Adams, M. R., M. O. Moss, and Peter J. McClure. Food Microbiology. 4th edition. Cambridge: Royal Society of Chemistry, 2016. Print.
‘British Beer and Pub Association (BBPA) Statistical Handbook: A Compilation of Drinks Industry Statistics’. 2008. Web. <http://capitadiscovery.co.uk/bournemouth-ac/items?query=beer+and+pub+association+statistical+handbook&sort=publishedyear:d>.
Brotherton, Bob. Researching Hospitality and Tourism. Second edition. Los Angeles: SAGE, 2015. Print.
---. Researching Hospitality and Tourism: A Student Guide. Los Angeles: SAGE, 2008. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=880858>.
Campbell, John, David Foskett, and Victor Ceserani. Practical Cookery. 11th ed. London: Hodder Education, 2008. Print.
‘Caterer’. N.p., n.d. Web. <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. Basingstoke: Palgrave Macmillan, 2015. Print.
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. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=835812#>.
---. Food and Beverage Management: For the Hospitality, Tourism and Event Industries. 3rd ed. Oxford: Goodfellow, 2011. Print.
Cousins, John A., D. R. Lillicrap, and Suzanne Weekes. Food and Beverage Service. 9th edition. London: Hodder Education, an Hachette UK Company, 2014. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=4953756>.
Davis, Bernard. Food and Beverage Management. 5th ed. Oxford: Butterworth-Heinemann, 2011. Print.
‘Decanter: The World’s Best Wine Magazine’. n. pag. Web. <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. Hoboken, N.J.: John Wiley, 2009. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=362071>.
‘EPICURIOUS: THE WORLD’S GREATEST RECIPE COLLECTION’. N.p., n.d. Print.
‘Faculty of Management Resource Guides (Including Referencing)’. N.p., n.d. Web. <http://libguides.bournemouth.ac.uk/prf.php?account_id=91536>.
Foskett, David et al. Practical Cookery: For Level 2 NVQS and Apprenticeships. 13th edition. London: Hodder Education, 2015. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=2066677>.
Foskett, David, Victor Ceserani, and Ronald Kinton. Ceserani and Kinton’s the Theory of Catering. Eleventh edition. London: Hodder Arnold, 2007. Web. <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 edition. London: Hodder Education, 2011. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=714513>.
---. The Theory of Hospitality & Catering: For Levels 3 and 4. 12th ed. London: Hodder Education, 2011. Print.
Getz, Donald et al. Foodies and Food Tourism. Oxford: Goodfellow Publishers, 2014. Web. <http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=854504>.
---. Foodies and Food Tourism. Oxford: Goodfellow Publishers, 2014. Print.
Gregoire, Mary B., and Marian C. Spears. Foodservice Organizations: A Managerial and Systems Approach. 6th ed. Harlow: Prentice Hall, 2006. Print.
‘Home - BII Awarding Body’. N.p., n.d. Web. <http://biiab.bii.org/home>.
‘Hospitality News’. N.p., n.d. Web. <http://www.bighospitality.co.uk/>.
‘How to Access Reading List E-Resource (Articles, Ebooks Etc.) Especially If You Are off Campus.’ Web. <https://www1.bournemouth.ac.uk/discover/library/using-library/how-guides/how-access-e-resources-exam-papers>.
‘Institute of Hospitality’. N.p., n.d. Web. <https://www.instituteofhospitality.org/>.
‘International Journal of Contemporary Hospitality Management.’ International journal of contemporary hospitality management. n. pag. Web. <https://bournemouth.on.worldcat.org/oclc/45281068>.
‘International Journal of Hospitality Management.’ International journal of hospitality management. n. pag. Web. <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. London: Vermilion, 1999. Print.
Jones, Peter. Hospitality Operations: A Systems Approach. London: Continuum, 2003. Print.
‘Journal of Foodservice Business Research.’ Journal of foodservice business research. n. pag. Web. <https://bournemouth.on.worldcat.org/oclc/48428555>.
