{"id":369,"date":"2019-06-24T18:55:28","date_gmt":"2019-06-24T18:55:28","guid":{"rendered":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/back-matter\/versioning-history\/"},"modified":"2025-07-03T15:17:15","modified_gmt":"2025-07-03T15:17:15","slug":"versioning-history","status":"publish","type":"back-matter","link":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/back-matter\/versioning-history\/","title":{"raw":"Versioning History","rendered":"Versioning History"},"content":{"raw":"This page provides a record of edits and changes made to this book since its initial publication. 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.\r\n\r\nThe 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 Error<\/a> form.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Version<\/th>\r\nDate<\/th>\r\nChange<\/th>\r\nDetails<\/th>\r\n<\/tr>\r\n
1.00<\/td>\r\nSeptember 4, 2015<\/td>\r\nBook published<\/td>\r\n<\/td>\r\n<\/tr>\r\n
1.01<\/td>\r\nSeptember 27, 2018<\/td>\r\nThe following changes were part of a project to standardize BCcampus-published books.<\/td>\r\n\r\n
1.02<\/td>\r\nJune 4, 2019<\/td>\r\nUpdated the book's theme.<\/td>\r\nThe styles of this book have been updated, which may affect the page numbers of the PDF and print copy.<\/td>\r\n<\/tr>\r\n
2.00<\/td>\r\nJune 24, 2019<\/td>\r\nAccessibility remediation.<\/td>\r\n\r\n
    \r\n \t
  • Remediated the textbook to make it accessible. This involved\r\n
      \r\n \t
    • edited link text to be descriptive<\/li>\r\n \t
    • changed heading levels<\/li>\r\n \t
    • added image descriptions<\/li>\r\n \t
    • edited table markup<\/li>\r\n \t
    • replaced images with tables<\/li>\r\n \t
    • applied correct math symbols<\/li>\r\n<\/ul>\r\n<\/li>\r\n \t
    • Updated the accessibility statement<\/li>\r\n<\/ul>\r\n<\/td>\r\n<\/tr>\r\n
2.01<\/td>\r\nSeptember 29, 2020<\/td>\r\nError correction.<\/td>\r\nIn The Principles of Menu Engineering<\/a> 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.<\/td>\r\n<\/tr>\r\n
2.02<\/td>\r\nOctober 16, 2020<\/td>\r\nError corrections.<\/td>\r\nIn Purchasing<\/a>, the heading \"Production Control Chart\" was corrected to \"Portion Control Chart.\" Chapter 11 title \"Standardized Purchase Specifications\" was changed to \"Controlling Food Costs.\"<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>","rendered":"

This page provides a record of edits and changes made to this book since its initial publication. 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.<\/p>\n

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 Error<\/a> form.<\/p>\n\n\n\n\n\n\n\n\n\n
Version<\/th>\nDate<\/th>\nChange<\/th>\nDetails<\/th>\n<\/tr>\n
1.00<\/td>\nSeptember 4, 2015<\/td>\nBook published<\/td>\n<\/td>\n<\/tr>\n
1.01<\/td>\nSeptember 27, 2018<\/td>\nThe following changes were part of a project to standardize BCcampus-published books.<\/td>\n\n
1.02<\/td>\nJune 4, 2019<\/td>\nUpdated the book’s theme.<\/td>\nThe styles of this book have been updated, which may affect the page numbers of the PDF and print copy.<\/td>\n<\/tr>\n
2.00<\/td>\nJune 24, 2019<\/td>\nAccessibility remediation.<\/td>\n\n
    \n
  • Remediated the textbook to make it accessible. This involved\n
      \n
    • edited link text to be descriptive<\/li>\n
    • changed heading levels<\/li>\n
    • added image descriptions<\/li>\n
    • edited table markup<\/li>\n
    • replaced images with tables<\/li>\n
    • applied correct math symbols<\/li>\n<\/ul>\n<\/li>\n
    • Updated the accessibility statement<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n
2.01<\/td>\nSeptember 29, 2020<\/td>\nError correction.<\/td>\nIn The Principles of Menu Engineering<\/a> 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.<\/td>\n<\/tr>\n
2.02<\/td>\nOctober 16, 2020<\/td>\nError corrections.<\/td>\nIn Purchasing<\/a>, the heading “Production Control Chart” was corrected to “Portion Control Chart.” Chapter 11 title “Standardized Purchase Specifications” was changed to “Controlling Food Costs.”<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"author":90,"menu_order":4,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"back-matter-type":[],"contributor":[],"license":[],"class_list":["post-369","back-matter","type-back-matter","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/back-matter\/369","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/back-matter"}],"about":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/types\/back-matter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/users\/90"}],"version-history":[{"count":8,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/back-matter\/369\/revisions"}],"predecessor-version":[{"id":479,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/back-matter\/369\/revisions\/479"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/back-matter\/369\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/media?parent=369"}],"wp:term":[{"taxonomy":"back-matter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/pressbooks\/v2\/back-matter-type?post=369"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/contributor?post=369"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/basickitchenandfoodservicemanagement\/wp-json\/wp\/v2\/license?post=369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}