Many of the titles on managing hotels as well as eating establishments like restaurants, tea rooms, and soda fountains are somewhat newer. What we have tried to provide are sources that will help researchers understand how these businesses were run throughout the 20th century. As the industry matured, publishing from and about the industry increased reflecting the growth, its importance to local and national economies, and its position as a large global industry.
This is not an exhaustive list but should be enough information to start a research project. We have tried to include a few titles, particularly those that may have a number of earlier editions, as a way to trace the history. With that in mind, we included a number of titles from various dates looking at the accounting and running a hotel or restaurant as a way to trace the changes in the industry. Beginning in the second half of the 20th century much of the industry discussion happened increasingly though trade groups and associations. However, if you are looking for information in the first half of the 20th century and earlier, one person, J. O. Dahl, wrote quite a bit on various aspects of managing restaurants including a series of pamphlets he called the Little Gold Books as well as other books on managing restaurants. Included in this list:
Many of the titles included here have very specific information about departments and jobs within the hospitality industry. If you are interested in learning more about those areas, there are titles that look at managing activities like housekeeping, maintenance, food buying, food prep, etc.
The following materials link to fuller bibliographic information in the Library of Congress Online Catalog. Links to digital content are provided when available.
Cooking for Profit; Catering and Food Service Management by 
Foundations of Lodging Management by 
Guide to Restaurants and Bars by Hospitality Industry Managerial Accounting by Hospitality Management Accounting by Hotel Accounting, Including Departmental Control, Food Costing, and Auditing by The Hotel and Restaurant Business by Hotel Front Office Management, a Treatise on the Best Methods and Procedures in Use in Resort Hotels by How to Operate a Restaurant by 
Introduction to the Hospitality Industry by Job descriptions for hotels and restaurants. Prepared by the Job analysis and information section, Division of standards and research, William H. Stead, director. April 1938 by The Lunch Room by National Soda Fountain Guide by 
Planning and Operating a Successful Food Service Operation by Restaurant Management, Principles and Practice by Standard Practice Manuals for Hotel Operation by The Steward's Handbook and Guide to Party Catering by Tea Room and Cafeteria Management by Uniform System of Accounts for Hotels by 
