LibGuides: HOSP: Hospitality Management: Print Books

Print Books

Cornell School of Hotel Administration on Hospitality by Corgel, Jack.
Call Number: TX 911.5 .C585 2011 Bethlehem Stacks
ISBN: 9780470554999
Publication Date: 2011
Expand Your Borders: Discover Ten Cultural Clusters by Livermore, David.
Call Number: GN 345.7 .L58 2013 Bethlehem Stacks & Monroe
ISBN: 9780989781701
Publication Date: 2013
Front of the House, Back of the House: Race & Inequality in the Lives of Restaurant Workers by Wilson, Eli Revelle Yano.
Call Number: HD 8039 .F72 U595 2021
ISBN: 9781479800629
Publication Date: 2021
Two unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house -- also known as the public areas of the restaurant -- while Latino immigrants toil in the back of the house and out of customer view. In this book, author Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry. Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the 21st century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other, in a world that reinforces their separateness.
Guest Service in the Hospitality Industry by Bagdan, Paul.
Call Number: TX 911.3 .C8 B34 2013 Bethlehem Stacks
ISBN: 1118071808
Publication Date: 2012
Hangry: A Startup Journey by Evans, Mike.
Call Number: TX 911.3 .D45 E92 2022 Print
ISBN: 9780306925535
Publication Date: 2022
While dreaming of an easier way to order pizza, author Mike Evans launched the online food delivery website Grubhub in his basement, and grew it into the multi-billion-dollar colossus that is now a household name. But it wasn't as easy as searching, clicking, and checking out. Mike's meteoric rise to the top of the booming tech and business world demanded a decade of 80-hour work weeks, endless financing rounds, cliffhanger acquisitions, the near collapse of his collaterally-damaged marriage, a brutally difficult merger, and a pair of tumultuous quit/unquit moments, all to steer the company to its successful initial public offering (IPO). Then, at the height of his success, he scrapped it all, leaving Grubhub behind and finding a new path -- literally -- on a solo bike ride across America. This book is the unveiled and unfiltered rags-to-riches story of how Grubhub came to exemplify the promise of tech and the gig worker economy, and how it failed to live up to its impressive potential, even as it threatened Evans' sanity and marriage. "I'd created Frankenstein," Evans writes.
Hotel Management & Operations by O'Fallon, Michael.
Call Number: TX 911.3 .M27 H663 2011 Bethlehem Stacks
ISBN: 9780470177143
Publication Date: 2010
Managing People in Commercial Kitchens: A Contemporary Approach by Giousmpasoglou, Charalampos.
Call Number: TX 911.3 .P4 G56 2022
ISBN: 9780367749101
Publication Date: 2022
This book uses original research to argue that senior managers -- head chefs -- should differentiate their people-management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialization, and performance evaluation), due to the group's strong occupational identity and culture. The understanding of chefs' work from a management perspective is critical for successful hospitality operations, but has been historically under-researched. Chapters provide a detailed account of chefs' work in commercial kitchens from a human resources management perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments, such as the COVID-19 pandemic. Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.
Purchasing for Chefs by Feinstein, Andrew.
Call Number: TX 911.3 .P8 F455 2010 Bethlehem Stacks
ISBN: 9780470292167
Publication Date: 2009
Ritz & Escoffier: The Hotelier, the Chef & the Rise of the Leisure Class by Barr, Luke.
Call Number: TX 910.5 .R5 B37 2018 Bethlehem Stacks
ISBN: 0804186294
Publication Date: 2018
Supervision in the Hospitality Industry by Walker, John.
Call Number: TX 911.3 .P4 M55 2010 Bethlehem Stacks & Monroe
ISBN: 9780470077832
Publication Date: 2009

Where in the Library are Hospitality books located?

To browse the print book collection, start by looking for Hospitality titles in the section with call numbers beginning with the letter "T." Here are some topics that are covered in this section:

TP 368-456: Food processing and manufacturing
TP 500-660: Fermentation industries; Beverages; Alcohol
TX 901-946.5: Hospitality industry; Hotels, clubs, restaurants; Food service.

To find books about general Business-related topics, go to the "H" call number section, as follows.

HD 28-50: Corporate management; Competition; Crisis management
HD 59: Public relations
HD 60: Social responsibility of business
HF 5387: Business ethics
HF 5410-5417.5: Marketing
HF 5546-5548.6: Office management
HF 5549: Personnel management
HF 5601-5689: Accounting and bookkeeping
HF 5717-5734.7: Business communication; Report writing; Correspondence

To locate specific books by title or author, be sure to use SpartaCat, the NCC Library Catalog.

It's easy to borrow books with LIBRARY to GO!

Good news!

Even though both NCC Libraries are open again, you can still borrow books and other materials remotely by using our Library to Go service. You can choose quick pickup on campus, or free delivery to your home.

Use Library to Go PLUS to request:

Access to materials that your instructor has put on electronic reserve in Blackboard;
Scanned pages from reference books like encyclopedias;
Scanned articles from print journals in the Library's Periodicals Tower.