You can browse the Library shelves for books in your area or specify the 'Call Number' in the search type box in the online Catalogue. These Call (or Dewey) numbers may be relevant for the Hospitality industry.
| Hospitality industry | 338.4791 |
| Hospitality law | 343.94078 |
| Catering | 642.4 |
| Table service | 642.6 |
| Hospitality industry – household management | 647.94 |
These online dictionaries provide definitions and spelling associated with the Hospitality industry, and international cuisine specific terminology. They also contain common abbreviations, pronunciation guides, aircraft, airline & airport codes, international time zones, currencies, public holidays, accommodation ratings, hospitality, leisure, travel & tourism (HLTT) classifications.
Benders' Dictionary of Nutrition and Food Technology by 
Dictionary of Food Science and Nutrition
The Study of Food, Tourism, Hospitality, and Events by
This book elaborates upon, critiques and discusses 21st-century approaches to scholarship and research in the food, tourism, hospitality, and events trades and applied professions, using case examples of innovative practice. The specific field considered in this book is also placed against the backdrop of the larger question of how universities and other institutions of higher learning are evolving and addressing the new relationships between research, scholarship and teaching.
The Practical Guide to Understanding and Raising Hotel Profitability by
The Practical Guide to Understanding and Raising Hotel Profitability offers a comprehensive, easy-to-follow breakdown of how to understand profit and loss accounts for hotels. It offers practical advice on how to maximise the profits of this customer-facing business and improve performance results. Chapters cover every aspect of the profit and loss account including marketing, accommodation, food and beverage sales, quality, budgeting, event sales, and all the corresponding costs involved. It explains all the relevant KPIs and industry quirks within the profit and loss document as well as industry benchmarks to equip the reader with the skills to attend high level meetings, complete finance-based assignments and ultimately run their own business. Valuable tips from leading professionals within the industry are included throughout, giving advice on how to improve hotels' financial results and positively influence net profit through everyday actions. Packed full of practical case studies and written in an easy-to-read-style, this book is essential reading for hospitality students and current hospitality and hotel managers.
Modern Gastronomy A to Z: a scientific and gastronomic lexicon by 
