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Title: Human Resources in the Food Service and Hospitality Industry
Authors: BCcampus
The British Columbia Cook Articulation Committee
Keywords: Food Service Management
Personnel Management
Hospitality Industry
Series/Report no.: Culinary Arts
Description: 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.
Appears in Collections:Ontario OER Collection

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