1
Faculty of Management Resource Guides (including Referencing). http://libguides.bournemouth.ac.uk/prf.php?account_id=91536
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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. Woodeaton: : 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. Oxford: : Goodfellow 2011.
5
Foskett D, Rippington N, Paskins P, et al. Practical cookery: for level 2 NVQS and apprenticeships. 13th edition. London: : 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. London: : 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. London: : Hodder Education 2011.
8
Sloan P, Legrand W, Chen JS. Sustainability in the hospitality industry: principles of sustainable operations. Third edition. Abingdon, Oxon: : 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
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Legrand W, Sloan P, Chen JS. Sustainability in the hospitality industry: principles of sustainable operations. Third edition. London: : Routledge 2016.
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Sloan P, Legrand W, Chen JS. Sustainability in the hospitality industry: principles of sustainable operations. London: : Routledge 2012.
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Sloan P, Legrand W, Chen JS. Sustainability in the hospitality industry: principles of sustainable operations. 2nd ed. London: : Routledge 2013. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1125233
12
Jones P. Hospitality operations: a systems approach. London: : Continuum 2003.
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Campbell J, Foskett D, Ceserani V. Practical cookery. 11th ed. London: : Hodder Education 2008.
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Nenes MF. Wine, beer, and spirits handbook :a guide to styles and service. Hoboken, N.J: : Wiley 2009.
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LaVilla, Joe. The Wine, Beer, and Spirits Handbook : A Guide to Styles and Service. Hoboken, N.J.: : 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
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Micallef J. Scotch whisky, its history, production and appreciation. Portland: : Antioch Downs Press 2015.
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Or M. Star Quality Hospitality - The Keyto a Successful Hospitality Business. Rethink Press Limited 2014.
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Johnson S. Who moved my cheese?: an amazing way to deal with change in your work and in your life. London: : Vermilion 1999.
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Foskett D, Ceserani V, Kinton R. Ceserani and Kinton’s the theory of catering. Eleventh edition. London: : 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
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Cousins JA, Lillicrap DR, Weekes S. Food and beverage service. 9th edition. London: : Hodder Education, an Hachette UK Company 2014. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=4953756
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Dittmer P, Keefe JD. Principles of food, beverage, and labor cost controls. 9th ed. Hoboken, N.J.: : John Wiley 2009. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=362071
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Adams MR, Moss MO, McClure PJ. Food microbiology. 4th edition. Cambridge: : Royal Society of Chemistry 2016.
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Davis B. Food and beverage management. 5th ed. Oxford: : Butterworth-Heinemann 2011.
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Ninemeier JD, American Hotel & Lodging Educational Institute. Planning and control for food and beverage operations. 7th ed. Lansing, Mich: : American Hotel & Lodging Educational Institute 2009.
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Ninemeier JD, Hayes DK. Restaurant operations management: principles and practices. 1st ed. Upper Saddle River, N.J.: : Pearson Prentice Hall 2006.
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Pavesic DV. Fundamental principles of restaurant cost control. 2nd ed. Upper Saddle River, N.J: : Pearson Prentice Hall 2005.
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Gregoire MB, Spears MC. Foodservice organizations: a managerial and systems approach. 6th ed. Harlow: : Prentice Hall 2006.
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Sprenger RA. Hygiene for management: a text for food safety courses. 17th ed. Doncaster: : Highfield.co.uk 2014.
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Getz D, Robinson R, Andersson T, et al. Foodies and food tourism. Oxford: : 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
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Getz D, Robinson R, Andersson T, et al. Foodies and food tourism. Oxford: : Goodfellow Publishers 2014.
31
Mortimore S, Wallace C. HACCP: a food industry briefing. Second edition. Chichester, West Sussex: : Wiley Blackwell 2015. https://bournemouth.on.worldcat.org/oclc/893897663
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Mortimore S, Wallace C. HACCP. 2nd edition. Chichester, West Sussex: : Wiley Blackwell 2015. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#
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Mortimore S, Wallace C. HACCP: a food industry briefing. Second edition. Chichester, England: : 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. 2nd ediion, May 2013 update. Plimsoll Publishing 2013. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123682/View
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Plimsoll Publishing. UK event caterers: Main and summary analysis. 2nd edition. May 2014 update. Stockton: : Plimsoll Publishing 2014. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123683/View
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Plimsoll Publishing. UK event management - an industry overview. 2nd ed. Stockton: : Plimsoll Publishing 2010.
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Plimsoll Publishing. UK event caterers: Main and summary analysis and how to use. 4th Edition (Oct 2013). Stockton: : Plimsoll Publishing 2013. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123681/View
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EPICURIOUS: THE WORLD’S GREATEST RECIPE COLLECTION.
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Plimsoll Publishing. UK corporate entertainment - an industry overview. 2nd ed. Plimsoll Publishing 2010. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123670/View
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Tesone, D. V. Principles of management for the hospitality industry. Oxford: : Butterworth-Heinemann 2009.
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International Journal of Contemporary Hospitality Management. International journal of contemporary hospitality managementhttps://bournemouth.on.worldcat.org/oclc/45281068
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International journal of hospitality management. International journal of hospitality managementhttps://bournemouth.on.worldcat.org/oclc/222765662
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Journal of restaurant & foodservice marketing. Journal of restaurant & foodservice marketinghttps://bournemouth.on.worldcat.org/oclc/981620050
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Journal of foodservice business research. Journal of foodservice business researchhttps://bournemouth.on.worldcat.org/oclc/48428555
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British Beer and Pub Association (BBPA) Statistical Handbook: a compilation of drinks industry statistics. 2008.http://capitadiscovery.co.uk/bournemouth-ac/items?query=beer+and+pub+association+statistical+handbook&sort=publishedyear:d
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UK Hospitality. https://www.ukhospitality.org.uk/
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Institute of Hospitality. https://www.instituteofhospitality.org/
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Hospitality News. http://www.bighospitality.co.uk/
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Caterer. https://search.ebscohost.com/login.aspx?direct=true&db=bsu&jid=IHL&site=ehost-live
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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
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People 1st - Research & Policy, Talent Management & Training Solutions. http://www.people1st.co.uk/
53
Home - BII Awarding Body. http://biiab.bii.org/home
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Brotherton B. Researching hospitality and tourism: a student guide. Los Angeles: : SAGE 2008. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=880858
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Brotherton B. Researching hospitality and tourism. Second edition. Los Angeles: : SAGE 2015.
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Saunders M, Lewis P, Thornhill A. Research methods for business students. 6th ed. Harlow: : Pearson 2012.
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Cottrell, S. Skills for success: personal development and employability. Third edition. Basingstoke: : Palgrave Macmillan 2015.
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McMillan K, Weyers JDB. The smarter student: skills and strategies for success at university. Harlow: : Prentice Hall 2007.