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Human Resources in the Food Service and Hospitality Industry

BC Cook Articulation Committee and The BC Cook Articulation Committee

Human Resources in the Food Services and Hospitality Industry 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.

Creative Commons Attribution

Contents

Book Information

Book Description

Human Resources in the Food Service and Hospitality Industry 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
  • Basic Kitchen and Food Service Management
  • 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.

Authors

BC Cook Articulation Committee and The BC Cook Articulation Committee

License

Creative Commons License
Human Resources in the Food Service and Hospitality Industry by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Metadata

Title
Human Resources in the Food Service and Hospitality Industry
Authors
BC Cook Articulation Committee and The BC Cook Articulation Committee
License

Creative Commons License
Human Resources in the Food Service and Hospitality Industry by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Unless otherwise noted, this book is released under a  Creative Commons Attribution 4.0 Unported License  also known as a CC-BY license. This means you are free to copy, redistribute, modify or adapt this book. Under this license, anyone who redistributes or modifies this textbook, in whole or in part, can do so for free providing they properly attribute the book as follows:

Human Resources in the Food Service and Hospitality Industry by the BC Cook Articulation Committee used under a CC-BY 4.0 international license.

For questions regarding this licensing, please contact opentext@bccampus.ca. To learn more about BCcampus Open Textbook project, visit http://open.bccampus.ca

Cover image: Human Resources in the Food Service and Hospitality Industry by Go2HR  (https://www.go2hr.ca/) used under a CC-BY-license (https://creativecommons.org/licenses/by/2.0/)