1.
Faculty of Management Resource Guides (including Referencing), 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., 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. Goodfellow Publishers, Woodeaton (2011).
4.
Cousins, John A., Foskett, David, Pennington, Andrew: Food and beverage management: for the hospitality, tourism and event industries. Goodfellow, Oxford (2011).
5.
Foskett, D., Rippington, N., Paskins, P., Thorpe, S.: Practical cookery: for level 2 NVQS and apprenticeships. Hodder Education, London (2015).
6.
Foskett, D., Paskins, P.: The theory of hospitality & catering: for levels 3 and 4. Hodder Education, London (2011).
7.
Foskett, D., Paskins, P.: The theory of hospitality & catering: for levels 3 and 4. Hodder Education, London (2011).
8.
Sloan, P., Legrand, W., Chen, J.S.: Sustainability in the hospitality industry: principles of sustainable operations. Routledge, Abingdon, Oxon (2016).
9.
Legrand, W., Sloan, P., Chen, J.S.: Sustainability in the hospitality industry: principles of sustainable operations. Routledge, London (2016).
10.
Sloan, P., Legrand, W., Chen, J.S.: Sustainability in the hospitality industry: principles of sustainable operations. Routledge, London (2012).
11.
Sloan, P., Legrand, W., Chen, J.S.: Sustainability in the hospitality industry: principles of sustainable operations. Routledge, London (2013).
12.
Jones, P.: Hospitality operations: a systems approach. Continuum, London (2003).
13.
Campbell, J., Foskett, D., Ceserani, V.: Practical cookery. Hodder Education, London (2008).
14.
Nenes, M.F.: Wine, beer, and spirits handbook :a guide to styles and service. Wiley, Hoboken, N.J (2009).
15.
LaVilla, Joe: The Wine, Beer, and Spirits Handbook : A Guide to Styles and Service. Wiley., Hoboken, N.J. (2010).
16.
Micallef, J.: Scotch whisky, its history, production and appreciation. Antioch Downs Press, Portland (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. Vermilion, London (1999).
19.
Foskett, D., Ceserani, V., Kinton, R.: Ceserani and Kinton’s the theory of catering. Hodder Arnold, London (2007).
20.
Cousins, J.A., Lillicrap, D.R., Weekes, S.: Food and beverage service. Hodder Education, an Hachette UK Company, London (2014).
21.
Dittmer, P., Keefe, J.D.: Principles of food, beverage, and labor cost controls. John Wiley, Hoboken, N.J. (2009).
22.
Adams, M.R., Moss, M.O., McClure, P.J.: Food microbiology. Royal Society of Chemistry, Cambridge (2016).
23.
Davis, B.: Food and beverage management. Butterworth-Heinemann, Oxford (2011).
24.
Ninemeier, J.D., American Hotel & Lodging Educational Institute: Planning and control for food and beverage operations. American Hotel & Lodging Educational Institute, Lansing, Mich (2009).
25.
Ninemeier, J.D., Hayes, D.K.: Restaurant operations management: principles and practices. Pearson Prentice Hall, Upper Saddle River, N.J. (2006).
26.
Pavesic, D.V.: Fundamental principles of restaurant cost control. Pearson Prentice Hall, Upper Saddle River, N.J (2005).
27.
Gregoire, M.B., Spears, M.C.: Foodservice organizations: a managerial and systems approach. Prentice Hall, Harlow (2006).
28.
Sprenger, R.A.: Hygiene for management: a text for food safety courses. Highfield.co.uk, Doncaster (2014).
29.
Getz, D., Robinson, R., Andersson, T., Vujicic, S.: Foodies and food tourism. Goodfellow Publishers, Oxford (2014).
30.
Getz, D., Robinson, R., Andersson, T., Vujicic, S.: Foodies and food tourism. Goodfellow Publishers, Oxford (2014).
31.
Mortimore, S., Wallace, C.: HACCP: a food industry briefing. Wiley Blackwell, Chichester, West Sussex (2015).
32.
Mortimore, S., Wallace, C.: HACCP. Wiley Blackwell, Chichester, West Sussex (2015).
33.
Mortimore, S., Wallace, C.: HACCP: a food industry briefing. Wiley Blackwell, Chichester, England (2015).
34.
The Industry guide to good hygiene practice: catering guide. British Hospitality Association (2016).
35.
Plimsoll Publishing: UK corporate entertainment: Main and summary analysis. Plimsoll Publishing (2013).
36.
Plimsoll Publishing: UK event caterers: Main and summary analysis. Plimsoll Publishing, Stockton (2014).
37.
Plimsoll Publishing: UK event management - an industry overview. Plimsoll Publishing, Stockton (2010).
38.
Plimsoll Publishing: UK event caterers: Main and summary analysis and how to use. Plimsoll Publishing, Stockton (2013).
39.
EPICURIOUS: THE WORLD’S GREATEST RECIPE COLLECTION.
40.
Plimsoll Publishing: UK corporate entertainment - an industry overview. Plimsoll Publishing (2010).
41.
Tesone, D. V.: Principles of management for the hospitality industry. Butterworth-Heinemann, Oxford (2009).
42.
International Journal of Contemporary Hospitality Management. International journal of contemporary hospitality management.
43.
International journal of hospitality management. International journal of hospitality management.
44.
Journal of restaurant & foodservice marketing. Journal of restaurant & foodservice marketing.
45.
Journal of foodservice business research. Journal of foodservice business research.
46.
British Beer and Pub Association (BBPA) Statistical Handbook: a compilation of drinks industry statistics, http://capitadiscovery.co.uk/bournemouth-ac/items?query=beer+and+pub+association+statistical+handbook&sort=publishedyear:d, (2008).
47.
UK Hospitality, https://www.ukhospitality.org.uk/.
48.
Institute of Hospitality, https://www.instituteofhospitality.org/.
49.
Hospitality News, http://www.bighospitality.co.uk/.
50.
Caterer, https://search.ebscohost.com/login.aspx?direct=true&db=bsu&jid=IHL&site=ehost-live.
51.
Decanter: the world’s best wine magazine.
52.
People 1st - Research & Policy, Talent Management & Training Solutions, http://www.people1st.co.uk/.
53.
Home - BII Awarding Body, http://biiab.bii.org/home.
54.
Brotherton, B.: Researching hospitality and tourism: a student guide. SAGE, Los Angeles (2008).
55.
Brotherton, B.: Researching hospitality and tourism. SAGE, Los Angeles (2015).
56.
Saunders, M., Lewis, P., Thornhill, A.: Research methods for business students. Pearson, Harlow (2012).
57.
Cottrell, S.: Skills for success: personal development and employability. Palgrave Macmillan, Basingstoke (2015).
58.
McMillan, K., Weyers, J.D.B.: The smarter student: skills and strategies for success at university. Prentice Hall, Harlow (2007).