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Digital Library

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:



Sr. No. Access to Hotel Management E Journals through DELNET
1. Advances in Dairy Research
2. Advances in Hospitality and Tourism Research
3. African Journal of Hospitality, Tourism & Leisure
4. American Journal of Tourism Management
5. Animal Husbandry Products Production and Processing
6. Annals : Food Science and Technology
7. Beverages
8. Boston Hospitality Review
9. Clinical Nutrition Open Science
10. Comprehensive Reviews In Food Science And Food Safety
11. Croatian Journal of Food Science and Technology
12. Current Research in Food Science
13. Czech Journal of Food Sciences
14. eFood
15. EFSA Journal
16. E-journal of Tourism
17. European Journal of Tourism Research
18. Food and Environment Safety
19. Food and Nutrition Sciences
20. Food and Waterborne Parasitology
21. Food Frontiers
22. Food Production, Processing and Nutrition
23. Food Quality and Safety
24. Food Research
25. Food Science Journal
26. Food Science & Nutrition
27. Food Science and Technology
28. Food ScienTech Journal
29. Foods
30. Frontiers in Sustainable Food Systems
31. Grain Products and Mixed Fodders
32. Hotel and Tourism Management
33. Human Nutrition & Metabolism
34. International Hospitality Review
35. International Journal of Applied Science and Technology in Tourism, Hospitality and Food & Beverage
36. International Journal of Food Contamination
37. International Journal of Food Design
38. International Journal of Food Properties
39. International Journal of Food Science
40. International Journal of Research in Tourism and Hospitality
41. International Journal of Hospitality and Tourism Management
42. Italian Journal of Food Safety
43. Italian Journal of Food Science
44. Journal of Applied Botany and Food Quality
45. Journal of Applied Food Technology
46. Journal of Applied Packaging Research
47. Journal of Applied Poultry Research
48. Journal of Applied Sciences in Travel and Hospitality
49. Journal of Business and Hotel Management
50. Journal of Ethnic Foods
51. Journal of Excipients and Food Chemicals
52. Journal of Food and Industrial Microbiology
53. Journal of Food and Dairy Technology
54. Journal of Food Processing & Technology
55. Journal of Food Quality
56. Journal of Food Quality and Hazards Control
57. Journal of Food: Microbiology, Safety and Hygiene
58. Journal of Functional Foods
59. Journal of Hospitality Management and Tourism
60. Journal of Hospitality and Tourism Research
61. Journal of Hotel & Business Management
62. Journal of Nutrition & Food Sciences
63. Journal of Nutrition and Food
64. Journal of Nutrition and Food Security
65. Journal of Probiotics & Health
66. Journal of Tourism & Hospitality
67. Journal of Tourism and Heritage Research
68. Journal of Tourism and Hospitality Management
69. Journal of Tourism Futures
70. Journal of Tourism Leisure and Hospitality
71. Journal of Tourism Research & Hospitality
72. Journal of Tourism, Heritage & Services Marketing
73. Journal of Tourism, Hospitality and Culinary Arts
74. Legume Science
75. Meat Technology
76. NFS Journal
77. Nutrition and Dietary Supplements
78. Nutrition and Food Science International Journal
79. Nutrition and Food Sciences Research
80. Packaging Technology and Science
81. Polish Journal of Food and Nutrition Sciences
82. Research & Reviews: Journal of Food and Dairy Technology
83. Research in Hospitality Management
84. Slovak Journal of Food Sciences
85. Theory and Practice of Meat Processing
86. Tourism and Management Studies
87. Tourism & Travelling
88. Tourism and Hospitality
89. Vitamins and Minerals
90. World Nutrition Journal


For Management E – Journals (230 nos. Full texted)


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.

Link:  http://server/w27/


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

Link on SPPU Website:

Syllabus: Softcopy available in library

Link on SPPU Website:

Educational DVDs / VCDs: 397 nos. available in library on different subjects

E journals through Publishing India: 13 nos.

Subscribed E Books of Wiley Publication : 129 nos.

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


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.




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



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).



07. Google Scholar:

Provides a search of scholarly literature