May I Take Your Order?: American menu design, 1920-1960 by 
On the Menu: the world's favourite piece of paper by 
Menus That Made History: over 2000 years of menus from ancient Egyptian food for the afterlife to Elvis Presley's wedding breakfast by
Food and Beverage Management: For the Hospitality, Tourism and Event Industries by
This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product. 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 programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes.
Foodservice Operations and Management: Concepts and Applications by 
Restaurant Franchising: Concepts, Regulations and Practices by 
The Secrets to Restaurant Management and Staff Training by 
Managing People in Commercial Kitchens: A Contemporary Approach by Tip: If FSU Libraries do not have the journal you want, request an Interlibrary Loan for the article.
For scholarly journals on Hospitality & Tourism, see here or search Hospitality & Tourism Complete database or Culinary Arts database.
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Tip: Check out the trade associations or organizations' websites for industry resources and trade magazines.
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