Basic Kitchen and Food Service Management | OPEN EDUCATIONAL RESOURCES

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Basic Kitchen and Food Service Management

Committee, The BC Cook Articulation - Personal Name;

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, and therefore can be used to support a wide variety of programs that offer training in foodservice skills

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Detail Information

Series Title: -
Call Number: 647.95
Publisher: : ., 2020
Collation: -
Language: English
ISBN/ISSN: 978-1-989623-01-5
Classification: 647.95
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Manajemen Restoran- kantin
Specific Detail Info: -
Statement of Responsibility: The BC Cook Articulation Committee

Other Information

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

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