Food & Beverage(Hospitality)

eBook

Human Resources in the Food & Hospitality Industry

Human Resources in the Food Service 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.Other books in the series include:<ul><li style="box-sizing: border-box;">Food Safety, Sanitation, and Personal Hygiene</li><li style="box-sizing: border-box;">Working in the Food Service Industry</li><li style="box-sizing: border-box;">Workplace Safety in the Food Service Industry</li><li style="box-sizing: border-box;">Meat Cutting and Processing</li><li style="box-sizing: border-box;">Basic Kitchen and Food Service Management</li><li style="box-sizing: border-box;">Modern Pastry and Plated Dessert Techniques</li></ul>

Human Resources in the Food Services & Hospitality Industry is part of the Culinary Arts open textbooks created to train students & apprentices in British Columbia’s foodservice sector. It supports learning in management, teamwork & staff development skil

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Human Resources in the Food Service & Hospitality Industry

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