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Cons: Outdated, published in 2013.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
- Entrepreneurship… Let’s Start a Catering Business! (Lesson Plan) (CC BY-NC-SA)
Pros: One-hour activity walking students through the steps to start a catering business.
Cons: Links to several other resources which may not be openly licensed or accessible. - Following a Recipe (Lesson Plan) (CC BY-NC-SA)
Pros: One-hour activity walking students through the essential elements of a recipe.
Cons: Entry Level. Links to several other resources which may not be openly licensed or accessible. - Designing a Menu for a Food Truck (Lesson Plan) (CC BY-NC-SA)
Pros: 90-minute activity walking students through the essential elements of a recipe.
Cons: Entry Level. Links to several other resources which may not be openly licensed or accessible.
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.
Freely Available Copyrighted Resources
- When is a Group a Chain, and a Chain a Brand? (Article)
License: BHR is an open-access journal, which means that all full-text articles are freely available for users and institutions to read, download, copy, distribute, print, search, link to, or use for any other lawful purpose.
Pros: Covers sustainability in lodging, events, and F&B sectors.
Cons: Focused on Boston restaurant market. May be limiting to those unfamiliar with that market. - It’s 2020 and Restaurant Strategy Has Just Been Changed Forever: Convenience Seekers vs Experience Seekers (Article)
License: BHR is an open-access journal, which means that all full-text articles are freely available for users and institutions to read, download, copy, distribute, print, search, link to, or use for any other lawful purpose.
Pros: Explores a new way to target customers in the restaurant segment.
Cons: Written before COVID so does not factor those concerns in. - Fragments of The Past: The Art of Naming Dishes (Article)
License: BHR is an open-access journal, which means that all full-text articles are freely available for users and institutions to read, download, copy, distribute, print, search, link to, or use for any other lawful purpose.
Pros: Explores the history of menus and naming practices.
Cons: Written before COVID so does not factor those concerns in. - From Patrons to Chefs, a History of Women in Restaurants (Article)
License: BHR is an open-access journal, which means that all full-text articles are freely available for users and institutions to read, download, copy, distribute, print, search, link to, or use for any other lawful purpose.
Pros: Explores the history of women in restaurants.