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Please use this identifier to cite or link to this item: https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/264
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DC FieldValueLanguage
dc.contributor.authorThe British Columbia Cook Articulation Committee-
dc.contributor.authorgo2HR-
dc.creatorgo2HR-
dc.creatorThe British Columbia Cook Articulation Committee-
dc.date.accessioned2018-02-26T20:54:37Z-
dc.date.available2018-02-26T20:54:37Z-
dc.date.issued2014-
dc.identifierdea37c49-8f68-43b3-a8f5-1ce27a2ea473-
dc.identifier.urihttps://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/264-
dc.description.tableofcontentsI. Human Resources Management in the Hospitality Sector-
dc.description.tableofcontentsII. Employee Recruitment and Selection-
dc.description.tableofcontentsIII. Performance Management-
dc.description.tableofcontentsIV. Compensation-
dc.description.tableofcontentsV. Occupational Health and Safety in Human Resources-
dc.language.isoengen_US
dc.publisherBCcampus-
dc.relation.isformatofhttps://ecampusontario.pressbooks.pub/hrinfoodservices/-
dc.relation.haspartInstructor Resource: Testbank|mailto: open@ecampusontario.ca-
dc.rightsCC BY | https://creativecommons.org/licenses/by/4.0/en_US
dc.subjectFood Service Management-
dc.subjectPersonnel Management-
dc.subjectHospitality Industry-
dc.titleHuman Resources in the Food Service and Hospitality Industryen_US
dc.typeBook-
dc.typeLearning object-
dcterms.accessRightsOpen Access-
dcterms.educationLevelCollege-
dc.identifier.slughttps://openlibrary.ecampusontario.ca/catalogue/item/?id=dea37c49-8f68-43b3-a8f5-1ce27a2ea473-
ecO-OER.AdoptedYes-
ecO-OER.AncillaryMaterialYes-
ecO-OER.ReviewedYes|83a1e-
ecO-OER.AccessibilityStatementUnknown-
lrmi.learningResourceTypeLearning Resource - Textbook-
lrmi.learningResourceTypeAssessment - Question Bank/Problem Set-
ecO-OER.POD.compatibleYes-
dc.description.abstractHuman 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.en_US
dc.subject.otherBusiness & Economy - Business Managementen_US
dc.subject.otherTrades - Serviceen_US
dc.subject.otherBusiness & Economy - Hospitalityen_US
ecO-OER.ItemTypeAssessment-
ecO-OER.ItemTypeTextbook-
ecO-OER.MediaFormateBook-
ecO-OER.MediaFormatHTML/XML-
ecO-OER.MediaFormatOffice applications-
ecO-OER.MediaFormatPDF-
Appears in Collections:Ontario OER Collection

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Human-Resources-in-the-Food-Service-and-Hospitality-Industry-1446147634.pdf%%dl%%Print PDF582.2 kBPDFView/Open
Human-Resources-in-the-Food-Service-and-Hospitality-Industry-1446147639.epub387.94 kBEPUBView/Open
Human-Resources-in-the-Food-Service-and-Hospitality-Industry-1446147643.mobi819.96 kBmobiView/Open
Human-Resources-in-the-Food-Service-and-Hospitality-Industry-1446147646.html176.38 kBHTMLView/Open
Human-Resources-in-the-Food-Service-and-Hospitality-Industry-1446147646.xml%%downloads%%WP XML252.88 kBXMLView/Open
Human-Resources-in-the-Food-Service-and-Hospitality-Industry-1446147647._vanilla.xml%%downloads%%PB XML232.06 kBXMLView/Open
Human-Resources-in-the-Food-Service-and-Hospitality-Industry-1446147647.odt653.41 kBOpen Document TextView/Open
Human-Resources-in-the-Food-Service-and-Hospitality-Industry-COVER-350x453.jpg%%cover%%Cover image from BCcampus37.11 kBJPEGView/Open
ECO_Human_Resource_Management_Food_Service_COVER_v00.pdf%%dl%%Print Cover1.26 MBPDFView/Open
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