum, BWah /' , ---

-Understandrng food; the chetistry of utrition. ,lst ed.N.Y., McGtaw-Hill, 1962. ',.:, . .

Thorner, Marvin Edward .

.

Food beverage service handbook: a complete guide tohot andcold 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

rhythm program. West Nyack, N.Y., ParkerhPublishing Co., 1971. ,

The natural laws of_healthful living; thebici-nature health

.

j.k.

4411'

-

Weine, Benjamin.

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

Association, 196,0. . .

1

.

-N; 615i .

J

i, n

,,,,I

'78

Wenzel, George 4eonardBlueprints 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.

i

Whyte, William FooteHuman relations in the restaurant industry. Ithaca, N,Y.,

School of Hotel Administration, Cornell University, n.d:

k

(

7\. ...'

\.....,

0

..,

A,

9

.

,30

BANQUETS

, .

0§trander, Sheila.

Festive food decoration for all occasions. N.Y., SterlingVublishing Co., 1969.

.._.,

Plumb, BeatriceThe master banquet and party book. Minneapolis, T.S.

Denison, 1959.

Wenker, MarS, AlbertThe art.of serving food attractively. lst-ed. Garden City,

N.Y., Doubleday, 1951.

Wise, MargaretPlanning women's banquets;for Mother's Day and other

occasions. ChICagO, Moody Bible Institute, 1964.

8o

I.

80

CAKE DECOWIpG

. Bowing, Jean . ' ---...

.New cake decorating book. New York, Arco Publishing Co., 1970.. ,

..,

Chelmo, HarrietLet'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 JeanCake design and decoration. Sydney, Murray 1966.

Wilton; McKinley AThe homemaker's pictorial encyclopedia of modern cake

, ' decorating. 6th ed. Chicago, Ill., Wilton Ente'r'prises, 1969.

. I\- -

81

CONTRACTS

..-

-Gra/-erdner,.JerrY 3.Contract food-service /vending. Chicago, Institutions/volume

feeding magazine; distributed by Cahners Books, Boston, 1973.

McLean, Nemadji Beth.(Bailey) . ,\

Meal Planning and Service. Peoria, Ill., C. A. Bennett Co.,1964.

Vaughn, Charles L.The Vaughn, Report on franchising of fast food restaurants.

N.Y. Lynbrook, N.Y., Farnsworth, 1970.-

0

r

, s

,

1

.

I

1,` -,./ . \

....-)

i

' 1

.

- 1

VI

82ETHNIC FOODS

AFRICAN

Mendes, HelenAfrican Heritage Cookbook. N.Y. Macmillan, 1971.

ARAB

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

BELGIAN

Watts, Sarah Miles with Rene ColanThe 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 JanThe fine art of Chinese cooking. New York, Gramercy,. 1962.

Lin, Ts' ui-feng (Liao) and Lin, HsiangjuSecrets of Chinese cooking. Englewood Cliffs, N.J.,

Prentice-Hall; 1960.

Chih M4)ed. To1, 19/.

Ma, Po ch' ang ChancyCook C 2nd

Kodans /rite a ona

Waldo,;MyraThOcOmplete;-b Oriental coO irfg.

1970. a

Palo Alto,, California,'

CREOLE

Hearne, LafdadioCreole cookbook; a lAerary and.culinary adventure. New

Orleans, Pelican Publishing House, 1967.

KatifmanWillialit Irving and Cooper, Mary UrsulaThe art of creole cookery. 1st 471.i., Garden

Doubleday, 1962.

FRENCH.

Beck, Simone and Bertholle, Louisette, and Child, JuliaMastering the art of French cooking. 1st 'ea. N.Y. Knopf,

D. McKayN.

.1961. .

4'

French coolcingsr Americans. Philadelphia, Lippincott,

.

2nd 0.% 16. '

92:

83

Donon, JosephThe classic French cuisine. 1st ed., N.Y., Knopf. 1959.

Escoffier, AugusteEscoffier'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, ProsperLarousse gastronomique; the encyclopedia of food, wine and

cookery. (Translated from the French by Nina Proud and others.)N.Y.'CrOwn Publishers, 1961.

Oliver,.RaymondGastronomy 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 WorldPublishing Co., 1887.-.

Schuler, ElizabethGerman cookery. New York,'Crown Publishers, 1955.

Wasor, ElizabethThe art of German cooking. 1st ed, Garden City, N.V.°,

Doubleday, 1967.

GREEK

Skoura, Sophia4 The Greek cookbook. 1N.Y., Crown Publishers, 1967:

,,,,ZNTERNATIONAL

4'-HsWaiian State.SO14ety of WashingtO, DrC.

Hawaiian cuisine;..a.-dollection of recipes from membei4s ofthe 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 forretional,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.

934

f

t

8

IRELAND

Fitzgibbon, TheodoraA taste of Ireland; _Irish traditional food. 1st Am. ed.,

Boston, Houghton Mifflin, ;1969.

ISRAELI

tbrnfeld, LillianIsraeli 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, allkosher. N.Y., Holt, Rinehart and Winston,/1910.

ITALIAN'

Catanzaro, AngelaItalian desserts and antipasto calla mamma mia, the home book

of Italian delicacies. N.Y., Liverl,ight, 1958.

Lapolla, Garibaldi MartoGood food from. Italy. London, Muller, 1965:

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

JAPANESE

ruQ56k Japanese. Palo Alto, California, Kodansha,International,

1964:

Martin, Peter and JoanJapanese cooking. Indianapolis, Bobbs-Merrill, 19704

JEWISH

Gold, ErmaThe:around-the-world Jewish bkbook. N.Y., Ktav Publishing

House, k964.-

Greenweld, ShanerTreasures Jewish recipes. N.Y.; Hawthorne Books,1969.

