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Basic Kitchen and Food Service Management

textbook cover image
Craft Based Learning (https://flic.kr/p/fK8Z7T) by Les Roches International School of Hotel Management (https://www.flickr.com/photos/lesroches/) is CC BY (https://creativecommons.org/licenses/by/2.0/).

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 books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions.

Author: go2HR, The BC Cook Articulation Committee

Adoption (faculty): Contact us if you are using this textbook in your course

Adaptations: Support for adapting an open textbook

Open Textbook(s):

  1. WEBSITE External website. This icon is licensed under a Creative Commons
		Attribution 3.0 License. Copyright Yusuke Kamiyamane. Read this book online
  2. WEBSITE External website. This icon is licensed under a Creative Commons
		Attribution 3.0 License. Copyright Yusuke Kamiyamane. Student Resource: Sample Kitchen Management Tools (0.09 MB)
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		Attribution 3.0 License. Copyright Yusuke Kamiyamane. Instructor Resource: Testbank. Email helpdesk@bccampus.ca
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