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Raven Fonfa

she/her

Reference & Information Literacy Librarian

Raven Fonfa

she/her

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Library Research Support Center
We are here to help find books, articles, data and more. We will show you how to conduct research using library resources, search databases, find and evaluate sources, and create citations. Please make an appointment with Raven Fonfa, Reference & Information Literacy Library or email me with any questions.

My Guides

Concept Building, Proving, Prototyping (MFBS-545)

Advanced Beverage Management (MWBM-520)

Advanced Cooking: Japanese Cuisine (ADVC-301J)

African American Chefs and Southern Foodways ~ Special Topics Course (SPTC-301 AAC)

Anti-Black Racism: Strengthening Our Voices for Change ~ Special Topics Course (SPTC-300 ABR)

Applied Food Studies

Articles & Databases

Asian Cuisine Concentration

Baking & Pastry Arts

Books & Library Catalog

Business Fundamentals (MFBS-500)

Business Planning (MGMT-407)

CIA Texas Library

College Writing

Cuisines and Cultures of the Mediterranean (CULA-311)

Cuisines of Africa and the African Diaspora Lecture Series

Culinary Science

Culinary Strategy and Food System Innovation (MSFS-550)

Design Thinking for Food (MFBS-520)

Differentiation, Branding, and Packaging (MFBS-555)

Entrepreneurial Innovation and Business for Wine and Beverage (MWBM-570)

Ethical Leadership in the Food Business (MFBS-530)

Exploring Hudson Valley and New York Food Systems (MSFS-501B)

Exploring San Francisco Bay Area Food Systems (MSFS-501A)

Faculty Publications & Scholarship

Faculty Resources & Services

Faculty Resources & Services (MPS)

Feasting and Fasting in Latin America (LART-330)

Finding Recipes

Food Business Management & Leadership

Food Business MPS ~ Overview of Library Resources

Food Business Playbook ~ Capstone (MFBS-580)

Food History (APFS-310)

Food in Film (LART-317)

Food Product Identification, Selection, And Procurement (HMFB 115)

Food Product/Concept Track ~ Food Business MPS

Foundations of Hospitality Management (HMFB-110)

Global Cuisines & Cultures Program

Global Wine Business Operations (MWBM–500/ADWN-507)

Graduate Seminar and Capstone Project (MWBM-580)

Group Leadership Program

Hospitality Management

Human Resources Management (MGMT-210)

Humanities: Arts, Film & Literature

Interlibrary Loan

Introduction to Food Systems (APFS-110)

Introduction to Gastronomy

Introduction to Hospitality (MGMT 100)

Introduction to Latinx in the United States (LART-336)

Italian Cuisine Concentration

Japanese Cuisine Concentration

Justice, Ethical Leadership & Truth (LART-260)

Language Learning Resources

Latin American Cuisine Concentration

Leadership & Ethics (MGMT-410)

Legal Strategies + Challenges for the Restaurateur (MFBS 540)

Library Research Methods

Literature & Composition (LITC-200)

Local, Regional, and Global Food Systems (MSFS-510)

Manufacturing, Co-Packing, Supply Chain, and Legal Contracts (MFBS-565)

Market Research, Data & Statistics

Marketing + Brand Strategies for The Restaurateur (MFBS-560)

Mediterranean Cuisine Concentration

MPS Writing & Research

Omnivore OneSearch Help Guide

Online Textbooks

Operations + Management Strategies for the Restaurateur (MFBS 550)

Primary Sources

Principles of Design (BAKE-200)

Productive Procrastination - Library Resources

Race, Class + Justice from the Field to the Table (MSFS-520)

Racial Justice & Equity

Real Estate, Capitalization + Partnership Strategies for The Restaurateur (MFBS-570)

Residency One – Orientation and Cohort Formation (MCUL-501A)

Resources for the Master's Degree Programs

Sales, Marketing and Distribution (MFBS-575)

Science Fundamentals (MTSC-115)

Science of Food (CUSC-120)

Science of Food Systems (MFBS-510)

Spain: Food and Cultures (LART-313)

Spirits, Fermented, and Non-Alcoholic Beverages (ADWN 506)

Spirits, Fermented, and Non-Alcoholic Beverages (MWBM-550)

Strategic Management in a Business Environment (MGMT-355)

Sustainability + Climate Change (MSFS-500)

Sustainable Agriculture (MSFS-530)

Sustainable Diets and Public Health (MSFS-540)

Sustainable Food Systems (BPSE-351)

Sustainable Food Systems MPS (MSFS) - Overview of Library Resources

Systems Thinking Seminar (MSFS-505)

Tastings, Forum and Framing of Capstone Project (MWBM-501B)

The History and Culture of Cuisine and Restaurants (MCUL-500)

The Hudson Valley ~ Farms & Food, History & Culture

The New World - Southern Hemisphere (MWBM-530)

The New World–Northern Hemisphere (MWBM-510)

The Old World--Northern Countries of Europe (MWBM-540)

The Old World--Southern and Eastern Europe (MWBM-560)

Viticulture and Viniculture (MWBM-501A)

Wine & Beverage Management: Overview of Library Resources

Wine Studies (HOSP-240)

Women in the Culinary Professions

Women’s Hospitality Initiative

My Subject Specialties

No subject specialties have been selected.

The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu