Delnet Resources
DELNET: Developing Library network has been established with the prime objective of promoting resource sharing among the libraries through the development of a network of libraries. It aims to collect, store, and disseminate information.
For Full-text Digital Library Resources
click here
For Hotel Management E – Journals (90 nos. Full texted)
click here
For Management E – Journals (230 nos. Full texted)
Click Here
OPAC (Online Public Access Catalogue)
Library is automated with SLIM 21 (Systems for library information and management).
SLIM has the capability of putting library information on the Internet / Intranet. OPAC module allows the user to login as a library member and view his/her loans and reservations. He / She can even reserve an item in the library through the Internet. Along with all these features, catalogue browsing, circulation details, word / phrase search, view card etc. are also available.
E books: 62 EBooks are available on SLIM 21 OPAC in downloadable form
University Question papers: E Question papers of previous semesters are available in library
Click Here to Access SPPU E Question papers
Syllabus: Softcopy available in library
Click Here to Access SPPU Syllabus
Educational DVDs / VCDs: 397 nos. available in library on different subjects
| Sr. No. | Title | Author | Pages |
|---|---|---|---|
| 1 | The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional | Halpin Rinsky | 384 |
| 2 | Fundamentals of Menu Planning, 3rd Edition | Mcvety | 272 |
| 3 | In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen Tools | Cia | 176 |
| 4 | Hospitality Financial Accounting, 2nd Edition | Weygandt | 544 |
| 5 | So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition | Brefere | 256 |
| 6 | Restaurant Service Basics, 2nd Edition | Dahmer | 224 |
| 7 | Frozen Desserts | Cia | 448 |
| 8 | Chocolate: History, Culture, and Heritage | Grivetti | 1064 |
| 9 | A Meeting Planner’s Guide to Catered Events | Shock | 320 |
| 10 | Leadership Lessons From a Chef: Finding Time to Be Great | Carroll | 192 |
| 11 | Bread Baking: An Artisan’s Perspective | Dimuzio | 272 |
| 12 | Event Planning: The Ultimate Guide To Successful Meetings, Corporate Events, Fundraising Galas, Conferences, Conventions, Incentives and Other Special Events, 2nd Edition | Allen | 448 |
| 13 | Hotel Management and Operations, 5th Edition | O’Fallon | 512 |
| 14 | Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation | Sackett | 816 |
| 15 | The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition | Lynch | 320 |
| 16 | The Bar and Beverage Book, 5th Edition | Katsigris | 736 |
| 17 | So You Are a Chef: Managing Your Culinary Career | Brefere | 160 |
| 18 | Modern Batch Cookery | Cia | 448 |
| 19 | Purchasing for Chefs: A Concise Guide, 2nd Edition | Feinstein | 256 |
| 20 | Professional Cake Decorating, 2nd Edition | Garrett | 416 |
| 21 | Wedding Cake Art and Design: A Professional Approach | Garrett | 288 |
| 22 | How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition | Figoni | 528 |
| 23 | Revenue Management for the Hospitality Industry | Hayes | 528 |
| 24 | The Art of the Chocolatier: From Classic Confections to Sensational Showpieces | Notter | 416 |
| 25 | The Art of the Confectioner: Sugarwork and Pastillage | Notter | 368 |
| 26 | Introduction to the Hospitality Industry, 8th Edition | Barrows | 576 |
| 27 | Introduction to Management in the Hospitality Industry, 10th Edition | Barrows | 752 |
| 28 | Cuisine and Culture: A History of Food and People, 3rd Edition | Civitello | 448 |
| 29 | Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, 2nd Edition | Seafood Busines | 288 |
| 30 | Foodservice Management Fundamentals | Reynolds | 432 |
| 31 | The Professional Chef, 9th Edition | Cia | 1232 |
| 32 | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition | Greweling | 544 |
| 33 | The Complete Guide to Careers in Special Events | Columbus | 240 |
| 34 | Culinology: The Intersection of Culinary Art and Food Science | Research Chefs | 432 |
| 35 | Modern Buffets: Blueprint for Success | Leonard | 224 |
| 36 | Math for the Professional Kitchen | Cia | 320 |
| 37 | Starting and Running a Restaurant For Dummies, UK Edition, UK Edition | Garvey | 394 |
| 38 | On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition | Shock | 496 |
| 39 | Professional Event Coordination, 2nd Edition | Silvers | 512 |
| 40 | Master Class with Toba Garrett | Garrett | 240 |
| 41 | Tasting Success: Your Guide to Becoming a Professional Chef | Carroll | 160 |
