Hospitality Management E-Books
First Year Level
CBME 1: Operations Management
- Operations management in the supply chain: decisions and cases (7th ed.) 2018
Schroeder, Roger and Goldstein, Susan Meyer
- Operations management (13th ed.) 2018
Stevenson, William J.
- Practical Operations Management (2nd ed.). 2017
Simpson, Natalie
CBME 2: Strategic Management
- Absolute Essentials of Strategic Management. 2020
Witcher, Barry
- Implanting Strategic Management (3rd ed.). 2019
Ansoff, H. Igor
- Strategic management and business policy: globalization, innovation, and sustainability (15th ed.). 2017
Wheelen, Thomas
- Strategic Management: A Competitive Advantage Approach, Concepts and Cases (16th ed.). 2016
David, Fred R.
Second Year Level
THC 7: Multi-Cultural Diversity in Workplace for the Tourism Professional
- Managing people in the hospitality industry. 2019
Riley, Michael
- Managing Workplace Diversity: A contemporary Context. 2015
Betchoo, Nirmal Kumar
Elective 1: Food Science & Technology
- Innovative food science and emerging technologies: the science behind health. 2019
- Food Processing (2nd ed.)
. 2018
Schaschke, Carl J.
- Food Science and Technology. 2018
Campbell-Platt, Geoffrey (editor)
- Handbook of Food Science and Technology 1: Food Alteration and Food Quality. 2016
Jeantet, Romain
- Handbook of Food Science and Technology 2: Food Process Engineering and Packaging. 2016
Jeantet, Romain
- Handbook of food science and technology 3: Food biochemistry and technology. 2016
Jeantet, Romain
THC 8: Tourism and Hospitality Marketing
- Best Practices in Hospitality and Tourism Marketing and Management. 2019
Campón-Cerro, Ana María
- Marketing for Tourism and Hospitality: Collaboration, Technology and Experiences. 2019
Fyall, Alan
Fourth Year Level
HPC 10: Research in Hospitality
- Research Methods in Tourism, Hospitality and Events Management. 2017
Brunt, Paul
Elective: Catering Management
- Catering: a guide to managing a successful business operation. 2016
Mattel, Bruce
Elective: Culinary Fundamentals
- On cooking: a textbook of culinary fundamentals (6th ed.). 2019
Martel, Priscilla
- The Essential Cook’s Kitchen: Traditional culinary skills, from breadmaking and dairy to preserving and curing. 2018
Walker, Alison