[1]
‘Faculty of Management Resource Guides (including Referencing)’. [Online]. Available: 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.’ [Online]. Available: https://www1.bournemouth.ac.uk/discover/library/using-library/how-guides/how-access-e-resources-exam-papers
[3]
Cousins, John A., Foskett, David, and Pennington, Andrew, Food and beverage management: for the hospitality, tourism and event industries, 3rd ed. Woodeaton: Goodfellow Publishers, 2011 [Online]. Available: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=835812#
[4]
Cousins, John A., Foskett, David, and Pennington, Andrew, Food and beverage management: for the hospitality, tourism and event industries, 3rd ed. Oxford: Goodfellow, 2011.
[5]
D. Foskett, N. Rippington, P. Paskins, and S. Thorpe, Practical cookery: for level 2 NVQS and apprenticeships, 13th edition. London: Hodder Education, 2015 [Online]. Available: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=2066677
[6]
D. Foskett and P. Paskins, The theory of hospitality & catering: for levels 3 and 4, 12th edition. London: Hodder Education, 2011 [Online]. Available: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=714513
[7]
D. Foskett and P. Paskins, The theory of hospitality & catering: for levels 3 and 4, 12th ed. London: Hodder Education, 2011.
[8]
P. Sloan, W. Legrand, and J. S. Chen, Sustainability in the hospitality industry: principles of sustainable operations, Third edition. Abingdon, Oxon: Routledge, 2016 [Online]. Available: 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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W. Legrand, P. Sloan, and J. S. Chen, Sustainability in the hospitality industry: principles of sustainable operations, Third edition. London: Routledge, 2016.
[10]
P. Sloan, W. Legrand, and J. S. Chen, Sustainability in the hospitality industry: principles of sustainable operations. London: Routledge, 2012.
[11]
P. Sloan, W. Legrand, and J. S. Chen, Sustainability in the hospitality industry: principles of sustainable operations, 2nd ed. London: Routledge, 2013 [Online]. Available: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1125233
[12]
P. Jones, Hospitality operations: a systems approach. London: Continuum, 2003.
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J. Campbell, D. Foskett, and V. Ceserani, Practical cookery, 11th ed. London: Hodder Education, 2008.
[14]
M. F. Nenes, 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 [Online]. Available: 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]
J. Micallef, Scotch whisky, its history, production and appreciation. Portland: Antioch Downs Press, 2015.
[17]
M. Or, Star Quality Hospitality - The Keyto a Successful Hospitality Business. Rethink Press Limited, 2014.
[18]
S. Johnson, 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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D. Foskett, V. Ceserani, and R. Kinton, Ceserani and Kinton’s the theory of catering, Eleventh edition. London: Hodder Arnold, 2007 [Online]. Available: 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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J. A. Cousins, D. R. Lillicrap, and S. Weekes, Food and beverage service, 9th edition. London: Hodder Education, an Hachette UK Company, 2014 [Online]. Available: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=4953756
[21]
P. Dittmer and J. D. Keefe, Principles of food, beverage, and labor cost controls, 9th ed. Hoboken, N.J.: John Wiley, 2009 [Online]. Available: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=362071
[22]
M. R. Adams, M. O. Moss, and P. J. McClure, Food microbiology, 4th edition. Cambridge: Royal Society of Chemistry, 2016.
[23]
B. Davis, Food and beverage management, 5th ed. Oxford: Butterworth-Heinemann, 2011.
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J. D. Ninemeier and American Hotel & Lodging Educational Institute, Planning and control for food and beverage operations, 7th ed. Lansing, Mich: American Hotel & Lodging Educational Institute, 2009.
[25]
J. D. Ninemeier and D. K. Hayes, Restaurant operations management: principles and practices, 1st ed. Upper Saddle River, N.J.: Pearson Prentice Hall, 2006.
[26]
D. V. Pavesic, Fundamental principles of restaurant cost control, 2nd ed. Upper Saddle River, N.J: Pearson Prentice Hall, 2005.
[27]
M. B. Gregoire and M. C. Spears, Foodservice organizations: a managerial and systems approach, 6th ed. Harlow: Prentice Hall, 2006.
