The section  contains  the bibliographic annotation on  tourism.   It  includes contentson travel  around the world.    Following is the list books with their annotations. 


1. Bateman, Graham, ed. (2007).  The encyclopedia of world  geography.   Hoo,  Near Rochester Kent ME3 9ND : Grange Books.

This encyclopedia spans every nation of the world, including all countries that came into being as a result of the breakups of the Soviet Union,Yugoslavia, and Czechoslvakia.   At the heart of this encyclopedia are detailed countries profile.   Countries are grouped by region, with maps included.   The geography, society, economy, climate, topography , plant and animal life, historical events, culture, industry are described.   The entry of each country includes its flag, a locator map, and a Fact Panel to highlight key statistics.   The encyclopedia include special illustrated feature articles about unique aspects of the country.


2. Bright, Michael. ed. (2009). 1001 natural wonders : you must see before   you die.  London : Quintessence Book.

A good reference source of information about the natural wonders of the world.    The editor Michael Bright has selected 1001 of Mother Nature’s most spectacular, heart-stirring creations, sights and locations so breathtaking you will never forget.    This is a compendium of locations  offering the visitor a once in a lifetime experience.   The book is a gateway to the adventure which offered the most colorful features  from lofty mountain peaks to  the dark depths of subterranean worlds, trek across red- hot desserts to the wilds of tropical rainforests, swim emerald green waters  of sheltered lagoons, explore fish-rich coral reefs and witness icebergs carving from giant glaciers.

With this book, your journey come alive.


3. Dervaes, Claudine.  (2010). The travel dictionary.  Australia : Cengage  Learning.   [TM 910.03 D44 2010].

Designed to assist travel industry personnel and travelers  by providing helpful reference information.  The first information given is the list of standard abbreviations for states/provinces.  Then followed by the  list of industry organizations, agency co-ops, consortia, licensee groups and chains.   The city/airport codes follow-in a decoding and encoding formats.  Airline codes are next (decoding , then encoding).  The “A to Z of Codes and Terms” covers a variety of subject areas, such as geography, politics, language, economics, religion, food and art.   Many terms are included for those who are not familiar with the U. S. Terminology.  A brief decoding/definition is provided for the most items so that users may have full understanding of the terms.

4. The travel book. (2010). Australia : Lonely Planet.  [TM 910 T69 2010].

In this book you’ll find evocative glimpses of every single country of the world. The glorious secrets of 230 countries are emphasized with illustrative pictures.  The travel book offers a glimpse of each country’s perks and quirks.    It’s a book that unashamedly views the planet through the prism of the traveler, focusing on places for their beauty, charm or singularity, even if this does sometimes conflict with defined political and geographical borders.

5. National Geographic. (2007).   Journeys of a lifetime : 500 of the  world’s    greatest trips.  Washington, D. C. : National Geographic.    [TM 910.4  N21 2007].

Inside this book  is  a gorgeous photos, colored maps,  and expert advice to make the journey a reality.    Each chapter showcases a different mode of transport or type of the trip, satisfying your wanderlust in hiking boots in the Swiss Alps, or aboard a helicopter over Angkor Wat; tour the tapas bars of  Barcelona or the wineries of the Napa Valley, or work off those calories by hiking the Milford Track in New Zealand.  Whether you’re a culture vulture or a history lover who wants to follow the footsteps of Alexander the Great or Charles Darwin, there’s a trip for you.

Let the National Geographic help you rediscover the pleasure of the journey. So go, explore and see the world.



This is an annotated bibliography on the subject Hotel and Restaurant Management.   It is very important that references  are annotated because annotations help the researcher determine which sources are relevant to a line of inquiry.

1. Begley, Laura, et. al. ed.  (2008).  The world’s greatest hotels  resorts + SPAS.     New York : Travel Leisure Books.

Contains a list of hotels and resorts around the world.      The editors present the most significant properties of the year-as well as the top reader-ranked places of the world’s best awards hotels and resorts.       Vivid images by Travel + Leisure’s  team of award winning photographers convey the atmospheres of the destinations.

