[1]
BU Library’s Hospitality Resources Guide: http://libguides.bournemouth.ac.uk/hospitality.
[2]
Cousins, John A. et al. 2011. Food and beverage management: for the hospitality, tourism and event industries. Goodfellow.
[3]
Cousins, John A. et al. 2011. Food and beverage management: for the hospitality, tourism and event industries. Goodfellow Publishers.
[4]
Davis, Bernard et al. 1998. Food and beverage management. Butterworth Heinemann.
[5]
Foskett, D. et al. 2015. Practical cookery: for level 2 NVQS and apprenticeships. Hodder Education.
[6]
Guilding, C. 2013. Accounting essentials for hospitality managers. Routledge.
[7]
Guilding, C. 2014. Accounting essentials for hospitality managers. Routledge.
[8]
Harris, P.J. 2011. Profit planning: for hospitality and tourism. Goodfellow Publishers.
[9]
Hawkins, R. and Bohdanowicz, P. 2012. Responsible hospitality: theory and practice. Goodfellow Publishers.
[10]
Hawkins, Rebecca and Bohdanowicz, Paulina 2012. Responsible hospitality: theory and practice. Goodfellow.
[11]
Knowles, Tim 1998. Hospitality management: an introduction. Longman.
[12]
Medlik, S. and Ingram, Hadyn 2000. The business of hotels. Butterworth Heinemann.
[14]
Mullins, L.J. and Dossor, P. 2013. Hospitality management and organisational behaviour. Pearson.
[15]
Mullins, L.J. and Dossor, P. 2013. Hospitality management and organisational behaviour. Pearson.
[16]
O’Dell, Tom 2010. Spas: the cultural economy of hospitality, magic and the senses. Nordic Academic.
[17]
Teare, Richard et al. 1998. New directions in hospitality and tourism: a worldwide review. Cassell.
[18]
Tesone, D. V. 2009. Principles of management for the hospitality industry. Butterworth-Heinemann.
[19]
Wood, Roy C. 2008. The SAGE Handbook of Hospitality Management. Sage.
[20]
Wood, Roy C. and Brotherton, Bob 2008. The SAGE handbook of hospitality management. SAGE.
