Library Locations | Ask a Librarian | CCSF Home
The library has many class items on "Course Reserve" for a short checkout period (in support of homework completion), as well as items from the AS Bookloan Program. Use the OneSearch "Course Reserves" tab to see if the library has your textbook.
Email reference is available Monday through Friday during the Fall and Spring semesters. We try to respond within two days.
Chat with the library 24 hours a day, 7 days a week to meet with a librarian for in-depth help with your research.
In the CCSF Library buildings, books are organized by call number according to the Library of Congress classification system. This system groups items by subject and locates similar items on the shelf together. Below are some potential ranges in which you can find books related to your discipline.
| Subject | Call Number Range |
|---|---|
| Food Industry & Trade | HD 9000-9495 |
| Dining-room service | TX 851-885 |
| Caterers & Catering | TX 901-921 |
| Food Service | TX 901-946.5 |
| Hospitality industry. Hotels, clubs, restaurants | TX 901-946.5 |
| Hotels/Motels | TX 901-953 |
| Restaurant Management | TX 911.3 and TX 945 |
| Restaurants | TX 945-945.5 |
| Bars (Taverns, barrooms, saloons) | TX 950-953 |
| Bartending | TX 951 |
| Building operation and housekeeping | TX 955-985 |
With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programs
Provides an up-to-date and comprehensive examination of all aspects of hotel administration from the viewpoint of the hotel general manager. Addresses the following operating departments: Human Resources; Controller; The Front Office; Housekeeping; Food and Beverage; Safety and Property Security; Sales and Marketing; Accounting; and Facility Engineering and Maintenance.
Dramatic changes to the events industry - influence of social media, increased focus on environmental sustainably and social responsibility, and changes to the economic and cultural landscape - has driven expansion and increased competition. This book is the definitive guide for creating, organizing, promoting, and managing special events of all kinds.
This book deconstructs the 'sharing' marketing narratives surrounding Airbnb. It provides a conceptual analysis of the 'sharing economy' and accommodation sector and furthers the ongoing discussion surrounding Airbnb and the social sustainability of city tourism.
Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. This updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more.
A comprehensive primer covering each essential aspect of first-line supervision, helps readers develop the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization, including cooks, servers, bartenders, front desk clerks, porters, housekeepers, and janitorial staff.
Highlights practical ways for companies in the hospitality and tourism sector to adopt EB strategies to best suit their business, employees and customers.
Increase the awareness of emergency managers and scholars on how to read, manage, and overcome the impact of emergencies in the hospitality industry.
Brings together the latest research in hospitality studies to offer the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, r
Dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment. This book offers a unique comparison of the social differences between 3 cities in England, addressing topics such as the divisions of labor in food preparation, the variety of culinary experience, and class differences in taste and the pleasures associated with dining out.
Examines various aspects of environmental issues; includes basic concepts of sustainable hospitality and tourism management along with the meaning of sustainable travel and importance of food security.
This resource allows the reader to learn about the pioneers in the service industries, these stars can serve as important mentors to job seekers in this expanding field.
Focuses on hospitality operations with a broad, comprehensive view. The text is organized into four sections: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and assemblies, events, attractions, leadership, and management.
This book is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.
Searching for library resources goes better when you:
| How to Find Ebooks | How to Find Print Books |
|---|---|
|
To find ebooks:
|
To find print books:
|
The CCSF community has access to more than 242,000 ebooks and evideos via our O'Reilly and EBSCO eBook subscriptions. Want to learn more about using and finding ebooks for research? We have a video showing how to do just that.
eBooks & eVideos on technology, digital media, math and science, engineering and business.
A multidisciplinary library of over 201,000 high-quality e-books.
On the left side of the screen find the Filter My Results options--Check "Available Online" under "Availability" and "Books" under "Resource Type." 
On the left side of the screen find the Filter My Results options--Check "Available on Campus" under "Availability" and "Books" under "Resource Type."