MEXICAN

Booth, George C.The food and dry.

Fess,. 1964.

.

Mexico. Los Angeles, Ward Ritchie

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

/

/

dici*

4

PENNSYLVANIA DUTCH85

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

Heller, Edna EbyThe art of Penna. Dutch cooking. 1st ed. Garden City,

Doubleday, 1968.

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

POLISH

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

RUSSIAN 4

Kropotkin, AlexandraThe best of Russian cooking. N.Y., Scribner, 1964.

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

SCANDINAVIAN

Brobeck, Florence Richards .

Smorgasbord and Scandinavian cookery. Grosset andDunlap, 1948.

Johnson,'Alice B. .

The Complete Scandinavian cookbook. N.Y., MaCmillan, 1964.

SCOTCH

Walker, Sara MacLeodHighland Fling cookbook-the delightful cooking df Scotland.

N.Y,, Atheneum, 1971.

SPANISH

Beene, Gerrie -. k

Dining in Spain;,a.gulde to'Spanisb-cooking with recipesfrom its most distinguished restaurants.' 1st ed. Rutland,Vermont; C. E. Tulle, 1969.

/'UNITED STATES (

-Berolzheimer; RuthThe United States regional cookbook: Culinary Arts

Institute, 1947.

VIENNESE

Langseth-Christ wisen, LillianGourmet's oleVienna cookbook; a

Gourmet Distributing Corp., 1959.

95'

Vien4es-glemoir. N.Y.,

A

86Reich, Lilly Joss

The Viennese pastry cookbook, from Vienna with love. N.Y.Macmillan. 1970.

96

ik

A

FOOD PROCESSING .

87

. .

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, EdwardTea 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 LeaPickles 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. BlakistonDivision, 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, RudolphPh 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.,

a AVI Publishing Company, 1961. ft

Gooe, Peter a.Tomato paste, puree, juice and powder.

.Landon, od Trade

Press, 1964.

.138

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

Hall, Carl W., Farrell, RippenEncyclopedia 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

Pub]Ashing C.,The,

i,fluid dustry. 3rd -ed. Westport, Co n. AVI

9714>

Hume, semary,and,Downes,.MurielPreserve,.and Pick,le§.. Chicago, Regner 1972.,

,Hummel, CharlesMacaroni 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 advancementof Science. 1965. .

Jacobs, Morris BorisThe chemical analysis of foods and food produ t . 3rd ed.

Princeton, Van Nos-trend, 1958.

4acobs, Morris BorisManufacture and analysis of carbonated pever es. York,

Chemical, Publishing Co., 1959.'

Karmas, Endel;Meat product ManufactilY'e.

Corporation, 1970.Park Ridge, N.J: Noyes Data

Kramer, Amihud-

Fundamentals of quality cpnitrol for the food industry. 2pded. 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 MaximillanModern dairy products: compositiOn ood Value procdssini

chemistry bacteriology testing.. New ork, Chemical PublishingCo., 1965.

Leon,'Sithop I.An encyclopedia of candy and ice cream making. New York,

Chemical Publishing Co., 195'9.IP

V'

89L1oveday, Evelyn V.

Complete book of home storage of vegetables an4 fruits.

Charlotte, Vt., Garden Way Publishing Co., 1972. \\

Mackinney, GordonColor 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 GerdAn introduction to food theology. Nevi York, Crane, Russak,

1973:

National Research Council, Food ProtectiOn CommitteeChemIcalp used in food processing. Washington, D.C.

National Academy of Sciences, 1965.'7.;

Nearing, 'Helen and Nearing, ScottMaple 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

90Penderson, Carl Severin

Microbiology of food fermentations. ,Westport, Conn., AVIPublishing Co., 1971.

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

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

Perrin, NoelAmateur sugar maker. Hanover, N.H., University Press of New

England in cooperation with Vermont Iife Magazine. 1972.

Pintauro, NicholasFlavor technology. Park Ridge, N. J., Noyes Data Corp., 1971.

Pomeranz, Yeshajahu and Shellenberger, J. A.'/ Bread science and technology. Westport, Conn., AVI PublishingCo., 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. 1sted. 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,, StanleyFood 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 MeriwetherPreserving the fruits,of the earth; how to\ put-up" almost

every food grown in the U.S.-in almost every way. N.Y. DialPre'ss, 1973.

Greig, William SmithEconomics 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

4

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, BeatricePickles, 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, GeorgeEggs, cheese, and yogurt,processing. Park Ridge, N.J.,,Noyes

Data Corp., 1971.

Wilcox, George -

Milk, cream and butter technology. .Park Ridge, N.J., NoyesData Corp., 1971. '

Willder, Vicki . f

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

Williams, Edwin WilliamFyozen foods; biography of an industry. Boston, Cahners

Publishing go., 1970.

Woodroof, Jasper GuyTree nuts: production, processing, products. Westport, Conn.,

AVI Publishing Co. 1967.

Woolrich, Willis RaymondCold and freezer storage manual. 'Westpoi,t, Conn., AVI

Publishing Co., 1970.

101

92,

FOOD SERVICE. OPERATIONS

Bard, BernardThe 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 ofindustrial and labor relations. Ithaca, N.Y., State Schoolof Industrial and Labor Relations. Cornell University, 1973.

1.111e1aiborne; Craig

The New York times Guide; to Dining Out in New York. Newrev. ed., N.Y., Atheneum.

CronanThe school lunch, Peoria, Ill.',,Charles A. Benneet CO,, 196 .

Drive-in\ManaaementGuidebook; 1968. Duluth, MinnesOta, 6jibway Yress, 1968.

. .

Elliott, TravisProfitable 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 *attic es from publications of

the Society for the Advancement of Foo1)4

"Serviee Reseatch.Boston, Cahners Books, 1974.

