Author: Amy Liao

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) – 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) – 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) – 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.

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.

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.

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 …

Introduction to Food Production and Service (Egan) (CC BY)Read More »

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 …

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

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.