Human Resources in the Food Service and Hospitality Industry

dc.contributor.author	The BC Cook Articulation Committee	en_US
dc.date.accessioned	2016-07-04T08:20:50Z
dc.date.available	2016-07-04T08:20:50Z
dc.date.issued	2016	en_US
dc.identifier.other	HPU3160437	en_US
dc.identifier.uri	https://lib.hpu.edu.vn/handle/123456789/21948
dc.description.abstract	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.	en_US
dc.format.extent	86 p.	en_US
dc.format.mimetype	application/pdf
dc.language.iso	en	en_US
dc.publisher	Campus Manitoba	en_US
dc.subject	Trade	en_US
dc.subject	Food	en_US
dc.subject	Food Service	en_US
dc.subject	Hospitality Industry	en_US
dc.title	Human Resources in the Food Service and Hospitality Industry	en_US
dc.type	Book	en_US
dc.size	583KB	en_US
dc.department	Education	en_US