Fairbrook, PaulStarting 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, JanetThe 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

Patterson Publishing CompanyGuide to cony lends foods;how to use, plan, pre;are, present.

Chicago, Ili.,1

atterson Publishing Co.., 1968.

SER-VO-TEL 1

Bussing atten ant. Editors: Donald D. Todd, Joanne M.O'Haver, Boston4 Cahners Books, 1974.

93

SER-VO-TELCashering. p itors: Donald D. Tpdd, JoaHne M. (;Haver,

Boston. ` Cahners Books, 1974.

SER -'O -TEL

oslunter Servi ce. Editors: Donald 'D. Todd, Joanne M. O'Haver,

5 on, Cahne s Books, A74.

SER-VO-TELCustomer/Em loyee relationships. Editors: Donald D. Todd,

Joanne M. O'Hiver Boston, .Cahners Books, 1974.

SER-VO-TEL,Foodservice

O'Hayer, Bos

SER-VO-TELFoodservic

O'Haver, Bos

SER-VO-TELFry cookin

Boston, Cahn

SER-VO-TELGrill coo

Boston, Cah

SER-VO-Tft,Host /Hostess. Editors: Donald D. Todd, Joanne M. O'Haver.

Boston, Books, 1974.

'SER-VO-TELWaiter/Wa tress. Editors: Donald D. Todd, Joanne M.

O'Haver. B ston, Cahn,ers Books, 1934.

safety. Editors: Donald D. Todd, Joanne M.n, Cahners Books, 1974.

vocabulary. Editors: Donald D. Todd, Joanne M.n, Cahners Books, 1974.

A

. Editors: Donald D. Todd, Joanne M. O'Haver,rs Books, 1974.

4

ng2s editors: Donald D. Todd, Jaonne M. O'Haver,ers nooks, 1974.

Stokes,.JohnFood sery

W0Liam C

esleye in industry and institutions. Dubuque, Iowa,own',Co., 1960.

Stkes esley.'

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

,

United States-aepartmant ref Agriculture. Economic Research

Servic . tgarketingEconomics Division.

1The food service industry:.its struccture and characteristics.Washington, D.C.',"-U.S.-Government Printing Office, 19681

hnmanubu.

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 NyackN.Y., Parket Publishing Co., 1968.

Werner Benjamin -

Libor advisory manual. Chicago, Ill., National Restaurant,

Association,- 1960.

West, Bessie BrooksFood 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, JuiieThe IFMA Foodservice Industry. Chic4go, Ill.,

International Foodservi, Manufacturers Association, 1972.

104I

1

.

e

95

HOTEL- RESTAURANT TRAINING,

Army, U. S. Dept ofSanitary food.service: instructors guide to be used in- train-

ing food service people. U.S. Consumer Protection andEnvironmental 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

Institute of Amer1967.

Gray, MadelineHow to be%a success in the resta

rev. ed. N.Y. Greenberg, 1948.

aching of progessi nal cooking. ulAnaryca. Published by institutions A zine,

I/rant ,busineS6i. Enl. and

Heermann, BarryCooperative education in community colleges. is

Francisco, Jossey-Bass Publishers, 1173.

Feldenbrand, Howard Van VcertFront 4fice psychology industry. Chicago, Ill.

Monthly 'Press, 1944.

orrison,' Robert HaywoodProfit making letters for hotels and restaurants

N.Y., Ahrens Publishing 'to., 1959.

105

Sag,

\Hotel

ev. ed.

sy,

96

$14,bhio State University, Kent Food Services Department.Food training routines developed by Kent State University

Food Services Department, Kent, Ohio. Chicago MedalistPublications, 1970.

SER-VO-TEL.Cashering. Editors: Do'nald D. Tgdd, Joanrie M. O'Ha:ver,

BoSton,Cahners Books, 1974%

Sprecher, DanielGuide 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.

0

I

loo

h

I

wy

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 byCahiers Books, 1974.

Stokes, John WeSley.Food service in induAry and institutions. Dubuque,

William C. Brown Co., 1960.

Watson, Olive B.School and institutional lunchroo management. West Nya

N.Y., Parker Publishing Co., 1968.

owa,

'1#

re,

4

A

O

RECIPES98

Ackart, Robert , '

. Fruits in cooking. New York, Macmillan, 1974.\

Ald, Roy I

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

A MaxMaking 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'The electriOi broiler and rotisserie cookbook. New York, M.

Barrows, 11362

Anderson, Caro ynThe 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'sMagazine Press, 1973.

. 4smussen6, P 'cia D.

anklin S Bolton, Mass., 02110. 1973ecipes for`.1117ay care centers. Ca Books, 89implif

Ball Brothers CompaKr.

.

/

Ball blue book; a04;sy gtide to tas-0, thrifty.home canningA 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

i

ame Beard's American Cookery. 1st19: 2.

I I

, .; i

Bear James/Andrews IIK

Fish coolery. 1st ed;( Boston, Little, Brown, 1954.

Boston, Little, Brown,

Beard, James AndrewsHor d'oeuvre and canapes. Rev. ed. New York, M. Barrows,

1963.

,,r

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

99Bell, Ed.

Modern Barbecue cooking---North 'Hollywood, Calif., PlbiticaHouse, 1966.a

Bergeron, Victor JulesFrankly 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 S. Green ;Press, t.ress, 1971.

.,,

1

1,

.r

Better Homes and GardensFamous foods from famous pla es. New York, Meredith

Press, 1964.

4

Booth, ga.11yHung, 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.

Brashaw, G. .

4.a G /..-

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

_Bar r er and Row, 1971.s

.13Carol D. ... .

t

nding the fine art of modern blending. Doub1 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. NewYork, Funk and Wagnalls, 1970.

