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.

C-ID HOSP 100: Introduction to Hospitality Management

Texts

• 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.
• 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.
• Airbnb – Before, During and After Covid-19 (Dolnicar, 2021) – The University of Queensland (CC BY) This is a new book about Airbnb.

C-ID HOSP 100 – Other Resources

C-ID HOSP 110: Sanitation and Safety

Content

• 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)
  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.
• 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.

Lesson Plans

FIFO First in First Out (Lesson Plan) (CC BY-NC-SA 4.0)
Pros: 43-minute activity explores the importance of food storage and rotation. 
Cons: Entry Level. Links to several other resources which may not be openly licensed or accessible.

C-ID HOSP 120: Hospitality Cost Control

Texts

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.

C-ID HOSP 130: Introduction to Food and Beverage Management

Texts

• Introduction to Food Production and Service; Introduction to Food Production and Service (Egan) – LibreTexts (CC BY 4.0)
  Pros: Covers broad range of back of house operational/managerial topics.
  Cons: Limited coverage of front of house topics. Ancillary resources not readily available.
• 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)
  Pros: Good graphics and charts. 
  Cons: Very loose overview. Has a Canadian focus which may be lacking for non-Canadian audiences. Ancillary resources not readily available.

C-ID HOSP 130 – Other Resources

C-ID HOSP 140: Introduction to Hotel Management

Content

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)
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. 

HOSP 140 – Freely Available Copyrighted Resources

C-ID HOSP 150: Hospitality Law

Content

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)
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

Sustainability In Hospitality? How Legality and Authenticity Impact the Rationale for Integrating Sustainable Practices (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 implications of imposing sustainable practices on hospitality organizations. 
Cons: Written before COVID so does not factor those concerns in.

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

Texts and Chapters

• Introduction to Food Production and Service (Egan); Introduction to Food Production and Service (Egan) – LibreTexts (CC BY 4.0)
  Pros: Covers a broad range of back-of-house operational/managerial topics.
  Cons: Ancillary resources not readily available.
• 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)
  Pros: Good graphics and charts. 
  Cons: A very loose overview. Has a Canadian focus which may be lacking for non-Canadian audiences. Ancillary resources not readily available.

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

C-ID HOSP 170 X: Supervision

Texts and Chapters

• Introduction to Food Production and Service, Managing Food and Beverage Production Chapter (Egan) 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 Food Production and Service, Managing Labor Costs Chapter (Egan) 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 Guest Services Chapter (Egan) 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 Tourism and Hospitality in BC, Customer Service Chapter (Freeman and Glazer); 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.

C-ID HOSP 170X – Other Resources

C-ID HOSP 180 X: Introduction to Baking

Texts

Introduction to Food Production and Service (Egan); Introduction to Food Production and Service (Egan) – LibreTexts (CC BY 4.0)
Pros: Covers broad range of back of house operational/managerial topics.
Cons: Does not focus on baking specifically. Ancillary resources not readily available.

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.

This page last updated October 12, 2022.