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Our shared collection with BCcampus breaks down resources by subject area. You can also filter by ancillaries, accessibility criteria, review or adoption status, as you search for the best fit in your courses. We’re always here to help if you’re not sure where to start.

You can also browse a growing collection of Made-in-Manitoba resources by visiting our PressbooksEDU catalogue.

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Creative Commons License
Basic Kitchen and Food Service Management by go2HR, The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Basic Kitchen and Food Service Management

Description: 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.

September 4, 2015 | Updated: September 29, 2021
Author: go2HR, The BC Cook Articulation Committee

Subject Areas
Trades, Professional Cook

Original source
opentextbc.ca

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  • WEBSITE External website. This icon is licensed under a Creative Commons
		Attribution 3.0 License. Copyright Yusuke Kamiyamane. Ancillary resource: Sample Kitchen Management Tools 0.09 MB
  • WEBSITE External website. This icon is licensed under a Creative Commons
		Attribution 3.0 License. Copyright Yusuke Kamiyamane. Ancillary resource: Request access to test bank

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