This page provides a record of edits and changes made to this book since its initial publication in the B.C. Open Textbook Collection. Whenever edits or updates are made in the text, we provide a record and description of those changes here. If the change is minor, the version number increases by 0.1. If the edits involve substantial updates, the version number increases to the next full number.
The files posted by this book always reflect the most recent version. If you find an error in this book, please fill out the Report an Open Textbook Error form.
|1.00||September 4, 2015||Added to the B.C. Open Textbook Collection.|
|1.01||September 27, 2018||The following changes were part of a project to standardize BCcampus-published books.||
|1.02||June 4, 2019||Updated the book’s theme.||The styles of this book have been updated, which may affect the page numbers of the PDF and print copy.|
|2.00||June 24, 2019||Accessibility remediation.||
|2.01||September 29, 2020||Error correction.||In The Principles of Menu Engineering chapter in Figure 24, the column labels “Total Food Costs” and “Total Food Sales” needed to be swapped. Also, styling of table captions and headings was improved.|
|2.02||October 16, 2020||Error corrections.||In Purchasing, the heading “Production Control Chart” was corrected to “Portion Control Chart.” Chapter 11 title “Standardized Purchase Specifications” was changed to “Controlling Food Costs.”|