| 42 | Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition | Cia | 720 |
| 43 | Baking for Special Diets | Coppedge | 264 |
| 44 | Modern Buffet Presentation | Clyne | 384 |
| 45 | In the Hands of a Baker | Cia | 170 |
| 46 | Techniques of Healthy Cooking, 4th Edition | Culinary Instit | 576 |
| 47 | Hotel Front Office Management, 5th Edition | Bardi | 512 |
| 48 | The Complete Guide to Greener Meetings and Events | Goldblatt | 320 |
| 49 | Event Planning Ethics and Etiquette: A Principled Approach to the Business of Special Event Management | Allen | 320 |
| 50 | Winning on Betfair For Dummies, 2nd Edition | Gowar | 210 |
| 51 | The Business of Event Planning: Behind-the-Scenes Secrets of Successful Special Events | Allen | 352 |
| 52 | Off-Premise Catering Management, 3rd Edition | Thomas | 560 |
| 53 | Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Expositions, 2nd Edition | Preston | 320 |
| 54 | The Elements of Dessert | Migoya | 544 |
| 55 | Street Foods | Von Bargen | 408 |
| 56 | Baking and Pastry: Mastering the Art and Craft, 3rd Edition | Cia | 1136 |
| 57 | Restaurant Financial Basics | Schmidgall | 352 |
| 58 | The Guide to Successful Destination Management | Schaumann | 288 |
| 59 | Restaurant Marketing for Owners and Managers | Shock | 240 |
| 60 | Marketing Hospitality, 3rd Edition | Hsu | 384 |
| 61 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition | Friberg | 1040 |
| 62 | The Chef’s Companion: A Culinary Dictionary, 3rd Edition | Riely | 368 |
| 63 | Event Risk Management and Safety | Tarlow | 288 |
| 64 | Corporate Event Project Management | O’Toole | 304 |
| 65 | Restaurant: Law Basics | Barth | 384 |
| 66 | Baker’s Manual, 5th Edition | Amendola | 336 |
| 67 | Understanding Baking: The Art and Science of Baking, 3rd Edition | Amendola | 288 |
| 68 | Hotel and Lodging Management: An Introduction, 2nd Edition | Stutts | 368 |
| 69 | Management by Menu, 4th Edition | Kotschevar | 432 |
| 70 | Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition | Kotschevar | 272 |
| 71 | Cases in Hospitality Management: A Critical Incident Approach, 2nd Edition | Hinkin | 172 |
| 72 | Hospitality Management Accounting, 9th Edition | Jagels | 608 |
| 73 | Design and Layout of Foodservice Facilities, 3rd Edition | Birchfield | 368 |
| 74 | Hospitality Employee Management and Supervision: Concepts and Practical Applications | Sommerville | 360 |
| 75 | Principles of Food, Beverage, and Labor Cost Controls, 9th Edition | Dittmer | 656 |
| 76 | Festival and Special Event Management Essentials | Allen | 432 |
| 77 | Meeting and Event Planning For Dummies | Friedmann | 384 |
| 78 | Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships | Boyle | 336 |
| 79 | Tourism: Principles, Practices, Philosophies, 12th Edition | Goeldner | 544 |
| 80 | Housekeeping Management, 2nd Edition | Casado | 288 |
| 81 | Resorts: Management and Operation, 3rd Edition | Mill | 496 |
| 82 | Ethics and Corporate Social Responsibility in the Meetings and Events Industry | Henderson | 320 |
| 83 | Molecular Gastronomy: Scientific Cuisine Demystified | Sanchez | 320 |
| 84 | Cooking to the Image: A Plating Handbook | Sikorski | 192 |
| 85 | Catering Management, 4th Edition | Scanlon | 272 |
| 86 | Creating Your Culinary Career | Hayes | 288 |
| 87 | Remarkable Service, 3rd Edition | Cia | 304 |
| 88 | Catering: A Guide to Managing a Successful Business Operation, 2nd Edition | Mattel | 320 |
| 89 | Study Guide to accompany Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition | Cia | 48 |
| 90 | The Sports Event Management and Marketing Playbook, 2nd Edition | Supovitz | 512 |
| 91 | Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition | Thomas | 528 |
| 92 | Professional Bread Baking | Welker | 408 |
| 93 | The Wiley Blackwell Companion to Tourism | Lew | 668 |
| 94 | Marketing Your Event Planning Business: A Creative Approach to Gaining the Competitive Edge | Allen | 246 |
| 95 | American Regional Cuisine, 3rd Edition | The Internation | 496 |
| 96 | Event Management For Dummies | Capell | 336 |
| 97 | Planning an Applied Research Project in Hospitality, Tourism, and Sports | Mayo | 272 |
| 98 | Running a Bar For Dummies, 2nd Edition | Dismore | 368 |
| 99 | Culinary Math, 4th Edition | Blocker | 240 |
| 100 | Human Resources Management in the Hospitality Industry, 2nd Edition | Hayes | 320 |
| 101 | Hospitality Marketing Management, 6th Edition | Bojanic | 384 |
