Foodservice Institute
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Foodservice Institute

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a professional library included



You may not appreciate these books today, but keep them, because SOME DAY you will remember you have them and use them for your job.  They are unique, done especially for this course and for what we believe is the body of knowledge you need to know to run a foodservice operation.

Thus, we have Global Foodservice Institute's series of books—some of which we wrote and others that were found in the Pearson Library. Pearson is the second largest publisher in the world, and Pearson Learning Solutions is the largest provider of workforce development products. All Pearson books are on the General Services Administration's schedule, so you can buy some for your staff or the member of the quarter. Our book recommendations include:

  • The Restaurant Manager's Handbook By Ed Manley
  • Food Safety 101: Keep It Simply Safe (KISS) By Ann Anders, RS
  • HACCP Implementation Manual By Ann Anders, RS
  • Food & Nutrition For You By Suzanne Wessel & Faithe Wempen
  • Customer Service Mentality: Doing Simple Things Right
  • Wine & Beverage Management
  • On Cooking Lite by Susan Labensky & Alan Hause
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