APA Style - Sample Annotated Bibliography Entries
APA Style - Sample Annotated Bibliography Entries
The APA style manual does not specifically address how to format an annotated bibliography. It does include an annotated "suggest reading" list in section 9.03 on pages 368-377, which seems to give users some guidance on this topic.
Each citation is formatted in standard APA style (with the second and any subsequent lines of the citation indented). Then each annotation begins on the next line of text, and each line of the annotation is indented approximately three more spaces than a standard indented line of text. All lines are double-spaced, and no extra lines are added between the end of an annotation and the next citation in the list.
An excerpt from a sample annotated bibliography done in APA style is shown on the reverse. Since the APA style manual does not specifically state how to format an annotated bibliography, you may wish to check with your professor to verify that the format below is acceptable.
Source: “Annotated Bibliographies.” Rosen Research Guides. Annotated Bibliographies. University of Central Florida 30 July 2009 .
Sample: Annotated Bibliography in APA Format
Kim, H.J., McCahon, J. (2003). Assessing service quality in Korean casual-dining restaurants using DINESERV. Journal of Foodservice Business Research, 6 (1), 67-87.
This study applies DINESERV (a quality service tool originally developed by Knutson, Patton and Stevens) to Korean casual-dining restaurants. The authors (professors of hospitality, management, and dietetics, respectively) successfully demonstrate that DINESERV is a valid instrument for measuring service quality in Korea. Since previous studies using DINESERV had been based only in the US or the UK, this study has important implications for anyone interested in the international dimensions of service quality.
Lee, S., Kim, Y., Hemmington, N., & Yun, D. (2004). Competitive service quality improvement (CSQI): A case study in the fast-food industry. Food Service Technology, 4, 75-84.
In this highly technical paper, three industrial engineering professors in Korea and one services management professor in the UK discuss the mathematical limitations of the popular SERVQUAL scales. Significantly, they also aim to measure service quality in the fast-food industry, a neglected area of study. Unfortunately, the paper’s sophisticated analytical methods make it inaccessible to all but the most expert of researchers.
Sulek, J.M., & Hensley, R.L. (2004). The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235-248.
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