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Giáo trình, tài liệu tham khảo và tài nguyên học tập mở.
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Human Resources in the Food Service and Hospitality Industry
BC Cook Articulation Committee · BC Campus
Có trong mục lục: 01: Human Resources Management in the Hospitality Sector
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Introduction to Tourism and Hospitality in BC
Morgan Westcott; Wendy Anderson · BCcampus · 2021
This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters contain "Spotlight On" boxes that highlight an organization, business, or other key component and "Take a Closer Look" features that encourage further reading on particular subjects. There are also interactive H5P activities throughout the book. And key terms, exercises and case studies can be found at the end of each chapter.
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Cultural Heritage Tourism Event Planning and Management (Lumen)
LibreTexts
This text explores the core principles of event planning and management as it specifically relates to cultural heritage tourism, demonstrating the principles through the case study of three existing cultural heritage festivals. Student will learn the core principles of event planning and management by examining three different real world case studies and exploring a cultural heritage tourism event of the student’s choice and writing an event management plan for this event.
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Basic Kitchen and Food Service Management
BC Cook Articulation Committee · BC Campus
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.
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Fundamentals of Business
Stephen Skripak; Ron Poff · Virginia Tech Libraries · 2023
Fundamentals of Business, 4th Edition is an open education resource intended to serve as a no-cost, faculty-customizable primary text for one-semester undergraduate introductory business courses. It covers the following topics in business: Teamwork; economics; ethics; entrepreneurship; business ownership, management, and leadership; organizational structures and operations management; human resources and motivating employees; managing in labor union contexts; marketing and pricing strategy; hospitality and tourism, accounting and finance, personal finances, and technology in business. The textbook was designed for use in Virginia Tech’s Pamplin College of Business introductory level business course, MGT1104 Foundations of Business and is shared under a Creative Commons Attribution Non-Commercial ShareAlike 4.0 license. If you are an instructor reviewing, adopting, or adapting this textbook, please help us understand your use by filling out this form http://bit.ly/business-interest. A testbank is now available by request for this book: http://hdl.handle.net/10919/93404. The testbank covers chapters 1-18 and (currently) aligns to previous editions of the textbook. It is available to any instructor who has adopted Fundamentals of Business in their course.
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Fundamentals of Business
Stephen Skripak et al. · Virginia Tech
Có trong mục lục: 16: Hospitality and Tourism