KCP LIBRARY

Mission

The KCP Library provides quality resources and innovative services
that sustain and encourage the academic endeavors of the institution.

Objectives

1. Provide conducive learning environment to diverse users;

2. Assist users in locating and using information resources effectively and efficiently;

3. Acquire and update all library resources that support the academic endeavors of the institutions;

4. Collaborate with other institutions as a cost-effective means of expanding the resources and services;

5. Upgrade physical and technological infrastructure to enhance quality library services; and

6. Build varoius forms of learning resources to cater the current needs of its generation.

	1.	Introduction to foodservice / June Payne-Palacio, Monica Theis. by Payne-Palacio, June \| Theis, Monica. Edition: 11th ed.Material type: Text Publisher: Jurong, Singapore: Pearson Education, ©2009Availability: Items available for loan: KCPLibraryCall number: GC 647.95068 P346 2009 (5).
	2.	Kitchen operations/ Graham Dark, Deirdre McLean, Sarah Weatherhead. by Dark, Graham \| McLean, Deirdre \| Weatherhand, Sarah. Edition: 2nd ed. Material type: Text Publisher: Frenchs Forest NSW: Pearson Australia, c2011Availability: Items available for loan: KCPLibraryCall number: GC 641.57 D219 2011 (1).
	3.	Hotel management: diet and nutrition/ Gaurav Ghandi. by Gandhi, Gaurav. Material type: Text Publisher: New Delhi: Random Publications, c2012Availability: Items available for loan: KCPLibraryCall number: GC 647.95068 G195 2012 (2).
	4.	Catering and food services recipe for fifty: kitchen operation and management and European and Asia culinary/ Graham Allen. by Allen, Graham. Material type: Text Publisher: North America: Trafford Publishing, c2010Availability: Items available for loan: KCPLibraryCall number: GC 642.9 A425 2010 (2).
	5.	Controlling liquor, wine & beverage costs / Elizabeth Godsmark. by Godsmark, Elizabeth. Material type: Text Publisher: Florida : Atlantis Pub. , c2003Availability: Items available for loan: KCPLibraryCall number: GC 641.874 G589 2003 (2).
	6.	The theory of hospitality & catering/ David Foskett, Patricia Paskins, Andrew Pennington; consultant editor Neil Rippington. by Foskett, David \| Paskins, Patricia \| Pennington, Andrew \| Rippington, Neil, editor. Edition: 13th ed. Material type: Text Publisher: London: Hodder Education, c2016Availability: Items available for loan: KCPLibraryCall number: GC 647.94 F749 2016 (1).
	7.	Hotel management food and food services/ Gaurav Gandhi. by Gandhi, Gaurav. Material type: Text Publisher: New Delhi: Random Publication, c2012Availability: Items available for loan: KCPLibraryCall number: GC 647.95068 G195 2012 (1).
	8.	Remarkable service/ The Culinary Institute of America. by The Culinary Institute of America. Edition: 2nd ed. Material type: Text Publisher: Hoboken, New Jersey: John Wiley & Sons, c2009Availability: Items available for loan: KCPLibraryCall number: GC 647.95068 C967 2009 (1).
	9.	Textbook of food and beverage management/ Sudhir Andrews. by Andrews, Sudhir. Material type: Text Publisher: New Delhi: Tata McGraw-Hill Education, c2008Availability: Items available for loan: KCPLibraryCall number: GC 647.95068 A565 2008 (3).
	10.	Managing food and nutrition services: for the culinary, hospitality, and nutrition professions/ Edited by Sari F. Edelstein. Material type: Text Publisher: Boston: Jones and Bartlett Publishers, c2008Availability: Items available for loan: KCPLibraryCall number: GC 647.95068 M266 2008 (6).
	11.	The essential guide for becoming a chef/ edited by David Cohen. by Cohen, David, editor. Material type: Text Publisher: New York, NY: Larsen & Keller Education, c2018Availability: Items available for loan: KCPLibraryCall number: GC 641.51 E78 2018 (1).
	12.	Understanding food: preparation and principles/ Amy Brown. by Brown, Amy. Material type: Text Publisher: Australia: Cengage Learning, c2011Availability: Items available for loan: KCPLibraryCall number: GC 641.3 B877 2011 (6).
	13.	Principles of food, beverage, and labor cost controls. Material type: Text Publisher: UAE: 3G Elearning, c2014Availability: Items available for loan: KCPLibraryCall number: GC 641 P957 2014 (2).
	14.	Food & beverage: a practical guide/ Edgar D’Souza. by D’Souza, Edgar. Material type: Text Publisher: Daryaganj, New Delhi: Rupa Publications India, c2012Availability: Items available for loan: KCPLibraryCall number: GC 641 D999 2012 (3).
	15.	Foodservice management: principles and practices/ June Payne-Palacio, Monica Theis. by Payne-Palacio, June \| Monica Theis. Edition: 12th ed.Material type: Text Publisher: Boston: Pearson Prentice Hall, c2012Availability: Items available for loan: KCPLibraryCall number: GC 647.95068 P346 2012 (1).
	16.	Food service and catering management: a practical guide / by the Maya Kitchen. by The Maya Kitchen. Material type: Text Publisher: Pasig City: Anvil Publishing, c2004Availability: Items available for loan: KCPLibraryCall number: GC 338.4764795 M466 2004 (1).
	17.	Fundamentals of food service management / Celia E. Cariño and Rea S.J. de Vera. by Cariño, Celia E \| de Vera, Rea S.J. Material type: Text Publisher: Manila : Mindshapers Co., Inc., c2009Availability: Items available for loan: KCPLibraryCall number: GC 647.95 C277 2009 (4).
	18.	Fundamentals of food service management : revised edition / Celia E. Cariño and Rea S.J. de Vera by Cariño, Celia E \| Rea S.J. de Vera. Edition: Rev. ed.Material type: Text Publisher: Manila : Mindshapers Co., Inc., c2014Availability: Items available for loan: KCPLibraryCall number: GC 642.5 C277 2014 (3).
	19.	Cost and materials management in the food service industry by Roldan, A.S. Material type: Text Publisher: Manila : AR Skills Development & Management , 2007pAvailability: Items available for loan: KCPLibraryCall number: GC 647.950681 R744 2007 (1).
	20.	Food service management in the Philippines by Perdigon, G.P. Material type: Text Publisher: Quezon City : C&E Publishing, c2009Availability: Items available for loan: KCPLibraryCall number: GC 647.95068 P433 2009 (1).

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