Ted Rogers School of Management

Hospitality and Tourism Management

Human Resources in the Food Service and Hospitality IndustryCanadian Content

Cover image for Human Resources in the Food Service and Hospitality IndustryHuman 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.

Attribution: Human Resources in the Food Service and Hospitality Industry is licensed under a Creative Commons Attribution ShareAlike (CC BY-SA) 4.0 International License.

 

Read more about Introduction to Tourism and Hospitality in BCIntroduction to Tourism and Hospitality in BCCanadian Content

This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field.

Each chapter is organized thematically moving from a global, then national and finally provincial context. Some chapters are quite global in focus while others concentrate primarily on British Columbia. Chapter content is based on available data and research, and input from collaborators.

Attribution: Introduction to Tourism and Hospitality in BC is licensed under a Creative Commons Attribution ShareAlike (CC BY-SA) 4.0 International License.

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Now is the Time for Open Educational Resources by Kelly Dermody, Ann Ludbrook, Nada Savicevic, Michelle Schwartz, Reece Steinberg, and Sally Wilson is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.