Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
Books for Loan & the Library
Customer Service by "This text focuses on customer service topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam."
Call Number: 658.812 CUS
Publication Date: 2012
Hospitality: the Essentials by Written for the Certificate II in Hospitality (Kitchen Operations). Each chapter covers a different unit of work and all its required knowledge, exactly as outlines in the training package; these requirements are also listed in the introduction of each chapter. Many of the rquired skills are also dealt with theoretically, but they require further discussion, demostration and practice in the classroom situation.
Call Number: 647.94 SUL
Publication Date: 2012
Waiter's Handbook by "A valuable manual for trainee waiters and a useful reference for people with experience in the profession."--Provided by publisher.
Call Number: 642.6 BRO
Publication Date: 2009
DVDs for loan
Upselling Products and Services in Tourism & Hospitality "The key to a successful, growing business is the ability of staff to successfully upsell products and services. But how do we do this? In this program we define a product, ask how a service differs from a product, examine the marketing concept and go through the process of upselling to add value and training staff to upsell. A valuable look at getting the most from products and services in this vital industry"--Container.
Call Number: 647.94 UPS