Adams, M. R., M. O. Moss, and Peter J. McClure. 2016. Food Microbiology. 4th edition. Cambridge: Royal Society of Chemistry.
‘British Beer and Pub Association (BBPA) Statistical Handbook: A Compilation of Drinks Industry Statistics’. 2008. London: Brewing Publications. http://capitadiscovery.co.uk/bournemouth-ac/items?query=beer+and+pub+association+statistical+handbook&sort=publishedyear:d.
Brotherton, Bob. 2008. Researching Hospitality and Tourism: A Student Guide. Electronic resource. Los Angeles: SAGE. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=880858.
———. 2015. Researching Hospitality and Tourism. Second edition. Los Angeles: SAGE.
Campbell, John, David Foskett, and Victor Ceserani. 2008. Practical Cookery. 11th ed. London: Hodder Education.
‘Caterer’. n.d. https://search.ebscohost.com/login.aspx?direct=true&db=bsu&jid=IHL&site=ehost-live.
Cottrell, S. 2015. Skills for Success: Personal Development and Employability. Third edition. Vol. Palgrave study skills. Basingstoke: Palgrave Macmillan.
Cousins, John A., Foskett, David, and Pennington, Andrew. 2011a. Food and Beverage Management: For the Hospitality, Tourism and Event Industries. E-book. 3rd ed. Woodeaton: Goodfellow Publishers. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=835812#.
———. 2011b. Food and Beverage Management: For the Hospitality, Tourism and Event Industries. 3rd ed. Oxford: Goodfellow.
Cousins, John A., D. R. Lillicrap, and Suzanne Weekes. 2014. Food and Beverage Service. Electronic resource. 9th edition. London: Hodder Education, an Hachette UK Company. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=4953756.
Davis, Bernard. 2011. Food and Beverage Management. 5th ed. Oxford: Butterworth-Heinemann.
‘Decanter: The World’s Best Wine Magazine’. n.d. http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=edspub&AN=edp4410774&site=eds-live&scope=site.
Dittmer, Paul, and J. Desmond Keefe. 2009. Principles of Food, Beverage, and Labor Cost Controls. Electronic resource. 9th ed. Hoboken, N.J.: 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, David, Victor Ceserani, and Ronald Kinton. 2007. Ceserani and Kinton’s the Theory of Catering. Eleventh edition. London: 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, David, and Patricia Paskins. 2011a. The Theory of Hospitality & Catering: For Levels 3 and 4. Electronic resource. 12th edition. London: Hodder Education. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=714513.
———. 2011b. The Theory of Hospitality & Catering: For Levels 3 and 4. 12th ed. London: Hodder Education.
Foskett, David, Neil Rippington, Patricia Paskins, and Steve Thorpe. 2015. Practical Cookery: For Level 2 NVQS and Apprenticeships. Electronic resource. 13th edition. London: Hodder Education. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=2066677.
Getz, Donald, Richard Robinson, Tommy Andersson, and Sanja Vujicic. 2014a. Foodies and Food Tourism. Electronic resource. Oxford: 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.
———. 2014b. Foodies and Food Tourism. Oxford: Goodfellow Publishers.
Gregoire, Mary B., and Marian C. Spears. 2006. Foodservice Organizations: A Managerial and Systems Approach. 6th ed. Harlow: Prentice Hall.
‘Home - BII Awarding Body’. n.d. http://biiab.bii.org/home.
‘Hospitality News’. n.d. http://www.bighospitality.co.uk/.
‘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/.
‘International Journal of Contemporary Hospitality Management.’ n.d. International Journal of Contemporary Hospitality Management. https://bournemouth.on.worldcat.org/oclc/45281068.
‘International Journal of Hospitality Management.’ n.d. International Journal of Hospitality Management. https://bournemouth.on.worldcat.org/oclc/222765662.
Johnson, Spencer. 1999. Who Moved My Cheese?: An Amazing Way to Deal with Change in Your Work and in Your Life. London: Vermilion.
