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 not readily available.
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
- 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 April 10, 2021