Adams, M. R., M. O. Moss, and Peter J. McClure. Food Microbiology. 4th edition. Royal Society of Chemistry, 2016.
British Beer and Pub Association (BBPA) Statistical Handbook: A Compilation of Drinks Industry Statistics. Brewing Publications, 2008. http://capitadiscovery.co.uk/bournemouth-ac/items?query=beer+and+pub+association+statistical+handbook&sort=publishedyear:d.
Brotherton, Bob. Researching Hospitality and Tourism: A Student Guide. SAGE, 2008. Electronic resource. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=880858.
Brotherton, Bob. Researching Hospitality and Tourism. Second edition. SAGE, 2015.
Campbell, John, David Foskett, and Victor Ceserani. Practical Cookery. 11th ed. Hodder Education, 2008.
‘Caterer’. https://search.ebscohost.com/login.aspx?direct=true&db=bsu&jid=IHL&site=ehost-live.
Cottrell, S. Skills for Success: Personal Development and Employability. Third edition. Palgrave study skills. Palgrave Macmillan, 2015.
Cousins, John A., Foskett, David, and Pennington, Andrew. Food and Beverage Management: For the Hospitality, Tourism and Event Industries. 3rd ed. Goodfellow Publishers, 2011. E-book. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=835812#.
Cousins, John A., Foskett, David, and Pennington, Andrew. Food and Beverage Management: For the Hospitality, Tourism and Event Industries. 3rd ed. Goodfellow, 2011.
Cousins, John A., D. R. Lillicrap, and Suzanne Weekes. Food and Beverage Service. 9th edition. Hodder Education, an Hachette UK Company, 2014. Electronic resource. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=4953756.
Davis, Bernard. Food and Beverage Management. 5th ed. Butterworth-Heinemann, 2011.
Decanter: The World’s Best Wine Magazine. (London), Prestige Magazines, 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. Principles of Food, Beverage, and Labor Cost Controls. 9th ed. John Wiley, 2009. Electronic resource. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=362071.
‘EPICURIOUS: THE WORLD’S GREATEST RECIPE COLLECTION’.
‘Faculty of Management Resource Guides (Including Referencing)’. http://libguides.bournemouth.ac.uk/prf.php?account_id=91536.
Foskett, David, Victor Ceserani, and Ronald Kinton. 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.
Foskett, David, and Patricia Paskins. The Theory of Hospitality & Catering: For Levels 3 and 4. 12th ed. Hodder Education, 2011.
Foskett, David, and Patricia Paskins. The Theory of Hospitality & Catering: For Levels 3 and 4. 12th edition. Hodder Education, 2011. Electronic resource. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=714513.
Foskett, David, Neil Rippington, Patricia Paskins, and Steve Thorpe. Practical Cookery: For Level 2 NVQS and Apprenticeships. 13th edition. Hodder Education, 2015. Electronic resource. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=2066677.
Getz, Donald, Richard Robinson, Tommy Andersson, and Sanja Vujicic. Foodies and Food Tourism. Goodfellow Publishers, 2014. Electronic resource. 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, Donald, Richard Robinson, Tommy Andersson, and Sanja Vujicic. Foodies and Food Tourism. Goodfellow Publishers, 2014.
Gregoire, Mary B., and Marian C. Spears. Foodservice Organizations: A Managerial and Systems Approach. 6th ed. Prentice Hall, 2006.
‘Home - BII Awarding Body’. http://biiab.bii.org/home.
‘Hospitality News’. 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’. https://www.instituteofhospitality.org/.
‘International Journal of Contemporary Hospitality Management.’ International Journal of Contemporary Hospitality Management., n.d. https://bournemouth.on.worldcat.org/oclc/45281068.
‘International Journal of Hospitality Management.’ International Journal of Hospitality Management., n.d. https://bournemouth.on.worldcat.org/oclc/222765662.
Johnson, Spencer. Who Moved My Cheese?: An Amazing Way to Deal with Change in Your Work and in Your Life. Vermilion, 1999.
Jones, Peter. Hospitality Operations: A Systems Approach. Continuum, 2003.
