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Hotel and Restaurant Management Curriculum

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Hotel and Restaurant Management Curriculum DOCUMENT RESUME ED 118 179 JC 760 105 AUTHOR . Malkames, James P.; And Others TITLE Hotel and Restaurantlianagement; A Bibliography of Books and Audio-Visial Materials. INSTITUTION Luzerne County Cominity Coll., Nanticoke, Pa. PURDATE 75 NOTE 138p. EDRS PRICE MF-$0.83 HC-$7.35 Plus Postage DESCRIPTORS Audiovisual Aids; *Bibliographies; Books; *Food Service Industry; Food Service Occupations;,*Hotels; Junior Colleges; Ilibrary Collections ,ABSTRACT This bibliography represents a collection of 1,300 book volumes and audiovisual materials collected by the Luzerne County CommUnity College LibraDy in support of the college's Hotel and Restaurant Management curriculum. It covers such diverse topics as advertising, business practices, decoration, nutrition, hotel law, insurance landscaping, health standards and air conditioning, as well as food service and related technologies. Although more than half of the references are available through regular trade publishers, many of the references come from a wide range of small, independent, and relatively obscure. publishers. Materials are doss referenced by curriculum topic: fundamentals food, hotel and restaurant accounting, food sanitation, introduction to hospitality industry, nutrition and menu planning, food, purchasing, quantity food preparation, hotel-motel operations, property management and housekeeping, layout of food service equipment, beverage operations, merchandizing for the hospitality industry, meat analysis, food vending, food and labor cost control, and related topics. Many of the references are included under several topic headings. The college's Hotel and Restaurant Management curriculUm is briefly described. (NHS!) I *********************************************************************** * Documents acquired by ERIC include many informal unpublished , * * materials... not available from'other sources. ERIC makes, every effort ,* to obtain the best copy available. Nevertheless, items of marginal, * * reproducibility are often encountered and this affects the quality * * of the microfiche and hardcdpy reproductions ERIC makes available . * * via the ERIC Document Reproduction service (EDRS). EDRS is not * * responsible for the quality of the original document. Reproductions * * supplied by EDRS are the best that can be made from the original. * *********y*************************************,********************** -. A a . 1 HOTEkandRESTAURANT MANAGEMENT A BIBLIOGRAPHY- OF, BOOKS AND AUDIOVISUAL MATERIALS -- \ PREPARED BY . LUZERNE COUNTY COMMUNITY ,COLLEGE ,NANTICOKE;VEi4NOLVANIA18634 S OEPaRTmEryi OF HELTH EOU(411tONL wELF ARE 4TIONAL INSTITUTE OF kOu(TiOr4 "ef , ... ,,f 4f r f- vf f ". ". f t 4E. 'f )L- 1975 A, BIBLIQGRAPH ICSSAY BY JAMES P. iLKAMES AND EUSTACE SCANNELL HOTEL AND RE9URANT MAN GEMENT DEPARTMENT AND Y. , ::,,ROBERT N. CQHELAND S F MEMBERS c INSTRUCTIONAL RESOURCE TER, LtRC LEAMINCIESOURCE COMPLEX LUZERNE COUNTY COMMUNITY COLLEGE PROSPECT STREET AND MDDLE ROAD NANXOKE,'PEtkINSYLVANIA 18634 C717)15-33 ... ..... 2, ag_; This bibliography has been compiled for use by institutions, schools, colleges and libraries, and is intended to provide resource materials for the hotel and restaurant industry of Northeastern Pennsylvania. The compilers wish to acknowledge the assistance of Ms. Gloria Bronson, Ms. Marie Gill, Ms. Nancy Cripanukand Ms. Mary Jones, who were most helpful in compiling, typing and proofreading the manuscript of this bibliography. 9 4 4 3 TABLE OF CONTENTS SECTION PAGE 1` INTRODUCTION' III BORROWING PROCEDURES , VI . L.C.C.C. HOTEL RESTAURANT MANAGEMENT CURRICULUM VII BOOKS- 101FUNDAMENTALSOF FOOD 1 104 HOTEL AND RETAURANT ACCOUNTING 15 105 FOOD SANITATI 6 107 INTRODUCTION 0 HOSPITALITY INDUSTRY 21 109 NUTRITION ANDMENU PLANNING , 25 122 FU T PURCHASIG 36 126 QUANTITY FOOPREPARATION 41 . el; 130 HOTEL-MOTEL PE-RATIONS / 48%/ 132 PROPERTY MANGEMENT AND HOUnEEPING 53 211LAYOUT OF FOD SERVICE EQUIPMENT '59, 213 BEVERAGE OPERATIONS 63 215 MERCHANDISING FOR THE HOSPITALITY INDUSTRY 69: 217 MEAT ANA;YSIS r 72 -a 226 FOOD VENDING 74 6. 228 FOOD AND LABOR COST CONTROL 76 256 HOTEL - RESTAURANT SEMINAR '77 BANQUETS 79 CAKE DEOORATING 1 80 CONTRACTS 81 7 ETHNIC FOODS 82, ,''FOOD PROCESSING. 87 FOOD SERVICE OPERATIONS §2 L 4 It II SECTION PAGE HOTEL RESTAURANT TRAINING 9B INSTITUTIONAL FEEDING RECIPES 98 SERVICE 112 TABLE SETTING 113 TOURISM a 115 FOOD 'SUPPLY 116 AUD 0VISUAL MATERIALS. 