Proposals of the Scottish Division of the British Hotels and Restaurants Association for submission to the Governors of the Glasgow and West of Scotland Commercial College, for the setting up of a new Committee of Management to administer the Hotel School.
Financial journals, ledgers and accounts relating to the Scottish Hotel School.
- Ledger for 1949-1953
- Ledger for 1953-1955
Annual reports of the Scottish College of Commerce for sessions 1955-1956 to 1962-1963 (report for session 1957-1958 not held). Each report contains a separate section on the Scottish Hotel School. Students of the Scottish Hotel School also appear in the general list of examination results.
Records the Training Restaurant's income and expenditure under the following headings: cash sales; credit sales; cigarettes sales; kitchen refuse; kitchen stores; sundry creditors control account; sundries account; printing and stationary; cleaning materials; fittings, furnishings and equipment; mineral water account; salaries and wages; National Health Insurance stamps; repairs and renewals; gas account. Pages 66-101 are unused.
A Postgraduate Diploma and a one-year Master of Science in Tourism were offered from 1972. A Postgraduate Diploma in Hotel Administration was offered from session 1983-1984.
General prospectuses of undergraduate and postgraduate courses offered at the Scottish Hotel School.
Part-time classes offered at the Scottish Hotel School were only available to people at management and supervisory levels in the hotel-keeping and catering industries.
Handbook for overseas students from the Hong Kong University School of Professional and Continuing Education.
Examination papers for the following classes:
Hotel Accounting I; Hotel Accounting II; Science; Management I; Management II; Catering I (Cuisine); Catering II (Restaurant); French (Lower); French (Higher); Economics; Hotel Law; Maintenance.
Examination papers for the following classes:
Hotel Accounting I; Hotel Accounting II; Hotel Science (Nutrition and Hygiene); Management I; Management II; Catering I; Catering II (Service of Food and Wine); French (Lower); French (Higher); Economics; Hotel Law; Maintenance.