‘Journal of Foodservice Business Research.’ Journal of Foodservice Business Research., n.d. https://bournemouth.on.worldcat.org/oclc/48428555.
‘Journal of Restaurant & Foodservice Marketing.’ Journal of Restaurant & Foodservice Marketing., n.d. https://bournemouth.on.worldcat.org/oclc/981620050.
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.
Legrand, Willy, Philip Sloan, and Joseph S. Chen. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Third edition. Routledge, 2016.
McMillan, Kathleen, and Jonathan D. B. Weyers. The Smarter Student: Skills and Strategies for Success at University. Prentice Hall, 2007.
Micallef, Joseph. Scotch Whisky, Its History, Production and Appreciation. Antioch Downs Press, 2015.
Mortimore, Sara, and Carol Wallace. HACCP. 2nd edition. A food industry briefing. Wiley Blackwell, 2015. Electronic resource. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#.
Mortimore, Sara, and Carol Wallace. HACCP: A Food Industry Briefing. Second edition. Wiley Blackwell, 2015. https://bournemouth.on.worldcat.org/oclc/893897663.
Mortimore, Sara, and Carol Wallace. HACCP: A Food Industry Briefing. Second edition. Wiley Blackwell, 2015. Electronic resource. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#.
Nenes, Michael F. Wine, Beer, and Spirits Handbook :A Guide to Styles and Service. Wiley, 2009.
Ninemeier, Jack D. and American Hotel & Lodging Educational Institute. Planning and Control for Food and Beverage Operations. 7th ed. American Hotel & Lodging Educational Institute, 2009.
Ninemeier, Jack D., and David K. Hayes. Restaurant Operations Management: Principles and Practices. 1st ed. Pearson Prentice Hall, 2006.
Or, Monica. Star Quality Hospitality - The Keyto a Successful Hospitality Business. Rethink Press Limited, 2014.
Pavesic, David V. Fundamental Principles of Restaurant Cost Control. 2nd ed. Pearson Prentice Hall, 2005.
‘People 1st - Research & Policy, Talent Management & Training Solutions’. http://www.people1st.co.uk/.
Plimsoll Publishing. UK Corporate Entertainment - an Industry Overview. 2nd ed. Plimsoll analysis. Plimsoll Publishing, 2010. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123670/View.
Plimsoll Publishing. UK Corporate Entertainment: Main and Summary Analysis. 2nd ediion, May 2013 update. Plimsoll analysis. Plimsoll Publishing, 2013. Electronic resource. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123682/View.
Plimsoll Publishing. UK Event Caterers: Main and Summary Analysis. 2nd edition. May 2014 update. Plimsoll Publishing, 2014. Electronic resource. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123683/View.
Plimsoll Publishing. UK Event Caterers: Main and Summary Analysis and How to Use. 4th Edition (Oct 2013). Plimsoll analysis. Plimsoll Publishing, 2013. Electronic resource. https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123681/View.
Plimsoll Publishing. UK Event Management - an Industry Overview. 2nd ed. Plimsoll analysis. Plimsoll Publishing, 2010.
Saunders, Mark, Philip Lewis, and Adrian Thornhill. Research Methods for Business Students. 6th ed. Pearson, 2012.
Sloan, Philip, Willy Legrand, and Joseph S. Chen. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Routledge, 2012.
Sloan, Philip, Willy Legrand, and Joseph S. Chen. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. 2nd ed. Routledge, 2013. Electronic resource. https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1125233.
Sloan, Philip, Willy Legrand, and Joseph S. Chen. 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.
Sprenger, Richard A. Hygiene for Management: A Text for Food Safety Courses. 17th ed. Highfield.co.uk, 2014.
Tesone, D. V. Principles of Management for the Hospitality Industry. The management of hospitality and Tourism enterprises series. Butterworth-Heinemann, 2009.
The Industry Guide to Good Hygiene Practice: Catering Guide. British Hospitality Association, 2016.
‘UK Hospitality’. https://www.ukhospitality.org.uk/.
