Welcome to the Hospitality and Culinary Arts Research Guide!
This guide has been created to help anyone interested in pursuing a career in the hospitality industry. It is designed to give you some excellent sources on career development, trends and issues within the various hospitality fields, and an overall look at the hospitality industry.
Call Number Range
Use these call number ranges to browse the General Collection, College and Career Information Collection, and the Reference Collection.
|TX341-TX641 Nutrition. Foods and food supply|
|TX642-TX840 Cooking, history, Cookbooks, kitchen equipment and methods|
|TX851-TX885 Dining-room service|
|TX901-TX946.5 Hospitality industry. Hotels, clubs, restaurants, etc. Food service|
|TX950-TX953 Taverns, bar rooms, saloons|
|TX955-TX985 Building operation and housekeeping|
Use the Library Catalog to identify books that the library has, as well as journal titles, trade magazines and videos about hospitality administration. Books and videos are excellent sources for background information on a topic. The following list are some sources to get you started researching in the field.
College and Career Information Collection (CCIC)
Take a look at this Hospitality Careers PDF of books within the CCIC. Below are some samples of what could be available.
CCIC TX 911.3 .M27 S6985 2002
CCIC TX911.3.V62 C46 2004
A cook's alphabet of quotations / edited by Maria Polushkin Robbins;
Reference PN6084.F6 P65 1997
Atlas of food : who eats what, where, and why / Erik Millstone and Tim Lang ; foreword by Marion Nestle;
Reference HD9000.5 .M52 2008
A-Z encyclopedia of food controversies and the law / Elizabeth M. Williams and Stephanie Jane Carter;
Reference KF3869 .W53 2011
Reference HC110.C6 B47 2012
Bowes & Church's food values of portions commonly used;
Reference TX551 .B64 2010
Cambridge world history of food / editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas;
Reference TX353 .C255 2000
Cook's dictionary and culinary reference : a comprehensive, definitive guide to cooking and food / Jonathan Bartlett;
Reference TX349 .B355 1996
Culinary biographies : a dictionary of the world's great historic chefs, cookbook authors and collectors, farmers, gourmets, home economists, nutritionists, restaurateurs, philosophers, physicians, scientists, writers, and others who influenced the way we eat today / edited by Alice Arndt ; with contributions by numerous experts;
Reference TX649.A1 C85 2006
Cupboard love : a dictionary of culinary curiousities / Mark Morton;
Reference TX349 .M67 2004
Dictionary of food ingredients / Robert S. Igoe, Y.H. Hui;
Reference TX551 .I26 2001
Dictionary of leisure, travel and tourism;
Reference G155.A1 D53 2006
Dictionary of travel, tourism and hospitality / S. Medlik;
Reference G155.A1 M397 2003
Dimensions of the meal : the science, culture, business, and art of eating / editor, Herbert L. Meiselman;
Reference TX631 .D49 2000
Directory of chain restaurant operators;
Reference TX907 .D49 2009
Encyclopedia of food and culture / Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor;
Reference GT2850 .E53 2003
Encyclopedia of food sciences and nutrition / editor-in-chief, Benjamin Caballero ; editors, Luiz C. Trugo, Paul M. Finglas;
Reference TX349 .E46 2003
Encyclopedia of foods : a guide to healthy nutrition / prepared by medical and nutrition experts from Mayo Clinic, University of California Los Angeles, and Dole Food Company, Inc;
Reference TX349 .E475 2002
Encyclopedia of junk food and fast food / Andrew F. Smith;
Reference TX370 .S63 2006
Encyclopedia of North American eating & drinking traditions, customs, & rituals / Kathlyn Gay, Martin K. Gay;
Reference GT2853.U5 G39 1995
Food & beverage market place 3 vols.;
Reference HD9321.3 .T5 2014
Food : a dictionary of literal and nonliteral terms / Robert A. Palmatier;
Reference TX349 .P353 2000
Food and culture around the world handbook / Helen C. Brittin;
Reference TX353 .B6985 2011
Food composition and nutrition tables / founded by S.W. Souci, W. Fachmann, H. Kraut ; on behalf of the Bundesministerium für Ernährung, Landwirtschaft und Forsten, Bonn ; edited by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching b. München
