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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.

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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.

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