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Mahmood A. Khan, (Virginia Polytechnic Institute & State Univ.)

Costas Katsigris, (El Centro College), Chris Thomas

A Management View

John C. Birchfield

Josef Ransley, (Editor), Hadyn Ingram, (Editor)

Joe Monaghan, Julie Sheldon Huffaker

Edward A. Kazarian, (Emeritus, School of Hotel, Restaurant and Institutional Management, Michigan State Univ., East Lansing)

Lendal H. Kotschevar, (Emeritus, Florida International University), Margaret E. Terrell, (deceased), Barbara A. Almanza, (Purdue University)

Layout, Design, and Equipment

Conrad Lashley

A Unit Manager's Guide

Christopher Egerton-Thomas

Malcolm Stogo

A Commercial Guide to Production and Marketing

Therese Boer-Tausch

Mahmood A. Khan

Jeff B. Katz

A Survival Manual for Owners, Operators, and Developers

Tiffany Lambert

For Just A few Dollars A Day

Sondra J. Dahmer

Fred Lawson

Planning and Design Investment for Food Service Facilities

Daniel Miller

A Guide to Excellence in the Purveying of Public Victuals, Revised Edition

Terence Conran

Frank D. Borsenik, (Emeritus, William F. Harrah College of Hotel Administration, Univ. of Nevada, Las Vegas), Alan T. Stutts, (Conrad N. Hilton College of Hotel and Restaurant Management, Univ. of Houston)

John R. Walker, (D.B.A., FMP.), Donald E. Lundberd, (PhD.)

From Concepts to Operation

Douglas Brown

How to Set Up, Operate, and Manage a Financially Successful Food Service Operation(CD-ROM included)