Open Educational Resources and Hospitality Management

This collection was curated by an ASCCC OERI discipline lead. A comprehensive list of current discipline leads is available.

Archived Hospitality Management Webinars

Introduction to Hospitality Management (C-ID HOSP 100)

Texts

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    To replace expensive and quickly outdated traditional textbooks with a free, digital, current introduction to the hospitality industry compiled by a diverse group of college and university faculty and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

    Submit an adoption report for All Are Welcome: An Introduction to the Hospitality Industry
  • 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.

    Submit an adoption report for Introduction to Tourism and Hospitality in BC (Westcott and Anderson)
  • 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.

    Submit an adoption report for Artificial Intelligence in Hospitality: A Future Not Far (Roy, 2020) (CC BY)

C-ID HOSP 100 – Other Resources

Sanitation and Safety (C-ID HOSP 110)

Content

Hospitality Cost Control (C-ID HOSP 120)

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.

    Submit an adoption report for Hospitality Cost Control - (Bojorge, Roxana, 2021)
  • 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.

    Submit an adoption report for Introduction to Food Production and Service (Egan) (CC BY)

Introduction to Food and Beverage Management (C-ID HOSP 130)

Texts

    No resources identified.

C-ID HOSP 130 – Other Resources

Introduction to Hotel Management (C-ID HOSP 140)

Content

Articles

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. 

HOSP 140 – Freely Available Copyrighted Resources

Hospitality Law (C-ID HOSP 150)

Content

Freely Available Copyrighted Resources

Culinary Production and Operations (C-ID HOSP 160) / Culinary Principles (C-ID HOSP 160 X)

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.

    Submit an adoption report for Culinary Foundations (Cheramie and Thibodeaux, 2021)
  • 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.

    Submit an adoption report for Culinary Production and Operations (Raja, Christian, 2021)

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. 

C-ID HOSP 160/160 X – Other Resources

Supervision (C-ID HOSP 170 X)

Texts and Chapters

C-ID HOSP 170X – Other Resources

Introduction to Baking (C-ID HOSP 180 X)

Texts

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 Hospitality Industry

  • 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.

Meeting and Event Planning

Photo by Jordane Mathieu on Unsplash

Using an OER resource that is missing from the list above? If so, please let us know.

This page was last updated on October 2, 2024.