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Please use this identifier to cite or link to this item: https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/264
Title: Human Resources in the Food Service and Hospitality Industry
Authors: The British Columbia Cook Articulation Committee
go2HR
Keywords: Food Service Management
Personnel Management
Hospitality Industry
Issue Date: 2014
Publisher: BCcampus
Abstract: 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.
URI: https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/264
Other Identifiers: dea37c49-8f68-43b3-a8f5-1ce27a2ea473
Appears in Collections:Ontario OER Collection

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