Research Guides : Food Service Management

Suggested Search Terms and Call Numbers Range

Food service management
LC Call number: TX911.3.M27

Search also under:

caterers and catering cookery diet dietaries dinners and dining table setting and decoration

menus nutrition quantitycookery food food habits food industry and trade

food preparation food service gastronomy restaurant management restaurants

Cookery
LC Call number: TX643 - TX840

Search also:
• subdivision Feeding and feeds--Recipes
• under individual animals and groups of animals, e.g. Cattle--Feeding and feeds--Recipes

Here are entered works on the art of cooking, as well as works that consist of collections of recipes. Works on the cookery of specific places are entered under Cookery subdivided by the name of the place. Works on national cuisines and styles of cooking are entered under headings of the type Cookery, American, [Chinese, etc.], which may be further subdivided to designate regional styles, e.g. Cookery, American--Southern style; Cookery, Chinese--Sichuan style; etc. Works on an individual style in a specific locality are entered under two headings, one for the style and one for the locality, e.g. 1. Cookery, American--Southern style. 2. Cookery--Georgia--Savannah.

Food
LC Call number: GN407 - GN411.5, RA601 - RA602, TX341 - TX641

Search also;
• subdivision Food under ethnic groups, and individual animals and groups of animals, e.g. Fishes—Food
• headings beginning with the word Food
• individual foods and beverages, e.g. Bread, Milk

Reference

The Prentice Hall dictionary of culinary arts
REF TX349 .L33 2006

A dictionary of food and nutrition
[ Available in Oxford Reference Online Premium - FS Only]

An A-Z of food and drink / edited by John Ayto.
[ Available in Oxford Reference Online Premium - FS Only]

The chef's companion : a culinary dictionary / Elizabeth Riely
[ Available in netLibrary - FS Only ]

The international dictionary of food & nutrition
[ Available in netLibrary - FS Only ]

Encyclopedia of food and culture
[ Available in Gale Virtual Reference Library - FS Only ]

Webster's new world dictionary of culinary arts
REF TX349 .L33 2001

Encyclopedia of food science and technology
REF TP368.2 .E62 2000 V. 1-4

The Oxford companion to food / Alan Davidson
REF TX349 .O38 1999

The master dictionary of food and wine / Joyce Rubash
641.3003 R821m 1996

The concise encyclopedia of foods & nutrition
REF TX349 .C567 1995

Encyclopaedia of food science, food technology, and nutrition
REF TX349.E47 1993 V.1-8

The Encyclopedia of herbs, spices, & flavorings
REF TX406 .E54 1992

Culinary arts career starter / Mary Masi.
[ Available in netLibrary - FS Only ]

WEBSITES

Food and Cooking: Librarian’s Internet Index
http://lii.org/pub/topic/food

Food and Nutrition Information Center
http://www.nal.usda.gov/fnic/

National Food Service Management Institute
http://www.olemiss.edu/depts/nfsmi/

Links from the Society for FoodService Management
http://www.sfm-online.org/etc/links.html#IndustryAssoc

Chef2Chef Culinary Portal
http://chef2chef.net/

Glossary of Industry Terms
http://www.fcsi.org/glossary.html

Yahoo-Restaurant and Food Service Management
http://dir.yahoo.com/Business_and_Economy/Business_to_Business/Food_and_Beverage/Restaurant_and_Food_Service_Management/

Last Modified: 5/9/2006