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Parañaque City College
INFORMATION RESOURCE CENTER
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Hospitality and Tourism
Marketing and Managing Tourism Destinations (2nd Edition)
Tourism, Transport and Travel Management (2nd Edition)
Marketing and Managing Tourism Destinations (2nd Edition)
Managing Hospitality Human Resources (2nd Edition)
Startup Guide: Event Planning (2nd Edition)
Food and Wine Tourism (2nd Edition)
Leisure and Recreation Management (2nd Edition)
Startup Guide: Food Truck (2nd Edition)
Startup Guide: Bakery (2nd Edition)
Startup Guide: Bar and Club (2nd Edition)
Startup Guide: Caf
Festival and Special Event Management
Startup Guide: Restaurant (2nd Edition)
Resorts: Management and Operation
Customer Care, Service & Hospitality Ethics
Tourism Development Policy and Planning
Introduction to Hospitality Operations
Hygiene, Safety and First Aid in Hospitality
Community based Tourism Management
Tourism Demand Forecasting
Tourism Development Policy and Planning
Community based Tourism Management
Tourism Product Development
3G Handy Guide: Travel Agency Management (2nd Edition)
3G Handy Guide: Banquet Service Procedures (2nd Edition)
A Visual Reference for Sous Chef (2nd Edition)
A Visual Reference for Prep Cook (2nd Edition)
A Visual Reference for Executive chef (2nd Edition)
A Visual Reference to Food Styling (2nd Edition)
A Visual Reference to Restaurant Management and Operations (2nd Edition)
A Visual Reference to Guest Service (2nd Edition)
A Visual Reference to Culinary Arts (2nd Edition)
A Visual Reference to Bartending (2nd Edition)
A Visual Reference to Room Service Management (2nd Edition)
A Visual Reference to Front Office Management (2nd Edition)
A Visual Reference to Housekeeping (2nd Edition)
Tourism Product Development (2nd Edition)
Hotel Sales and Revenue Management (3rd Edition)
The Bar and Beverage Handbook (3rd Edition)
The Advanced Art of Baking (3rd Edition)
Hospitality E-marketing (3rd Edition)
Food Production Operations (3rd Edition)
Hotel Operations Reports, Calculations, and Bookkeeping (4th Edition)
Applied Business Tools and Technology in Tourism (2nd Edition)
Tourism Labor and Employment
Sport Tourism Development
Asian Cultures and Contemporary Tourism
Service Excellence in Tourism and Hospitality
The Past, Present and Future of Hospitality: Perspectives on the industry
New service modalities for restaurants
Key Concepts in Tourism
How restrictions on travel impact on the tourism sector
Key Concepts in Hotel Management
Exploration of emerging source markets in the hospitality sector
Event planning in a socially distanced world
Brewing Technology: Quality and Production
Small Scale Businesses in the Hospitality Sector: The forgotten many and the post-covid era
Food and Beverage Cost control
Front Office Systems and Procedures
Opportunities for Local Tourism: Buy and sell local
Small and medium sized enterprises in tourism and hospitality
Education and training in tourism and hospitality
Future trends in the hospitality and tourism marketing and management
The Possibilities of Vegetarian Hospitality: How to develop the niche
Capacity Building in the Tourism Sector: A few lessons for government
Community involvement in Tourism development
Entrepreneur's Guide: Bread Production
Startup Guide: Event Planning
Startup Guide: Café
Startup Guide: Food Truck
Startup Guide: Restaurant
Startup Guide: Travel Business
Social Media and Internet for Event Managers (2nd Edition)
Social Media and Internet for Cafe and Bakery (2nd Edition)
Social Media and Internet for Restaurants and Bars (2nd Edition)
Social Media and Internet for Hotels (2nd Edition)
Illustrated Handbook of Tourism, Culture and Regeneration
Illustrated Handbook of Sport Tourism Development
Illustrated Handbook of Tourism Development
3GE Collection on Tourism: Aviation and Tourism
3GE Collection on Tourism: Managing Religious Tourism
3GE Collection on Tourism: Advances in Hospitality and Leisure
Quality Service Management in Tourism and Hospotality (2nd Edition)
Multicultural Diversity in Workplace for Tourism Professionals (2nd Edition)
Micro Perspective of Tourism and Hospitality (2nd Edition)
Macro Perspective of Tourism and Hospitality (2nd Edition)
Customer Service in Travel & Tourism (2nd Edition) (2nd Edition)
Accommodations Operations and Management (2nd Edition)
Kitchen Essentials and Basic Food Preparation (2nd Edition)
Tourism, Transport and Travel Management (2nd Edition)
Restaurant Financial Basics
Restaurant Marketing
Festival and Special Event Management
Revenue Management for the Hospitality Industry
Cooking for the Hospitality Industry
TOURISM PROMOTION SERVICES: Intermediate (2nd Edition)
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