Jones, Peter. 2003. Hospitality Operations: A Systems Approach. London: Continuum.
‘Journal of Foodservice Business Research.’ n.d. Journal of Foodservice Business Research. https://bournemouth.on.worldcat.org/oclc/48428555.
‘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. Hoboken, N.J.: 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, Willy, Philip Sloan, and Joseph S. Chen. 2016. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Third edition. London: Routledge.
McMillan, Kathleen, and Jonathan D. B. Weyers. 2007. The Smarter Student: Skills and Strategies for Success at University. Harlow: Prentice Hall.
Micallef, Joseph. 2015. Scotch Whisky, Its History, Production and Appreciation. Portland: Antioch Downs Press.
Mortimore, Sara, and Carol Wallace. 2015a. HACCP. Electronic resource. 2nd edition. Vol. A food industry briefing. Chichester, West Sussex: Wiley Blackwell. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#.
———. 2015b. HACCP: A Food Industry Briefing. Second edition. Chichester, West Sussex: Wiley Blackwell. https://bournemouth.on.worldcat.org/oclc/893897663.
———. 2015c. HACCP: A Food Industry Briefing. Electronic resource. Second edition. Chichester, England: Wiley Blackwell. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#.
Nenes, Michael F. 2009. Wine, Beer, and Spirits Handbook :A Guide to Styles and Service. Hoboken, N.J: Wiley.
Ninemeier, Jack D. and American Hotel & Lodging Educational Institute. 2009. Planning and Control for Food and Beverage Operations. 7th ed. Lansing, Mich: American Hotel & Lodging Educational Institute.
Ninemeier, Jack D., and David K. Hayes. 2006. Restaurant Operations Management: Principles and Practices. 1st ed. Upper Saddle River, N.J.: Pearson Prentice Hall.
Or, Monica. 2014. Star Quality Hospitality - The Keyto a Successful Hospitality Business. Rethink Press Limited.
Pavesic, David V. 2005. Fundamental Principles of Restaurant Cost Control. 2nd ed. Upper Saddle River, N.J: 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. 2nd ed. Vol. Plimsoll analysis. Plimsoll Publishing. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123670/View.
———. 2010b. UK Event Management - an Industry Overview. 2nd ed. Vol. Plimsoll analysis. Stockton: Plimsoll Publishing.
———. 2013a. UK Corporate Entertainment: Main and Summary Analysis. Electronic resource. 2nd ediion, May 2013 update. Vol. Plimsoll analysis. Plimsoll Publishing. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123682/View.
———. 2013b. UK Event Caterers: Main and Summary Analysis and How to Use. Electronic resource. 4th Edition (Oct 2013). Vol. Plimsoll analysis. Stockton: Plimsoll Publishing. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123681/View.
———. 2014. UK Event Caterers: Main and Summary Analysis. Electronic resource. 2nd edition. May 2014 update. Stockton: Plimsoll Publishing. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123683/View.
Saunders, Mark, Philip Lewis, and Adrian Thornhill. 2012. Research Methods for Business Students. 6th ed. Harlow: Pearson.
Sloan, Philip, Willy Legrand, and Joseph S. Chen. 2012. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. London: Routledge.
———. 2013. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Electronic resource. 2nd ed. London: Routledge. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1125233.
———. 2016. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Third edition. Abingdon, Oxon: 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, Richard A. 2014. Hygiene for Management: A Text for Food Safety Courses. 17th ed. Doncaster: Highfield.co.uk.
Tesone, D. V. 2009. Principles of Management for the Hospitality Industry. Vol. The management of hospitality and tourism enterprises series. Oxford: Butterworth-Heinemann.
The Industry Guide to Good Hygiene Practice: Catering Guide. 2016. British Hospitality Association.
‘UK Hospitality’. n.d. https://www.ukhospitality.org.uk/.
