醇釀的滋味 : 臺灣菜的百年變遷與風貌 / 楊昭景等著
菜單規劃與設計 : 訂價策略與說菜技巧 = Menu planning and design : pricing strategies and story-narration of dishes / 張玉欣, 楊惠曼編著
餐飲安全與衛生 = Food safety and sanitation / 李義川著
觀光餐旅概論 = Introduction to tourism and hospitality / 蘇芳基著
烘焙實務 = Baking practice / 孟兆慶著
世界飲食與文化 = World cuisine and food culture / 王瑤芬等著