[28]
R. A. Sprenger, Hygiene for management: a text for food safety courses, 17th ed. Doncaster: Highfield.co.uk, 2014.
[29]
D. Getz, R. Robinson, T. Andersson, and S. Vujicic, Foodies and food tourism. Oxford: Goodfellow Publishers, 2014 [Online]. Available: 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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D. Getz, R. Robinson, T. Andersson, and S. Vujicic, Foodies and food tourism. Oxford: Goodfellow Publishers, 2014.
[31]
S. Mortimore and C. Wallace, HACCP: a food industry briefing, Second edition. Chichester, West Sussex: Wiley Blackwell, 2015 [Online]. Available: https://bournemouth.on.worldcat.org/oclc/893897663
[32]
S. Mortimore and C. Wallace, HACCP, 2nd edition., vol. A food industry briefing. Chichester, West Sussex: Wiley Blackwell, 2015 [Online]. Available: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#
[33]
S. Mortimore and C. Wallace, HACCP: a food industry briefing, Second edition. Chichester, England: Wiley Blackwell, 2015 [Online]. Available: 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., vol. Plimsoll analysis. Plimsoll Publishing, 2013 [Online]. Available: 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 [Online]. Available: https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123683/View
[37]
Plimsoll Publishing, UK event management - an industry overview, 2nd ed., vol. Plimsoll analysis. Stockton: Plimsoll Publishing, 2010.
[38]
Plimsoll Publishing, UK event caterers: Main and summary analysis and how to use, 4th Edition (Oct 2013)., vol. Plimsoll analysis. Stockton: Plimsoll Publishing, 2013 [Online]. Available: 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, 2nd ed., vol. Plimsoll analysis. Plimsoll Publishing, 2010 [Online]. Available: 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. Oxford: Butterworth-Heinemann, 2009.
[42]
‘International Journal of Contemporary Hospitality Management.’, International journal of contemporary hospitality management. [Online]. Available: https://bournemouth.on.worldcat.org/oclc/45281068
[43]
‘International journal of hospitality management.’, International journal of hospitality management. [Online]. Available: https://bournemouth.on.worldcat.org/oclc/222765662
[44]
‘Journal of restaurant & foodservice marketing.’, Journal of restaurant & foodservice marketing. [Online]. Available: https://bournemouth.on.worldcat.org/oclc/981620050
[45]
‘Journal of foodservice business research.’, Journal of foodservice business research. [Online]. Available: https://bournemouth.on.worldcat.org/oclc/48428555
[46]
‘British Beer and Pub Association (BBPA) Statistical Handbook: a compilation of drinks industry statistics’. Brewing Publications, London, 2008 [Online]. Available: http://capitadiscovery.co.uk/bournemouth-ac/items?query=beer+and+pub+association+statistical+handbook&sort=publishedyear:d
[47]
‘UK Hospitality’. [Online]. Available: https://www.ukhospitality.org.uk/
[48]
‘Institute of Hospitality’. [Online]. Available: https://www.instituteofhospitality.org/
[49]
‘Hospitality News’. [Online]. Available: http://www.bighospitality.co.uk/
[50]
‘Caterer’. [Online]. Available: https://search.ebscohost.com/login.aspx?direct=true&db=bsu&jid=IHL&site=ehost-live
[51]
‘Decanter: the world’s best wine magazine’ [Online]. Available: 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’. [Online]. Available: http://www.people1st.co.uk/
[53]
‘Home - BII Awarding Body’. [Online]. Available: http://biiab.bii.org/home
[54]
B. Brotherton, Researching hospitality and tourism: a student guide. Los Angeles: SAGE, 2008 [Online]. Available: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=880858
[55]
B. Brotherton, Researching hospitality and tourism, Second edition. Los Angeles: SAGE, 2015.
[56]
M. Saunders, P. Lewis, and A. Thornhill, Research methods for business students, 6th ed. Harlow: Pearson, 2012.
[57]
Cottrell, S., Skills for success: personal development and employability, Third edition., vol. Palgrave study skills. Basingstoke: Palgrave Macmillan, 2015.
[58]
K. McMillan and J. D. B. Weyers, The smarter student: skills and strategies for success at university. Harlow: Prentice Hall, 2007.
