Basic Kitchen and Food Service Management

September 4, 2015 | Updated: June 24, 2019
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

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textbook cover image
Craft Based Learning (https://flic.kr/p/fK8Z7T) by Les Roches International School of Hotel Management (https://www.flickr.com/photos/lesroches/) is used under a CC BY 2.0 Licence (https://creativecommons.org/licenses/by/2.0/).

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  • WEBSITE External website. This icon is licensed under a Creative Commons Attribution 3.0 License. Copyright Yusuke Kamiyamane.
    Ancillary resource: Sample Kitchen Management Tools
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Creative Commons License
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.

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