Travel + Leisure propels its readers  to travel now, travel smarther, and travel often.

2. Broom, Dave. (2010). The complete bartender’s guide.   London  Carlton Books.

The handbook is for everybody who wants to become a barman, either professionally or just to show off to family and friends.   The centerpiece of the book is the comprehensive cocktails section which provide recipes and mixing instruction for around 600 drinks with special features on 12 classic cocktails, detailing their history and the bartender responsible for the invention.

3. Brown, Graham, Hepner, Karon.  (2009). The waiter’s handbook.  Australia :    Pearson/Education.  [HRM 642.6 B82 2009].

Designed as a basic training aid to waiters involved in  the service of food and beverages.      The main text introduces to all users  the equipment the waiter is likely to use in  its applications.

This book suggests that both food and beverage service should take place clockwise round the table starting with the guest on the left of the host, and finishing with the host.   A chapter on beverage product knowledge and a new section on dietary is provided for the readers

With this training handbook the waiter’s trainee with gain confidence and  more experiences throughout their working careers.

4. James, Mary., compiler. (2007).  Lotus illustrated dictionary of cooking   & food.   New Delhi : Lotus.

This dictionary is an exhaustive compilation of the terms and explanations related to food, health, nutrition and cooking.   It includes most of the terminology used in and around the household.    The explanation are written in a very comprehensible and easy-to-understand format so as to help the general readers.

5. Knorr, Paul. (2010).  The vodka bible.   New York : Sterling Innovation.   [HRM 641.25 K75 2010].

This is your go-to-guide whether you’re entertaining guests or relaxing at the end of the day.  It has two thousand classic, current, and favorite vodka recipes. The book is organized into chapters by  beverage type, from martinis and cocktails to blended and frozen drinks.   Knorr’s tips on the necessary tools  and supplies of the trade will ensure you have a well-stocked bar.   He also include fascinating facts about vodka; a resource list on the world’s famous vodkas, their geographic locations, unique qualities and brand websites to make quick searches by drink names.

6. Labensky, Steven, et. al. (2008). The Prentice Hall dictionary of culinary  arts.   Singapore : Prentice Hall.

Contain list 25,000 entries on topics such as ingredients preparation methods, restaurant management, wine and wine making,cooking equipment, food history, food safety and sanitation, nutrition, prepared dishes and many more that truly define culinary arts.  The book provide spelling for the term including transliterations.

7.  Monroe, James C.  (2006). The Event : complete guide to designing and   decorating special events. New Jersey : John Wiley & Sons.

This books serves as the ultimate guide to designing and decorating events and celebrations.  It explains how to decorate a venue for a special event from assessing the client’s décor needs.   With expert advice and practical guidance from the author this book is useful and unique.

The reader will find this book the essential ingredients for success needed in event management niche.


Reference Services Philosophy

A user-friendly library to support the teaching-learning process.

All library users, students, faculty and staff are welcome to the library.    The library is designed that fits all  types of users in a friendly environment.   It is  attractive, a comforting place, conducive to learning.

The core aspects of reference service is to assist the readers in their research needs.   The reference librarian must ensure every user of a friendly assistance with regards to their queries.   In some aspects there is a  shift of services from the traditional bibliographic instruction on how to locate reference sources  to teaching information literacy.  In this  way the users are  guided to become  independent researcher.   It is our goal in the reference area that students must be kept informed on the    availability and the validity of the resources posted on the different websites.  It is important that students become aware on the kind of information they are looking for whether these information are written by people who are expert in the field or just written by anyone who had just posted information on the net without being censored.

Everyone is free to consult the reference librarian for any reference query.  Librarian is knowledgeable of the reference sources that the library has so that reference questions can be addressed well. We provide reference sources that facilitate patron’s research needs.

