Food Industry
REFERENCE

After selecting a topic, it is often a good idea to begin your research in reference sources, which are designed to be consulted for topic overviews or for authoritative information. Reference works may provide important background information, statistics, or bibliographies that will lead you to other books and articles on your topic.

All of the following books can be found in the Rosen Library reference section. These books cannot be checked out, so plan to make notes or to photocopy the sections you may need. A few of the more important reference works related to the Food industry are listed below. For additional reference sources, please consult the Food and Beverage Industry or Wine & Beer research guides.

	Title	Call Number
	Chef's Book of Formulas, Yields and Sizes	Rosen REF TX820. S355 2003
	Demographics of Consumer Food Spending	Rosen REF HD9004.D35
	Encyclopedia of Food and Culture	Rosen REF GT2850.E53 2003
	Food Values of Portions Commonly Used	Rosen REF Rosen REF TX551 .P385 2010
	Hugh Johnson's Wine Companion	Rosen REF TP548 .J64 2003
	Oxford Companion to the Wines of North America	Rosen REF TP559.N6 O9 2000
	Oxford Companion to Wine	Rosen REF TP548.O76 2006
	Oxford Encyclopedia of Food and Drink in America	Rosen REF TX349 .E45 2004
	Oz Clarke's Encyclopedia of Grapes	Rosen REF SB388.C53 2001
	Oz Clarke's Wine Atlas	Rosen REF TP548.C53 1995
	Quick Service Restaurant Trends	Rosen REF TX945.Q52
	Restaurant & Foodservice Market Research Handbook	Rosen REF TX901.R47
	Restaurant Industry Forecast	Rosen REF TX943.N38
	Restaurant Industry Operations Report	Rosen REF TX909.A1 R47
	Tableservice Restaurant Trends	Rosen REF TX909.A1 T32
	Who's Buying at Restaurants and Carry-outs	Rosen REF TX945 .W48
	Wine Bible	Rosen REF T394 .T725
	Wine Spectator's Ultimate Guide to Wine Buying	Rosen REF GT3925 .R69 2005
	Wines of the World	Rosen REF TP548. J66 2001
	World Atlas of Wine	REF TP548.J66 2007