Basic Kitchen and Food Service Management
Type
E-Book
Authors
Category
Business-Hospitality & Tourism
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Publication Year
2020
Publisher
BCcampus Open Textbooks, Canada
URL
[ private ]
Subject
Trades, Professional Cook
Abstract
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.
Biblio Notes
Subject Areas
Trades, Professional Cook
Original source
opentextbc.ca
Adoptions:
Tell us you are using this Open Textbook
Adaptations:
Support for adapting an open textbook
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Accessibility:
Textbooks flagged as accessible meet the criteria noted on the Accessibility Checklist
Creative Commons License
Basic Kitchen and Food Service Management by go2HR, The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Trades, Professional Cook
Original source
opentextbc.ca
Adoptions:
Tell us you are using this Open Textbook
Adaptations:
Support for adapting an open textbook
Need help?
Visit our help page
Accessibility:
Textbooks flagged as accessible meet the criteria noted on the Accessibility Checklist
Creative Commons License
Basic Kitchen and Food Service Management by go2HR, The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Number of Copies
1
