Versioning History

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, we make the required changes in the text and provide a record and description of those changes here. If the change is minor, the version number increases by 0.01. However, if the edits involve substantial updates, the version number goes up to the next full number. The files on our website always reflect the most recent version, including the Print on Demand copy.

If you find an error in this book, please fill out the Report an Error form. We will contact the author, make the necessary changes, and replace all file types as soon as possible. Once we receive the updated files, this Versioning History page will be updated to reflect the edits made.

Version Date Change Details
1.00 August 24, 2015 Book added to the BC Open Textbook Collection
1.01 June 6, 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.
1.02 September 3, 2019 The following changes were part of a project to standardize BCcampus-published books and remediate the book to make it accessible. Standardization project:

  • Added publication information
  • Updated copyright information
  • Renamed “About the book” to “About BCcampus Open Education” and updated the content
  • Added a Versioning History page
  • Updated the book cover

Accessibility remediation:

  • This involved
    • edited link text to be descriptive
    • changed heading levels
    • added image descriptions
    • edited table markup
    • replaced images with tables
    • added a list of links for print users to back matter
  • Added an accessibility statement

License

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Working in the Food Service Industry Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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