Semester III
Books
Food and Beverage Service by Dennis Lillicrap and John Cousins
Food and Beverage Management by Bernard Davis, Andrew Lockwood
The Bar and Beverage Book By Costas Katsigris, Chris Thomas
The Theory of Hospitality and Catering By David Foskett, Patricia Paskins, Andrew Pennington, Neil Rippington
Food & Beverage Management by Sudhir Andrews
Study Guide to Accompany The Restaurant: From Concept to Operation By John R. Walker
