Basic Kitchen and Food Service Management

The BC Cook Articulation Committee; go2HR

dc.contributor.author	The BC Cook Articulation Committee
dc.contributor.author	go2HR
dc.creator	The BC Cook Articulation Committee
dc.creator	go2HR
dc.date.accessioned	2018-10-24T15:40:26Z
dc.date.available	2018-10-24T15:40:26Z
dc.date.issued	2015-09-04
dc.identifier	9fc13a48-b920-4187-8284-b3dcb77a417c
dc.identifier.uri	https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/522
dc.description.tableofcontents	I. Trade Math
dc.description.tableofcontents	II. Inventory Control
dc.description.tableofcontents	III. Food Costing
dc.description.tableofcontents	IV. Labour Costing
dc.description.tableofcontents	V. Budget and Business Planning
dc.language.iso	eng	en_US
dc.publisher	BCcampus
dc.relation.isformatof	https://ecampusontario.pressbooks.pub/basickitchenandfoodservicemanagement/
dc.relation.haspart	Accessibility Statement\|https://opentextbc.ca/basickitchenandfoodservicemanagement/front-matter/accessibility-statement/
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
dc.subject	Kitchen Management
dc.subject	Hospitality
dc.subject	Service Industries
dc.title	Basic Kitchen and Food Service Management	en_US
dc.type	Book
dc.type	Learning object
dcterms.accessRights	Open Access
dcterms.educationLevel	College
dc.date.updated	2018-10-24T15:40:26Z
dc.identifier.slug	https://openlibrary.ecampusontario.ca/catalogue/item/?id=9fc13a48-b920-4187-8284-b3dcb77a417c
dc.rights.holder	The BC Cook Articulation Committee
ecO-OER.Adopted	Yes
ecO-OER.AncillaryMaterial	Yes
ecO-OER.Reviewed	No
ecO-OER.AccessibilityStatement	Yes
ecO-OER.AccessibilityURI	BCcampus Accessibility Statement \| https://ecampusontario.pressbooks.pub/basickitchenandfoodservicemanagement/front-matter/accessibility-statement/
lrmi.learningResourceType	Learning Resource - Textbook
lrmi.learningResourceType	Learning Resource - Reference Material
lrmi.learningResourceType	Assessment - Question Bank/Problem Set
ecO-OER.POD.compatible	Yes
dc.description.abstract	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.	en_US
dc.subject.other	Trades - Service
dc.subject.other	Business & Economy - Hospitality
ecO-OER.ItemType	Instructional Object
ecO-OER.ItemType	Module/Unit
ecO-OER.ItemType	Textbook
ecO-OER.MediaFormat	eBook
ecO-OER.MediaFormat	HTML/XML
ecO-OER.MediaFormat	PDF