This site is designed to make locating and purchasing your textbooks and other class materials a

Each course for Culinary, Hospitality, Meeting & Event Planning and Tourism is listed with each respective text and/or course materials. It is suggested that you visit E-Campus.com. Our texts were found to be very inexpensive on this site. You can also “Quick Jump” to a particular class by clicking on the class name on this page

BE SURE TO READ COURSE NEWS! THIS MAY CONTAIN INFORMATION

YOU NEED TO KNOW BEFORE COMING TO CLASS

Some courses have special notes that are highlighted in YELLOW-Read these notes carefully (one is listed below)

PLEASE MAKE SPECIAL NOTE** SOME COURSES HAVE MULTIPLE TITLES MISTAKENLY ORDERED FOR THEM BY THE BOOKSTORE.

IF THERE IS A SPECIAL NOTE THAT IS HIGHLIGHTED PERTAINING TO A BOOK IT WILL MEAN THAT THE BOOK IS OPTIONAL OR

IT IS NOT TO BE PURCHASED

CHEF 1205 Sanitation and Safety

IFWA 1217 Food Production and Planning

CHEF 1301 Basic Food Preparation

FDNS 1301 Introduction to Foods

PSTR 1301 Fundamentals of Baking

RSTO 1304 Dining Room Service

HAMG 1308 Introduction to Hospitality Industry

IFWA 1318 Nutrition for the Food Service Professional

IFWA 1319 Hotel, Restaurant, and Institutional Meat

CHEF 1340 Meat Preparation and Cooking

CHEF 1341 American Regional Cuisine

CHEF 1345 International Cuisine

CHEF 2302 Saucier

HAMG 1313 Front Office Procedures

HAMG 1319 Computers in Hospitality

HAMG 1324 Hospitality Human Resources Management

RSTO 1325 Purchasing for Hospitality Operations

HAMG 2305 Hospitality Management and Leadership

HAMG 2307 Hospitality Marketing and Sales

HAMG 2389 Internship -- Hospitality Administration and Management

TRVM 1327 Special Events Design

TRVM 2333 Applied Convention and Meeting Management

TRVM 2341 International Convention and Meeting Management

TRVM 1323 Group Tour Operations

TRVM 2345 Advanced Topics in Tourism

Culinary Arts

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CHEF 1205 Sanitation and Safety

28446 Lec 001| EVC EVC3 3158 M 2:40pm- 4:20pm OH Hay, Brian R
28447 Lec 002| EVC EVC1 1201 W 5:00pm- 6:40pm OH Hay, Brian R

ServSafe Essentials 3rd Edition (w/the Scantron Certification Exam Answer Sheet)

YOU MUST PURCHASE A BOOK THAT IS NEW WITH THE SCANTRON SHEET-The NRA Educational Foundation ISBN: 0-471-47803-2

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IFWA 1217 Food Production and Planning

 29867 Lec 001| EVC EVC3 3158 W 2:00pm- 4:30pm OH Creighton, Thomas W

Culinary Calculations: Simplified Math for Culinary Professionals
Terri Jones ISBN: 0-471-22626-2
The Book of Yields: Accuracy in Food Costing and Purchasing, 6th Edition
Francis T. Lynch ISBN: 0-471-45785-X

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*CHEF 1301 Basic Food Preparation

 28448 Lec 002| EVC EVC3 3158 F 9:00am- 9:50am OH McCormick, Brian T

Lab EVC EVC3 3157 F 9:50am- 1:10pm

On Cooking, 3^rd Edition

Sarah R. Labensky, Alan M. Hause, ISBN: 0-13-045241-6 Publisher: Prentice Hall Copyright: 2003

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FDNS 1301 Introduction to Foods

29334 Lec 004| EVC EVC3 3158 T 11:30am- 1:10pm OH Hay, Brian R
 Lab EVC EVC3 3157 T 1:20pm- 3:00pm
29333 Lec 002| EVC EVC3 3158 T 5:00pm- 6:40pm OH Hay, Brian R
 Lab EVC EVC3 3157 T 6:50pm- 8:30pm
 

Introductory Foods, 12/E, Marion Bennion, Ph.D.. Barbara Scheule, Ph.D., RD, ,

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*PSTR 1301 Fundamentals of Baking

30813 Lec 002| EVC EVC3 3158 W 8:00am- 9:40am Herrington, Stephanie
 Lab EVC EVC3 3157 W 9:50am- 1:00pm
30812 Lec 001| EVC EVC3 3158 W 5:00pm- 6:40pm Herrington, Stephanie
 Lab EVC EVC3 3157 W 6:40pm-10:00pm

On Baking: A Textbook of Baking and Pastry Fundamentals

Sarah R. Labensky, Klaus Tenbergen, Eddy VanDamme, Priscilla Martel, Software Sierra

ISBN: 0-13-533647-3 Publisher: Prentice Hall Copyright: 2005

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*RSTO 1304 Dining Room Service 31027-Lab is Bistro 3158 (night) 31568 -Lab Le’ Bistrette (day)

Laboratory activities include serving, hosting, and management of the dining room in the restaurant

31568 Lec 002| EVC EVC3 3158 Th 8:00am- 8:50am OH Creighton, Thomas W
 Lab EVC EVC3 3160 Th 8:50am- 2:00pm
31027 Lec 001| EVC EVC3 3158 Th 3:00pm- 3:50pm OH Creighton, Thomas W
 Lab  EVC EVC3 3160 Th 3:50pm-10:00pm

