Introduction to Hospitality
324
References
Angelo, R. M. & Vladimir, A. N. (2001). Hospitality today: an introduction, 4th ed.
Lansing, Michigan: Education Institute of the American Hotel & Motel Lodging Association.
Baker, S & Bradley, P (1990). Front Office Operations. Hong Kong: The Hong Kong Polytechnic
Baker, S., Huyton, J. & Pradley, P. (2000). Principles of hotel front office operations, 2nd ed. New York, US: Continuum.
Berberoğlu, H., Candido, J. & Marrack, M. (1999). Designing Restaurants and Hotels.
Toronto, Ont. : Food and Beverage Consultants.
Brown, G.. & Hepner, K. (2009). The Waiter’s Handbook, 4th ed. Frenchs Forest, N.S.W. : Pearson Education Australia.
Chon, K. & Sparrowe, R T (2000). Welcome to Hospitality…an Introduction. United States: Thomson Learning
Dahmer, S. J. & Kahl, K. W. (2009). Restaurant Service Basics. Hoboken, N.J. : John Wiley & Sons.
Foskett, D., Ceseriani, V., & Kinton, R. (2004). The Theory of Catering (10th ed.).
London: Hodder & Stoughton
Katz., Jeff.B. (1997). Restaurant Planning, Design, and Construction: A survival manual for owners, operators, and developer. United States: John Wiley & Sons, Inc.
Kazarian, E. (1989). Foodservice facilities planning (3rd ed.). United States: John Wiley & Sons, Inc.
Introduction to Hospitality
325
Kivela, J. (1994). Menu Planning for the Hospitality Industry. Melbourne: Hospitality Press Pty Ltd.
Kotschevar, L. H., & Tanke, M. L. (1996). Managing Bar and Beverage Operations.
Michigan: Educational Institute of the American Hotel & Lodging Association Lillicrap, D., & Cousins, J. (2006). Food and beverage service. (7th ed.). London:
Hodder
Marchiony, A. (2004). Food-Safe Kitchens. New Jersey: Pearson Education Ltd.
McSwane, D., Rue, N. R., & Linton, R. (2003). Food Safety and Sanitation. New Jersey: Prentice Hall
Ninemeier, J. D., & Hayes, D. K. (2006). Restaurant Operations Management Principles and Practice. New Jersey: Pearson Education Inc.
Pegler, Martin. (1997). Theme Restaurant Design – Entertainment and Fun in Dining.
New York: Reporting Corporation
Schneider, M., Tucker, G. & Scoviak, M. (1999). The professional housekeeper. New York, US: John Wiley & Sons.
Walker, J R., & Lundberg, Donald. E. (2005). The restaurant: from concept to operation. New Jersey: John Wiley & Sons, Inc.
Walker, J R. (2006). Introduction to Hospitality. United States: Prentice Hall
Walker, J. R. (2010). Introduction to Hospitality, 3rd ed. Upper Saddle River, NJ:
Pearson Prentice-Hall.
Vallen, G K & Vallen, J J (2000). Check-In Check-Out. United States: Prentice Hall Vallen, G. K., & Vallen, J. J. (2005). Check-in, check-out: managing hotel operations, 7th ed. Upper Saddle River, NJ: Pearson Education.