CUL1114 Cuisine & Restaurant Operations
Politz, M. (2020). The Food and Beverage Magazine Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business from Scratch to Success.
 

CUL1124 Advanced Cuisine and Restaurant Operations
Politz, M. (2020). The Food and Beverage Magazine Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business from Scratch to Success.
 

FBS1104 Food and Beverage Operations
Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018). Food and beverage management. London: Routledge.
Cousins, J. A., Lillicrap, D. R. and Weekes, S. (2014) Food and beverage service. 9th edition. London: Hodder Education
Andrews, S. (2013). Food beverage service: A training manual. New Delhi, India: Tata McGraw Hill.
Culinary Institute of America. (2014). Remarkable service.
Walker, J. R. (2022). The restaurant: From concept to operation.
 

FBS1114 Bar, Beverage and Barista
Andrews, S. (2013). Food beverage service: A training manual. New Delhi, India: Tata McGraw Hill.
Schmid, A. W. A., & Laloganes, J. P. (2018). The beverage manager's guide to wines, beers, and spirits.
Dahmer, S. J., & Kahl, K. W. (2009). Restaurant service basics. Hoboken, N.J: John Wiley & Sons.
Stephenson, T., & Chinn, A. (2015). The curious barista's guide to coffee. London: Ryland Peters & Small.
   

FBS1133 Food and Beverage Cost Control
Dopson, L. R., & Hayes, D. K. (2020). Food and beverage cost control.
Ojugo, C. (2010). Practical food & beverage cost control. Clifton Park, NY: Delmar, Cengage Learning.
Dittmer, P. R., & Keefe, J. D. (2009). Principles of food, beverage, and labor cost controls. Hoboken, N.J: John Wiley.
Lynch, F. T. (2012). The book of yields: Accuracy in food costing and purchasing. Hoboken, N.J: Wiley.
   

HOS1103 Introduction to Hospitality and Tourism
Walker, J. R. (2021). Introduction to hospitality.
In Jauhari, V. (2021). Managing sustainability in the hospitality and tourism industry: Paradigms and directions for the future.
In Szende, P., In Dalton, A. N., & In Yoo, M. M. (2021). Operations management in the hospitality industry.
The World of Hospitality (The World of Hospitality)
 
   

HOS1113 Food Hygiene and Nutrition Alimentation
In Dudeja, P., In Gupta, R. K., & In Minhas, A. S. (2017). Food safety in the 21st century: Public health perspective.
Shaw, I. C. (2019). Food safety: The science of keeping food safe. Hoboken, N.J: Wiley Blackwell.
Edelstein, S. (2015). Life cycle nutrition: An evidence-based approach.
Smith, T. (2019). Nutrition and Food Safety.
Dittmer, P., & Keefe, J. D. (2009). Study guide to accompany principles of food, beverage and labor cost controls. Hoboken, N.J: Wiley.

HOS1123 Rooms Division Operations
Vallen, G. K., & Vallen, J. J. (2013). Check-in check-out: Managing hotel operations. Boston: Pearson.
Casado, M. A. (2012). Housekeeping management. Hoboken: Wiley.
Jones, T. J. A. (2007). Professional Management of Housekeeping Operations, 5th Edition. John Wiley & Sons.
 

HOS1132 Front Office Computerised System
Bardi, J. A., & Bardi, James A. (2012). Hotel Front Office Management Ed. 5. John Wiley & Sons.
   

HOS1303 Managing Service Excellence
Larkin, E. M. (2009). How to run a great hotel: Everything you need to achieve excellence in the hotel industry. Oxford: How To Books.
Fitzsimmons, Mona J., Fitzsimmons, James A., Bordoloi, Sanjeev K.. (2014). Service management: Operations, Strategy, and Information Technology (8th). Singapore: McGraw-Hill.
   

HOS1313 Accommodation Management
Bardi, J. A., & Bardi, James A. (2012). Hotel Front Office Management Ed. 5. John Wiley & Sons.
Ford, R. C., Sturman, M. C., & Heaton, C. P. (2012). Managing quality service in hospitality: How organizations achieve excellence in the guest experience. Clifton Park, N.Y: Delmar, Cengage Learning.
Jones, T. J. A. (2007). Professional Management of Housekeeping Operations, 5th Edition. John Wiley & Sons.