Food & Hospitality

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The following numbers cover the books for this area and are located on level one

TX 341 - 641         Nutrition. Food and food supply

TX 642 - 840         Cooking

TX 851 - 885         Dining-room Service

TX 901 - 946.5      Hospitality Industry. Hotels, clubs,

                              restaurants, etc. Food Service

TX 950 - 953         Taverns, bars, saloons

TX 955 - 985          Building operation and housekeeping

 For special diets see

RM 229 -

RM 237.86 -           Gluten-free, wheat free, etc.

Referencing Resources

Introduction

Welcome to all new and returning students. This subject guide will help you find resources for your assignments - but remember that library staff are here to help you too!  Come and see us at the Library Help Desk or contact us by phone or email. 
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For help with study skills, visit Learning Services.

Did you know the library provides a large number of e-books?  These books are accessible on and off campus!

Featured Books

Gates, S. & Smith, G.G. (2011). The extraordinary cookbook: how to make meals your friend will never forget. Chapters include snacks and starters for communal dipping, spectacular main courses to get messy with, and extra challenging interactive meals for the brave guest and ambitious cook.
Keyes, M. (2012). Saved by Cake Marian Keyes delights with over 80 treat-filled, comforting, absolutely no-holds-barred delicious recipes. Learn to bake with Britain's favourite women's fiction author. Saved by Cake gives an extremely honest account of Marian Keyes's recent battle with depression, and how baking has helped her.
Oliver, J. (2011). Jamie's Great Britain over 130 reasons to love our food. This is beautiful British comfort food at its best. Unfussy and unpretentious, but full of life, proudly brought to you by famous chief Jamie Oliver.
Maltin, V. (2010). The gloriously gluten-free cookbook: Spicing up with life with Italian, Asian and Mexican recipes. Features Italian sauces, starters, risottos, pastas, and main dishes; Asian soups, salads, starters, noodles, sushi, and main dishes; and, Mexican starters, salsas, staples, and main dishes.
Myhrvold, N...et al. (2011). Modernist Cuisine: The Art and Science of Cooking The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.

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Last Update: 26 Oct 13:51 | Tagged with: food hospitality food service cooking