Reference TX551 .S733 2000
Food in the ancient world, from A to Z / Andrew Dalby;
Reference GT2853.G8 D35 2003
Glossary of hospitality terms / Educational Institute American Hotel & Motel Association;
Reference TX911 .G56 1995
Ingredients / created by Peter Mirams ; original text by Loukie Werle ; text revised and extended for the UK by Jill Cox;
Reference TX357 .I54 2000
International dictionary of food & cooking : ingredients, additives, techniques, equipment, menu terms, catering terms, food science and outline domestic and production recipes / compiled by Charles G. Sinclair;
Reference TX349 .I6 1998
International encyclopedia of hospitality management / chief editor, Abraham Pizam;
Reference TX905 .I68 2005
Internet guide to food safety and security / Elizabeth Connor;
Reference TX531 .C613 2005
Larousse gastronomique : the new American edition of the world's greatest culinary encyclopedia / edited by Jenifer Harvey Lang;
Reference TX349 .M613 1988
Nation's restaurant news. Top 100 chain and company rankings;
Reference TX909.A1 N375 2012
Nectar & ambrosia : an encyclopedia of food in world mythology / Tamra Andrews;
Reference GR498 .A53 2000
New food lover's companion : comprehensive definitions of nearly 6,000 food, drink, and culinary terms / Sharon Tyler Herbst;
Reference TX349 .H532 2001
Oxford companion to food / Alan Davidson ; consultant editor, Jane Davidson ; research director, Helen Saberi ; illustrations by Soun Vannithone;
Reference TX349 .D36 2006
Penguin companion to food / Alan Davidson ; illustrations by Soun Vannithone;
Reference TX349 .D38 2002
Plunkett's airline, hotel & travel industry almanac; General Collection G155.A1 P586 2014
Plunkett's food industry almanac; General Collection HD9003 .P57 2014
Prentice Hall essentials dictionary of culinary arts / Steven Labensky, Gaye G. Ingram, Sarah R. Labensky ; illustrations by William E. Ingram;
Reference TX349 .L34 2008
Restaurant industry operations report ... for the United States / National Restaurant Association;
Reference TX909.A1 R47 2010
Specs : the comprehensive foodservice purchasing and specification manual / Lewis Reed;
Reference TX911.3.P8 R442 1993
Top 100 exotic food plants / Ernest Small;
Reference QK98.5.A1 S62 2012
Travel weekly. Ultimate hotel guide;
Reference TX907 .T728
Trends in the Hotel Industry USA edition;
Reference TX 909 .A1 H3 2011
Wenzel's menu maker;
Reference TX820 .W43 1979b
Who's buying alcoholic and nonalcoholic beverages;
Reference HC110.C6 W423 2011
Who's buying at restaurants and carry-outs;
Reference HC110.C6 W48 2011
Who's buying entertainment;
Reference HC110.C6 W43 2011
Who's buying for travel;
Reference HC110.C6 W495 2011
World food : an encyclopedia of history, culture, and social influence from hunter-gatherers to the age of globalization / Mary Ellen Snodgrass;
Reference TX349 .S66 2013
Bender's dictionary of nutrition and food technology/ David A. Bender; TX349 .B4 2006ebb
Cambridge world history of food / editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas; TX353 .C255 2000eb
Dictionary of food: international food and cooking terms from A to Z / Charles Sinclair; TX349 .S56 2005eb
Dictionary of leisure, travel and tourism; G155.A1 D53 2006eb
The Tourism Society's dictionary for the tourism industry
Encyclopedia of food and culture/ Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor; GT2850
Food cultures of the world encyclopedia / Ken Albala, editor; GT2850
Food: in context / Brenda Wilmoth Lerner & K. Lee Lerner, editors; TX354
International encyclopedia of hospitality management / chief editor, Abraham Pizam; TX911.3.M27 I526 2005eb
Oxford encyclopedia of food and drink in America / editor in chief, Andrew F. Smith; TX349 2012
They eat that? : a cultural encyclopedia of weird and exotic food from around the world / Jonathan Deutsch, editor ; with Natalya Murakhver, contributing editor; GT2850
Checking out Materials
Most books, videos and software in the general collection can be checked out and brought home with you for free.
