Title Human resources in the food service and hospitality industry / developed collaboratively on behalf of the BC Provincial Cook Articulation Committee and go2HR; developing, editing and reviewing by Wendy Anderson, Selkirk College [and 29 others]

Published [Victoria] : BCcampus, BC Open Textbook Project, [2014?]

Online access available from: BCcampus OpenEd    View Resource Record

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Description 1 online resource (82 pages) Summary "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."--BC Campus website Notes This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike License This bibliographic record is available under the Creative Commons CC0 "No Rights Reserved" license Description based on online resource; title from pdf title page (viewed on January 7, 2016) Subject Food service management -- Textbooks Personnel management -- Textbooks Form Electronic book Author British Columbia Cook Articulation Committee, issuing body BC Open Textbook Project, distributor BCcampus.

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