Basic Kitchen and Food Service Management | OPEN EDUCATIONAL RESOURCES

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Basic Kitchen and Food Service Management

The BC Cook Articulation Committee - Personal Name;

Overview: 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.

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Detail Information

Series Title: -
Call Number: 370.113
Publisher: : ., 2020
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Career and Technical Education
Specific Detail Info: -
Statement of Responsibility: The BC Cook Articulation Committee

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Cataloger: Kholif Basri
Source: https://www.oercommons.org/courses/basic-kitchen-and-food-service-management-2/view

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Basic Kitchen and Food Service Management
Overview: 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.

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