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Working in the Food Service Industry
Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook, Baker, and Meat Cutter 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 food service skills.
- Author
- BC Cook Articulation Committee
- Publisher
- BC Campus
- Source
- LibreTexts
- License
- CC BY
- Language
- EN
Contents· 35 sections
- 01: Personal Attributes and Professionalism
- 1.01: Introduction
- 1.02: Industry Expectations
- 1.03: Employer Expectations
- 1.04: Employees Role
- 02: Food Service Occupations
- 2.01: Introduction
- 2.02: Skill Levels
- 2.03: Food Service Positions and Job Titles
- 2.04: Training and Certification
- 03: Employment Standards for B.C. Food Service Workers
- 3.01: Introduction
- 3.02: About the Employment Standards Act
- 3.03: Wages and Wage Statements
- 3.04: Working Conditions
- 3.05: The B.C. Human Rights Code
- 04: Workplace Communication and Teamwork
- 4.01: Introduction
- 4.02: Strategies for Effective Communication
- 4.03: Work Behaviours
- 4.04: Working as a Part of a Team
- 05: Organization and Self-Management
- 5.01: Introduction
- 5.02: Stress Management Techniques
- 5.03: Principles of Organization and Time Management
- 5.04: Conflict Resolution
- 5.05: Effective Problem Solving and Decision Making
- 06: Job Search Skills
- 6.01: Introduction
- 6.02: Setting Goals
- 6.03: Preparing a Short- and Long-Term Career Plan
- 6.04: Preparing a Resume
- 6.05: Cover Letters
- 6.06: Job Search Skills
- 6.07: Preparing for an Interview