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
- Kitchen Organization in Full-Service Restaurants: Reducing Heat and Stress (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: Discusses modern kitchen layout with specific examples and photos.
Cons: Written before COVID so does not factor those concerns in. - A la Carte Dining in a Banquet Setting: Is it Feasible? (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: Discusses the logistics of offering menu selection in banquet settings.
Cons: Written before COVID so does not factor those concerns in.
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