Open Educational Resources and Hospitality Management

C-ID HOSP 100: Introduction to Hospitality Management

Texts

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.

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

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Cons: Outdated, published in 2013.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

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

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 April 10, 2021