1.
Faculty of Management Resource Guides (including Referencing) [Internet]. Available from: 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. [Internet]. Available from: 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 [Internet]. 3rd ed. Woodeaton: Goodfellow Publishers; 2011. Available from: 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, Thorpe S. Practical cookery: for level 2 NVQS and apprenticeships [Internet]. 13th edition. London: Hodder Education; 2015. Available from: 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 [Internet]. 12th edition. London: Hodder Education; 2011. Available from: 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 [Internet]. Third edition. Abingdon, Oxon: Routledge; 2016. Available from: http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=1409996
9.
Legrand W, Sloan P, Chen JS. Sustainability in the hospitality industry: principles of sustainable operations. Third edition. London: Routledge; 2016.
10.
Sloan P, Legrand W, Chen JS. Sustainability in the hospitality industry: principles of sustainable operations. London: Routledge; 2012.
11.
Sloan P, Legrand W, Chen JS. Sustainability in the hospitality industry: principles of sustainable operations [Internet]. 2nd ed. London: Routledge; 2013. Available from: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1125233
12.
Jones P. Hospitality operations: a systems approach. London: Continuum; 2003.
13.
Campbell J, Foskett D, Ceserani V. Practical cookery. 11th ed. London: Hodder Education; 2008.
14.
Nenes MF. Wine, beer, and spirits handbook :a guide to styles and service. Hoboken, N.J: Wiley; 2009.
15.
LaVilla, Joe. The Wine, Beer, and Spirits Handbook : A Guide to Styles and Service [Internet]. Hoboken, N.J.: Wiley.; 2010. Available from: 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.
Micallef J. Scotch whisky, its history, production and appreciation. Portland: Antioch Downs Press; 2015.
17.
Or M. Star Quality Hospitality - The Keyto a Successful Hospitality Business. Rethink Press Limited; 2014.
18.
Johnson S. Who moved my cheese?: an amazing way to deal with change in your work and in your life. London: Vermilion; 1999.
19.
Foskett D, Ceserani V, Kinton R. Ceserani and Kinton’s the theory of catering [Internet]. Eleventh edition. London: Hodder Arnold; 2007. Available from: http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=697685
20.
Cousins JA, Lillicrap DR, Weekes S. Food and beverage service [Internet]. 9th edition. London: Hodder Education, an Hachette UK Company; 2014. Available from: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=4953756
21.
Dittmer P, Keefe JD. Principles of food, beverage, and labor cost controls [Internet]. 9th ed. Hoboken, N.J.: John Wiley; 2009. Available from: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=362071
22.
Adams MR, Moss MO, McClure PJ. Food microbiology. 4th edition. Cambridge: Royal Society of Chemistry; 2016.
23.
Davis B. Food and beverage management. 5th ed. Oxford: Butterworth-Heinemann; 2011.
24.
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.
25.
Ninemeier JD, Hayes DK. Restaurant operations management: principles and practices. 1st ed. Upper Saddle River, N.J.: Pearson Prentice Hall; 2006.
26.
Pavesic DV. Fundamental principles of restaurant cost control. 2nd ed. Upper Saddle River, N.J: Pearson Prentice Hall; 2005.
27.
Gregoire MB, Spears MC. Foodservice organizations: a managerial and systems approach. 6th ed. Harlow: Prentice Hall; 2006.
28.
Sprenger RA. Hygiene for management: a text for food safety courses. 17th ed. Doncaster: Highfield.co.uk; 2014.
29.
Getz D, Robinson R, Andersson T, Vujicic S. Foodies and food tourism [Internet]. Oxford: Goodfellow Publishers; 2014. Available from: http://search.ebscohost.com/login.aspx?authtype=ip,shib&custid=s7547708&direct=true&db=nlebk&db=nlabk&site=ehost-live&scope=site&AN=854504
30.
Getz D, Robinson R, Andersson T, Vujicic S. Foodies and food tourism. Oxford: Goodfellow Publishers; 2014.
