Library: Hospitality: Hospitality

Contact us

Library phone number: 9279 2424

email: LLC@kangan.edu.au

Magazines in Broadmeadows LLC

Latest issue to be read in the library, previous issues are 2 week loan.

Delicious
Call Number: M 641.563805 DEL
Donna Hay Magazine
Call Number: M 641.563805 DON

Online journals

If accessing off-campus you will be prompted to log in with your Student ID and Password.

Enter an author, title or keyword above and click on Search to find what you are looking for in the library collection.
To renew or reserve items please contact the library by phone or email, or drop in to your nearest branch in person.
Access these services online via the BookMyne app available from the iTunes Store or Google Play.
Contact the library for login details.

To access our extensive ebook collection, click on the link below. Off-campus you will be asked to login with your Student ID and Password.

Ebook Central

Access millions of journal and newspaper articles. If off-campus, you will need your Student ID and Password.

Keywords and shelf locations

Click on the keyword to search the catalogue or go directly to the shelves.

Baking	641.815
Bartending	641.874
Beverages	641.2, 641.877
Cookery	641.5
Hospitality & tourism industry	338.47
Hospitality management	647
Nutrition	613.2
Patisserie	641.865

Books in the library

Search our catalogue for Hospitality to see what's on the shelves. Use specific keywords (see the list on this page) to refine your search.

Selected titles:

Beverage Services Skills by Lee Perlitz
Call Number: 647.95068 PER
Publication Date: 2017
Professional chef by Jason Ford
Call Number: 641.57 PRO
Publication Date: 2010
Flavours of urban Melbourne : favourite restaurants & cafes in urban Melbourne by Smudge Publishing, editor Jonette George, designer Daniele Wilton
Call Number: 641.599451 FLA
Publication Date: 2012
Hospitality management : strategy and operations by Lynn van der Wagen and Anne Goonetilleke
Call Number: 647.94068 VAN
Publication Date: 2012

On the web

Australian Culinary Federation
The Australian Culinary Federation is the national organization representing professional Chefs, Cooks and Apprentices.
Restaurant and Catering
R&C is the national association that leads and represents the interests of the 35,000 restaurants and catering businesses across Australia. Includes Restaurant and Caterers Guide and Supplier Guide.
Food Standards Australia New Zealand (FSANZ)
An independent statutory agency established by the Food Standards Australia New Zealand Act 1991
Food safety - health.vic

IBISWorld Industry and Company Reports

Click HERE to access a comprehensive collection of Australian Industry Market Research and Company Reports.

Off campus, you will be prompted to enter your student ID and password to login.

A selection of reports is listed below:

Cafes and Coffee Shops in Australia
IBISWorld Industry Report H4511b, October 2017
Event Catering Services in Australia
IBISWorld Industry Report OD5503, September 2017
Fast Food Services in Australia
IBISWorld Industry Report H4512, December 2017
Restaurants in Australia
IBISWorld Industry Report H4511a, October 2017

eBooks

Search our eBook catalogue for Hospitality to see our range of eBooks. You will be prompted to log in with your Student ID and Password. Use specific keywords (see the list on this page) to refine your search.

Selected titles:

Entrepreneurship in Hospitality and Tourism by Maureen Brookes (Editor); Levent Altinay (Editor)
Publication Date: 2015

Incorporates: * different country contexts; * the social and cultural dimensions of entrepreneurship; * case studies from a wide range of Hospitality and Tourism sectors; * Industry perspectives and examples included.
Hospitality Supervision and Leadership Level 3 by Patricia Paskins; Carol Greenham; Adam Lucas; David Foskett (Editor)
Publication Date: 2015

Provides all of the essential knowledge and skills any supervisor working in the hospitality industry will need: from supporting, motivating and developing staff, to customer service skills, problem solving and controlling resources.
Kitchens by Gary Alan Fine
Publication Date: 2008

Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant.
Food Selection and Preparation by Frank D. Conforti; Frank Conforti
Publication Date: 2008

Guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product.