More Hospitality Industry Guides
Books and Print Resources
The following books and annual journal publications are recommended by the Nestle Librarians. Click the catalog record link to see where each book is located.
Annual Publications
- Who’s Buying at Restaurants and Carry-outs
- Who's Buying Alcoholic and Nonalcoholic Beverages
- Restaurant Industry Forecast
- Restaurant Industry Operations Report
- Foodservice Operators Guide
Books:
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Plunkett's Food Industry Almanac by
Call Number: HD9003 .P58Publication Date: 2016Guide to the food and beverage industry including: major trends, statistics and industry contacts. Features industry trends analysis, market data and competitive intelligence, market forecasts and Industry Statistics, industry Associations and Professional Societies List, in-Depth Profiles of hundreds of leading companies, and industry Glossary -
Cookery for the Hospitality Industry by
Call Number: ILR: TX651 .D63 2012Publication Date: 2011This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. -
The Encyclopedia of Restaurant Training by
Call Number: ILR: TX911.3.T73 A73 2005Publication Date: 2005This is an encyclopedic out of the box employee training program for all positions in the food service industry. From orientating the new employee, maintaining performance standards, to detailed training outlines and checklists for all positions. -
Foodservice Management by
Call Number: ILR: TX911.3.M27 P39 2012Publication Date: 2011Today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. -
The Restaurant Manager's Handbook by
Call Number: ILR: TX911.3.M27 B76 2007Publication Date: 2007The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. -
Foodservice 101: The Essential Industry Handbook for Foodservice Executives. by
Call Number: ILR: TX909.A1 F66Publication Date: 2006The handbook provides a detailed, essential industry overview in a question-and-answer format.This handbook clarifies relationships between trading partners; explains the challenges faced by manufacturers, distributors and operators; and pinpoints the consumer trends driving foodservice growth.