Please use this identifier to cite or link to this item:
Title: Basic Kitchen and Food Service Management
Authors: The BC Cook Articulation Committee
Keywords: Food Service
Kitchen Management
Service Industries
Issue Date: 4-Sep-2015
Series/Report no.: Culinary Arts
Description: 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.
Other Identifiers:
Appears in Collections:Ontario OER Collection

Files in This Item:
File Description SizeFormat 
Basic-Kitchen-and-Food-Service-Management-1539194230.pdf%%downloads%%Digital PDF1.67 MBPDFView/Open
Basic-Kitchen-and-Food-Service-Management-1539194242._print.pdf%%pod%%Print PDF1.94 MBPDFView/Open
Basic-Kitchen-and-Food-Service-Management-1539194171.epub2.12 MBEPUBView/Open
Basic-Kitchen-and-Food-Service-Management-1539194188._3.epub%%downloads%%epub32.12 MBEPUBView/Open
Basic-Kitchen-and-Food-Service-Management-1539194198.mobi4.88 MBmobiView/Open
Basic-Kitchen-and-Food-Service-Management-1539194207.html281.07 kBHTMLView/Open
cover.jpg%%cover%%Cover image: Craft Based Learning by Les Roches International School of Hotel Management ( used under CC BY 2.0 ( kBJPEGView/Open
Sample-Kitchen-Management-Tools.xlsx%%ancillary%%Student Resource: Sample Kitchen Management Tools88.64 kBMicrosoft Excel XMLView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.