1.
Faculty of Management Resource Guides (including Referencing). http://libguides.bournemouth.ac.uk/prf.php?account_id=91536
2.
How to access reading list e-resource (articles, ebooks etc.) especially if you are off campus. https://www1.bournemouth.ac.uk/discover/library/using-library/how-guides/how-access-e-resources-exam-papers
3.
Cousins, John A., Foskett, David, Pennington, Andrew. Food and Beverage Management: For the Hospitality, Tourism and Event Industries. 3rd ed. Goodfellow Publishers; 2011. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=835812#
4.
Cousins, John A., Foskett, David, Pennington, Andrew. Food and Beverage Management: For the Hospitality, Tourism and Event Industries. 3rd ed. Goodfellow; 2011.
5.
Foskett D, Rippington N, Paskins P, Thorpe S. Practical Cookery: For Level 2 NVQS and Apprenticeships. 13th edition. Hodder Education; 2015. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=2066677
6.
Foskett D, Paskins P. The Theory of Hospitality & Catering: For Levels 3 and 4. 12th edition. Hodder Education; 2011. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=714513
7.
Foskett D, Paskins P. The Theory of Hospitality & Catering: For Levels 3 and 4. 12th ed. Hodder Education; 2011.
8.
Sloan P, Legrand W, Chen JS. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Third edition. Routledge; 2016. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=1409996
9.
Legrand W, Sloan P, Chen JS. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Third edition. Routledge; 2016.
10.
Sloan P, Legrand W, Chen JS. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Routledge; 2012.
11.
Sloan P, Legrand W, Chen JS. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. 2nd ed. Routledge; 2013. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1125233
12.
Jones P. Hospitality Operations: A Systems Approach. Continuum; 2003.
13.
Campbell J, Foskett D, Ceserani V. Practical Cookery. 11th ed. Hodder Education; 2008.
14.
Nenes MF. Wine, Beer, and Spirits Handbook :A Guide to Styles and Service. Wiley; 2009.
15.
LaVilla, Joe. The Wine, Beer, and Spirits Handbook : A Guide to Styles and Service. Wiley.; 2010. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=278491
16.
Micallef J. Scotch Whisky, Its History, Production and Appreciation. Antioch Downs Press; 2015.
17.
Or M. Star Quality Hospitality - The Keyto a Successful Hospitality Business. Rethink Press Limited; 2014.
18.
Johnson S. Who Moved My Cheese?: An Amazing Way to Deal with Change in Your Work and in Your Life. Vermilion; 1999.
19.
Foskett D, Ceserani V, Kinton R. Ceserani and Kinton’s the Theory of Catering. Eleventh edition. Hodder Arnold; 2007. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=697685
20.
Cousins JA, Lillicrap DR, Weekes S. Food and Beverage Service. 9th edition. Hodder Education, an Hachette UK Company; 2014. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=4953756
21.
Dittmer P, Keefe JD. Principles of Food, Beverage, and Labor Cost Controls. 9th ed. John Wiley; 2009. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=362071
22.
Adams MR, Moss MO, McClure PJ. Food Microbiology. 4th edition. Royal Society of Chemistry; 2016.
23.
Davis B. Food and Beverage Management. 5th ed. Butterworth-Heinemann; 2011.
24.
Ninemeier JD, American Hotel & Lodging Educational Institute. Planning and Control for Food and Beverage Operations. 7th ed. American Hotel & Lodging Educational Institute; 2009.
25.
Ninemeier JD, Hayes DK. Restaurant Operations Management: Principles and Practices. 1st ed. Pearson Prentice Hall; 2006.
26.
Pavesic DV. Fundamental Principles of Restaurant Cost Control. 2nd ed. Pearson Prentice Hall; 2005.
27.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 6th ed. Prentice Hall; 2006.
28.
Sprenger RA. Hygiene for Management: A Text for Food Safety Courses. 17th ed. Highfield.co.uk; 2014.
29.
Getz D, Robinson R, Andersson T, Vujicic S. Foodies and Food Tourism. Goodfellow Publishers; 2014. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=854504
30.
