New Open Textbook: Human Resources in the Food Service and Hospitality Industry

We are very happy to announce the release of a new open textbook, with significant contributions from post-secondary faculty in British Columbia.

Human Resources in the Food Service and Hospitality Industry COVER

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:

Workplace Safety
Employability Skills
Kitchen Management
Meat Cutting and Processing
Food Safety, Sanitation, and Personal Hygiene
Baking Ingredients, Nutrition and Labelling
Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions. The text was authored by the BC Cook Articulation Committee and go2HR and is released with a CC-BY open license.
Authors: The BC Cook Articulation Committee and go2HR. This book is now available in the BC Open Textbook collection .

Reviewers

As part of the release of these new textbooks, BCcampus is looking for qualified textbook reviewers from British Columbia, Alberta, Saskatchewan and the Yukon to review existing open textbooks in the BC Open Textbook collection.. If you would like to review either of these books, please contact us. We provide a $250 stipend for faculty who review a BC open textbook.