31.
Mortimore S, Wallace C. HACCP: a food industry briefing [Internet]. Second edition. Chichester, West Sussex: Wiley Blackwell; 2015. Available from: https://bournemouth.on.worldcat.org/oclc/893897663
32.
Mortimore S, Wallace C. HACCP [Internet]. 2nd edition. Chichester, West Sussex: Wiley Blackwell; 2015. Available from: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=1895449#
33.
Mortimore S, Wallace C. HACCP: a food industry briefing [Internet]. Second edition. Chichester, England: Wiley Blackwell; 2015. Available from: 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 [Internet]. 2nd ediion, May 2013 update. Plimsoll Publishing; 2013. Available from: https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123682/View
36.
Plimsoll Publishing. UK event caterers: Main and summary analysis [Internet]. 2nd edition. May 2014 update. Stockton: Plimsoll Publishing; 2014. Available from: https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123683/View
37.
Plimsoll Publishing. UK event management - an industry overview. 2nd ed. Stockton: Plimsoll Publishing; 2010.
38.
Plimsoll Publishing. UK event caterers: Main and summary analysis and how to use [Internet]. 4th Edition (Oct 2013). Stockton: Plimsoll Publishing; 2013. Available from: 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 [Internet]. 2nd ed. Plimsoll Publishing; 2010. Available from: https://brightspace.bournemouth.ac.uk/d2l/le/content/18314/viewContent/123670/View
41.
Tesone, D. V. Principles of management for the hospitality industry. Oxford: Butterworth-Heinemann; 2009.
42.
International Journal of Contemporary Hospitality Management. International journal of contemporary hospitality management [Internet]. Available from: https://bournemouth.on.worldcat.org/oclc/45281068
43.
International journal of hospitality management. International journal of hospitality management [Internet]. Available from: https://bournemouth.on.worldcat.org/oclc/222765662
44.
Journal of restaurant & foodservice marketing. Journal of restaurant & foodservice marketing [Internet]. Available from: https://bournemouth.on.worldcat.org/oclc/981620050
45.
Journal of foodservice business research. Journal of foodservice business research [Internet]. Available from: https://bournemouth.on.worldcat.org/oclc/48428555
46.
British Beer and Pub Association (BBPA) Statistical Handbook: a compilation of drinks industry statistics [Internet]. London: Brewing Publications; 2008. Available from: http://capitadiscovery.co.uk/bournemouth-ac/items?query=beer+and+pub+association+statistical+handbook&sort=publishedyear:d
47.
UK Hospitality [Internet]. Available from: https://www.ukhospitality.org.uk/
48.
Institute of Hospitality [Internet]. Available from: https://www.instituteofhospitality.org/
49.
Hospitality News [Internet]. Available from: http://www.bighospitality.co.uk/
50.
Caterer [Internet]. Available from: https://search.ebscohost.com/login.aspx?direct=true&db=bsu&jid=IHL&site=ehost-live
51.
Decanter: the world’s best wine magazine. London: Prestige Magazines; Available from: 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 [Internet]. Available from: http://www.people1st.co.uk/
53.
Home - BII Awarding Body [Internet]. Available from: http://biiab.bii.org/home
54.
Brotherton B. Researching hospitality and tourism: a student guide [Internet]. Los Angeles: SAGE; 2008. Available from: https://ebookcentral.proquest.com/lib/bournemouth-ebooks/detail.action?docID=880858
55.
Brotherton B. Researching hospitality and tourism. Second edition. Los Angeles: SAGE; 2015.
56.
Saunders M, Lewis P, Thornhill A. Research methods for business students. 6th ed. Harlow: Pearson; 2012.
57.
Cottrell, S. Skills for success: personal development and employability. Third edition. Basingstoke: Palgrave Macmillan; 2015.
58.
McMillan K, Weyers JDB. The smarter student: skills and strategies for success at university. Harlow: Prentice Hall; 2007.