- DVDs, Videos, and audio CDs can be checked out for 7 to 14 days depending on the video.
- Most books can be checked out for 28 days.
The only books that cannot be checked out have the letters REF on the label on the side or front of the book. REF means the book is a Reference book and can only be used in the Library. Some items in the CCIC (College and Career Information Collection) may also be in-Library use only.
You need a COD Library Card to check things out of the library. You can get a Library card at the Circulation Desk located near both entrances to the Library.
Here is a sample list of possible academic journals, trade publications, and magazines related to many of the fields under Hospitality:
- Beverage industry
- Chef Magazine
- Condé Nast's traveler
- Cooking light
- Cook's illustrated
- Cornell hospitality quarterly
- Food & wine : the guide to good taste
- Food arts
- Food engineering
- Hospitality design
- Hotel management
- Illinois magazine
- Lodging hospitality
- Meetings and conventions
- Midwest living
- National geographic traveler
- Nation's restaurant news : the weekly newspaper of the food service industry
- Restaurant business
- Restaurant hospitality
- Travel & leisure
- Travel weekly
formerly Cornell hotel and restaurant administration quarterly
- COD Library's Career and College Information can start you off when seeking information about a career choice or landing your first job.
- Hcareers has been the world's #1 job board for the restaurant & hospitality industry as measured by site traffic and the number of jobs and resumes online.
- COD's own Culinary and Hospitality Management program can help with a career in the hospitality industry.
- The International Council on Hotel, Restaurant and Institutional Education (CHRIE) was founded in 1946 as a non-profit association for those involved in educating employees for the foodservice and hospitality industry. Members are schools, colleges, and universities that offer programs in hotel and restaurant management, foodservice management, and culinary arts. Check out the “Just for Students” pages. There is information on the HcareersCampus, a hospitality careers job database.
- American Culinary Federation (ACF)
ACF is a non-profit organization for chefs. It was founded in 1929 in New York City. The group works to promote a professional image of American chefs worldwide. Its focus is education, apprenticeship, and certification. There are more than 230 chapters and some 20,000 members in the U.S.
- American Institute of Baking (AIB)
Promotes education and research in the science and art of baking, bakery management, allied sciences, food processing sanitation and safety.
- American Institute of Wine and Food (AIFW)
AIFW is a non-profit educational organization with membership open to all. It was founded by chef Julia Child, winemaker Robert Mondavi, and others to improve understanding and appreciation of fine food and drink. AIFW encourages the exchange of information and ideas through conferences, publications, and chapter programs.
- The Bread Bakers Guild of America
The Guild is a non-profit group of professional bakers, baking educators, home bakers, and ingredients and equipment suppliers. The Guild’s goals are to support education and training of young bakers, communication between group members, professionalism, and recognition of excellence. Discounted student memberships are available.
- International Association of Culinary Professionals (IACP)
The IACP is a non-profit association that works as a resource for food professionals around the world. The association provides educational opportunities for its members. There is a Career Center with job listings.
- James Beard Foundation (JBF) is based in New York City. It is located in the former home of the famous chef and cookbook author, James Beard. JBF provides a variety of education programs and scholarships. Student memberships are available.
- Les Dames D’Escoffier (LDEI) is an organization of professional women who are leaders in the field. Members include chefs, restaurant owners, cookbook authors, food writers and publicists, wine professionals, culinary educators, and hospitality executives. There are currently 26 chapters in the U.S. and Canada. Check the website for the locations.
- Women Chefs and Restaurateurs (WCR) supports women in the field. It focuses on education and helping women advance in the industry. It was founded in 1993 by eight top women chefs and restaurant owners. Check WCR website for information on membership, scholarships, and job listings.
- Food Management provides ideas for foodservice directors, managers and chefs through coverage of industry issues and events, operational topics and food trends that affect the noncommercial foodservice industry, such as schools, hospitals, prisons, etc. (from the website)
- Foodservice.com provides market price reports for beef, pork, lamb, poultry, seafood, dairy, produce, canned and frozen food, and others.
