Find Open Textbooks

Results: 313 Open Textbooks

• Organizational Behavior (University of Minnesota)

  Author(s): Author removed at request of original publisher, Adaptation by the University of Minnesota

  Updated: Jul 17, 2019

  Description: This book is not be about giving students all the answers to every situation they may encounter when they start their first job or as they continue up the career ladder. Instead, this book gives students the vocabulary, framework, and critical thinking skills necessary to diagnose situations, ask tough questions, evaluate the answers received, and to act in an effective and ethical manner regardless of situational characteristics. Often, students taking organizational behavior (OB) either do n...[more]

  Adopted

• Introduction to Community Psychology

  Author(s): Leonard A. Jason, Olya Glantsman, Jack F. O'Brien, Kaitlyn N. Ramian

  Updated: Jul 17, 2019

  Description: This textbook tells the story of community psychologists, who view social problems as being due to the unequal distribution of resources, which causes poverty, homelessness, unemployment, and crime. In addition, because no condition or disease has ever been eliminated by just dealing with those with the problem, community psychologists focus their work on prevention. Finally, community psychology shifts the power dynamics so that community members are equal members of the team, as they provide ...[more]

  Teaching materials

• Résumer, Synthétiser, Argumenter

  Author(s): Sylvie Clamageran, Henriette Gezundhajt

  Updated: Jul 17, 2019

  Description: Le manuel Résumer, synthétiser, argumenter s’adresse aux étudiants de français langue seconde de niveau avancé (3e ou 4e année universitaire, essentiellement). Comme son titre l’indique, le manuel couvre l’écriture de résumés et de synthèses (cinq chapitres) et de textes argumentatifs (cinq chapitres). Les dix chapitres permettent de couvrir facilement un cours de six crédits; on peut également se servir du manuel pour un cours de trois crédits axé sur le résumé et la synthèse ou sur l’écrit a...[more]

• Cree: Language of the Plains / nēhiyawēwin: paskwāwi-pīkiskwēwin

  Author(s): Jean L. Okimāsis, University of Regina

  Updated: Jul 17, 2019

  Description: Cree: Language of the Plains is a comprehensive educational resource, offering a broad range of learning materials that is easily accessible to Cree language learners. This collection includes an updated and redesigned Cree language textbook, Cree language audio labs, and a Cree language workbook.

  Teaching materials

• Essentials of Linguistics

  Author(s): Catherine Anderson, McMaster University

  Updated: Jul 12, 2019

  Description: This Open Educational Resource (OER) brings together Open Access content from around the web and enhances it with dynamic video lectures about the core areas of theoretical linguistics (phonetics, phonology, morphology, syntax, and semantics), supplemented with discussion of psycholinguistic and neurolinguistic findings. Essentials of Linguistics is suitable for any beginning learner of linguistics but is primarily aimed at the Canadian learner, focusing on Canadian English for learning phoneti...[more]

  Adopted Accessible

• Fundamentals of Business - Canadian Edition

  Author(s): Business Faculty from Ontario Colleges and eCampusOntario Program Managers

  Updated: Jul 12, 2019

  Description: An introductory textbook in business that covers a variety of topics: The Foundations of Business, Economics and Business, Ethics and Social Responsibility, Business in a Global Environment, Forms of Business Ownership, Entrepreneurship: Starting a Business, Management and Leadership, Structuring Organizations, Operations Management, Motivating Employees, Managing Human Resources, Union/Management Issues, Marketing: Providing Value, Accounting and Financial Information, and Personal Finances.

  Reviewed Adopted Accessible

• Food Safety, Sanitation, and Personal Hygiene

  Author(s): The BC Cook Articulation Committee, go2HR

  Updated: Jun 26, 2019

  Description: 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. Other books in the series include: Bas...[more]

  Adopted Accessible Teaching materials

• Human Resources in the Food Service and Hospitality Industry

  Author(s): The BC Cook Articulation Committee, go2HR

  Updated: Jun 25, 2019

  Description: 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.

  Reviewed Adopted Accessible Teaching materials

• Technical Project Management in Living and Geometric Order

  Author(s): Jeffrey Russell, Wayne Pferdehirt, John Nelson, University of Wisconsin-Madison

  Updated: Jun 24, 2019

  Description: This book is organized around the fifteen lessons of a Technical Project Management course, with an emphasis on the connections between the various stages and practices of technical project management. After all, in practice, a project manager must continually draw on a wide base of knowledge, connecting, for instance, effective negotiating techniques with best practices for scheduling and resource allocation. No phase of a project unfolds in complete isolation from other phases of the project....[more]

• Basic Kitchen and Food Service Management

  Author(s): go2HR, The BC Cook Articulation Committee

  Updated: Jun 24, 2019

  Description: 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.

  Adopted Accessible Teaching materials