Central Texas College Europe maintains a small but growing lending library of books and multi-media educational material that both students and faculty may borrow. To order items, please contact the CTC Europe librarian. Suggestions from faculty for new material are welcome.

You may need fill out an Instructor Textbooks and Instructional Materials Sign-out Form

 
Contact Telephone Email
Frank Roosa +49 (0)6371-46-83-117 Email

Hospitality Management Library Resources

Reference Textbooks

---CHEF 1302---

 

Healthy Cooking

Wiley. ISBN 9780470052334

 

---CHEF 1410---

 

Instructor Manual to accompany Garde Manger, 2nd

Wiley. ISBN 9780764549823

 

Instructor Manual to accompany Garde Manger, 3rd

Wiley. ISBN 9780470167410

 

---HAMG 1340---

 

CD to accompany Hospitality Law, 3rd

Wiley. ISBN 9780470083765

 

CD to accompany Hospitality Law, 5th

Wiley.

 

---HAMG 2372---

 

Instructor Manual to accompany Training and Design for the HI

Thomson. ISBN 9780766845947

 

---HAMG 2372---

 

Nutrition for Foodservice & Culinary Professionals, 7th

Wiley. ISBN 9780470052426

 

Instructor Manual - Nutrition for Foodservice & Culinary Professionals, 7th

Wiley. ISBN 9781118071786

 

---Not Attached to a Specific Course---

 

Accounting for Hospitality Managers, 5th

EIAH&MA. ISBN 9780866122979

 

Basic Financial Accounting for the Hospitality Industry

EIAH&MA. ISBN 866120106

 

Cases in Hospitality Management, 2nd

Wiley. ISBN 9780471686934

 

Food Production w/Exam Preparation Guide

PPH. ISBN 9780135072400

 

Glossary of Culinary Terms

 

Hospitality & Travel Marketing, 3rd

Delmar. ISBN 9780766816053

 

Housekeeping Management, 2nd

EIAH&MA. ISBN 9780866121569

 

Introduction to Catering

Delmar. ISBN 97800766816605

 

Introduction to Catering - Instructor Manual

Delmar.

 

Introduction to Hospitality, 5th

Pearson. ISBN 9780135139288

 

Introduction to Professional Foodservice

Wiley. ISBN 9780471577461

 

The Lodging & Food Service Industry, 6th w/CD

EIAH&MA. ISBN 9780866122702

 

Management of Food & Beverage Operations, 4th w/CD

EIAH&MA. ISBN 9780866122689

 

Managing Beverage Operations, 2nd

EIAH&MA. ISBN 9780866123549

 

Managing Front Office Operations, 8th

EIAH&MA. ISBN 9780866123389

 

Managing Hospitality Human Resources, 4th

EIAH&MA. ISBN 9780866122870

 

Managing Service in Food & Beverage Operations, 3rd

EIAH&MA. ISBN 9780866122672

 

Managing Technology in the Hospitality Industry, 5th

EIAH&MA. ISBN 9780866122962

 

The Pastry Chef's Companion

Wiley. ISBN 9780470009550

 

The Pastry Chef Companion

Wiley. ISBN 9781118071786

 

The Perfectionist -Life & Death in Haute Cuisine

Gotham. ISBN 9781592401079

 

Presenting Service

NRA. ISBN 9780471442363

 

the Professional Pastry Chef

Wiley. ISBN 9780471359258

 

The Professional Pastry Chef

Wiley. ISBN 97804710009550

 

Purchasing for Chefs: A Concise Guide

Wiley. ISBN 9780471728986

 

Purchasing for Food Service Operations, 4th w/CD

EIAH&MA. ISBN 978086612887

 

Restaurant Marketing

Gregg 9780070585430

 

Supervision in the Hospitality Industry, 4th w/CD

EIAH&MA. ISBN 9780866122955

 

Training Design for the Hospitality Industry

Thomson. ISBN 9780766845930

 

Understanding Hospitality Law, 4th

EIAH&MA. ISBN 9780866122276

 

Understanding Hotel/Motel Law

EIAH&MA. ISBN 866120157

 

The World of Culinary Supervision, Training, & Management, 3rd

Pearson. ISBN 9780131140707

 

The World of Culinary Supervision, Training, & Management, 4th

Pearson. ISBN 9780131583283

 

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