Adams, M. R., Moss, M. O., & McClure, P. J. (2016). Food microbiology (4th edition). Royal Society of Chemistry.
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Brotherton, B. (2008). Researching hospitality and tourism: a student guide [Electronic resource]. SAGE. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=880858
Brotherton, B. (2015). Researching hospitality and tourism (Second edition). SAGE.
Campbell, J., Foskett, D., & Ceserani, V. (2008). Practical cookery (11th ed). Hodder Education.
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Cottrell, S. (2015). Skills for success: personal development and employability: Vol. Palgrave study skills (Third edition). Palgrave Macmillan.
Cousins, J. A., Lillicrap, D. R., & Weekes, S. (2014). Food and beverage service (9th edition) [Electronic resource]. Hodder Education, an Hachette UK Company. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=4953756
Cousins, John A., Foskett, David, & Pennington, Andrew. (2011a). Food and beverage management: for the hospitality, tourism and event industries (3rd ed) [E-book]. Goodfellow Publishers. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=835812#
Cousins, John A., Foskett, David, & Pennington, Andrew. (2011b). Food and beverage management: for the hospitality, tourism and event industries (3rd ed). Goodfellow.
Davis, B. (2011). Food and beverage management (5th ed). Butterworth-Heinemann.
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Dittmer, P., & Keefe, J. D. (2009). Principles of food, beverage, and labor cost controls (9th ed) [Electronic resource]. John Wiley. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=362071
EPICURIOUS: THE WORLD’S GREATEST RECIPE COLLECTION. (n.d.).
Faculty of Management Resource Guides (including Referencing). (n.d.). http://libguides.bournemouth.ac.uk/prf.php?account_id=91536
Foskett, D., Ceserani, V., & Kinton, R. (2007). Ceserani and Kinton’s the theory of catering (Eleventh edition). Hodder Arnold. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=697685
Foskett, D., & Paskins, P. (2011a). The theory of hospitality & catering: for levels 3 and 4 (12th edition) [Electronic resource]. Hodder Education. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=714513
Foskett, D., & Paskins, P. (2011b). The theory of hospitality & catering: for levels 3 and 4 (12th ed). Hodder Education.
Foskett, D., Rippington, N., Paskins, P., & Thorpe, S. (2015). Practical cookery: for level 2 NVQS and apprenticeships (13th edition) [Electronic resource]. Hodder Education. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=2066677
Getz, D., Robinson, R., Andersson, T., & Vujicic, S. (2014a). Foodies and food tourism [Electronic resource]. Goodfellow Publishers. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=854504
Getz, D., Robinson, R., Andersson, T., & Vujicic, S. (2014b). Foodies and food tourism. Goodfellow Publishers.
Gregoire, M. B., & Spears, M. C. (2006). Foodservice organizations: a managerial and systems approach (6th ed). Prentice Hall.
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How to access reading list e-resource (articles, ebooks etc.) especially if you are off campus. (n.d.). https://www1.bournemouth.ac.uk/discover/library/using-library/how-guides/how-access-e-resources-exam-papers
Institute of Hospitality. (n.d.). https://www.instituteofhospitality.org/
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International journal of hospitality management. (n.d.). International Journal of Hospitality Management. https://bournemouth.on.worldcat.org/oclc/222765662
Johnson, S. (1999). Who moved my cheese?: an amazing way to deal with change in your work and in your life. Vermilion.
Jones, P. (2003). Hospitality operations: a systems approach. Continuum.
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Journal of restaurant & foodservice marketing. (n.d.). Journal of Restaurant & Foodservice Marketing. https://bournemouth.on.worldcat.org/oclc/981620050
LaVilla, Joe. (2010). The Wine, Beer, and Spirits Handbook : A Guide to Styles and Service. Wiley. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=278491
Legrand, W., Sloan, P., & Chen, J. S. (2016). Sustainability in the hospitality industry: principles of sustainable operations (Third edition). Routledge.
McMillan, K., & Weyers, J. D. B. (2007). The smarter student: skills and strategies for success at university. Prentice Hall.
Micallef, J. (2015). Scotch whisky, its history, production and appreciation. Antioch Downs Press.
Mortimore, S., & Wallace, C. (2015a). HACCP: a food industry briefing (Second edition). Wiley Blackwell. https://bournemouth.on.worldcat.org/oclc/893897663
Mortimore, S., & Wallace, C. (2015b). HACCP: a food industry briefing (Second edition) [Electronic resource]. Wiley Blackwell. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#
Mortimore, S., & Wallace, C. (2015c). HACCP: Vol. A food industry briefing (2nd edition) [Electronic resource]. Wiley Blackwell. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#
Nenes, M. F. (2009). Wine, beer, and spirits handbook :a guide to styles and service. Wiley.
Ninemeier, J. D. & American Hotel & Lodging Educational Institute. (2009). Planning and control for food and beverage operations (7th ed). American Hotel & Lodging Educational Institute.
Ninemeier, J. D., & Hayes, D. K. (2006). Restaurant operations management: principles and practices (1st ed). Pearson Prentice Hall.
Or, M. (2014). Star Quality Hospitality - The Keyto a Successful Hospitality Business. Rethink Press Limited.
Pavesic, D. V. (2005). Fundamental principles of restaurant cost control (2nd ed). Pearson Prentice Hall.
People 1st - Research & Policy, Talent Management & Training Solutions. (n.d.). http://www.people1st.co.uk/
Plimsoll Publishing. (2010a). UK corporate entertainment - an industry overview: Vol. Plimsoll analysis (2nd ed). Plimsoll Publishing. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123670/View
Plimsoll Publishing. (2010b). UK event management - an industry overview: Vol. Plimsoll analysis (2nd ed). Plimsoll Publishing.
Plimsoll Publishing. (2013a). UK corporate entertainment: Main and summary analysis: Vol. Plimsoll analysis (2nd ediion, May 2013 update) [Electronic resource]. Plimsoll Publishing. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123682/View
Plimsoll Publishing. (2013b). UK event caterers: Main and summary analysis and how to use: Vol. Plimsoll analysis (4th Edition (Oct 2013)) [Electronic resource]. Plimsoll Publishing. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123681/View
Plimsoll Publishing. (2014). UK event caterers: Main and summary analysis (2nd edition. May 2014 update) [Electronic resource]. Plimsoll Publishing. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123683/View
Saunders, M., Lewis, P., & Thornhill, A. (2012). Research methods for business students (6th ed). Pearson.
Sloan, P., Legrand, W., & Chen, J. S. (2012). Sustainability in the hospitality industry: principles of sustainable operations. Routledge.
Sloan, P., Legrand, W., & Chen, J. S. (2013). Sustainability in the hospitality industry: principles of sustainable operations (2nd ed) [Electronic resource]. Routledge. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1125233
Sloan, P., Legrand, W., & Chen, J. S. (2016). Sustainability in the hospitality industry: principles of sustainable operations (Third edition). Routledge. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=1409996
Sprenger, R. A. (2014). Hygiene for management: a text for food safety courses (17th ed). Highfield.co.uk.
Tesone, D. V. (2009). Principles of management for the hospitality industry: Vol. The management of hospitality and tourism enterprises series. Butterworth-Heinemann.
The Industry guide to good hygiene practice: catering guide. (2016). British Hospitality Association.
UK Hospitality. (n.d.). https://www.ukhospitality.org.uk/
