Reading list
The list below has been put together to give you an idea of the kind of books that you may be asked to read during your course, it may be worth seeing if you can get them from your local library, or you can check the University library here.
Hospitality and Culinary Arts
- Boella, M. J. (2005) Human Resource Management in the Hospitality Industry: An Introductory Guide (8th edition), Oxford, Butterworth-Heinemann
- Davis, B. et al. (2008) Food and Beverage Management (4th edition), Oxford, Butterworth-Heinemann
- Dittmer, P. R. and Desmond-Keefe, J. (2008) Principles of Food, Beverage and Labor Cost Controls (9th edition), Hoboken, N. J., Chichester, Wiley
- Kotler, P. et al. (2006) Marketing for Hospitality and Tourism (4th edition), Upper Saddle River, N. J., Pearson Prentice-Hall
- Mason, L. (2004) Food Culture in Greqat Britain, Westport, Conn., Greenwood Press.
Hotel Management
- Golden-Romero, P. (2006) Hotel Convention Sales, Services and Operations, Burlington, MA., Butterworth-Heinemann
- Jones, T. J. A. (2007) Professional Management of Houskeeping Operations (5th edition), Hoboken, N.J., John Wiley
- Lawson, F.R. (1995) Hotels and Resorts: Planning, Design and Refurbishment, Oxford, Architectural Press
- O'Shannessy, V., Haby, S. and Richmond, P. (2001) Accommodation Services, Sydney, Prentice Hall
- Ransley, R. and Ingram, H. (eds) (2004) Developing Hospitality Properties and Facilities (2nd edition), Oxford, Elsevier Butterworth-Heinemann
- Rutherford, D.G. and O'Fallon, M. J. (2007) Hotel Management and Operations (4th edition), Chichester, Wiley
- Stutts, A. T. and Wortmann, J. (2005) Hotel and Lodging Management: An Introduction (2nd edition), Chichester, Wiley.
