This collection was curated by an ASCCC OERI discipline lead. A comprehensive list of current discipline leads is available.
Archived Hospitality Management Webinars
| Title | Date | |
|---|---|---|
| OER and Hospitality Management | 2021/04/09 | 2021-04-09 11:00:00 |
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To replace expensive and quickly outdated traditional textbooks with a free, digital, current introduction to the hospitality industry compiled by a diverse group of college and university faculty and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.
- 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.
- 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.
C-ID HOSP 100 – Other Resources
Sanitation and Safety (C-ID HOSP 110)
Content
- 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.
- 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.
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
- 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.
- 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 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. - 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 – 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
- Hospitality Laws (Bojorge, Roxanne, 2021) – Canvas Shell (CC BY-NC-SA)
Hospitality Laws 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 HOSP150. It is supported by the Central Mother Lode Regional Consortium. This course covers the fundamentals for students to explores the legal relationship and considerations of hotel, restaurant, travel, and tourism operations.
- Introduction to Tourism and Hospitality in BC, Risk Management and Legal Liability Chapterr (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
- 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.
- 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.
- 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. - 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.
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
- Supervision in the Hospitality Industry: Leading Human Resources (Walker and Miller, 2010) – Google Books (CC BY-NC-SA)
Supervision in the Hospitality Industry: Leading Human Resources
- 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. - 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 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 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.
C-ID HOSP 170X – Other Resources
C-ID HOSP 180 X: Introduction to Baking
Texts
- Introduction to Baking and Pastries (Rink and Thibodeaux, 2021) – LibreTexts (CC BY-NC-SA)
This introductory text on baking and pastries covers the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
- 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.
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.
Using an OER resource that is missing from the list above? If so, please let us know.
This page was last updated on September 25, 2023.