Below is a small selection of titles held in the library - there are many more.
Food and Beverage Management by Bernard Davis; Andrew Lockwood; Ioannis Pantelidis; Peter AlcottThis introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are: Case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at http://www.routledge.com/books/details/9780080966700/ It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Call Number: 647.95
Publication Date: 2012-05-04
The Theory of Hospitality and Catering by David Foskett; Neil Rippington (Consultant Editor); Patricia Paskins; Victor Ceserani (Consultant Editor)A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier,storage, preparation, production and final service to the waiting customer.Since 1964, The Theory of Catering, along with Practical Cookery, has been one of the essential textbooks for hospitality and catering students in the UK and elsewhere. Considered a flagship text by catering educators worldwide, this is an essential handbook for anyone training at supervisory levelin the hospitality industry. Completely revised to reflect changes in the industry, features of the book include:* A unique and detailed chapter on commodities - the only one available* Essential and accessible information on cost and operational control and budgeting* Up-to-date information on hygiene and food legislation and health and safety - essential for anyone training or working at supervisory management level* Clear mapping and focus of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.* The only comprehensive overview of the hospitality and catering industry available.* A unique 100 page chapter on commodities: the only source of commodity information to exist in any student book and hugely valued by tutors.* Essential and accessible information on cost and operational control and budgeting - one of the most challenging topics for students * Up-to-date information on hygiene and food legislation and health and safety - essential info for anyone training or working at supervisory management level.* Clear mapping and alignment of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.
Call Number: 647.95
Publication Date: 2011-07-10
Food and Beverage Service by John Cousins; Dennis Lillicrap; Suzanne WeekesUnderstand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques
Call Number: 647.95
Publication Date: 1914-12-10
Skills for Success by Stella CottrellEach chapter encourages students to think reflectively about personal, academic and career goals and to plan a path to success. Rich in activities that develop valuable career skills, this revised and updated third edition has two new chapters on 'Taking charge of your life, learning and career' and 'What do employers really want?'.