TY  - BOOK
ED  - British Columbia Cook Articulation Committee,
ED  - BC Open Textbook Project,
ED  - BCcampus.
TI  - Human resources in the food service and hospitality industry
AV  - TX911.3.M27 B751 2014
PB  - BCcampus, BC Open Textbook Project
KW  - Food service management
KW  - Textbooks
KW  - Personnel management
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  - "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
UR  - https://open.bccampus.ca/find-open-textbooks/?uuid=83a1ea7d-0c57-4653-a572-25351671ae59
UR  - http://solr.bccampus.ca:8001/bcc/items/83a1ea7d-0c57-4653-a572-25351671ae59/1/?attachment.uuid=ff6b6b67-e984-4e54-a778-2c40a5697a68
ER  -