Food & Beverage(Hospitality)

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Human Resources in the Food Service and Hospitality Industry

<p>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.</p>

This textbook supports training in British Columbia’s foodservice and hospitality industry. Designed for cooks, bakers, and meatcutters, it’s part of a modular series that can be used across various programs teaching foodservice skills.

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Human Resources in the Food Service and Hospitality Industry

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What you will learn

Human Resources Management in the Hospitality Sector

Employee Recruitment and Selection

Performance Management

Compensation

Occupational Health and Safety in Human Resources

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