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Textbooks, references and open learning resources.

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Senior Internship: Advanced leadership Development

William R. Thibodeaux and Jean-Pierre Daigle · Nicholls State University

In the contents: 2.02: Measurement and Conversion Charts

CC BY-NC-SAFood Production Service and Culinary ArtsWorkforce 0 views

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Introduction to Strategic Planning for Public and Nonprofit Organizations

Jayme Renfro · University of Northern Iowa

This book is meant to be a practical guide to he major parts of strategic planning in a way that is intended to be clear, useful, and grounded in how organizations actually work. It does not assume that there is a perfect formula for planning or that any plan can remove uncertainty. No organization can predict the future cleanly. The point is not to produce certainty. The point is to help organizations think more clearly, act more intentionally, and adapt with more purpose.

CC BY-NC-SAManagementBusiness 0 views

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Workplace Safety for US Workers

Kimberly Mosley · Long Beach City College

In the contents: 1.03: OSHA Subparts

CC BYSafety and Emergency ManagementWorkforce 0 views

$Business Math$

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Business Math

Jean-Paul Olivier · Red River College of Applied Arts, Science, & Technology

Business math is the study of mathematics required by the field of business. Business professionals will work with taxes, gross earnings, product prices, and currency exchange; they will be offered loans, lines of credit, mortgages, leases, savings bonds, and other financial tools. This textbook covers all of these topics and how these financial tools can maximize their earnings and minimize their costs. It discusses how to execute smart monetary decisions both personally and for their business.

CC BY-NC-SAApplied MathematicsMathematics 0 views

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Human Resources in the Food Service and Hospitality Industry

BC Cook Articulation Committee · BC Campus

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.

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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.

CC BYFood Production Service and Culinary ArtsWorkforce 0 views

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Business English for Success

Anonymous · LibreTexts

This text starts with a solid foundation in written communication with several opportunities to both review the fundamentals as well as to demonstrate mastery and move on to more challenging assignments. Our students are sometimes learning English as they enter a business program and benefit from the attention to the basics. At the same time this text often articulates as a course-equivalent for English or fulfills a writing requirement for a degree program.

CC BY-NC-SABusiness 0 views

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Crawford Automation – A Guided Application of Structured Problem Solving

Stephen Thomson, Kevin Hollis, and Laurie Turnbull · Institute of Technology and Advanced Learning and Conestoga College

This is a multimedia-enabled case in which students will be guided, by an industry expert, to apply structured problem-solving that addresses a typical supply chain problem, missing parts. What first appears as the issue may be a symptom of a root cause(s). The case utilizes videos, data files for analytics, audio recording, and videogame-style exercises to find the missing box of parts.

CC BY-NC-SABusiness 0 views

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Information Systems for Business

Ly-Huong T. Pham, Tejal Desai-Naik, Laurie Hammond, & Wael Abdeljabbar · OERI

This book is divided into three parts. Part 1 discusses what an information system (IS) is and its components. Part 2 discusses how people use IS for personal and professional development, how businesses use IS to create and sustain competitive advantages, and how people build and support IS. Part 3 discusses the role of IS in globalization, the ethical and legal implications, and emerging trends of the future.

CC BYInformation TechnologyWorkforce 0 views