1

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

Brown, Edith and Brown SamCdoking 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 LeaPickles and preserves, New York, W. Funk, 1955.

4BuTagin, Victoria

Busy woman's cookbook. Garden City, N.Y. Doubleday, 1971.

'109

100-Callahan, Hester

Cast iron cookbook. San Francisco, Nitty Gritty Productions,1969.

XCaruba, RebeccaCooking with wine.and high spirits; a lighthearted approach

to the art of gourmet cooking. New York, Crown Publishers,1963.

I

Champion, Romaine Chat4rdThe art of cooking omelettes. 1st ed. Garden City, New

-York,,Doubleday, 1963.

Charpentier, HenriThe Henri Charpentier cookbook. Recipes and Memoirs of the

world famed French chef who created crepes Suzette,. Los Angeles,Price, Stein, Stearn, 1970.

Chase; EmilThe pleaures of cooking with wine. Englewood Cliffs, New

Jersey, Prentice-Hall, 1960.

Chekenian, Jane and Meyer, MonicaShellfih Cookery. New York, Macmillan, 1971.

Church, Rjh EllenPancakesaplentytasty tempting recipes for pancakes plan

and fancy including waffles,fritters.and omelets. Chicagor;Rand-McNally, 1962. t

Claiborne CraigCraigAn herb and spice cook book., New York, Harper and Row,--1963.

Collins,, MaryMcCormick 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,PhilpottA world of curries; all internation

Funk and Wagnalls, 1968.cookbook. New York,

Crawford, Hollie W. and M. C. McDowellMathematics for food s8rvice/lodging: Chicago, Institutions

Magazine, 1970.

Crum, Gertrude BosworthA world of menus and recipes; over 600 recipes with guides

to wines, shipping, and serving. Indianapolis, Bobbs-Merrill,1970.

Culinary Ihstitute of AmericaThe profesional chef. 2nd ed. Chicago Institutions

Magazine, 1916.

Dahl, CreteFood and menu dictionary. Chicago Institutions volume feed-

ing magazine; distributed by C7hners Books Boston 1972.

1,10

101Davis, J. Charles

Fish cookery. South Brunswick, N.J., A..S. Barnes, 1957.

Davis, MyrnaThe potato book. 1973 N.Y. Morrow

Day; HarveyComplete book of curries. South Brunswick, New Jersey,

A. S. Barnes g Co. 1966.

Donaldson] BeatriceStandardized quantity recipes: Madison, Wisconsin, College

Printing and Typing Co., 1968. E

,Douglas, Lily AnnCooking 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, JuneHors 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, TomiRice recipes from around the world. 1st ed. Tokyo, Koshansha

International, 1966.

Elkan, JulietteMenus for entertaining;. 72 parties and 400 recipes for the

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

Elliott, JanetCoin commissary cookbook. Chicago, Vend 1964.

Ellis, Audrey and Cavaiani, MabelFamous Kitchens. Chicago, H. Regnery, 1973.

Ellis, EleanorNorthern .Cookbook. Ottawa, Canada. Queens Printer, 1967.

Erickson, Charlotte Helen ZimmerThe freezer cookbook. 1st ed. Phitaylp1ia Chilton Book

Co., 1968.

EsquireEsquire party book. New York, Es

Farm Journal and Country GentlemenFr'eezing and canning cookbook; prized recipes from the

farms of America. 1st.. ed. Gard'en City, New York, Doubleday,.

1954.

1965.

111

Fenten, D. X. and Barbara/-

The organic grow,it, cook it, preserve. it guidebook. New;York, GrOsset and Dunlap, 1972.

102

Floris, MariaThe wine 'and food society's. guide to bakery; cakes and simple

confectionary. Cleveland, Wine and-Food Society, 1968.

'Forsman, JohnRecipe 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 tGueridon and lamp cookery; a complete guide to side table

and flambe. New York, Ahrens Book Compsny,'1964..

Gaunt, ReziaThe'food-finder; index to hard -to- locate recipes for region

and international dishes favored by American cooks. NewBrunswick, N. J., The Scarecrow Press, 1956.

Gaylord, Isabella CraneCooking with an accent; the herb grOweios cookbook.

Newton Center, ,Mass., C. T. Bradferb,;l963.

Gendel, EvelynPasta,! Spaghetti, macaroni, ravioli, cannelloni, linguini,

lasagne, and all kinds of noodles; how to 'buy, cook, andserve them with 50 recipes for sauces, baked dishes and othergood things. New York, Simon and Schuster, 1966.

, IGibbons, EuellFea'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

,

103Haines, Robert G.

Food preparation for hotels, r staurants and cafeterias.Chicago, American Technical Soci ty, 1968.

Hamm, Marie RobersonThe second chafing dish cookbook. Englewood Cliffs, New

Jersey, PrentitHall, 1963.

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

Hazleton; Nika StandenEggs! 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. JohnCooking(or,the sick and convalescent; 4 textbook of

dietecs. London; Faber and Faber, 1951.

Heaton, Nell St. JohnWines,.tixed drinks and other savouries. London, Arco, 1?62.

Hietzler, VictorThe hotel .St. Francis cookbook. Evanston, Illinois,, J.

Willy, 1919. "Hildebrand, :Louise

Camp catering. Brattleboro, Vt., Stephen Days Press, 1941.

Hillman, LibbyLessons in gourmet cooking. New York, .Hearthside Press, 1963.

Howe, RobineRice cooking. 2nd.rev.'ed., London, Deutsch, 1972, 1959.

Howe, RobinThe wine and food society's guide to soups. London, Wine

and Food society, 1968.

Howells, MarionFon ue and table top cookery. Londo4,NeW York, Octapus

Books Ltd. 1971. .