- Hospitality Financial & Technology Professionals (HFTP) the society for financial and MIS professionals in the hospitality industry. This site includes jobs and current issues of the society's publication, The Bottomline.
- National Restaurant Association includes information and links valuable to the Food Service and Hotel/Motel Management student.
- NRN Online The web site for Nation's Restaurant News, the newsweekly of the foodservice industry, offers news stories and features such as Food Trends, Chef Close-Up, and Digital Chef Recipes of the Week.
- Restaurant Hospitality is dedicated to the success of full-service restaurants and edited for chefs and other commercial foodservice professionals on a monthly basis, including those operating full-service restaurants, hotels, resorts, clubs, catering operations, and other commercial foodservice operations. (from the website)
- Restaurant Owner a business resource center for independent restaurant owners and operators.
- Restaurant Report is a free weekly e-mail newsletter that includes feature articles, reader feedback, restaurant industry news & links, pointers to other resources, and more, including the Top 100 Hospitality Sites.
- American Hotel & Lodging Association includes information and links valuable to the Hotel/Motel Management student, especially the Educational Institute (EI) and the American Hotel Foundation (AHF).
- Boutique and Lifestyle Lodging Association BLLA is an Association created to be the unifying voice of this distinctive, yet extremely fragmented sector, within the hospitality industry. Its goal is to unite the world's collection of boutique & lifestyle properties and the suppliers that sustain them, offering them the opportunity to successfully compete on a level playing field with major hotel companies.
- The Caribbean Hotel & Tourism Association is a Federation of Associations, encompassing 35 national hotel associations from around the region. The diversity that characterizes the federation of CHTA throughout the Caribbean offers its members the opportunity to benefit from the strengths of its colleagues from other countries and other national hotel associations.
- International Society of Hotel Association Executives (ISHAE) has a webpage linking to the various hotel associations in the different states inside the United States.
- Chicago Hotel Concierge Association is a professional association dedicated to supporting the professional and ethical growth of the hotel concierge community. The measure of a concierge is not only what they know, but who they know.
Tourism & Travel
- The International Ecotourism Society (TIES) is on the forefront of the development of ecotourism, providing guidelines and standards, training, technical assistance, and educational resources.
- Travel and Tourism Research Association (TTRA) is a non-profit association whose purpose is to enhance the quality, value, effectiveness and use of research in travel marketing, planning and development.
- The Tourism Society is an organization for people working in tourism and travel, including educators and students, and others interested or involved in the visitor economy across all its sectors worldwide.
- U.S. Travel Association connects, promotes, advocates, and researches the diverse areas of the travel industry.
- The World Food Travel Association is the world’s leading authority on food tourism. The Association maintains an array of cutting-edge products and services that meet the needs of today’s food, drink, travel, hospitality and media professionals.
Other Hospitality Areas (Clubs, Casinos, Resorts, Event Planning)
- American Gaming Association (AGA) opened its office in Washington, D.C., in June 1995 with the fundamental goal of creating a better understanding of the gaming entertainment industry by bringing facts about the industry to the general public, elected officials, other decision makers and the media through education and advocacy.
- Club Manager’s Association of America (CMAA) is a professional association for managers of membership clubs. It has nearly 7,000 members who run country clubs, golf clubs, athletic clubs, military clubs, and other types of private clubs. CMAA provides career services, student scholarships, grants, and more.
- Resort and Commercial Recreation Association (RCRA) is to develop and execute programming to keep professional recreators and educators in the know and on leading edge trends within the recreation industry.
- Nightlife Association The purpose of this association is "To improve the image of nightlife entrepreneurs and the hospitality & nightlife industry. To assist businesses and communities promote safe and vibrant activity in support of the City's social experience. To promote dialogue and collaboration between the nightlife entrepreneurs and their regulatory agencies. To simplify international standards on security, environment, alcohol, tobacco, drugs, road safety and minors. To share new trends and promote the quality of service in the nightlife and hospitality establishments." [from the website]