The following provides examples of existing OER that can be used for the indicated courses. Please find all potential OER identified for the discipline at Open Educational Resources and Hospitality Management.
Required Core
Introduction to Hospitality (C-ID HOSP 100)
- 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)
- Cultural Heritage Tourism Event Planning and Management (Lumen); (Cultural Heritage Tourism Event Planning and Management (Lumen) – LibreTexts (CC BY 4.0)
List A – Select 8-9 units (3 courses) from the following
Principles of Microeconomics (C-ID ECON 201)
Principles of Microeconomics 2e (OpenStax) (CC BY)
Sanitation and Safety (C-ID HOSP 110)
Introduction to Food Production and Service, Process HACCP for Recipes Chapter (Egan); Introduction to Food Production and Service, Process HACCP for Recipes Chapter (Egan) – LibreTexts (CC BY 4.0)
Hospitality Cost Control (C-ID HOSP 120)
Introduction to Food Production and Service (Egan); Introduction to Food Production and Service (Egan) – LibreTexts (CC BY 4.0)
Introduction to Food and Beverage Management (C-ID HOSP 130)
- Introduction to Food Production and Service; Introduction to Food Production and Service (Egan) – LibreTexts (CC BY 4.0)
- Introduction to Tourism and Hospitality in BC (Westcott and Anderson) F&B Chapter; Introduction to Tourism and Hospitality in BC (Westcott and Anderson) F&B Chapter – LibreTexts (CC BY 4.0)
Introduction to Hotel Management (C-ID HOSP 140)
Introduction to Tourism and Hospitality in BC (Westcott and Anderson), Accommodation Chapter; Introduction to Tourism and Hospitality in BC (Westcott and Anderson), Accommodation Chapter – LibreTexts (CC BY 4.0)
Hospitality Law (C-ID HOSP 150)
Introduction to Tourism and Hospitality in BC, Risk Management and Legal Liability Chapter (Westcott and Anderson); Introduction to Tourism and Hospitality in BC, Risk Management and Legal Liability Chapter (Westcott and Anderson – LibreTexts (CC BY 4.0)
Culinary Production and Operations (C-ID HOSP 160)
- Introduction to Food Production and Service (Egan); Introduction to Food Production and Service (Egan) – LibreTexts (CC BY 4.0)
- Introduction to Tourism and Hospitality in BC, F&B Chapter (Westcott et al.); (Introduction to Tourism and Hospitality in BC, F&B Chapter (Westcott et al.) – LibreTexts) (CC BY 4.0)
List B – Select 6-7 units (2 courses) from the following:
Financial Accounting (C-ID ACCT 110)
Principles of Accounting, Volume 1: Financial Accounting (OpenStax) (CC BY-NC-SA)
Business Law (C-ID BUS 125)
Foundations of Business Law and the Legal Environment (Saylor Foundation) (CC BY-NC-SA)
Introduction to Statistics (C-ID MATH 110)
- OpenIntro Statistics (Diez, Barr, and Cetinkaya-Rundel); OpenIntro Statistics (Diez et al) – LibreTexts (CC BY-SA)
- Statistics Using Technology (Kozak); Statistics Using Technology (Kozak) – LibreTexts (CC BY-SA)
- Foundations in Statistical Reasoning (Kaslik); Foundations in Statistical Reasoning (Kaslik) – LibreTexts (CC BY-SA-NC)
- Introductory Statistics (OpenStax); Introductory Statistics (OpenStax) – LibreTexts (CC BY 4.0)
Any lower division course articulated for the Hospitality Management degree at the CSU (3-4)
No resources identified.
This page last updated January 26, 2022.