Books for the Foodservice and Restaurant Operator

• Conducting a feasibility study for a new restaurant. Glen Cove, NY : National Restaurant Association, c1983.
• Doughnut book, the. Port Credit, Ont. : Naef Publishing Co., c1984.
• Fast food operations guide. A manual for convenience store operators. Falls Church, VA: Nat. Assn. of Convenience Stores, 198_.
• Foodservice operator's crisis management manual. Glen Cove, NY : National Restaurant Association, c1987.
• HACCP reference book. Chicago, IL : National Restaurant Association Educational Foundation, 199?.
• Inspecting incoming food materials. Washington, DC: Food & Drug Administration, current revision.
• Legal problem solver for foodservice operators. Glen Cove, NY : National Restaurant Association, c1991.
• Managing a food safety system. Chicago, IL : National Restaurant Association Educational Foundation, 199?.
• New professional chef. 6th ed. Hyde Park, NY : Van Nostrand Reinhold, c1996.
• Armendola, J., & D.E. Lundburg. Understanding baking. 2nd edition. New York : Van Nostrand Reinhold, c1992.
• Bangs, David H. The business planning guide. Chicago, IL : Upstart Publishing Company, Inc., c1995.
• Child, Julia, and Dorie Greenspan. Baking With Julia. New York : William Morrow & Company, c1996.
• Cotton, N. Quantity baking recipes. Vol. I: breads, pastries, and cookies. V. II: cakes, icings, and cheesecakes. Boston: CBI Publishing Co., c1983.
• Couet, Alain & Eric Kayser. Special and decorative breads. Vol. 2. New York : Van Nostrand Reinhold, c1989.
• Damme, Jef. Gateaux et entremets. Tielt, Belgium : Lannoo, 1990. ISBN 90-209-1845-1.
• Damme, Jef. Petits fours. Tielt, Belgium : Lannoo, 1991. ISBN 90-209-2005-7. (Both in French)
• Doerry, Wulf. Breadmaking technology. (Book I of ten-book Baking Technology series). Manhattan, KS : American Institute of Baking, c1995.
• Egan, M. and S.D. Allen. Healthful quantity baking. Somerset, NJ : John Wiley & Sons, c1991.
• Egerton-Thomas, C. How to open and run a successful restaurant. Somerset, NJ : John Wiley & Sons, c1989.
• Friberg, B. Professional pastry chef. 2nd ed. the. New York: Van Nostrand Reinhold/CBI, c1992.
• Ferguson, D. Microbrewing. New York : Chapman & Hall, c1997.
• Galli, F. Il Fornaio baking book : sweet and savory recipes from the Italian kitchen. San Francisco : Chronicle Books, c1993.
• Gisslin, W. Professional baking. New York : John Wiley & Sons, c1985.
• Gnos, John, et. al. The Professional Bakers' Manual. Vancouver, BC : Vancouver Community College Press, c19--.
• Greenstein, G. Secrets of a Jewish baker : authentic Jewish rye and other breads. Freedom, CA : The Crossing Press, c1993.
• Jenkins, S.M. Bakery technology, Book 1: Bread. Food and Nutrition Press, 1975.
• Jenkins, S. How to start and operate a bakery--profitably. Port Credit, ONT: Naef Publishing Co., c1984.
• Klaus, G., Koehler, J. Sell 'em. Beverly Hills, CA: I.A.P. and Associates, c1980.3
• Laine, S., Laine, I. Promotion in foodservice. New York: McGraw-Hill, c1972. 3
• Matz, S. Equipment for bakers. McAllen, TX: Pan-Tech International, c1988. 3
• Matz, S. Formulas and processes for bakers. McAllen, TX: Pan-Tech International, c1987. 3
• Melaniphy, J.C. Restaurant and fast food site selection. Somerset, NJ : John Wiley & Sons, c1992.
• O'Hara, P.D. SBA loans: a step-by-step guide. Somerset, NJ : John Wiley & Sons, c1989.
• O'Hara, P.D. The total business plan. Somerset, NJ : John Wiley & Sons, c1990.
• Pegler, M.M. Food retail design and display 2: gourmet shops, diners, coffee shops, fast foods, cafés, food courts. New York : VNR, c1993.
• Pinson, L. & Jinnett, J. Anatomy of a business plan. 2nd edition. USA : Dearborn Publishing Group, Inc., c1993.
• Pinson, L. & Jinnett, J. Steps to small business start-up. 3rd edition. Dover, NH : Upstart Publishing Company, Inc., c1993.
• Pyler, E. Baking science and technology. 3rd edition. Merriam, KS: Sosland Publishing Co., c1988.
• Rainsford, P. & Bangs, D.H. The restaurant planning guide. Chicago, IL : Upstart Publishing Company, Inc., c1992.
• *Schunemann, C. & Treu, G. Baking: the art and the science. Calgary, Alberta, Canada : Baker Tech, Inc., c1988.
• Sher, G. From a baker's kitchen. Berkeley: Aris Books, c1984.
• Sultan, W.J. Elementary baking. New York: McGraw-Hill, c1969.
• Stear, C.A. Handbook of breadmaking technology. London: Elsevier Applied Science, c1990.
• Sultan, W.J. Pastry chef, the. New edition. Florence, KY: Van Nostrand Reinhold/Avi, c1986.
• Sultan, W.J. Practical baking. 5th edition. New York : Van Nostrand Reinhold, c1990.
• Vander Voort, A.J. Bakeshop trouble shooter, the.

Some books contain smaller quantity, rather than commercial formulations. This list is not intended to be complete. There are literally dozens of fine professional books on restaurant operations, foodservice, and related topics. We find it nearly impossible to provide general "assortments" of formulas for bakers. Please purchase professional formula sets or books for this purpose, or search the Internet for recipe databases. We are unable to provide any formula search service to individuals.