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Please use this identifier to cite or link to this item: https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/522
Full metadata record
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dc.contributor.authorThe BC Cook Articulation Committee-
dc.contributor.authorgo2HR-
dc.creatorThe BC Cook Articulation Committee-
dc.creatorgo2HR-
dc.date.accessioned2018-10-24T15:40:26Z-
dc.date.available2018-10-24T15:40:26Z-
dc.date.issued2015-09-04-
dc.identifier9fc13a48-b920-4187-8284-b3dcb77a417c-
dc.identifier.urihttps://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/522-
dc.description.tableofcontentsI. Trade Math-
dc.description.tableofcontentsII. Inventory Control-
dc.description.tableofcontentsIII. Food Costing-
dc.description.tableofcontentsIV. Labour Costing-
dc.description.tableofcontentsV. Budget and Business Planning-
dc.language.isoengen_US
dc.publisherBCcampus-
dc.relation.isformatofhttps://ecampusontario.pressbooks.pub/basickitchenandfoodservicemanagement/-
dc.relation.haspartAccessibility Statement|https://opentextbc.ca/basickitchenandfoodservicemanagement/front-matter/accessibility-statement/-
dc.relation.haspartInstructor Resource: Testbank|mailto: open@ecampusontario.ca-
dc.rightsCC BY | https://creativecommons.org/licenses/by/4.0/en_US
dc.subjectFood Service-
dc.subjectKitchen Management-
dc.subjectHospitality-
dc.subjectService Industries-
dc.titleBasic Kitchen and Food Service Managementen_US
dc.typeBook-
dc.typeLearning object-
dcterms.accessRightsOpen Access-
dcterms.educationLevelCollege-
dc.date.updated2018-10-24T15:40:26Z-
dc.identifier.slughttps://openlibrary.ecampusontario.ca/catalogue/item/?id=9fc13a48-b920-4187-8284-b3dcb77a417c-
dc.rights.holderThe BC Cook Articulation Committee-
ecO-OER.AdoptedYes-
ecO-OER.AncillaryMaterialYes-
ecO-OER.ReviewedNo-
ecO-OER.AccessibilityStatementYes-
ecO-OER.AccessibilityURIBCcampus Accessibility Statement | https://ecampusontario.pressbooks.pub/basickitchenandfoodservicemanagement/front-matter/accessibility-statement/-
lrmi.learningResourceTypeLearning Resource - Textbook-
lrmi.learningResourceTypeLearning Resource - Reference Material-
lrmi.learningResourceTypeAssessment - Question Bank/Problem Set-
ecO-OER.POD.compatibleYes-
dc.description.abstractBasic 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.en_US
dc.subject.otherTrades - Service-
dc.subject.otherBusiness & Economy - Hospitality-
ecO-OER.ItemTypeInstructional Object-
ecO-OER.ItemTypeModule/Unit-
ecO-OER.ItemTypeTextbook-
ecO-OER.MediaFormateBook-
ecO-OER.MediaFormatHTML/XML-
ecO-OER.MediaFormatPDF-
Appears in Collections:Ontario OER Collection

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Basic-Kitchen-and-Food-Service-Management-1539194230.pdf%%downloads%%Digital PDF1.67 MBPDFView/Open
Basic-Kitchen-and-Food-Service-Management-1539194242._print.pdf%%dl%%1.94 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.mobi%%downloads%%MOBI4.88 MBmobiView/Open
Basic-Kitchen-and-Food-Service-Management-1539194207.html%%downloads%%HTML281.07 kBHTMLView/Open
cover.jpg%%cover%%Cover image: Craft Based Learning by Les Roches International School of Hotel Management (https://flic.kr/p/fK8Z7T) used under CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/)308.19 kBJPEGView/Open
Sample-Kitchen-Management-Tools.xlsx%%ancillary%%Student Resource: Sample Kitchen Management Tools88.64 kBMicrosoft Excel XMLView/Open
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