New Open Textbook: Working in the Food Service Industry

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

Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook, Baker, and Meat Cutter 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 food service skills.Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.
Other books in the series include:

Workplace Safety
Human Resources
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.