000			02809cam a2200349 i 4500
001			bcotR000122
005			20210215102147.0
006			m u
007			cr cn ---uuuuu
008			150916s2014 bcc o 000 0 eng d
035			_a(OCoLC)936347502
037			_bBCOpenCampus _cCostFree _fFormOnline _gAccessOpen
040			_aBNM _beng _erda _cCaBNM _dCaBSKC
050		4	_aTS1960 _bB75 2015
245	0	0	_aMeat cutting and processing for food service / _cdeveloped collaboratively on behalf of the BC Provincial Cook Articulation Committee and go2HR; developing, editing and reviewing by Wendy Anderson, Selkirk College [and 29 others].
264		1	_bBCcampus, BC Open Textbook Project,
300			_a1 online resource (89 pages)
500			_aThis work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike License.
500			_aThis bibliographic record is available under the Creative Commons CC0 "No Rights Reserved" license.
520			_a"This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail. Meat Cutting and Processing for Food Service is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia's food service and hospitality industry. Although created with the Professional Cook and Baker 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 food service skills."--BC Campus website.
588			_aDescription based on online resource; title from pdf title page (viewed on January 7, 2016).
650		0	_aMeat cutting _vTextbooks.
655		0	_aElectronic books.
710	2		_aBritish Columbia Cook Articulation Committee, _eissuing body
710	2		_aBC Open Textbook Project, _edistributor
710	2		_aBCcampus.
856	4	0	_3BC Open Textbook Project HTML version _uhttps://opentextbc.ca/meatcutting/
856	4	0	_3BC Open Textbook Project PDF version _uhttp://solr.bccampus.ca:8001/bcc/items/8762ccf0-5053-43e9-a256-433b2bdcc4bd/1/?attachment.uuid=64cd64b1-5034-4baf-babd-f9f5843059cc
999			_c28269 _d28269