The Waiting Game-Ten Speed Press; 1st edition (June 15, 2002) ISBN: 1580083692

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HAMG 1308 Introduction to Hospitality Industry

 29569 Lec 002| EVC EVC1 1210 Th 5:00pm- 7:30pm OH Lawrence, Virginia S

Introduction to the Hospitality Industry, Student Workbook, 6th Edition
Tom Powers, Clayton W. Barrows ISBN: 0-471-70640-X

Creating Your Career Portfolio: At a Glance Guide for Students, 3/E

Anna Graf Williams, Ph.D. Karen J. Hall, ISBN: 0-13-150504-1 Publisher: Prentice Hall Copyright: 2005

GLOSSARY OF HOSPITALITY TERMS IS OPTIONAL

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IFWA 1318 Nutrition for the Food Service Professional

29868 Lec 001| EVC EVC3 3207 T 5:00pm- 7:30pm OH Lawrence, Virginia S

Nutrition for Foodservice and Culinary Professionals, Textbook -5th Edition
Karen Eich Drummond, Lisa M. Brefere, ISBN: 0-471-31276-2

NRAEF Workbook IS OPTIONAL, therefore this book may be bought USED

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*IFWA 1319 Hotel, Restaurant, and Institutional Meat

Course Web Faculty Info
 
29869 Lec 001| EVC EVC3 3156 M 5:00pm- 6:40pm OH Hay, Brian R
 Lab EVC EVC3 3160 M  6:50pm- 9:20pm

Laboratory Manual for Meat Science, 7th Edition

Jeffrey W. Savell and Gary C. Smith, American Press, Boston, Massachusetts ISBN 0-89641-347-0

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*CHEF 1340 Meat Preparation and Cooking

28449 Lec 001| EVC EVC3 3158 T 9:00am- 9:50am OH McCormick, Brian T
 Lab EVC EVC3 3158 T 9:50am- 1:10pm

On Cooking, 3^rd Edition

Sarah R. Labensky, Alan M. Hause, ISBN: 0-13-045241-6 Publisher: Prentice Hall Copyright: 2003

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*CHEF 1341 American Regional Cuisine (Le’ Bistrette)

28450 Lec 001| EVC EVC3 3158 Th 7:00am- 7:50am OH Hay, Brian R
 Lab EVC EVC3 3160 Th 8:00am- 3:00pm

American Regional Cuisine
The Art Institutes SM , ISBN: 0-471-40544-2 January 2002

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*CHEF 1345 International Cuisine (Bistro 3158)

31585 Lec 001| EVC EVC3 3158 Th 3:00pm- 3:50pm OH McCormick, Brian T
 Lab EVC EVC3 3160 Th 3:50pm-10:00pm

International Cooking: A Culinary Journey

Patricia A. Heyman, ISBN: 0-13-032659-3 Publisher: Prentice Hall Copyright: 2003

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*CHEF 2302-Saucier

28451 Lec 001| EVC EVC3 3158 M 9:00am- 9:50am OH McCormick, Brian T
 Lab EVC EVC3 3160 M 9:50am- 1:10pm

The Sauce Bible: Guide to the Saucier's Craft
David Paul Larousse, ISBN: 0-471-57228-4

Hospitality Management

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HAMG 1313 Front Office Procedures

 29570 Lec 001| EVC EVC1 1201 T 7:30pm-10:00pm OH Creighton, Thomas W

Hotel and Lodging Management: An Introduction, 2^ND EDITION
Alan T. Stutts, ISBN: 0471474479 Wiley

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HAMG 1319 Computers in Hospitality

29571 Lec 001| EVC EVC8 8310 Th 7:30pm- 8:20pm OH Lawrence, Virginia S
 Lab EVC EVC8 8310 Th 8:20pm-10:00pm

No Book Required-Resource Book Provided in Class

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HAMG 1324 Hospitality Human Resources Management

29572 Lec 001| EVC EVC3 3158 W 11:00am- 1:30pm OH Eichler, Daniel B

Supervision in the Hospitality Industry, 4th Edition and free NRAEF student workbook
Jack E. Miller, John R. Walker, Karen Eich Drummond

ISBN: 0-471-31365-3 ©2003

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RSTO 1325 Purchasing for Hospitality Operations

31028 Lec 001| EVC EVC3 3158 W 7:30pm-10:00pm Staff

Purchasing: Selection and Procurement for the Hospitality Industry, 6th Edition
Andrew H. Feinstein, John M. Stefanelli, ISBN: 0-471-46005-2

Purchasing: Selection and Procurement for the Hospitality Industry, Student Workbook, 6th Edition
Andrew H. Feinstein, John M. Stefanelli, ISBN: 0-471-69314-6

Glossary of Hospitality Terms is NOT REQUIRED for this class

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HAMG 2305 Hospitality Management and Leadership

29573 Lec 001| EVC EVC3 3158 M 5:00pm- 7:30pm OH Gardner, Bryan

Leadership and Management in the Hospitality Industry

ISBN 0-86612-223-0   © 2002; Softbound, Author: Robert H. Woods, Ph.D., Judy Z. King,

The 21 Irrefutable Laws Of Leadership, Workbook, John C. Maxwell

Publisher: Nelson Business, ISBN: 0785264051

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