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Hospitality, Food & Beverage Service

Guest Service in the Hospitality Industry

Taking care of the customer is the heart of the hospitality business. Doing so means understanding and anticipating what the customer needs and then knowing how to meet and exceed those needs. Adopting an approach with insights from all areas of hospitality, Guest Service in the Hospitality Industry explores the intricacies of quality guest service with solid and proven concepts across the industry. By providing several frameworks for thought, this book opens readers' minds to the idea of taking care of the guest. Integrating quality service into the identity and individual operations of the overall business is the key to success in the hospitality industry. Guest Service in the Hospitality Industry prepares hospitality managers to meet and exceed guests' expectations through quality service that is evident in all of the operation, its people, and its plan.

Key Concepts in Hospitality Management

This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world.

The Theory of Hospitality and Catering

Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as hospitality management and culinary arts students.

The Waiter's Handbook

A valuable manual for trainee waiters and a useful reference for people with experience in the profession

Restaurant service basics

An excellent training tool that considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions.

Where to look on the shelves

Use the Dewey numbers to find books at the Ōtara Campus library.

Food safety 363.192
Nutrition 613.2
Cooking 641
Wine 641.22
Coffee 641.3373
Cocktails 641.875
Menu planning & table service 642
Food service  647.95

Online Texts

Articles

Magazines on the internet

Librarian

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Diana McMahon-Reid
Contact:
NP Level 2
diana.mcmahon-reid@manukau.ac.nz
976 0286