Library: Hospitality Management: Restaurant & Food Service

Useful Web Sites

The National Restaurant Association supports over 500,000 restaurant businesses, representing food service industry interests, offering networking opportunities, education and research resources.

For almost 100 years, The Ohio Restaurant Association (ORA) has served the Ohio restaurant and food service industry through leadership, advocacy, and education.

International Hotel & Restaurant Association - IH&RA
The IH&RA is the only business organisation representing the hospitality industry worldwide. Its members are national hotel and restaurant associations throughout the world.
Columbus Public Health
FoodSafety.gov
ServSafe (a division of the NRA for certification)
North American Association of Food Equipment Manufacturers
NAFEM is a trade association of foodservice equipment and supplies manufacturers providing products for food preparation, cooking, storage and table service.

Dewey Call Numbers

Browse the shelves for books and video.

647.95 Restaurants

Food Service

The Next Supper: the end of restaurants as we knew them, and what comes after by Corey Mintz
Call Number: 641.3 M667ne
Publication Date: 2021
"A searing expose of the restaurant industry, and a path to a better, safer, happier meal. "
The Restaurant: from concept to operation by John R. Walker
Call Number: 647.95 W181re
Publication Date: 2021
"The Restaurant: From Concept to Operation, 9th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept."
Farm to Table by Darryl Benjamin; Lyndon Virkler
Call Number: 631.5 B468fa
Publication Date: 2016
"A century ago, virtually all food -- fruits, vegetables, grains, meat, and dairy -- was local, grown at home or sourced within a few miles. But today, most food consumed in the United States comes from industrial farms and concentrated animal feeding operations (CAFOs), with ramifications to our health, our environment, and our economy. The tide is turning, however, thanks to what has been called the "farm-to-table" movement."

Essentials of Food Science by Vickie A. Vaclavik; Elizabeth W. Christian; Tad Campbell
Call Number: Ebook
Publication Date: 2020
"The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student."
PopUp Republic: how to start your own successful pop-up space, shop, or restaurant by Jeremy Baras
Call Number: Ebook
Publication Date: 2016
"Find out how to get in on the booming pop-up scene. PopUp Republic: How to Start Your Own Successful Pop-Up Space, Shop, or Restaurant is your comprehensive guide to the new world of pop-ups. This fresh text dives into the details of the pop-up industry, offering you a first-hand glimpse at pop-up success through stories, examples, anecdotes, and case studies."
The Restaurant, a Geographical Approach by Olivier Etcheverria
Call Number: Ebook
Publication Date: 2020
"This book analyzes the way in which restaurants are geographical objects that reveal locational logics and strategies, and how restaurants weave close relationships with the space in which they are located."

Print Periodicals

Print periodicals are available for browsing on the 3RD FLOOR of the library. Print periodicals do NOT check out.

Online Journals

The following scholarly journals and trade publications are available electronically through the Electronic Journal Center, Business Source Complete, Factiva, and Nexis Uni databases.