0 FILMS. (16 MM) 117 FILMSTRIPS 118 121 SOUNDFILMSTRIP UNITS 122 SOUNDSLIDE UNITS 126 STUDY PRINTS 127 TRANSPARENCIES 128 5 III INTRODUCTION. Luzerne County Community Collegei, Nanticoke, Pennsylvania is one,of the newer colleges in the country,,having opened its doors to its first, students in October, 1967. Its library, however, already contains one of the finest collections of books available for support of a Hotel andCRestaurant Management Program. The College's Hotel and Restaurant Curriculum closely follows the recommendations of the Committee on the JUnior CollegeCurriculum for the Public Hospitality Industires, COuncil on Hotel, Restaurant, and Institutional Education (CHRIE). The program is designed to prepare students for middle management positions in the hospitality industry. The primary purpose of this program is to prepare students for immediate employment upon completion of studies leading to the Associate in Applied Science Degree. (If they so desire, students may choose a one-year course of study leading to the Certificate of Specialization. In some instances, . certain courses may beaccepted for advancedstaidingin transfer to a four- yeat college or university). .4 To provide4he student with a practical working knowledge of the various activities found within the public hospitality industry, about half the curriculum is devoted to the basic principles of hotel and restaurant operation and management. Liberal arts-sciences and basicbusiness account for the other half. In addition, a number Of hours of work experience in the hospitality industry isrequired Subjectmatter content is supplemented with visual aids, guest lecturers, seminars, la oratory work field trips, and the ever-vital library assignments such as term paper , abstracts and research reports.', IV The Luzerne pounty Community College Library contains an estimated 1,300 book volumes and receives 18 periodicals_ relating to the public hospitality field. The collection takes on added significance as it represents the most c complete-and comprehensive collection of its kind in Northeastern Pennsylvania. Although the books and periodiCals are primarily for student use, the // College has adopted a policy of making them available to representativs of / / the hotel and restaurant industry in the area. Those affiliated with the L industry may visit the College library to do research or to borrow materials 4 A fgr study, Persons located outside Luzerne County ha access to the li erature on an inter - library loan program through local public a deducatioi1a1li raries. (See page for further details) The references lisped on the following pages represent the hotel an restaurant resource materials cataloged at the Luzerne County Community C Library. A quick preview of the titles shows the literature includes man practical "how-to-do-it" books for the practitioner. There are, in addit books of a highly technical natures,' dealing with such areas as frozen food , , 4 technology,nutretion,..lndthe like. Only a representative selection of cookbooks is listed,.and these are regional in character. The scope of the literature, consistent with the courses taught at Luzerne County Community College, includes such diverse topics as advertising, business , practices, decoration, nutrition, hotel law,' insurance, landscaping, health. standards and air conditioning, as well as food service and other related technologies. More than half th4 references are available through regular trade publishers; many of the others, however, come from a wide range of small, independent, and relatively obscure publishers. For bibliographic access to the latter group, one should investigate the periodical literature of the 4 V / field (several titles are listed below), announcements and bibliographies from various trade and business organizations, and government document's. -.. This bibliography represents a balance between fairly recent titles and older titles-many still in print. It should be recognized, however, that Hotel and Restaurant Management is a relatively new field of, study; the technologies involved are barely out of their infancies. Purchase of older titles should be weighed carefully againsethe pos;ibility that their use- : fulness will be short-lived in light of new developments in the, field. Caution is also advised in the acquisition of a great many cookbook's, which I'add bulk but little substanceto a collection. \Some periodicals containing bibliographic and review information are: American Automatic *erhandisex; Cooking for',Profit; Food Service; Food , Technology;, C ell Hotel and Reiaaurant Administration Q arterly; Hospitalitir, Food andLoci i ; Gourmet; Institutions; V9lume Feeding Ma gement. The Nati nal Restaurant Association is another important source of literature in the field, as is the Council on Hotel and Institutional' Education (Ithaca, New York). VI BORROWING PROCEDURES Books, Printed materials and audio-visual aids pertaining to the Hotel and Restaurant Management Program may be borrowed from Luzerne County Community College Library by recognized members of'the industry. Subject to faculty
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