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
All Are Welcome: An Introduction to the Hospitality Industry
Christy Douglass et al. · LibreTexts
In the contents: 13: Hospitality Concepts Sections
External
Introduction to Tourism and Hospitality in BC 2e
Morgan Westcott and Wendy Anderson · BCCampus
In the contents: 8.04: Consumer Behaviour in Tourism and Hospitality · 10.05: Mitigating Tourism and Hospitality Impacts · 13.04: Tourism and Hospitality Success Stories
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
Introduction to Food Production and Service
Beth Egan · Pennsylvania State University
In the contents: 1.01: Food Service in the Hospitality Industry
External
Modern Pastry and Plated Dessert Techniques
BC Cook Articulation Committee · BC Campus
Modern Pastry and Plated Dessert Techniques 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 and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.
External
Working in the Food Service Industry
BC Cook Articulation Committee · BC Campus
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.
External
Food Safety Sanitation and Personal Hygiene
BC Cook Articulation Committee · BC Campus
Food Safety, Sanitation, and Personal Hygiene 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
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
Food Safety Sanitation and Personal Hygiene
BC Cook Articulation Committee · BC Campus
Food Safety, Sanitation, and Personal Hygiene 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
External
Understanding Ingredients for the Canadian Baker
BC Cook Articulation Committee · BC Campus
This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients for the Canadian Baker 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.
External
Workplace Safety in the Foodservice Industry
BC Cook Articulation Committee · BC Campus
Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.
External
Restaurant Design: Concept to Customer (Thibodeaux)
William R. Thibodeaux · Chef John Folse Culinary Institute at Nicholls State University
In the contents: 3.03: Competitors - where to begin and weakness in hospitality
External
The Intercultural Toolkit Stories To Study
Robb Lightfoot · Shasta College
In the contents: 3.08: Hospitality-Tourism Sector Stories
External
Arabic Level Three
Hanaa Alkassas & Layla Bahar Al-ALoom · ASCCC Open Educational Resources Initiative
In the contents: 7.08: Hospitality in Arabic Culture