,.

Hume, osemary and Muriel DownesJams, 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 thetable. New York, Wiley. ,

: t

Kaplan, AaronElements of food production and baking: ITT Education

services, 1971.

Kaufman,: William 'IrvingThe 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 IrvingThe coffee cookbook, 1st ed. Garden City, New York,,

Doubleday, 1964.

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

Kinderlellter,,JaneCoklfessions 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

ILand, Mary 1

New Orleans cuisine. South Brunswick, New Jersey., A. S.Barnes, 1969. ;

4 -

Langseth-Christensen, LillianA 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; LillianThe chicken and egg, cookbook. NewYork,'Walker, 1967.

0Langseth-Christensen, Lillian

Gourmet's,OId Vienna cookbook; a Viennese memoir., New YorkGourmet Distributing Corporation, 1959.

Langseth-Christensen, LillianMystic seaport cookbook, 350 years'of New England cooking.

NeW York, Funk and Wagnall's, 1Y70.

1 IA

105Lapolla, Garibalki Maito

The mushrodm cookbook. New York, Funk and Wagnalls, 1967.

Layton, Thom ArthurThe wine and food society's guide to cheese and cheese

cookery. Cleveland Wine and .food Society in Association withWorld 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 LouisThe. complete book oflpickles and relishes. 1st ed. Mew

York,, Hawthorn Bboks, 1965.

Lobel, LeonMeat. New York, Hawthorne Books, 1971. ,

Lowewnfeld,ClaireHerbs, health; a d ,cookery. -1st American ed., New York,

Hawthorn Books, 17.

London, AnneCreative cook

Lowenstein, Ele norBibliography of American cookery book, 3rd ed. 'Worchester,

Massachusette., American Antiquarian Society:1972.,

Lucas, DioneKione Luc s meat and poultry cookbook, 1st ed., Boston,

Little, Br. n, 1955.

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

Cleveland, World Publishing Company, 1965.

MA 'NAnc ChihCook 'hinese, 2nd ed. Kodansha International Ltd. Publishers,

Tokyo, i apan, Palo Alto, Calif. 1970.

Marshal MelThe 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, PaulQuiche and Souffle. California, Nitty Gritty Productions,

1972.

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

115 ,

106McCull, Helen

The other half of the egg; or 180 ways to use up extra yolksor whites. New York, M. Barrows, 1967.

McDermott, IreneFood for modern living. Philadelikhia, Lippincott, 1973.

McDonald, L.Ice cream, sherbet and ices. South Brunswick, A. S. Barnes,

1971.

McGaffin, Audrey RomoserAgtfrom the kitchen. Norwalk, Conn., C. R. Gibibn Co.,

1970.

McKenzie, ValerieSay Cheese. New York, Drake Publishers, 1973.

Merriman, Beth-Fondue Cookbook, New York, Grosset and Dunlap, 1969.

Meyer, EdithEnjoying food on a diabetic diet. 1st ed. Garden City, N.Y..

Doubleday, 1971.

Meyer, HazelHazel Meyer's freezer cookbook. 1st ed. P.hiladelphia,

Lippincott, 1970.

Michele,The commissary cookbook. list ed. Rutland, Vermont, C. E.

Tuttle Co., 1955.

Miloradovich, MiloThe art of cookingwith herb and spices; a handbook of

flavors and savors. GardenrSZty, New York, DoOleday,,0.950.

Miloradovich, MiloThe 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, DanSavor of the sea; a complete seafood cookbook. NeW York,

Macmillan, 1966.

Newmann, Ruth VendleyCooking with spirits; recipes \featuring the judicious use,

of spirits. Chicago, Reilly and\ Les., 1961.

Nichols, 'Nell BeaubienAmerica's best vegetable recipes; 66 ways to make vegetables

irresistible. 1st ed. Garden City, N Y., Doubleday, 1970.

1 16

107

NichOls, Nell BeaubienHomstade bread., 1st pd. Garden City, N.Y., Doubleday, 1969.

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

Nichols, Rell'BeaubienHomemade.,cookies.by the Food editors of, Faim Journal.

Garden City, N.Y.,,Doubleday, 1971.

Norwak, Mary0

Cooking with fruit- .London, Faber and 'Faber, 1960.

Oliver,- Raymond ..

.

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

Orton, M.Cooking w th whole grains. 1st rev.

. Straus and irous,. 197.1.

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

4

. New.York, Farrar,

Barker,- DorothyThe wonderful world of yogurt. New\York, Hawthorn Books,

1972: -

a

PasleS7, Virginia SchmitiPancakes Aplenty. New York,,Simon and Schuster, 1970.

1

Pasley, Virginia SchmitzYou 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, PaulaThe aft of fine baking. New York, Simon and Schuster, 1961.

Perl, LilaThe delights of apple cookery. New York, Coward-

McCani-H 1963/

PhilliThe./

I

PougeTh

IntNe

t J.y- ,chefs New York, A. S., Bar

'rcelual of the professional cook. Franco-American and

ional dishes commonly served in pr8fessional cooking.

P 'lar, P. .ek ,

Con uming pa sions, being. an historic inquiry into certai4:

Engli h appetites. ,1st American ed. -Boston, Little, Brown,,

1971. .

I 117

108Reich, Lilly Joss . , 4

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

Reitz, RosettaMushroom cookery. New York, Walker, 1965, .

Richards, Lendre '

Quantity cookery; menu planning and cooking for largenumbers. 4th ed. rev. Boston, Little ", Brown, 1966.

Ridley, Helen F.The Ritz-parlton cookbook and guide to home entertaining.

Philadelphia, Lippincott,'1968.

