John Cousins - recent publications

 

 Books

Food and Beverage Service, Eighth Edition, with D. Lillicrap, Hodder Education, 2010 (and previous editions)

Essential Food and Beverage Service with D. Lillicrap, Hodder Education, 2010

Wine and Food Handbook: Aide-Mémoire for the sommelier and the waiter, Tuor, C., 2nd Edition with C. Gillespie, Hodder and Stoughton, 2002

Food and Beverage Management, 3rd Edition, with D. Foskett and A. Pennington, Goodfellows Publishers, 2011 (and previous editions)

 Book chapters

'Conrad “Connie” Nicholson Hilton - 1887-1979 - The Consummate Hotelier' in: Butler, R.W. and Russell, R. (eds) Giants of Tourism, CABI, Oxford,  2010

‘Food and Beverage Service’ section in The Theory of Hospitality and Catering by Foskett, D., Paskins, P., Rippington, N. and Ceserani, V., Hodder Education, 2011

‘Food and Beverage Service’ in The Theory of Catering, 11th edition, Kinton, R., Ceserani, V. and Foskett, D., Hodder and Stoughton, 2007 (and in previous editions)

Contributing editor

European Gastronomy into the 21 Century, Gillespie, C, Butterworth Heinemann, 2001

Editing Consultant

The Origins of Hospitality and Tourism, O'Gorman, K, Goodfellows Publishers 2010

The Sommelier, Profession of the Future - Techniques for the professional wine waiter (English Edition), Association de la Sommellerie Internationale, 2000

Papers

'Molecular Gastronomy: Basis for a new culinary movement or modern day alchemy?' with O’Gorman, K and Stierand, M., International Journal of Contemporary Hospitality Management, Vol 22, No 3, 2010

‘Trends in food and beverage service’ The Hospitality Yearbook 2003, HCIMA, EXEL Publishing, Manchester, 2003

Articles

‘Competitions in Food and Beverage Service’, HtF Network News Flash, May 2000 and July 2000

 Conference contributions

Hospitality Skill Competitions, presentation for the Hospitality Training Foundation Forums March 2001

 Reports

Report on the UK National Occupational Standards in and SVQ/NVQ frameworks for Food and Beverage Service, Hospitality Training Foundation, 2003

On Line

  Essential Food and Beverage Service, with D. Lillicrap and S. Weekes,  learning resource for students and teachers,  Dynamic Learning, Hodder Education, 2010, available at  http://www.dynamic-learning.co.uk/Product.aspx?productID=83

Learning materials  

Ten Food and Beverage Service and two Core Units for City and Guilds of London Institute qualifications in food service operations/culinary arts, 2003

Food and Beverage Operations, Food and Beverage Management, Gastronomy, Food and Society, and Contemporary Gastronomy, units for HND Hospitality Management and Culinary Arts Pathways, BTEC/EDEXCEL 2003

The Food and Beverage Training Company website - Variety of teaching and learning resources for food and beverage programmes , updated 2011

First, Intermediate and Advanced Certificates in Food and Drink Service, Certificate in Food and Drink Service Management and Control and Certificate in Gastronomy units, Hospitality Awarding Body, 2001 and updates 2003

Strategic Hospitality Management, (undergraduate level 3) work book and distance learning pack, Thames Valley University, 2000

Managing Change and Quality Management units, City and Guilds of London Institute Higher Level Qualifications, Hospitality and Catering, 2000

 

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