TY  - BOOK
ED  - British Columbia Cook Articulation Committee,
ED  - BC Open Textbook Project,
ED  - BCcampus.
TI  - Basic kitchen and food service management
AV  - TX911.3.M27 B75 2014
PB  - BCcampus, BC Open Textbook Project
KW  - Food service management
KW  - Textbooks
KW  - Electronic books
N1  - This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike License; This bibliographic record is available under the Creative Commons CC0 "No Rights Reserved" license
N2  - "Basic Kitchen and Food Service Management 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 Human Resources in the Food Service and Hospitality Industry Ingredients, Nutrition and Labelling Modern Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions."--BC Campus website
UR  - https://open.bccampus.ca/find-open-textbooks/?uuid=390f5e1a-8ec4-45cf-9caf-b692536add2d
UR  - http://solr.bccampus.ca:8001/bcc/items/390f5e1a-8ec4-45cf-9caf-b692536add2d/1/?attachment.uuid=3dbcc22f-8dce-4fff-bde2-ce0d6bdd169f
ER  -