Open Educational Resources and Hospitality Management

• All Are Welcome: An Introduction to the Hospitality Industry – LibreTexts (CC BY-NC)

  This text was created by over forty individuals who have a passion for the hospitality industry. As such, each section may vary slightly in writing style, length, and formatting. Although the sections may not be completely consistent, we can guarantee that each contains perspectives from experts on the topic and will provide students with a realistic, current, and honest perspective of the hospitality industry.

  Text Goals
  To replace expensive and quickly outdated traditional textbooks with a free, digital, current introduction to the hospitality industry compiled by a diverse group of college and university faculty and industry professionals.

  To provide beginning hospitality students with a broad overview of the industry, highlighting career paths and employment opportunities and presenting topics that pique their interest, encouraging them to take additional courses in the discipline and/or seek employment in the field.

  To provide hospitality faculty with a relevant, flexible text, allowing them to remix content to fit their course and program offerings.

  

• Introduction to Tourism and Hospitality in BC (Westcott and Anderson)

  Introduction to Tourism and Hospitality in BC (Westcott and Anderson) – LibreTexts (CC BY 4.0)

  Pros: Covers a variety of hospitality topics
  Cons: Has a Canadian focus which may be lacking for non-Canadian audiences. Ancillary resources not readily available.

  

• Artificial Intelligence in Hospitality: A Future Not Far (Roy, 2020) (CC BY)

  Overview: Artificial Intelligence (AI) promises to offer tremendous opportunities for service excellence, creation of newer domain of employment avenues, and in the process augment industrial and economic growth for countries. The question, however, is India ready to embrace AI and pave for a new technology revolution? India’s history does indeed support this possibility. In the past, starting in the late 1980s, India successfully clasped the computer revolution bubble and took almost a decade to become an information technology (IT) leader in the world. Today, the Indian IT sector contributes significantly to the country’s GDP and is among the highest employment opportunity provider in the country. The journey of India as an IT major, however, has not been without its ups and downs.

  

Content

• Introduction to Food Production and Service, Food Service in the Hospitality Industry Chapter (Egan)(Introduction to Food Production and Service, Food Service in the Hospitality Industry Chapter (Egan) – LibreTexts ) (CC BY 4.0)
  Pros: Covers a broad overview of the foodservice sector.
  Cons: Doesn’t go into enough detail to stand alone but would be a nice supplement to other content on food service. Ancillary resources not readily available.
• Airbnb – Before, During and After Covid-19 (Dolnicar, 2021) – The University of Queensland (CC BY)
  This is a new book about Airbnb.

Articles

• Steamship Historical Society of America: Leisure (Articles) (CC BY-NC 4.0)
• Pros: Several articles provide insight into the history of leisure travel by ship.
• Cons: Geared toward K-12.

Lesson Plans

No resources identified

Miscellaneous

• My Next Move: Hospitality Careers (Resource, Can Search for Specific Titles) (CC BY 4.0)
  Pros: Provides an overview of the job outlook for different careers in the hospitality industry.
  Cons: Broad, not exhaustive. 
• OPENCON Diversity, Equity, and Inclusion (Resource) (CC BY 4.0)
  Pros: Details best practices in planning diverse, equitable, and inclusive events.  
• Brunch-ish is Putting On a Brunch Day Party Like You’ve Never Seen (Video) (CC BY 4.0)
  Pros: 4-minute video takes a look at a unique event company.
• Inspiring Students and Making the Hospitality Industry Stronger meet Dr. Berkdita Bradford, (Visit Richmond VA, 2021) (CC BY) This article is about Virginia State University’s hospitality program and Dr. Bradford’s career.
• Introduction to the Hospitality Industry – YouTube Playlist (CC BY) A Youtube playlist of nine Ted Talks about Hospitality.
• Ted Talks – Tourism (CC BY) This is a collection of Ted Talks videos related to tourism.

Freely Available Copyrighted Resources

• Boston Hospitality Review

Content

• Food Safey, Sanitation, and Personal Hygiene (The BC Cook Articulation Committee) – Pressbooks (CC BY)

  Overview: Food Safety, Sanitation, and Personal Hygiene 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.

  

• Introduction to Food Production and Service, Process HACCP for Recipes Chapter (Egan) (CC BY)

  Introduction to Food Production and Service, Process HACCP for Recipes Chapter (Egan) – LibreTexts (CC BY 4.0)
  Pros: Covers a broad overview of food safety standards.
  Cons: Only one chapter. Does not cover everything students need to know to pass a Manager Level ServeSafe exam. Ancillary resources not readily available.

  

Texts

• Hospitality Cost Control – (Bojorge, Roxana, 2021) – Canvas Shell (CC BY-NC-SA)

  Hospitality Cost Control is Zero Textbook Cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP120. It is supported by the Central Mother Lode Regional Consortium. This course covers the fundamentals for students in analyzing and managing of food, beverage, labor, and other costs within a hospitality operation. This course emphasizes problem solving and applying cost control techniques to maximize profits while managing expenses. Topics within this course include establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor control.

