{"id":2369,"date":"2020-12-11T16:04:06","date_gmt":"2020-12-11T16:04:06","guid":{"rendered":"https:\/\/opentextbc.ca\/oerdiscipline\/?post_type=chapter&p=2369"},"modified":"2022-06-27T20:47:30","modified_gmt":"2022-06-27T20:47:30","slug":"hospitality","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/oerdiscipline\/chapter\/hospitality\/","title":{"raw":"Hospitality","rendered":"Hospitality"},"content":{"raw":"
Last update: Jun 27\/22<\/div>\r\n \r\n

Collections<\/h1>\r\nHospitality - LibreTexts<\/a> (CC BY-NC-SA)\r\n\r\nLibreTexts includes material regarding the hospitality industry, a broad category of fields within the service industry that includes lodging, food and drink service, event planning, theme parks, and transportation. It includes hotels, restaurants and bars.\r\n\r\nWISC-Online<\/a> (CC BY-NC)\r\n\r\nThis is a collection of videos and other learning materials targeted on hospitality, e.g., staffing (housekeeping, beverage servers), and airports.\r\n

Textbooks<\/h1>\r\n\"ThisHuman Resources in the Food Service and Hospitality Industry<\/a> (CC BY)\r\n\r\nThis book is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia\u2019s 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.","rendered":"
Last update: Jun 27\/22<\/div>\n

 <\/p>\n

Collections<\/h1>\n

Hospitality – LibreTexts<\/a> (CC BY-NC-SA)<\/p>\n

LibreTexts includes material regarding the hospitality industry, a broad category of fields within the service industry that includes lodging, food and drink service, event planning, theme parks, and transportation. It includes hotels, restaurants and bars.<\/p>\n

WISC-Online<\/a> (CC BY-NC)<\/p>\n

This is a collection of videos and other learning materials targeted on hospitality, e.g., staffing (housekeeping, beverage servers), and airports.<\/p>\n

Textbooks<\/h1>\n

\"ThisHuman Resources in the Food Service and Hospitality Industry<\/a> (CC BY)<\/p>\n

This book is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia\u2019s 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.<\/p>\n

Media Attributions<\/h2>