Running a restaurant for dummies by Michael Garvey, Heather Dismore, Andrew Dismore
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Fundamentals of menu planning by Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware, Claudette Levesque
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Hotel design, planning, and development by Walter A. Rutes, Richard H. Penner, Lawrence Adams
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The restaurant by Walker, John R., John R. Walker, Donald E. Lundberg
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Hotel, restaurant, and travel law by Karen Morris, Norman Cournoyer, Anthony Marshall
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The waiter & waitress and waitstaff training handbook by Lora Arduser, Douglas R. Brown
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Cese rani and Kinton's the theory of catering by David Foskett, David Foskett, Victor Ceserani
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Essential table service by Fuller, John, F. Fuller, John Fuller
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The chef's compendium of professional recipes by Fuller, John, Edward Renold, David Foskett, John Fuller
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Spices and seasonings by Donna R. Tainter, D.R. Tainter, A.T. Grenis
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Ekiben
Junichi Kamekura, Bosker, Kame ...
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Buildings for hospitality by Jane Fellows, Richard Fellows
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Publishing History

This is a chart to show the publishing history of editions of works about this subject. Along the X axis is time, and on the y axis is the count of editions published. Click here to skip the chart.  This graph charts editions published on this subject.
Editions Published
Year of Publication

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Prolific Authors

who have written the most books on this subject
Nancy R. Rue, 4 books
Richard Linton, 4 books
John Fuller, 3 books
David McSwane, 3 books
Anna Graf Willliams, 3 books
FMI, 3 books
Fuller, John, 3 books
David Foskett, 2 books
John R. Walker, 2 books
Douglas R. Brown, 2 books
Donald E. Lundberg, 2 books
Junichi Kamekura, 1 book
Walter A. Rutes, 1 book
Lora Arduser, 1 book
Jennifer Murray, 1 book
Jerry Taylor, 1 book
Cheryl Lewis, 1 book
Bernard Davis, 1 book
Paul B. White, 1 book
Walker, John R., 1 book
Martin M. Pegler, 1 book
Nancy Learnovation LLC, 1 book
Angus Campbell, 1 book
Lawrence Adams, 1 book
Heather Dismore, 1 book