
Basic Kitchen and Food Service Management
Posted: September 4, 2015 | Updated: September 29, 2021
Author: go2HR, The BC Cook Articulation Committee
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.
Subject Areas
Trades, Professional Cook
Original source
opentextbc.ca
Adoptions:
Tell us you are using this Open Textbook
Adaptations:
Support for adapting an open textbook
Need help?
Visit our help page
Accessibility:
Textbooks flagged as accessible meet the criteria noted on the Accessibility Checklist

Photo credit
Basic Kitchen and Food Service Management by go2HR, The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Similar Textbooks


Trades Access Common Core Competency B-3: Use Interpersonal Communication Skills – 2nd Edition

Line B - Employability Skills Competency B-3: Use Interpersonal Communication Skills

There are currently no reviews for this book.
Be the first to request to review this textbook