  

• Introduction to Food Production and Service (Egan) (CC BY)

  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.

  

Texts

No resources identified.

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.

Freely Available Copyrighted Resources

• Boston Hospitality Review
  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.

Content

• Introduction to Tourism and Hospitality in BC (Westcott and Anderson) Accommodation Chapter (CC BY)

  Introduction to Tourism and Hospitality in BC (Westcott and Anderson), Accommodation Chapter – LibreTexts (CC BY 4.0)
  Pros: Provides an overview of lodging history, classifications, basic financials, operations, etc.
  Cons: Only one chapter. Would need to be combined with other resources. Has a Canadian focus which may be lacking for non-Canadian audiences. 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. 

Other Resources

• My Next Move: Lodging Managers (Resource) (CC BY 4.0)
  Pros: Provides an overview of the job outlook for Lodging Managers.
  Cons: Broad, not exhaustive. 

• Boston Hospitality Review
  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.
• The Journal of Sustainability Education

Content

• Hospitality Laws (Bojorge, Roxanne, 2021) – Canvas Shell (CC BY-NC-SA)

  Hospitality Laws is Zero Textbook Cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP150. It is supported by the Central Mother Lode Regional Consortium. This course covers the fundamentals for students to explores the legal relationship and considerations of hotel, restaurant, travel, and tourism operations.

  

• Introduction to Tourism and Hospitality in BC, Risk Management and Legal Liability Chapter (Westcott and Anderson) (CC BY)

  Introduction to Tourism and Hospitality in BC, Risk Management and Legal Liability Chapter (Westcott and Anderson) – LibreTexts (CC BY 4.0)
  Pros: Provides a good overview of risk management.
  Cons: Only one chapter. Has a Canadian focus, highlighting Canadian laws and court cases, which may be lacking for non-Canadian audiences. Ancillary resources not readily available.

  

Freely Available Copyrighted Resources

• Boston Hospitality Review
  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.

Texts and Chapters

• Culinary Foundations (Cheramie and Thibodeaux, 2021) – Creative Commons (CC BY-NC-SA)

  Preface: Culinary arts, in which ‘culinary’ means “related to cooking”, are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called “chefs” or “cooks”, although, at its most general, the terms “culinary artist” and “culinarian” are also used. Table manners as an exemplar, (“the table arts”) are sometimes referred to as a culinary art. Expert chefs are required to have knowledge of food science, nutrition, and diet and are responsible for preparing meals that are as pleasing to the eye as they are to the palate. This text was written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.

  

• Culinary Production and Operations (Raja, Christian, 2021) – Canvas (CC BY-NC-SA)

  Culinary Production and Operations is Zero Textbook Cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP160. It is supported by the Central Mother Lode Regional Consortium. Culinary Production and Operations is a fundamentally based course in culinary arts. Course content covers food service operations, safety and sanitation, tool and equipment, flavoring of foods, food identification, principles of cooking, protein fabrications, and presentation techniques. This course is designed to inspire, influence creativity, and to prepare individuals with quality hospitality knowledge.

  

Lesson Plans

• Standardized Recipes (CC BY-NC-SA)
  Pros: 90-minute activity explores the importance of using standardized recipes. 
  Cons: Entry Level. Links to several other resources which may not be openly licensed or accessible. 
• Do Special Orders Upset Us? (CC BY-NC-SA)
  Pros: 50-minute activity explores the importance of menu planning to address customer needs. 
  Cons: Entry Level. Links to several other resources which may not be openly licensed or accessible. 

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.

Career Resources

• My Next Move: Food Service Managers (CC BY 4.0)
  Pros: Provides an overview of the job outlook for Food Service Managers.
  Cons: Broad, not exhaustive. 
• My Next Move: Chefs and Head Cooks (CC BY 4.0)
  Pros: Provides an overview of the job outlook for Chefs and Head Cooks.
  Cons: Broad, not exhaustive. 

Freely Available Copyrighted Resources

• Boston Hospitality Review

Texts and Chapters

• Supervision in the Hospitality Industry, 9th Edition (Walker, 2020) – Google Books

  Updated edition to Supervision in the Hospitality Industry: Leading Human Resources (Walker and Miller, 2010) – Google Books (CC BY-NC-SA)

  

• Introduction to Tourism and Hospitality in BC, Customer Service Chapter (Freeman and Glazer) (CC BY)

  Introduction to Tourism and Hospitality in BC, Customer Service Chapter (Freeman and Glazer) – LibreTexts  (CC BY 4.0)
  Pros: Provides some information that may add to existing customer service content.
  Cons: Only one chapter. Has a Canadian focus which may be lacking for non-Canadian audiences. Ancillary resources not readily available.

  

• Introduction to Food Production and Service, Managing Guest Services Chapter (Egan) (CC BY)

  Introduction to Food Production and Service, Managing Guest Services Chapter (Egan) – LibreTexts) (CC BY 4.0)
  Pros: Provides an overview of guest services.
  Cons: Only one chapter. Does not provide enough detail to fully cover service. Would need to be combined with other resources. Ancillary resources not readily available.