In the reference desk, it is an apt to include, that to be a user-friendly we must develop commitment, empathy and sincerity which attracts library patrons to go to the library and do research for their study.    Certainly,  it is the task of the librarian to provide good reference service  and employ accuracy in the resources presented, the reliability of it, and the value of each source for the information need.

Finally, the reference librarian give emphasis on the student’s need.  Any query would be answered with references to the topic being asked.  Users are to be assured that their queries are given priority  over other work/s.   Through the reference service all queries are entertained  and the materials are being ready so that  retrieval of information could be done quickly.    We value the users  first, making prompt service  a proactive  in all manner, take personal responsibility for providing service that is convenient,  and efficient.  It is assured that the library  reference service is a user-friendly and supports the teaching-learning process in the curriculum.


A Pathfinder is a guide to the resources in a particular subject area. It is a subject-oriented research guide designed to encourage researchers a self-directed use of the library.

The Information-Reference Section provides pathfinders basically to support students and faculty in their search for recorded  resources.

Pathfinder :   Tourist Trade

Scoop Note :   The business of providing services for people who are traveling for their holiday.A  recreational purposes or the provision of services to support leisure travel.

Used For:

  • Tourism
  • Tourist industry
  • Tourists
  • Travel industry

Broader Term :

  • Commerce

Narrower Term:

  • Cultural tourism
  • Ecotourism

Related Term :

  • Travel


1.  Bateman, Graham, ed. (2007).  The encyclopedia of world geography.   Hoo,  Near Rochester Kent ME3 9ND  : Grange Books.

2. Bright, Michael. ed. (2009). 1001 natural wonders : you must see  before   you die.  London : Quintessence Book.

3. Dervaes, Claudine.  (2010). The travel dictionary.  Australia : Cengage  Learning.   [TM 910.03 D44 2010].

           4. The travel book. (2010). Australia : Lonely Planet [TM 910 T69 2010].

5. National Geographic. (2007).   Journeys of a lifetime : 500 of the  world’s    greatest trips.  Washington, D. C. :  National    Geographic.   [TM 910.4  N21 2007].


Pathfinder :  Hotel and Restaurant Management

Scope Note:  Hotel and restaurant management improve the profitability of  businesses by ensuring quality control and a pleasant experience for  customers. Provide a smooth functioning system within the hotel or restaurant.

Use For:

  • Boarding houses
  • Inns
  • Motels
  • Rooming houses
  • Tourist accommodations

Broader Term:

  • Service industries

Narrower Term:

  • Bed and breakfasts accommodations
  • Youth hostels


Reference sources located at the Hotel and Restaurant Management (HRM) area.

1. Begley, Laura, et. al. ed.  (2008).  The world’s greatest hotels resorts + SPAS.     New York : Travel Leisure Books.

2. Broom, Dave. (2010). The complete bartender’s guide.   London   Carlton Books

3. Brown, Graham, Hepner, Karon.  (2009). The waiter’s handbook.  Australia :    Pearson/Education.  [HRM 642.6 B82 2009].

4. James, Mary., compiler. (2007).  Lotus illustrated dictionary of cooking & food.   New Delhi : Lotus.

5. Knorr, Paul. (2010).  The vodka bible.   New York : Sterling Innovation. [HRM 641.25 K75 2010].

6. Labensky, Steven, et. al. (2008). The Prentice Hall dictionary of culinary  arts.   Singapore : Prentice Hall.

Pathfinder : Event Management

Scope Note :

A function requiring public assembly of celebration, education, marketing, and reunion. The process that includes research, design, planning, coordinating, and evaluation of events.
Source: The International Dictionary of Event Management.

Use For :

  • Events planning
  • Special events
  • Promotion of special events

Broader Term:

  • Planning

Related Terms:

  • Promoters
  • Trade shows
  • Exhibitions

1. Monroe, James C.  (2006). The Event : complete guide to designing and   decorating special events. New Jersey : John Wiley & Sons.

2. McCartney, Glenn. (2010).  Event Management : an Asian perspective   Singapore : McGraw-Hill.