John Cousins - recent publications

Books

• Food and Beverage Management, 6th Edition, with D. Foskett, D. Graham and A. Hollier, Goodfellow Publishers, 2022 (and previous editions)
• Food and Beverage Service, 10th Edition, with Suzanne Weekes, Hodder Education, 2020 (and previous editions)
• Food and Beverage Service for the Level 2 Technical Certificate (6103), with Suzanne Weekes, Hodder Education, 2018
• Food and Beverage Service for level 1 and 2, with D. Lillicrap and S. Weekes, Hodder Education, 2014
• Essential Food and Beverage Service with D. Lillicrap, Hodder Education, 2010
• Wine and Food Handbook: Aide-Mémoire for the sommelier and the waiter, Tuor, C., 2nd Edition with C. Gillespie, Hodder and Stoughton, 2002

On Line

• Food and Beverage Service Teaching and Learning Resources, Dynamic Learning, Hodder Education.  Available at https://www.hoddereducation.co.uk/foodandbeverageservice
• The Food and Beverage Training Company website - Variety of teaching and learning resources for food and beverage programmes, updated 2020

Book chapters

• 'Conrad “Connie” Nicholson Hilton - 1887-1979 - The Consummate Hotelier' in: Butler, R.W. and Russell, R. (eds) Giants of Tourism, CABI, Oxford,  2010
• ‘Food and Beverage Service’ section in The Theory of Hospitality and Catering by Foskett, D., Paskins, P., Rippington, N. and Ceserani, V., Hodder Education, 2011
• ‘Food and Beverage Service’ in The Theory of Catering, 11th edition, Kinton, R., Ceserani, V. and Foskett, D., Hodder and Stoughton, 2007 (and in previous editions)

Contributing editor

• European Gastronomy into the 21 Century, Gillespie, C, Butterworth Heinemann, 2001

Editing Consultant

• The Origins of Hospitality and Tourism, O'Gorman, K, Goodfellows Publishers 2010

Papers

• 'Molecular Gastronomy: Basis for a new culinary movement or modern day alchemy?' with O’Gorman, K and Stierand, M., International Journal of Contemporary Hospitality Management, Vol 22, No 3, 2010