| 102 | Essentials of Professional Cooking, 2nd Edition | Gisslen | 592 |
| 103 | Hotel Pricing in a Social World: Driving Value in the Digital Economy | Mcguire | 352 |
| 104 | The Analytic Hospitality Executive: Implementing Data Analytics in Hotels and Casinos | Mcguire | 432 |
| 105 | Professional Baking, 7th Edition | Gisslen | 792 |
| 106 | Student Study Guide to accompany Professional Baking, 7th Edition | Gisslen | 112 |
| 107 | Nutrition for Foodservice and Culinary Professionals, 9th Edition | Drummond | 480 |
| 108 | Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition | Feinstein | 704 |
| 109 | Professional Food Manager, 5th Edition | National Enviro | 176 |
| 110 | Managerial Accounting for the Hospitality Industry, 2nd Edition | Dopson | 516 |
| 111 | Hospitality Law: Managing Legal Issues in the Hospitality Industry, 5th Edition | Barth | 336 |
| 112 | Restaurant Concepts, Management, and Operations, 8th Edition | Walker | 444 |
| 113 | Introduction to Hospitality Management, 1st Edition | Reynolds | 432 |
| 114 | Professional Cooking, 9th Edition | Gisslen | 1104 |
| 115 | Study Guide to accompany Professional Cooking, 9e | Gisslen | 240 |
| 116 | Food and Beverage Cost Control, 7th Edition | Dopson | 464 |
| 117 | Bread: A Baker’s Book of Techniques and Recipes, 3rd Edition | Hamelman | 528 |
| 118 | Running a Restaurant For Dummies, 2nd Edition | Garvey | 400 |
| 119 | Airbnb For Dummies | He | 384 |
| 120 | Special Events: The Brave New World for Bolder and Better Live Events, 8th Edition, Asia Edition | Goldblatt | 416 |
| 121 | Professional Baking, 8E | Gisslen | 816 |
| 122 | Supervision in the Hospitality Industry 9E | Walker | 400 |
| 123 | The Restaurant: From Concept to Operation, 9E | Walker | 432 |
| 124 | RVs & Campers For Dummies | Hodapp | 416 |
| 125 | Revenue Management for the Hospitality Industry 2E | Hays | 480 |
| 126 | Shapes of Tourism Employment: HRM in the Worlds of Hotels and Air Transport | Grefe | — |
| 127 | The Tourist Region: A Co-Construction of Tourism Stakeholders | Piriou | 256 |
| 128 | The Restaurant, A Geographical Approach: From Invention to Gourmet Tourist Destinations | Etcheverria | 308 |
| 129 | The Tourist Places of the World | Violier | 350 |
Open Access Resources
01. NATIONAL DIGITAL LIBRARY:
The National Digital Library (NDL India) is an all-digital library that stores information (metadata) about different types of digital contents including books, articles, videos, audios, thesis and other educational materials relevant for users from varying educational levels and capabilities. It provides a single-window search facility to access digital contents currently existing in India as well as other digital sources under a single umbrella.
Ministry of Human Resource Development under its National Mission on Education through Information and Communication Technology has initiated the National Digital Library of India (NDL India) pilot project to develop a framework of virtual repository of learning resources with a single-window search facility.
02. e-PG Pathshala
e-PG Pathshala is an initiative of the MHRD under its National Mission on Education through ICT (NME-ICT) being executed by the UGC. The content and its quality being the key component of education system, high quality, curriculum-based, interactive e-content in 70 subjects across all disciplines of social sciences, arts, fine arts and humanities, natural & mathematical sciences, linguistics and languages have been developed by the subject experts working in Indian universities and other R & D institutes across the country.
03. NPTEL
It provides E-learning through online web and video courses in Engineering, Science and Humanities streams.
04. SWAYAM:
This is done through a platform that facilitates hosting of all the courses, taught in classrooms from Class 9 till post-graduation to be accessed by anyone, anywhere at any time. All the courses are interactive, prepared by the best teachers in the country and are available, free of cost to any learner.
05. DOAJ (Directory Of Open Access Journals)
DOAJ is an online directory that indexes and provides access to high quality, open access, peer-reviewed journals covering all subjects and many languages
Click Here To Visit DOAJ
06. OALIB (Open Access Library)
OALib Journal is a scholarly, peer-reviewed, open access journal covering all subject areas in STM (Science, Technology and Medicine) as well as Social Sciences. The OALib Articles from the OALib Journal are stored in the Open Access Library (OALib).