‘Journal of Restaurant & Foodservice Marketing.’ Journal of restaurant & foodservice marketing. n. pag. Web. <https://bournemouth.on.worldcat.org/oclc/981620050>.
LaVilla, Joe. The Wine, Beer, and Spirits Handbook : A Guide to Styles and Service. Hoboken, N.J.: Wiley., 2010. Web. <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. London: Routledge, 2016. Print.
McMillan, Kathleen, and Jonathan D. B. Weyers. The Smarter Student: Skills and Strategies for Success at University. Harlow: Prentice Hall, 2007. Print.
Micallef, Joseph. Scotch Whisky, Its History, Production and Appreciation. Portland: Antioch Downs Press, 2015. Print.
Mortimore, Sara, and Carol Wallace. HACCP. 2nd edition. A food industry briefing. Chichester, West Sussex: Wiley Blackwell, 2015. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#>.
---. HACCP: A Food Industry Briefing. Second edition. Chichester, West Sussex: Wiley Blackwell, 2015. Web. <https://bournemouth.on.worldcat.org/oclc/893897663>.
---. HACCP: A Food Industry Briefing. Second edition. Chichester, England: Wiley Blackwell, 2015. Web. <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. Hoboken, N.J: Wiley, 2009. Print.
Ninemeier, Jack D. and American Hotel & Lodging Educational Institute. Planning and Control for Food and Beverage Operations. 7th ed. Lansing, Mich: American Hotel & Lodging Educational Institute, 2009. Print.
Ninemeier, Jack D., and David K. Hayes. Restaurant Operations Management: Principles and Practices. 1st ed. Upper Saddle River, N.J.: Pearson Prentice Hall, 2006. Print.
Or, Monica. Star Quality Hospitality - The Keyto a Successful Hospitality Business. Rethink Press Limited, 2014. Print.
Pavesic, David V. Fundamental Principles of Restaurant Cost Control. 2nd ed. Upper Saddle River, N.J: Pearson Prentice Hall, 2005. Print.
‘People 1st - Research & Policy, Talent Management & Training Solutions’. N.p., n.d. Web. <http://www.people1st.co.uk/>.
Plimsoll Publishing. UK Corporate Entertainment - an Industry Overview. 2nd ed. Plimsoll analysis. Plimsoll Publishing, 2010. Web. <https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123670/View>.
---. UK Corporate Entertainment: Main and Summary Analysis. 2nd ediion, May 2013 update. Plimsoll analysis. Plimsoll Publishing, 2013. Web. <https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123682/View>.
---. UK Event Caterers: Main and Summary Analysis. 2nd edition. May 2014 update. Stockton: Plimsoll Publishing, 2014. Web. <https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123683/View>.
---. UK Event Caterers: Main and Summary Analysis and How to Use. 4th Edition (Oct 2013). Plimsoll analysis. Stockton: Plimsoll Publishing, 2013. Web. <https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123681/View>.
---. UK Event Management - an Industry Overview. 2nd ed. Plimsoll analysis. Stockton: Plimsoll Publishing, 2010. Print.
Saunders, Mark, Philip Lewis, and Adrian Thornhill. Research Methods for Business Students. 6th ed. Harlow: Pearson, 2012. Print.
Sloan, Philip, Willy Legrand, and Joseph S. Chen. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Third edition. Abingdon, Oxon: Routledge, 2016. Web. <http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=1409996>.
---. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. London: Routledge, 2012. Print.
---. Sustainability in the Hospitality Industry: Principles of Sustainable Operations. 2nd ed. London: Routledge, 2013. Web. <https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1125233>.
Sprenger, Richard A. Hygiene for Management: A Text for Food Safety Courses. 17th ed. Doncaster: Highfield.co.uk, 2014. Print.
Tesone, D. V. Principles of Management for the Hospitality Industry. The management of hospitality and tourism enterprises series. Oxford: Butterworth-Heinemann, 2009. Print.
The Industry Guide to Good Hygiene Practice: Catering Guide. British Hospitality Association, 2016. Print.
‘UK Hospitality’. N.p., n.d. Web. <https://www.ukhospitality.org.uk/>.