Getz D, Robinson R, Andersson T, Vujicic S. Foodies and Food Tourism. Goodfellow Publishers; 2014.
31.
Mortimore S, Wallace C. HACCP: A Food Industry Briefing. Second edition. Wiley Blackwell; 2015. https://bournemouth.on.worldcat.org/oclc/893897663
32.
Mortimore S, Wallace C. HACCP. Vol A food industry briefing. 2nd edition. Wiley Blackwell; 2015. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#
33.
Mortimore S, Wallace C. HACCP: A Food Industry Briefing. Second edition. Wiley Blackwell; 2015. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#
34.
The Industry Guide to Good Hygiene Practice: Catering Guide. British Hospitality Association; 2016.
35.
Plimsoll Publishing. UK Corporate Entertainment: Main and Summary Analysis. Vol Plimsoll analysis. 2nd ediion, May 2013 update. Plimsoll Publishing; 2013. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123682/View
36.
Plimsoll Publishing. UK Event Caterers: Main and Summary Analysis. 2nd edition. May 2014 update. Plimsoll Publishing; 2014. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123683/View
37.
Plimsoll Publishing. UK Event Management - an Industry Overview. Vol Plimsoll analysis. 2nd ed. Plimsoll Publishing; 2010.
38.
Plimsoll Publishing. UK Event Caterers: Main and Summary Analysis and How to Use. Vol Plimsoll analysis. 4th Edition (Oct 2013). Plimsoll Publishing; 2013. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123681/View
39.
EPICURIOUS: THE WORLD’S GREATEST RECIPE COLLECTION.
40.
Plimsoll Publishing. UK Corporate Entertainment - an Industry Overview. Vol Plimsoll analysis. 2nd ed. Plimsoll Publishing; 2010. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123670/View
41.
Tesone, D. V. Principles of Management for the Hospitality Industry. Vol The management of hospitality and tourism enterprises series. Butterworth-Heinemann; 2009.
42.
International Journal of Contemporary Hospitality Management. International journal of contemporary hospitality management. https://bournemouth.on.worldcat.org/oclc/45281068
43.
International journal of hospitality management. International journal of hospitality management. https://bournemouth.on.worldcat.org/oclc/222765662
44.
Journal of restaurant & foodservice marketing. Journal of restaurant & foodservice marketing. https://bournemouth.on.worldcat.org/oclc/981620050
45.
Journal of foodservice business research. Journal of foodservice business research. https://bournemouth.on.worldcat.org/oclc/48428555
46.
British Beer and Pub Association (BBPA) Statistical Handbook: a compilation of drinks industry statistics. Published online 2008. http://capitadiscovery.co.uk/bournemouth-ac/items?query=beer+and+pub+association+statistical+handbook&sort=publishedyear:d
47.
UK Hospitality. https://www.ukhospitality.org.uk/
48.
Institute of Hospitality. https://www.instituteofhospitality.org/
49.
Hospitality News. http://www.bighospitality.co.uk/
50.
Caterer. https://search.ebscohost.com/login.aspx?direct=true&db=bsu&jid=IHL&site=ehost-live
51.
Decanter: the world’s best wine magazine. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=edspub&AN=edp4410774&site=eds-live&scope=site
52.
People 1st - Research & Policy, Talent Management & Training Solutions. http://www.people1st.co.uk/
53.
Home - BII Awarding Body. http://biiab.bii.org/home
54.
Brotherton B. Researching Hospitality and Tourism: A Student Guide. SAGE; 2008. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=880858
55.
Brotherton B. Researching Hospitality and Tourism. Second edition. SAGE; 2015.
56.
Saunders M, Lewis P, Thornhill A. Research Methods for Business Students. 6th ed. Pearson; 2012.
57.
Cottrell, S. Skills for Success: Personal Development and Employability. Vol Palgrave study skills. Third edition. Palgrave Macmillan; 2015.
58.
McMillan K, Weyers JDB. The Smarter Student: Skills and Strategies for Success at University. Prentice Hall; 2007.