Roberts, Ad LouThe new ook of,favorite breads from Rose Lane Farm. Rev.

end enl. ew York, Hearthside,Presa, 1970.

Rosengarten,FredericThe boo of spices. Wynnewood, Pa., Livingstbn Publishing

Company, 1969.

Ross, Annette Laslett.

Cooking for a _crowd. lsted. Garden City, N.Y., Doubleday,1968.

S.

Rubin, Harold\

The ulcer -diet cookbook. Philadeli.a, Lippincott, 1963.-::::C%

Russell, Maria '' t

The beer makes it a better cookbook. New Fork, EssandessSp. Edition, 1971. /

SACLANT-NATA cookbook CoshamitteeThe best of taste;.the finest fod of fifteen nations:

Annapolis, U.S. Nava Institute, 1957.

Saporiti,, Nada and othersRoyal scookbook-favorite,cou recipes.

Magazine Press, 1971.

Scheel, HarinahFoiledAgain. 125 recipes to cook in foil. Los Angeles,

Nash Pub. 1973.

York, Parents'

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. NewYork, 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

109Sher y, Kate

S ecialty cuts and how...to cook them. 1st ed., Rutland,Ver ont, E. Tuttle Co., 19'68.

Sidon, AliceContinental dessert delicacies. New York, M. Barro0s, 1950.

Simon,.Andre LouisA dictionary of gastronomy. New York, MCGraw-Hill, 1970.

Simpson, Jean IrwinThe 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, JackThe smoked-food 'recipe book. Harrisburg', Pa., Stackpole

B oks, 1973.11

th, Frances LoweRecipes 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 RuthThe 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, NancyThe professional chef's cateripg recipes 1971. Boston,

<

Uhners-Books.

Snider, NancyThe professional chef's soy protein recipe ideas. Cahners

Books, Boston, 1971. ,

Spunt, GeorgesMemoirs sand menus; confessions off' ,a, culinary snob. 1st ed.

/t Philadelphia, Chilton Book Company, 1967.

Stead; Evelyn S.Low

,Evelyncookery. Rev. and enl. New York, McGraw-Hill, 1959.

Sullivan-y-LenoreQuantity recipe file. 7th ed. Ames, Iowa State_ University

?ress, 1964.

Sulton, William J.Practical baking: 2nd

Co., 1969d. Westplipt, Conn., AVI Publishing

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

Fell, 1969.

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

and Row, 1968.

Today's WomanBook%of salads.1

Tolbert, FrankN_Bowl of red. '1'

. 11

110

York. Arco Press, 1959.

. 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, CarlsonThe complete rice cookbook: West (Iyack,'N.Y., Parker

Publishing Co., 1971.

-Waldner, eorge K. .

65 qua ity menus .for rvice, New York, AhrensPublishi, g Cp., 1965.

Walido, MyraCooking for the'freez

.

Doubleday, 1960.

Weinstock,. Noel G.La bonne cuisine chez joi.

Weiss, EdithCatering handbook. New Y

Wennberg,Desserts, pastries

enzel, George LeonardMenu maker. n.p. 1956

.

t ed. GardenCity, N.Y.,

is, Fernand Nathan, 1950.

ns Publishing Co., 1971.

Cakes. Copenhagen IVar, 19-64.

Wi ner, oan and .Collier, Diana',Bread. st Philadlphia, Lippincott, 1973.

12 tl

t

Y.

L

111Wener, Joan lc

Victory through vdgetables., With a sec4on of recipes fromthe 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 HomeLibrary,,1971.

-Wilkins Jule .. -1

The c mi5lete book of cooking equipment., Institutions)Volume Feeding Magazine, distributed,by Cahners Books, Boston,

, 1972.

Wilkinson, JuleSpecial atmosphere/food II; country/colonial themes.

Chicago, Illinois, Institutions Magazine, 1969.

Wilmot, Jennie S.Food 'for the Family. Philadelphia, Lippincott, 1966

Winters, NaFeasting

yfloat. New York, Simon and Schuster', 172

Wse, Margaret'Taste and see. Chicago, Moody Press, 1971.

\- Wood, MarionDelicious and easy rice flour recipes. Springfie

Thomas, 1972.

,Zaccarelli, Herman,

Nurs g home menu planning. Chaners Books, Boston, 1972.

121'

'AP

404

SERVICE

(0°)

112

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

1971.

Barnard, CopelThe art of flainbe cooking. London, Ilifle,Books,

Dietz, Susan M. ,

The correct waitress. Ahrens PublishingCo., 1952.A

Fuller, JohnGueridon 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.,

Graw -Hill, 1959.

Harriss, Ellen AdelineProressional_rstauran

House rid and nThe art of arving.

Huebener,'Paul O.Gourmet tabl s rvice;

Publishing Co. -1968.

Hughes, Osee G1 cys,Introductory food's.

kw .

Pfeiffer, William B.The correct service

motels, and resorts.

'1\

service,\\ .M raw-\

imoniad Sc user,

end alc.\ N.Y ,

\'

professional hide.

4th e

d artmen for ,hotN i Y4,k, hrens P

1

N.Y., Ma m

SER-VO-TEL,Waiter/Waitress. Edi

Boston, Cahners Books,

1 1.,; 1966.

3.

is,1motorll shing C

o s:\,Donald D., dd974.\

62.-

Have*P.-\

ry

Solomon, EdI

..,

aer ice is an honorable profession. Ve milion,

k,,Alcary y's.Boat rive -In Restaurant, 1971'

i.

\\

, *. \

122-

O

113TABLE 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.

Cornell1

University ,.

The essentials of good.table service. Ithac N.Y.,Cornell University, 1966.

Finance, CharlesBuffet catering. N.Y.; Ahrens Publishing Co. 1958.

