000			02359cam a2200361 i 4500
001			bcotR000124
005			20210215102147.0
006			m u
007			cr cn ---uuuuu
008			150916s2014 bcc o 000 0 eng d
035			_a(OCoLC)936347435
037			_bBCOpenCampus _cCostFree _fFormOnline _gAccessOpen
040			_aBNM _beng _erda _cCaBNM _dCaBSKC
050		4	_aTX911.3.M27 _bB751 2014
245	0	0	_aHuman resources in the food service and hospitality industry / _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 (82 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"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.
588			_aDescription based on online resource; title from pdf title page (viewed on January 7, 2016).
650		0	_aFood service management _vTextbooks.
650		0	_aPersonnel management _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 _uhttps://open.bccampus.ca/find-open-textbooks/?uuid=83a1ea7d-0c57-4653-a572-25351671ae59
856	4	0	_3BC Open Textbook Project PDF version _uhttp://solr.bccampus.ca:8001/bcc/items/83a1ea7d-0c57-4653-a572-25351671ae59/1/?attachment.uuid=ff6b6b67-e984-4e54-a778-2c40a5697a68
999			_c28271 _d28271