Book 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.
Other books in the series include:
The series has been developed collaboratively with participation from public and private post-secondary institutions.
This book is a cloned version of Human Resources in the Food Service and Hospitality Industry by The BC Cook Articulation Committee, published using Pressbooks by BCcampus under a CC BY (Attribution) license. It may differ from the original.
Human Resources in the Food Service and Hospitality Industry Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Human Resources in the Food Service and Hospitality Industry Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Unless otherwise noted, this book is released under a Creative Commons Attribution 4.0 Unported License also known as a CC-BY license. This means you are free to copy, redistribute, modify or adapt this book. Under this license, anyone who redistributes or modifies this textbook, in whole or in part, can do so for free providing they properly attribute the book as follows:
For questions regarding this licensing, please contact opentext@bccampus.ca. To learn more about BCcampus Open Textbook project, visit http://open.bccampus.ca
Cover image: Human Resources in the Food Service and Hospitality Industry by Go2HR (https://www.go2hr.ca/) used under a CC-BY-license (https://creativecommons.org/licenses/by/2.0/)
