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Human Resources in the Food Service and Hospitality Industry
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.
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Detail Information
- Series Title
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- Call Number
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338.19 BRI h
- Publisher
- : ., 2016
- Collation
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- Language
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English
- ISBN/ISSN
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- Classification
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338.19
- Content Type
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text
- Media Type
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computer
- Carrier Type
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online resource
- Edition
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-
- Subject(s)
- Specific Detail Info
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- Statement of Responsibility
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The B.C. Cook Articulation Committee
Other Information
- Cataloger
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umi
- Source
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https://openresearchlibrary.org/content/56f22c18-851f-4b49-b419-f4d8c53f824d
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No other version available
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