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KHÁCH SẠN – NHÀ HÀNG |
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Tiếng Việt: |
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1.
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Giới thiệu về ngành kinh doanh khách sạn/ Trịnh Xuân Dũng.- H.:
Trường THNV Du lịch Hà Nội, 1999.- 263tr.; 24cm. |
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2.
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Marketing trong lĩnh vực lữ hành và khách sạn: Tập I/ Bùi Xuân
Nhật.- H.: Tổng cục Du lịch, 1998.- 487tr.; 20cm. |
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3.
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Nghiệp vụ trong ngành khách sạn du lịch và nhà hàng.- H.: Vănhóa
Thông tin, 1995.- 223tr.; 27cm. |
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4.
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Quản trị khách sạn/ Nhiều tác giả.- TP.HCM: Trường THNV Du lịch
và Khách sạn TP.HCM, 1994.- 27cm. |
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5.
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Quản trị kinh doanh khách sạn.- H.: Trường THNV Du lịch Hà Nội,
1997.- 174tr.; 19cm. |
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Tiếng Anh: |
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1.
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Hotel Restaurant and Catering law/ Michael Simons.- Australia: MS
Publications, 1994.- 239tr.; 27cm. |
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2.
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Mnagement of food and beverage operations/ Jack D. Ninemeier:
Educational Institute, 1990.- 370tr.; 27cm. |
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3.
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Managing quality services/ Stephen J Shriver: Educational
Insitute, 1988.- 296tr.; 27cm. |
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4.
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Managing service in food and beverage operations/ Anthony M. Rey:
Educational Insititute, 1985.- 386tr.; 27cm. |
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5.
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Restaurant management/ Robert Christie Mill.- New Jersey:
Prentice Hall, 2001.- 436tr.; 23cm. |
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6.
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Security management in hotels, motels and clubs in Australia/
Murph Morris.- Australia: Butterworths, 1979.- 156tr.; 21cm. |
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Tiếng Pháp: |
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1.
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Hotels de reve en france.- 1995.- 195tr.: Anh màu; 27cm. |
339.3 |
558 |
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2.
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Recueil de fiches technique relatives au service du restaurant.-
Paris: Crop Dijon, 1980.- 372tr.: Hình ảnh; 27cm. |
339.3 |
797 |
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3.
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Travaux pratiques de restaurant/ Thierry Boulicot, Dominique
Jeuffrault.- Paris, 1985.- 60tr.: Hình ảnh; 27cm. |
339.3 |
568 |
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4.
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A Perfect glass of wine:
Choosing, serving, and enjoying/ Brian St. Pierre; Deborah Jones.- San
Francisco: Chronicle books, 1996.- 120p; 24cm.
ISBN: 0 – 8118 – 1295 – 2 |
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1309 |
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5.
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Achieving Excellence in guest
service/ Josephine Lue.-
Melbourne: Hospitality Press, 2000.- 258p; 26cm.
ISBN: 1 – 86250 – 484 - 9 |
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1303 |
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6.
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Bar and Beverage Operation: Ensuring
Success, Maximum Profit/
Chris Parry.- 2003.- 141p; 23cm.
ISBN: 0 – 910627 – 21 - 5 |
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1250 |
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7.
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Be My Guest: English for the hotel
industry: Teacher’s book/
Francis O’ Hara.- N.Y: Cambridge University Press, 2002.- 64p; 27cm.
ISBN: 0 – 521 – 77688 – 0 |
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1312 |
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8.
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Building great customer experiences/
Colin Shaw, John. Ivens.- London: Palgrave Macmillan, 2002.- 224p.;
23cm.
ISBN: 0 – 333 – 99013 - 7 |
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1239 |
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9.
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Culinary taste consumer behaviour in
the international restaurant sector/
Donald Sloan.- Amsterdam: Elrevier, 2004.- 189p; 23cm.
ISBN: 0 – 7506 – 5767 - 7 |
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1256 |
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10.
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Design and Layout of foodservice
facilities/ John C. Birch
Field, Raymond T. Sparrowe.- 2nd ed.- N.Y: John Wiley & Sons,
2003.- 320p; 27cm.
ISBN: 0 – 471 – 29209 – 5 |
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1290 |
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11.
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Exploring wines and spirits/
Christopher Fielden, Hugh Johnson.- London: Wset School, 1994.- 390p;
24cm.
ISBN: 0 – 9517936 – 4 - 0 |
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1245 |
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12.
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Hotel interior structures/
Eleanor Curtis.- N.Y: John Wiley & Sons, 2001.- 264p; 27cm.
ISBN: 0 – 470 – 85740 - 4 |
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1294 |
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13.
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Introduction to food and beverage
service/ Graham Brown, Karon
Hepner, Alan Deegan.- London: Pearson Longman, 1994.- 191p; 26cm.
ISBN: 0 – 582 – 35775 - 6 |
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1310 |
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14.
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Introduction to professional
foodservice/ Wallace L.
Rande.- N.Y: John Wiley & Sons, 1996.- 285p; 26cm.
ISBN: 0 – 471- 57746 - 4 |
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1194 |
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15.
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Food and Beverage service/
Dennis Lillicrap, John Cousins, Robert Smith.- London: Hodder and
Stoughton, 2002.- 469p; 26cm.
ISBN: 0 – 340 – 84702 - 6 |
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1275 |
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16.
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Food and Beverage Service manual/
Matt A. Casodo.- N.Y: John Wiley & Sons, 1994.- 127p; 23cm.
