Digital library
Textbooks, references and open learning resources.
External
Human Resources in the Food Service and Hospitality Industry
BC Cook Articulation Committee · BC Campus
In the contents: 01: Human Resources Management in the Hospitality Sector
External
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.
External
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.
External
Fundamentals of Business
Stephen Skripak et al. · Virginia Tech
In the contents: 16: Hospitality and Tourism