Goldmann, Mary E.*Planning and serving Your.meals. N.Y., McGraw-Hill, 1966.

Hirsch, SylviaThe art of table.setting and flower arrangement. N.Y.

Crowell, 1962.

9 Kallem, Anne. (Originally by Marianne von BOrnstedi and UllaPrytz.)

Folding Table Napkins,. New York, Sterling Publisti.ng Co.,1972.

Krbh, Patricia' ..

./

Contemporary table settings; a hostess handbook with fruitand flower arrangements, menus, and recipes. 1st ed. jjGarden

'City, N.Y., oubleday, 1966.

Lehrman, LewilsPining 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 BeleFamily table service for today's living. 2nd ed.

Minneapolis, Burgess Publishing Co., 1967.

Roberts, Patricia EasterbrookTable settings, entertaining, and etiquette; a history and

guide. N.Y., Viking Press, 1967..

Smith, Georgiana ReynoldsTable 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

114Vail, Gladys E.

Foods; an4htmoductory college course. 5th led. Boston,- tHoughton Mifflin, 1967.

Wenker, Mary AlbertThe art of _serving f

N.Y., Doubleday, 1951.

'

d attractively. 1st ed. Ga1tden City,

124

/O

115

TOURISM

Isenberg, IrwinTravel _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.

0

JPs+t)

r

116WORLD FOOD SUPPLY

Boyd-Orr, JohnThe 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.t I0.,

,

nternational Cong ss of Food Science ,and Technology, 1st,4 1962.

.

Food science and technology: proceedings. N.Y., Gordon andpreach, 1965. .

Jones, Claire and Gadler, Steve J. and EngstroM, Paul H. ,

Pollution: the food we eat. Minpeapolid, Minn., LernerPublications Co., 1972. .

Lowenberg, Miriam E. J .

Food and man. New York, Wiley,,1968.

Robbins, WilliamThe 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 nutritioneducation. 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

1

AUDIO- VISUAL MATERIALS

3

3.17

(-Films (16.MM.) - Liited below_are 16.MM sound films whichrequire-a.motion_picture film vrojector,with sound. capability for viewing.

A Representative Beef Carcass Breakdown.. ..Iowa_State:University Film Production, 1972. Sound,

color. With guide.

SUMMARY:.'identification_

1

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;Identification of'beef rib cuts, how and,whereto make them. . .

i . ..,

.

.1

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

color. With guide.

SUMMARY!Describes_the.:location Of theidentifies_cui-s made ffom it,the various cuts.

short loin;and how to make'

1184

ilmstxips Listed.below.are-siIent filmstrips which needonly a.filur.striii_projector for viewing. Thereis 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 CommUnibableDisease Center_Program4 in cooperation with the North Carolina'State Board of Health."

Basic Principles of Refrigeration..U.S, National Audio4itual Center. One black and whitefilmstrip "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 4U.S. National.Audio,-AUs4al_f

"Presented by the U.S. Deparl-iiWelfare."

nteA., Four color ifilkstripsnt of Health, Educatiort,and

',',.) \

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 traininghotel and restaurant personnel:

Getting Acquainted with POrk.National Live Stock.an.01Meat

which diCusses the'selgOtion,freezing and storage,ofipork,

Board. One colidentification,1964. 1 .----

How to Buy Fish. /!

National Film Board of Capada., *One color filmstrip, 1959.

ir filtstrip,ookery,,i

SUMMARY:' A

, *

Describes th_qu.intity & kind of fish -o buy& explains how to recognize the quail 'of fish& seafood displays in thelcoUntei,s of fishdealers or supermarkets. oints out how to '

know when fish .is fresh, hot. to detect signs ofdeterioration, & hoW to kee fish fresh until

'i

used. '..Gives ides s fw:eerfi4jng fi0. Withcairtiohs.

'rteki

'Ai}t

119

Nutrition and FoodsSet B-15 of the Filmstrip,-of-the Month Club. Three color

filmstrips, with teaching_guide, produced by,_ the PopularScience Publishing Company, Inc.

CONTENTS:Filmstrip.No..546: "Keeping Food Safe to Eat",(1954)_explains_the causes of decay andsoilage of food and shows methods of foodpreservation.

Y".

Filmstrip No. 613: "Nutrition: Energy, Growthand Repair!' illustrates the relationship ofnutrition to energy. (1962)

Filmstrip No. 1521: "Population and Food" (1964)discusses population build-up, the growing boncern

-`for food supply and suggests methods ofcontrolling 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' affectsfrozen foods, presents acti on kind' ofquality loss. and their ates at vari ustqmperatures and illustflates,methods forimproving.the handling of/frozen foods withoutdestruction 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 preparingbiscuits and scone. Gives a basic recipe Cdemonstrates how to_vary it by additionalingredients & 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-cakewaffles, popovers, cream puffs, doughnut andfritters.

120 t1

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 areavailable, 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:

Storin FoodsOn- black and white filmstrip prepared by the McGraw- /

Hill, Book Company (1969).

Discusses the history and manufacture of sausageand identifies Various types of sausage andready-to-serve meats.

l

i 1

UMMARY: I, I/

Illustrates methods of properly storig fooduseful in teaching food-service empl yees ,t eimportance of preserving foods.

I

1,

f

L'Slid IT Listed iow.ar_sliae ,setsthatprojet5tr for viewing. -Thera issound program .

Flood Seritj.ep ±r Nursing Homes,

One hundred'and nine.35 MM color slides produced by EdithI' fT. Aiken.

,1

121,

require a'slideno accompanying

and Related Facilities.

Fresh Fruits =nd Ve etablesNinety 35

OneHundr4dOne 4/14,ed.an _one. color slides, with illUstration

guide, proJuced by the National Live Stock and Meat Board.

