Basic Kitchen and Food Service Management

The BC Cook Articulation Committee

Book Title: Basic Kitchen and Food Service Management

Author: The BC Cook Articulation Committee

Cover image for Basic Kitchen and Food Service Management

Book Description: Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

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Book Description

Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Other books in the series include:

Food Safety, Sanitation, and Personal Hygiene
Working in the Food Service Industry
Workplace Safety in the Food Service Industry
Meat Cutting and Processing
Human Resources in the Food Service and Hospitality Industry
Nutrition and Labelling for the Canadian Baker
Understanding Ingredients for the Canadian Baker
Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Book Source

This book is a cloned version of Basic Kitchen and Food Service Management by The BC Cook Articulation Committee, published using Pressbooks by BCcampus under a CC BY (Attribution) license. It may differ from the original.

Author

The BC Cook Articulation Committee

License

Icon for the Creative Commons Attribution 4.0 International License

Basic Kitchen and Food Service Management Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Subject

Educational: Food technology, cooking skills

Metadata

Title: Basic Kitchen and Food Service Management
Author: The BC Cook Articulation Committee
License: Basic Kitchen and Food Service Management Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
© 2015 BC Cook Articulation Committee
The CC licence permits you to retain, reuse, copy, redistribute, and revise this book—in whole or in part—for free providing the author is attributed as follows:
Basic Kitchen and Food Service Management by the BC Cook Articulation Committee is used under a CC BY 4.0 International Licence.
If you redistribute all or part of this book, it is recommended the following statement be added to the copyright page so readers can access the original book at no cost:
Download for free from the B.C. Open Collection.
Sample APA-style citation:
This textbook can be referenced. In APA citation style, it would appear as follows:
BC Cook Articulation Committee. (2015). Basic Kitchen and Food Service Management. Victoria, B.C. Retrieved from https://opentextbc.ca/basickitchenandfoodservicemanagement/.
Cover image attribution:
“Craft Based Learning” by Les Roches International School of Hotel Management is used under a CC BY 2.0 Generic Licence.
Ebook ISBN: 978-1-989623-01-5
Print ISBN: 978-1-989623-00-8
Visit BCcampus Open Education to learn about open education in British Columbia.
Primary Subject: Educational: Food technology, cooking skills
Additional Subject(s): Food and drink service industries
Publisher: BCcampus
Publication Date: September 4, 2015
Ebook ISBN: 978-1-989623-01-5
Print ISBN: 978-1-989623-00-8