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2.
Davis, Bernard, Stone, Sally, Lockwood, Andrew: Food and beverage management. Butterworth Heinemann, Oxford (1998).
3.
Cousins, John A., Foskett, David, Pennington, Andrew: Food and beverage management: for the hospitality, tourism and event industries. Goodfellow Publishers, Woodeaton (2011).
4.
Foskett, D., Rippington, N., Paskins, P., Thorpe, S.: Practical cookery: for level 2 NVQS and apprenticeships. Hodder Education, London (2015).
5.
Hawkins, R., Bohdanowicz, P.: Responsible hospitality: theory and practice. Goodfellow Publishers, Oxford (2012).
6.
O’Dell, Tom: Spas: the cultural economy of hospitality, magic and the senses. Nordic Academic, Lund (2010).
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Hawkins, Rebecca, Bohdanowicz, Paulina: Responsible hospitality: theory and practice. Goodfellow, Oxford (2012).
8.
Mullins, L.J., Dossor, P.: Hospitality management and organisational behaviour. Pearson, Harlow (2013).
9.
Mullins, L.J., Dossor, P.: Hospitality management and organisational behaviour. Pearson, Harlow (2013).
10.
Guilding, C.: Accounting essentials for hospitality managers. Routledge, London (2013).
11.
Guilding, C.: Accounting essentials for hospitality managers. Routledge, London (2014).
12.
Harris, P.J.: Profit planning: for hospitality and tourism. Goodfellow Publishers, Oxford (2011).
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Knowles, Tim: Hospitality management: an introduction. Longman, Harlow (1998).
14.
Medlik, S., Ingram, Hadyn: The business of hotels. Butterworth Heinemann, Oxford (2000).
15.
Teare, Richard, Bowen, John T., Hing, Nerilee: New directions in hospitality and tourism: a worldwide review. Cassell, London (1998).
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Tesone, D. V.: Principles of management for the hospitality industry. Butterworth-Heinemann, Oxford (2009).
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Wood, Roy C., Brotherton, Bob: The SAGE handbook of hospitality management. SAGE, London (2008).
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Wood, Roy C.: The SAGE Handbook of Hospitality Management. Sage, Los Angeles (2008).
19.
Caterer.
20.
Mintel.
21.
BU Library’s Hospitality Resources Guide, http://libguides.bournemouth.ac.uk/hospitality.