9780132747745, titled "The World of Culinary Management: Leadership and Development of Human Resources" | 5th edition (Prentice Hall, January 6, 2012), cover price $100.00

9780132426909, titled "The World of Culinary Supervision, Training and Management" | 3 har/pap edition (Prentice Hall, March 30, 2007), cover price $102.87 | About this edition: Written by one of this country's 51 Certified Master Chefs, this #1-rated resource gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers—identifying those key areas that will lead qualified individuals into the chef positions of the future, and providing reasonable solutions to situations that typically evolve from them.

9789990177183, titled "The World of Culinary Supervision, Training and Management" | 3 edition (Prentice Hall, March 30, 2007), cover price $0.02 | also contains The World Of Culinary Supervision, Training And Management

9780131140707, titled "The World Of Culinary Supervision, Training And Management" | 3 edition (Prentice Hall, June 29, 2004), cover price $84.00 | About this edition: For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute.

9780130225436 | 2nd edition (Prentice Hall, September 1, 1999), cover price $101.00 | About this edition: Written by one of this country's 51 Certified Master Chefs, this #1-rated resource gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers—identifying those key areas that will lead qualified individuals into the chef positions of the future, and providing reasonable solutions to situations that typically evolve from them.

9780133488975 | Prentice Hall, September 1, 1995, cover price $67.00 | About this edition: Offering a unique perspective of the chef as a supervisor and mentor, this timely book examines culinary supervision, training, and management, with an emphasis on total quality management and total quality communication.

9780867308396 | Lebhar-Friedman Books, March 1, 2001, cover price $35.00 | About this edition: A brightly illustrated cookbook presents more than one hundred delicious recipes--most of which incorporate indigenous ingredients and emphasize Irish culinary traditions--representing the best in a new, sophisticated Irish cuisine.

9780130209467 | Prentice Hall, December 1, 2000, cover price $125.20 | About this edition: Based on the author's extensive personal experience in the field, this is the first book on human resources management to focus exclusively on the complexities of the hospitality industry.

9780139075858 | Prentice Hall, October 1, 2000, cover price $98.60 | About this edition: Suitable for all Culinary Arts programs, this unique resource guide fully prepares future chefs by helping them build skills in both high quality food production and "front-of-house" training - i.