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	1.	Math principles for food service occupations by Strianese , Anthony J Strianese, Pamela P Edition: 4th Publication details: Africa Delmar 2001 2001 Availability: Items available for loan: Main Library (1)Location, call number: Reference Section 647.9501STR. Place hold Add to cart (remove)
	2.	Food and beverage management by Davis, Bernard Stone, sally Lockwood, Andrew Edition: 3rd ed. Publication details: Oxford Butterworth Heinemann 1985 1998 Availability: Items available for loan: Makandura Library (1)Location, call number: Lending Section 647.95068DAV. Place hold Add to cart (remove)
	3.	Quantity food sanitation by Longree, Karla Armbruster, Gertrude Edition: 5th ed. Publication details: New York John Wiley & Sons 1996 1996 Availability: Items available for loan: Makandura Library (1)Location, call number: Lending Section 647.950289LON. Place hold Add to cart (remove)
	4.	Food safety a guide to what you really need to know by Hemminger, Jane M Publication details: Blackwell Publishing 2000 2000 Availability: Items available for loan: Makandura Library (1)Location, call number: Lending Section 647.950684HEM. Place hold Add to cart (remove)
	5.	Food and beverage operations, methods, and cost controls by Foster, Dennis L Series: Hospitality professional series Publication details: Westwood Macmillan / Mcgraw - Hill 1992 1992 Availability: Items available for loan: Makandura Library (1)Location, call number: Lending Section 647.95FOS. Place hold Add to cart (remove)

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