John Cousins - recent publications

Books

• Culinary and Food Service Operations Management for Industry 5.0, Goodfellow Publishers, 2026, David Graham, Ewen Crilley, Peter Cox with John Cousins
• Food and Beverage Management, 6th Edition, with David Foskett, David Graham and Amy Hollier, Goodfellow Publishers, 2022 (and previous editions)
• Food and Beverage Service, 10th Edition, with Suzanne Weekes, Hodder Education, 2020 (and previous editions)
• Food and Beverage Service for the Level 2 Technical Certificate (6103), with Suzanne Weekes, Hodder Education, 2018
• Food and Beverage Service for level 1 and 2, with D. Lillicrap and S. Weekes, Hodder Education, 2014
• 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

On Line

• Food and Beverage Service Teaching and Learning Resources, Dynamic Learning, Hodder Education.  Available at https://www.hoddereducation.co.uk/foodandbeverageservice
• The Food and Beverage Training Company website - Variety of teaching and learning resources for food and beverage programmes, updated 2026

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, 14th Edition by D. Foskett, P. Paskins, N. Rippington, A. Pennington and E. Macaninch, Hodder Education, 2021 (and in previous editions)
• ‘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

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