The library has a large collection of books, which has been specially compiled for the hotel management school. The books can be consulted on the spot, but you can also borrow them. There is also access to e-books, which can be searched online in specialised databases licensed by Zuyd Library.
Watch the 3 infoclips about the Zuyd Library Catalogue
1.Basic Search - 2.Advanced Search - 3.Citing with DiZ
Placement Code: 366.46 Atki
The book deals with the most common and intractable challenges facing professionals, academics and students in the field and provides practical solutions with the means to implement them. The new edition includes a greater focus on applicable ISO standards in facility management as well as maintaining an international perspective throughout.
Placement Code: 375.23 Gear
Considers four of the world’s leading creative restaurants as experimental performance practice. Using ideas from performance studies, cultural studies, philosophy and economics, the book argues that technoemotional restaurants can be understood as both a commodified experience and an artistic and aesthetic practice
Placement code: 300.6 Gray
Starting with the basics and fully grounded in the context of actually doing research, this practical book is the perfect companion as you tackle a business research project head-on.
Digital Access
Alnoor Ebrahim addresses one of the fundamental dilemmas facing leaders as they navigate this uncertain terrain: performance measurement. How can they track performance towards worthy goals such as reducing poverty, improving public health, or advancing human rights? What results can they reasonably measure and legitimately take credit for? This book tackles three core challenges of performance faced by social enterprises and nonprofit organizations alike: what to measure, what kinds of performance systems to build, and how to align multiple demands for accountability
Placement Code: 629. Özse
This groundbreaking book explores the intersection of chemistry, creativity, and cuisine, unraveling how scientific principles define what we taste, how we taste it, and how we can manipulate flavors to create extraordinary culinary experiences. From the molecular structures that trigger taste sensations to the complex roles of herbs, spices, meats, dairy, and even heat in enhancing flavor, this book offers a deep dive into the science behind the foods we love.
Placement Code: 629 Özse
This book explores the science behind multisensory dining experiences, showing how music, soundscapes, and flavors can work together to enhance every meal, transforming it into a truly immersive experience. Drawing on cutting-edge research in neurogastronomy and sensory science, Gastronot's Symphony of Flavors offers practical insights for chefs, bartenders, and anyone passionate about food. From pairing sweet flavors with classical music to contrasting bitter notes with bass-heavy beats, this book helps readers understand how to orchestrate unforgettable sensory experiences in restaurants, bars, and beyond.
Placement Code: 351.31 Coun
This volume explores how chefs around the world approach culinary sustainability. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide an engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future
Digital Access
This volume explores how chefs around the world approach culinary sustainability. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide an engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future
Digital Access
This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.
Placement Code: 369.11 Maha
The book shows why customers complain and how these complaints create huge problems for organizations, including limiting their growth, increasing unnecessary costs, contributing to customer churn, and upsetting employees. The book also calculates the enormous costs of complaints that can be saved in a Zero Complaints world. The book then goes on to describe processes and technologies that can identify and address the underlying reasons for those complaints, as well as the organizational changes required and mandated to provide continuous improvements
E-BOOKS
Search online for e-books in the databases below.