  

• Introduction to Food Production and Service, Managing Labor Costs Chapter (Egan) (CC BY)

  Introduction to Food Production and Service, Managing Labor Costs Chapter (Egan) – LibreTexts (CC BY 4.0)
  Pros: Provides an overview of managing labor costs.
  Cons: Only one chapter. Would need to be combined with other resources. Ancillary resources not readily available.

  

• Introduction to Food Production and Service, Managing Food and Beverage Production Chapter (Egan) (CC BY)

  Introduction to Food Production and Service, Managing Food and Beverage Production Chapter (Egan) – LibreTexts (CC BY 4.0)
  Pros: Provides some instruction for surprising production staff.
  Cons: Only one chapter. Would need to be combined with other resources. Ancillary resources not readily available.

  

Lesson Plans

• Secret Shopper (Lesson Plan) (CC BY-NC-SA)
  Pros: One-hour secret shopper activity emphasizing the importance of quality customer service. 
  Cons: Links to several other resources which may not be openly licensed or accessible. Requires students to go to a retail or foodservice establishment in person. 
• Speaking Without Talking – Non Verbal Communication (Lesson Plan) (CC BY-NC-SA)
  Pros: 55-minute activity emphasizing the importance of non-verbal communication. 
  Cons: Geared toward K12. Links to several other resources which may not be openly licensed or accessible.
• How Assertive Are You? Communication Styles (Lesson Plan) (CC BY-NC-SA)
  Pros: 55-minute activity explores different communication styles. 
  Cons: Geared toward K12. Links to several other resources which may not be openly licensed or accessible.
• Do You Have a Future in Customer Service? (Lesson Plan) (CC BY-NC-SA)
  Pros: 55-minute activity explores customer service skills within the hospitality industry. 
  Cons: Geared toward K12. Links to several other resources which may not be openly licensed or accessible.

Videos and Courses

• Health and Wellness Ideas in the Workplace (Video) (CC BY 4.0)
  Pros: 3-minute video takes a look at ideas to improve health and wellness in the workplace that will benefit employees and the bottom line.
  Cons: Made before COVID so does not factor those concerns in.
• Writing Effective Goals for Employee Motivation (Video) (CC BY-NC 4.0)
  Pros: Video presentation explores motivating employees by developing effective goals.
  Cons: Made before COVID so does not factor those concerns in.
• Saylor PRDV 225: Managing Employees (Course & Certification) (CC BY 4.0)
  Pros: 5-hour course guides students through the concepts of motivation, empowerment, and conflict resolution and provides an opportunity to take an exam to earn a certification. 
  Cons: Large time commitment. 
• Saylor CUST 105: Customer Service (Course & Certification) (CC BY 4.0)
  Pros: 40-hour course guides students through detailed customer service training, includes a final project of creating a service training manual, and provides an opportunity to take an exam to earn a certification. 
  Cons: Large time commitment. 
• Saylor PRDV 104: Professional Etiquette (Course & Certification) (CC BY 4.0)
  Pros: 6-hour course guides students through the concepts of courtesy, communication, and diversity in the workplace and provides an opportunity to take an exam to earn a certification. 
  Cons: Large time commitment. 

Freely Available Copyrighted Resources

• Boston Hospitality Review

Texts

• Introduction to Baking and Pastries (Rink and Thibodeaux, 2021) – LibreTexts (CC BY-NC-SA)

  This introductory text on baking and pastries covers the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.

  

Other Resources

• My Next Move: Bakers (Resource) (CC BY 4.0)
  Pros: Provides an overview of the job outlook for Bakers.
  Cons: Broad, not exhaustive.

• Human Resources in the Food Service and Hospitality Industry (The BC Cook Articulation Committee, 2015) (CC BY)
  Human Resources in the Food Service 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 food service 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 food service skills.

• Define/Compare Elements othe Hospitality and Event Planning Industry (Osborn, 2024) (CC BY)
  Define and compare the core elements of the hospitality and event planning industries.
• Trends and Their Impact on Hospitality and Event Planning (Osborn, 2022) (CC BY-NC-SA)
  Analyze trends and their impact on hospitality and event planning practices and compare and contrast the relationship between industry and economic trends.
• Impact and Contributions of Hospitality and Event Planning on Economies, Cultures and the Environment (CC BY-NC-SA)
  Analyze the impact and contributions of various segments of the hospitality and event planning industries on economies, cultures, and the environment.
• Cultural Heritage Tourism Event Planning and Management (Lumen)
  (Cultural Heritage Tourism Event Planning and Management (Lumen) – LibreTexts (CC BY 4.0)
  Pros: Covers a loose overview of the events industry with a focus on the preservation of cultural heritage. 
  Cons: This resource provides a text-heavy PowerPoint presentation for each “chapter”. This is not a text but would be a great addition to other resources. Ancillary resources are not readily available.