HRIM and Culinary Arts Books / Videos
Available in MCCC Library

Books and Journals

    Journal of Travel & Tourism Marketing
    Journal of Food Products Marketing
    International Journal of Hospitality & Tourism Administration
    Dining Room and Banquet Management
    A Host of Opportunities - An Introduction to Hospitality Management
    Dimensions of Noncommercial Foodservice Management
    Marketing for Hospitality & Tourism
    Professional Beverage Management
    Professional Cooking
    Service Management - Operations, Strategy, Information Technology
    Front Office Operations and Auditing Workbook
    Standards, Principles, & Techniques in Quantity Food Production
    Managing Conventions
    Hospitality Sales
    Contemporary Hotel Sales
    Front Office Operations

Videos

    Servsafe Second Edition - Managing Food Safety
    Servsafe Second Edition - Proper Cleaning & Sanitizing
    Servsafe Second Edition - Preparation, Cooking, & Service
    Servsafe Second Edition - Receiving & Storage
    Servsafe Second Edition - Introduction to Food Safety

The following Videos are for in-library use only:

    Principles and Processes of Cooking (Tapes 1 & 2)
    Step 1 - Servsafe - Starting Out with Food Safety
    Step 3 - Servsafe - Purchasing Receiving, & Storing
    Step 4 - Servsafe - Preparing, Cooking, & Serving
    Step 5 - Servsafe - Cleaning & Sanitizing
    Cooking at the Academy - Braising & Stewing (049)
    Cooking at the Academy - Sauteing (041)
    Cooking at the Academy - Grilling (043)
    Cooking at the Academy - Stocks & Sauces (047)
    Cooking at the Academy - Poaching & Steaming (045)