Human Resources in the Food Service and Hospitality Industry

The British Columbia Cook Articulation Committee; go2HR

dc.contributor.author	The British Columbia Cook Articulation Committee
dc.contributor.author	go2HR
dc.creator	go2HR
dc.creator	The British Columbia Cook Articulation Committee
dc.date.accessioned	2018-02-26T20:54:37Z
dc.date.available	2018-02-26T20:54:37Z
dc.date.issued	2014
dc.identifier	dea37c49-8f68-43b3-a8f5-1ce27a2ea473
dc.identifier.uri	https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/264
dc.description.tableofcontents	I. Human Resources Management in the Hospitality Sector
dc.description.tableofcontents	II. Employee Recruitment and Selection
dc.description.tableofcontents	III. Performance Management
dc.description.tableofcontents	IV. Compensation
dc.description.tableofcontents	V. Occupational Health and Safety in Human Resources
dc.language.iso	eng	en_US
dc.publisher	BCcampus
dc.relation.isformatof	https://ecampusontario.pressbooks.pub/hrinfoodservices/
dc.relation.haspart	Instructor Resource: Testbank\|mailto: open@ecampusontario.ca
dc.rights	CC BY \| https://creativecommons.org/licenses/by/4.0/	en_US
dc.subject	Food Service Management
dc.subject	Personnel Management
dc.subject	Hospitality Industry
dc.title	Human Resources in the Food Service and Hospitality Industry	en_US
dc.type	Book
dc.type	Learning object
dcterms.accessRights	Open Access
dcterms.educationLevel	College
dc.identifier.slug	https://openlibrary.ecampusontario.ca/catalogue/item/?id=dea37c49-8f68-43b3-a8f5-1ce27a2ea473
ecO-OER.Adopted	Yes
ecO-OER.AncillaryMaterial	Yes
ecO-OER.Reviewed	Yes\|83a1e
ecO-OER.AccessibilityStatement	Unknown
lrmi.learningResourceType	Learning Resource - Textbook
lrmi.learningResourceType	Assessment - Question Bank/Problem Set
ecO-OER.POD.compatible	Yes
dc.description.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.	en_US
dc.subject.other	Business & Economy - Business Management
dc.subject.other	Trades - Service
dc.subject.other	Business & Economy - Hospitality
ecO-OER.ItemType	Assessment
ecO-OER.ItemType	Textbook
ecO-OER.MediaFormat	eBook
ecO-OER.MediaFormat	HTML/XML
ecO-OER.MediaFormat	Office applications
ecO-OER.MediaFormat	PDF