OER
- Introduction to Food Production and Service (Egan)
Introduction to Food Production and Service (Egan) – LibreTexts (CC BY 4.0)
Pros: Most chapters in this text (2,3,7-16) address cost control in some way (forecasting, pricing, inventory management, expenses, budgeting, etc.)
Cons: The book is designed for a food production course and would need to be remixed to use in a cost control course. Ancillary resources not readily available.
Articles
- Sustainability Education: Focusing on Hospitality, Tourism, and Travel (Article) (CC BY 4.0)
Pros: Covers sustainability in lodging, events, and F&B sectors.
Cons: Outdated, published in 2013.
Lesson Plans
No resources identified
Miscellaneous
- My Next Move: Food Service Managers (Resource) (CC BY 4.0)
Pros: Provides an overview of the job outlook for Food Service Managers.
Cons: Broad, not exhaustive. - Vancouver’s 05 Rare Tea Bar is Reimagining a 5,000-Year-Old Drink (Video) (CC BY 4.0)
Pros: 2-minute video takes a look at a unique beverage operation. - Eat Well and Feel Good at Vancouver’s Field & Social (Video) (CC BY 4.0)
Pros: 2-minute video takes a look at a unique salad restaurant. - Mike and Dave Make It Easier to Indulge Without the Guilt (Video) (CC BY 4.0)
Pros: 2-minute video takes a look at a unique non-ice cream shop.
Cons: Captions are auto-generated. - Foodtrepreneurship (Nancy Carey, 2022) – College of DuPage Digital Press (CC BY)
This book was written to encourage you to chew on the possibility and viability of starting a bakery, food truck, cafe, micro-bakery, or ghost shop. Considering business start-up as a potential option for you will help you gain some clarity and provide some insight into what your employers have gone through and or are going through. It opens up a perspective you might not have considered an employee and an essential part of another person’s business.