Book List

HM 110 - Introduction to Hotel/Restaurant/CUL-110 Introduction>

• Professional Cooking, 6th Edition
     By: Gisslen
     Publisher: Wiley
     ISBN: 978-0-470-00714-3
• Introduction to Hospitality, 3rd Edition
     By: Walker, John R.
     Publisher: Prentice Hall
     ISBN: 0-13-033660-2
• Lab Fee: $20.00

HM 111 - Seminar

No required text

HM 112 - Hospitality Math

• Culinary Math, 3rd Edition
     By: Linda Blocker and Julia Hill
     Publisher: Wiley
     ISBN: 0-470-06821-2

HM 115 - Food Sanitation for Hotel/Restaurant

• ServSafe Essentials, 5th Edition
     By: Education Institute & National Restaurant Association
     Publisher: Pearson/Prentice Hall
     ISBN: 978-1-58280-222-0
• Food Safety Certification Training (CD-ROM) - www.tapseries.com

HM 126 - Food Science

• Professional Cooking, 6th Edition
     By: Gisslen
     Publisher: Wiley
     ISBN: 978-0-470-00714-3 (includes Study Guide)
• Study Guide
     ISBN: 978-0-471-66375-1

HM 130 Human Relations

• Human Relations
     By: Dalton
     Publisher: Southwestern Publishing Co.
     ISBN: 0-53-8722231
• Zapp
     By: Byham
     Publisher: Ballantine Books
     ISBN: 0-449-90705-8
• Recommended for HRM Students:
  Leadership Lessons from a Chef
     By: Carroll
     Publisher: Wiley
     ISBN: 978-0-470-12530-4

HM 131 - A la Carte Service

• Life Beyond the Line
     By: Noel Cullen
     Publisher: Prentice Hall
     ISBN: 0-13-907585-2
• Lab Fee: $30.00

HM 141 - Maintenance & Engineering

• The Management of Maintenance and Engineering Systems in the Hospitality Industry, 4th Edition
     By: Borsenik & Stutts
     Publisher: Wiley
     ISBN: 0-471-14105-4

HM 151 - Restaurant Management

• How to Open and Run a Successful Restaurant, 3rd Edition
     By: Egerton-Thomas
     ISBN: 978-0-471-69874-6
• Wine for Dummies, 4th Edition
     ISBN: 978-0470-04579-4

HM 160 - Supervisory Housekeeping

• Managing Housekeeping Operations, Revised 3rd Edition
     By: Nitschke and Frye
     Publisher: Educational Institute
     ISBN: 978-0-86612-336-5

HM 202 - Front Office Procedures

• Front Office Operation
     By: Stedman & Kasavana
     Publisher: Educational Institute of AHMA
     ISBN: 0-86612-061-0

HM 205 - Hotel/Restaurant Law

• Understanding Hospitality Law, 4th Edition
     By: Jefferies
     Publisher: Educational Institute of AHMA
     ISBN: 0-86612-227-3

HM 208 - Hotel Sales & Marketing

• Hospitality and Travel Marketing
     By: Morrison
     Publisher: Delmar
     ISBN-13: 978-1-4180-1655-5

HM 220 - Tourism and the Hospitality Industry

• The Travel Industry
     By: Gee, Makens & Choy
     Publisher: VNR/Wiley
     ISBN: 0-442-02297-2

HM 232 - Hotel/Restaurant Management Principles

• The Wisdom of Teams
     By: Katzenback & Smith
     Publisher: Harvard business School Press
     ISBN: 0-87584-367-0

HM 255 - Menu Planning

• Suggested Text (not required):
  Profitable Menu Planning
     By: John A Drysdale
     Publisher: Prentice Hall
     ISBN: 0-13-587833-0
• Lab Fee: $25.00

HM 265 - Food Cost Control for Hotel/Restaurant

• Food and Beverage Cost Control, 4th Edition
     By: Dopson, Hayes, and Miller
     Publisher: John Wiley and Sons
     ISBN: 978-0-470-16773-1

Other related courses needed for
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