ISBN: 0 – 471 – 30464 - 6 |
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1249 |
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17.
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Food and Drinks.-
London: BBC, 2000.- 287p; 26cm.
ISBN: 0 – 563 – 53450 - 8 |
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1242 |
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18.
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Food preparation for the
professional/ David A. Mizer,
Marry Porter, Beth Sonnier, Karen Eich Drummond.- N.Y: John Wiley &
Sons, 2000.- 549p; 26cm.
ISBN: 0 – 471 – 25187 - 9 |
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1279 |
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19.
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Food safety in the hospitality
industry/ Jim knownles.-
Oxford: Butterworth, 2002.- 339p; 26cm.
ISBN: 0 – 7506 – 5349 - 3 |
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1278 |
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20.
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Presenting service: The Ultimate
guide for the foodservice professional/
Lendal H. Kotschevar, Valentino Luciani.- N.Y: National Restaurant
Association, 1999.- 200p.; 27cm.
ISBN: 0 – 471 – 41318 - 78 |
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1306 |
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21.
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Professinal table service/
Sylvia Meyer, Edy Schmid, Christel Spuhler.- N.Y: Kohn Wiley & Sons,
1991.- 464p; 27cm.
ISBN: 0 – 471 – 28926 – 4 |
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1283 |
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22.
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Sevicecraft: Food and Beverage
service/ Holly Bamunuge,
David Karet.- London: Macmillan, 1989.- 126p; 27cm.
ISBN: 0 – 333 – 46335 – 8 |
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1244 |
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23.
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Restaurant service: Beyond the
basies/ Carol A. Litrides,
Bruce H. Axler.- N.Y: John Wiley & Sons, 1994.- 372p; 27cm.
ISBN: 0 – 471 – 51476 – 4 |
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1314 |
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24.
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Restaurant service basics/
Sondra J. Dahmaer, Kurt W. Kahl.- N.Y: John Wiley & Sons, 2002.- 183p;
24cm.
ISBN: 0 – 471 – 40241 – 9 |
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1246 |
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25.
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Restaurants that work: Case studies
of the best in the industry/
Martin E. Dorf.- N.Y: Whitney Library of design, 1992.- 223p; 27cm.
ISBN: 0 – 8230 – 4540 – 4 |
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1293 |
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26.
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The Bar and beverage book/
Costas Katsigris, Mary Porter, Chris Thomas.- 3rd ed.- N.Y:
John Wiley & Sons, 2003.- 658p; 26cm.
ISBN: 0 – 471 – 36246 – 8 |
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1313 |
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27.
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The Beverage book/
Andrew Durkan, John Cousins.- London: Hodder and Stoughton, 1995.- 308p;
26cm.
ISBN: 0 – 340 – 60484 – 0 |
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1243 |
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28.
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The Beverage service world/
Wallace Rande, Valentino Luciani.- London: Upper Saddle River, New
Jersey, 2001.- 336p; 26cm.
ISBN: 0 – 13 – 375924 – 5 |
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1277 |
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29.
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The Classic 1000 cocktail recipes/
Robert Cross.- London: Foulsham, 1996.- 362p.- 23cm.
ISBN: 0 – 572 – 02852 – 0 |
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1247 |
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30.
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The modern bartender/
Jason Jelicich.- Autralia: Hospitality press, 2001.- 160p; 24cm.
ISBN: 1 – 86250 – 493 – 8 |
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1241 |
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31.
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The Oxford Companion to Wine/
Jancis Robinson.- 2nd ed.- Oxford: Oxford University Press,
1994.- 819p; 27cm.
ISBN: 0 – 19 – 866236 - X |
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1311 |
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32.
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The World Atlas of Wine/
Hugh Johnson.- 5th ed.- London, 1971.- 352p; 27cm.
ISBN: 1 – 84000 – 332 – 4 |
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1284 |
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33.
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Understanding the hospitality
consumer/ Alistair Williams.-
Amsterdam: Elsevier, 2002.- 261p; 24cm.
ISBN: 0 – 7506 – 5249 – 7 |
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1240 |
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34.
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West and Wood’s introduction to
foodservice/ June Payne,
Palacio, Monica Theis.- London: Upper Saddle River, 2001.- 619; 27cm.
ISBN: 0 – 13 – 020889 – 2 |
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1282 |
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35.
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Wine tasting/
Michael broadbent’s.- London, 1992.- 175p; 23cm.
ISBN: 1 – 84000 – 854 – 7 |
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1248 |
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36.
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Wine with food.-
Mitchell Beazley: Joanna Simon, 1996.- 159p; 27cm.
ISBN: 1 – 84000 – 179 - 8 |
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1304 |
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37.
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Working in Hotels and Carering/
Roy C. Wood.- 2nd.- Australia: Thomson, 1997.- 235p; 27cm.
ISBN: 0 – 340 – 84853 – 7 |
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1214 |
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38.
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Profitable Menu Planning/
John A. Drysdale, Jennifer Adams Aldrich.- 3rd.- New Jersy:
Prentice Hall, 2002.- 418p: 27cm.
ISBN: 0 – 13 – 089164 – 9 |
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1435 |
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39.
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The Beverage service world/
Wallace Rande, Valentino Luciani.- New Jersy: Prentice Hall, 2001.-
336p; 25cm.
ISBN: 0 – 13 – 375924 - 5 |
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1277 |