MM color slides produced,by Blue Goose, Inc.

131

/

: 122

. Soun,d-films-ft,ip unit's - Listed below are filmstrips that havean accompanying 33 1/3 r.p.m. phono-

i

record. A-combination film-strip/',CArecord player, which can be operated ,

I manually' or automatically, is requiredfor 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 filmstripsgive employees insight into the role andddties of the room clerk, illustrating the

. kinds of situations he will meet and how tohandle them,

0

"The Magic Touch" (2 rts). These filmstripss ow the roles an uties of the maid, includingt Importance her relations withIguests, house-

I

ke p Ds, other employees- and mahagement,2

The Angr Flame:_One filmstri

by the Nationa

SUMMARY: ,

A Fire Protection Meissa ewith 10 minute rec.ld program, prepared.Restaurnt-Associat 4n (1969).,

An a dio-vieu4,1 safety tk ining program for.food service Employees, s udents, traineesand supervisory manageme4 personnel.'

Chet Huntley Reports on Vending: The Modern Approach toSchool 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 ameans of school feeding.

Cinderella's Three SistersOne color filmstrip, with record. Restaurant-Hotel

Inc., 1972.----

SUMMARY: Sound-filmstrip prOgram to be used in thetraining of waitressing.

'Establishment:-and Eqt. pment hitation.One color filmstrip, with 10 minute recor program pared

bylthe National Res Durant Association. (1 69).

rUMMARY:Sanitary care of.tbleware, utensils and of erfood service equipment is illustrated, withspecial%emphasis given to the protection offood 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 traininwaitresses.

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

. SUMMAR

F6od ProteOne col

prepared

SUM RY:

Sound-filmstrip prfood service machiin them.

tionr filmstrip, with 10'the National Resta

This filmstrip profood handling throheating, serving,time and temperatu

gram sh6wfng automatices and types of foods,used

T

4nute record program,rent Association (1969).

m gives rules for safesanitary cooking, re-storage; explains' howffect germ growth.

Food Service, A Career to Considernq color filmstrip, with la minute record program and

te cher's guide, prepared by the H. J. Heinz Company incoOperati6n with the National Restaurant Association.

YMMARY:The goal of this guidance kit for young people

. is'ito interest them in the food service industryas/a possible career.

The Freeloaders: Foodservit-e-Pest ControlOne 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 strainingfobalservice employees, studants and traineesto ac ntrol pests found in f od service loperati hs.

gram, preparr6zenAoldi:

One\colo fi-FFCirenrPotato

tripdult

SUMMARY :Th'Ssound-fi

rsh"firozen p

ac1451

recordtltute.

mstrip set is designed .tons interested in food Serviceato products -now available

d by the

an iheiblisiness o' r.tunities they present.

\133

Modern Sandwich Methods_flt_Quantityi 'Food Service.One color film rip, wA h two records. American Institute'

of aking, 1960. 7

SUMMARY:

124

e

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 RestaurantAssociation at the 53rd NRA convention anded cational exposition, May 20-2141, 1972.

The Personal Si eOne color fi tstrip, with 10 minute record rogram,

prepared by thd National Restaurant Associat on (1969).

SUMMARY: .

1 This filmstrip emphasizes the individualemployee's role in safdpardingf od thrbugh ,

go personal hygiene; shows how ontaminationcans spread. 1

.

The Smart WaitressFour color filmstrips,ea6h with a 10 minute record program,

prepared by the National Aestau'rant Assdciation (1970).

CONTENTS:"Personal Presentation""Attitude"

"T 4.twork"

SUMMAAn audio-visual training prbgram for foodservice. employees, students' and trainees, as

IIwell as 'supervisory and management personnel.

To Net Bigger_Profits.....Fish With ImaginationOne 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-profitfish and eafood dishes.

\134 I

1:

125

The Unwanted Four-;, Germs- That.Cause'Food PoisoningGne 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 foodborn illness,,ctntains a safety training programfor food.,.service.empAvees, students, traineesand 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 safeworking proceduresy contains a safety trainingprogra.for. food-Service employees, students,trainees and Imanag'ement personnel.

Write Your Own Ticket 10 /

Five color filmstri'd, mith five records, prepared b theCoca-Cola Company and the National Restaurant ASsociat on.

CONTENTuw

inwo

*to Y' r Own Ticket" discusses the oppertun es

he f "d- service field and how'employees canthe' way up.

"Take A Giant--Step"Ishows I what employees can doto become more successful.

"Meet a V.I.P." dramatizes the importance ofjobs,as they relate 4) speed, seqection, eye-appealand price. 4'.

"The' Way the! Cookie Cruiiibles" sho s how to servecustomers,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

Sound-slide units

I

Clean Dishes.National Sanit

Cassette tape. L

- I4sted_below.acompanying.c

ector_and_a hronizrequire

do oundation.

fl

slides thatiay.e aette tape A slidassette tlpe player,

d sound -slide .projeCtionforiviewing.

140 Color slides, wi

o

Study Prints

1) 127

- Listed below.are study prints.which require noprojector and have no accomp4nying sound iiogram.

Meat'Identifice.tion.KitThis is a set of one hundred and eight 6" x 8" n atural

color pictures Showing_the different cuts of meat., Theywere prepared by Interstate Printers and ublishers (1969).

-AA

4 ,

it

137

e.

a

Thanspar

128 .

ndiesi- Listed!below_are:transparency sets whichrequire 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 andDrug Administration, in consultation with Jessie Helen Haag,University of Texa

'Foods and Nutriti4VThese transparency sets, each with a teaching guide, were

prepared under the supervision of Dr. Henrietta Flech,_Chairman of the Home Economics Department of New YorkUniversity.

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 FORMUIR COLLEGES

113 8

0