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How to Find: Shelf Guides: Culinary Arts Resources: Home


This guide shows a list of Subject Terms to search in the Library Catalogue for a particular course subjects. You may also browse the shelves for books by using the Class No. listed in the table below.

Downloadable Guide


Course Subjects Library Catalogue Subject Terms Location (By Class No.)
Accounting  Restaurants / Hotels / Hospitality industry - Accounting  HF5686.H75  
Asian & International Cuisine, Contemporary Cuisine  Cooking, Asian TX724.5 - TX725
International cooking 
See also Cooking, ethnic group; e.g. Cooking, American.
TX725.A1 (General) 
Beverage Studies  Alcoholic beverages 
TX412 - TX415 (General) 
TX815 - TX817 (Non-alcoholic beverages) 
TX951 (Alcoholic beverages)  
Bars (Drinking establishments)  TX950 - TX953 
Bartending TX951  
Cooking using alcoholic beverages  TX726 - TX726.3 
Special beverages  TX817 
Taverns, barrooms, saloons TX950 - TX953  
Business English  English language -- Business English  PE1115 
Business & Hospitality Law Commercial law KD1621 – KD1630 
KPG856 – KPG939.7
Hotels – Law and legislation / Hospitality industry – Law and legislation  KD2517.H6;
Business Statistics Commercial statistics  HF1016 – HF1017 
Classical French Cuisine / Viennoiserie & Boulangerie  Cooking, French  TX719 - TX719.2 
Culinary Artistry  Food presentation. Garnishes  TX740.5 
Culinary Techniques Baking and confectionery TX761 - TX799 
Batters (Food)  TP451.B38 
Beverages  TX814 - TX817 
Boiling (Cooking)  TX685 
Braising (Cooking) TX686 
Broiling  TX687 
Buffets (Cooking)  TX738.5 
Canning and preserving  TX599 - TX612 
Casserole cooking  TX693
Convection oven cooking  TX840.C65 
Cookbooks TX703 - TX726.3
Cooking TX641.2 - TX840
Cooking processes TX681 - TX693
Food of animal origin TX743 - TX759.5 
Frying TX689 
Marinades TX819.M26
Natural foods  TX741 
Other special varieties of cooking TX820.2 - TX840 
Roasting (Cooking) TX690 
Salads TX740; 
Side dishes (Cooking) TX801; 
Skewer cooking TX834 
Skillet cooking  TX840.S55
Soups TX757
Sous-vide cooking TX690.7
Steaming (Cooking) TX691 
Stews TX693 
Stocks (Cooking)  TX819.S8
Stuffed foods TX836
Stuffing (Cooking)  TX740 
Vegetables, cereals, fruits, nuts  TX801 - TX814.2 
Vegetarian cooking  TX837 - TX838 
Food & Beverage Operations / Food & Beverage Management / Culinary Operations / Food Service Facilities Planning and Development / Quantity Food Production  Caterers and catering TX901 - TX921 
Dining rooms TX855 - TX859
Food  TX341 - TX641
Food habits GT2850 - GT2960
Food service  TX901 - TX946.5 
Food service management / Restaurant management TX911.3.M27 
Gastronomy  TX631 - TX641 
Menus TX727 - TX728; 
Microwave cooking  TX832
Nutrition  TX341 - TX641
Quantity cooking TX820 
Table etiquette BJ2041 
Food Culture (Malaysian Context) Food habits – Asia / Food – Social aspects - Asia GT2853.A
Cooking, Asian TX724.5.A1 - TX724.5.Z
Cooking, Malaysian TX724.5.M2
Food habits – Social aspects – Malaysia  GT2853.M2  
Food Safety & Sanitation Food adulteration and inspection  TX501 – TX595 
Food handling  TX537 
Food industry and trade – Safety measures  TP373.5 
Food industry and trade – Sanitation TP373.6  
Food service – Safety measures TX911.3.S24 
Food service – Sanitation  TX911.3.S3 
Hazard Analysis and Critical Control Point (Food safety system)  TX531; 
French Language  French language – Textbooks  PC2121; 
PC2127.8 – PC2129 
Hospitality & Tourism Industry* / Business of Tourism & Hospitality  Convention facilities  NA6880 – NA6880.5 
Hospitality industry  TX901 – TX953 
Hotels TX901 – TX946
Leisure industry GV188 – GV188.3 
Special events industry  GT3405 
Table service  TX925; 
Tourism G154.9 – G155.8 
Tourism and gastronomy TX641 
Health & Nutrition  Food  RA601 – RA602 
Nutrition  TX341 – TX641 
International Cultural Studies  Cross-cultural orientation  GN345.65 
Cultural awareness; 
Intercultural communication 
Japanese Language  Japanese language – Textbooks  PL535 – PL535.Z 
Kitchen Design & Ergonomics / Kitchen Operations   Cooking – Equipment and supplies TX656 – TX658  
Kitchen collectibles  NK6140  
Kitchens / Kitchens – Design and construction  TX653 – TX655 
Kitchens – Designs and plans  NK2117.K5 
Kitchens – Planning  TX655 
Kitchens – Remodelling  TH4816.3.K58 
Managing people in the Hospitality industry / Supervisory Skills  Communication in management  HD30.3 
Employee motivation  HF5549.5.M63 
Food service / Hospitality industry – Personnel management   TX911.3.P4; 
Industrial relations  HD6958.5 – HD6971 
Leadership  HD57.7  
Supervision of employees  HF5549.12 
Management / Strategic Management for Hospitality Business Hospitality industry – Management / Restaurant management / Hotel management / Food service management  TX911.3.M27 
Marketing Food service / Restaurants – Public relations / Congresses and conventions - Management TX911.3.P77
Hospitality industry – Marketing  TX911.3.M3  
Meeting, Incentives, Conventions and Exhibitions Management  Convention facilities - Management  TX911.2  
Corporate meetings - Planning HD2743  
Exhibitions  T391 – T995  
Meetings – Planning / Congresses and conventions – Planning /  HF5734.5 – HF5734.7  
Patisserie  Baking  TX761 – TX779 
Bread  TX769 – TX770 
Cakes  TX771 – TX771.2 
Confectionery  TX780.2 – TX799 
Cookies  TX772
Pastry TX773 
Purchasing & Cost Control  Food service -- Inventory control  TX911.3.I5 
Food service -- Management  TX911.3.M27 
Food service -- Purchasing  TX911.3.P8 
Food service / Restaurants – Cost control  TX911.3.C65 
Restaurants -- Finance TX911.3.F5 
Restaurants – Prices  TX911.3.P7 
Quality Management Total quality management HD62.15
Restaurant Business Operations / Restaurant Entrepreneurship   Caterers and catering  TX901 – TX921
Decoration TX859 
Dinners and dining  TX737 
Entrepreneurship HB615 
Hospitality industry – Customer services  TX911.3.C8
Restaurants / Restaurants - Design  TX945 – TX945.5 
Restaurants management  TX911.3.M27
Table  TX871 – TX885 
Table setting and decoration  TX871 – TX879 (Domestic) 
TX911.3.T32 (Restaurants) 
Revenue and Profit Management  Profit 
Revenue management HD60.7  HB601 (Economic theory) 
HC79.P7 (Economic history)  
Wine Studies  Fruit wines TP561 
Wine and wine making  TP544 – TP559 

*For more on the hospitality and tourism industry, please refer to the “Hospitality and Tourism Resources” shelf guide. 


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Web Library Guide No. 33

Document No. WL/033

Issue 1

16 August 2016

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