Hygiene and Nutrition
- Cichy, R. F.(1994). Quality sanitation management. Michigan: The Educational Institute of the American Hotel and Motel Association.
- Drummond, K. E. & Brefere, L. M.(2006). Nutrition for food service and culinary professionals (6th ed.). New Jersey: John Wiley.
- Eastwood, M. (2003). Principles of human nutrition (2nd ed.). Oxford: Blackwell Science.
- Evidence Report of Clinical Guidelines on the Identification, Evaluation and Treatment of Overweight and Obesity in Adults, (1998), NIH/National Heart, Lung and Blood Institute (NHLBI).
- Gittleman, A. L.(2003). Fat flush cookbook [1]. New York: McGraw-Hill. (TSDAS Digital Library : RM222.2 Git )
- Grosvenor, M. B., & Smolin, L. A.(2002). Nutrition: From science to life. Florida: Harcourt Inc.
- Grosvenor, M. B., & Smolin, L. A.(2003). Nutrition: Science and applications [2].(4th ed.). Hoboken: John Wiley. (TSDAS Digital Library : QP141 Smo)
- Grosvenor, M. B., & Smolin, L. A.(2006). Nutrition: Everyday choices. Hoboken: John Wiley.
- Hobbs, B. C., & Roberts, D. (1993). Food poisoning and food hygiene. (6th ed.). London: Arnold.
- Hooker, N. H., & Murano, E. A.(eds) (2001). CRC series in contemporary food science, intrdisciplinary food safety research, Washington DC: CRC Press
- La Vella, B., & Bostic, J. L.(1994). HACCP for food services: Recipe manual and guide. La Vella Food Specialists. St. Louis, MO.
- Longrée, K., & Armbruster, G. (1982). Sanitary techniques in food service (2nd ed.). New York: John Wiley.
- Longrée, K., & Armbruster, G. (1996). Quantity food sanitation (5th ed.). Canada: John Wiley.
- Loken, J. K.(1995). HACCP food safety manual. Canada: John Wiley
- Mariott, N. G.(1989). Principles of food sanitation (2nd ed.). New York: Van Nostrand Reinhold.
- McSwane, D., Rue, N. R., & Linton, R. (2004). Essentials of food safety and sanitation [3] (4th ed.). New Jersey: Prentice Hall. (TSDAS Digital Library : TX911.3 S3Mcs)
- National Assessment Institute (1998). Handbook for safe food service management (2nd ed.). New Jersey: Prentice Hall.
- Kinton, R., & Caserani, V. (1998). Theory of catering. London: Hodder & Stoughton.
- Scott, E., & Sockett, P. (1998). How to prevent food poisoning: Practical guide to safe cooking, eating, and food handling. Canada: John Wiley.
- Wardlaw, G. M.(1999). Perspectives in nutrition (4th ed.). Boston: McGraw-Hill