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 Opperations

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)