Human resources in the food service and hospitality industry / developed collaboratively on behalf of the BC Provincial Cook Articulation Committee and go2HR; developing, editing and reviewing by Wendy Anderson, Selkirk College [and 29 others].
Material type:
TextPublisher: BCcampus, BC Open Textbook Project, Description: 1 online resource (82 pages)Subject(s): Food service management -- Textbooks | Personnel management -- TextbooksGenre/Form: Electronic books.LOC classification: TX911.3.M27 | B751 2014Online resources: BC Open Textbook Project | BC Open Textbook Project PDF version Summary: "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."--BC Campus website.
| Item type | Current library | Call number | URL | Status | Date due | Barcode | Item holds |
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eBook
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Digital Library
Resources in this library are accessible in digital format e.g. eBooks or eJournals accessible online. |
TX911.3.M27 B751 2014 (Browse shelf(Opens below)) | Link to resource | Available |
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"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."--BC Campus website.
Description based on online resource; title from pdf title page (viewed on January 7, 2016).
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