Hospitality & Tourism

 

Recent Submissions

  • Commercial Food Preparation: Local Cuisine 

    Dorleon, H. (Hyancinth); Severin, S. (Sonia); Philgence, E. (Euthalia) (Commonwealth of Learning (COL), 2016-09)
    This course is intended for people who want to make a career in the hospitality field or improve their local cuisine food preparation competencies. This course will assist in developing participants’ skills, knowledge ...

  • Tour Planning and Guiding 

    Ismail, N. (Noralisa) (Universiti Teknologi MARA (UiTM), 2013)
    Learning objectives for this course include explaining the impact of hotels on the tour industry, enumerating what makes a successful tour hotel, explaining negotiation techniques, specifying problems for hotel groups and ...

  • Other Suppliers and Attractions 

    Ismail, N. (Noralisa) (Universiti Teknologi MARA (UiTM), 2014)
    After completing this course students will be better equipped to serve as tour guides. The lesson will discuss how a tour manager can enhance a tour group's experience, explain the distinct nature of group rail travel, ...

  • Menu Planning and Development 

    Norzaidah (Universiti Teknologi MARA (UiTM), 2015)
    This PowerPoint presentation covers topics related to menu planning including the major purpose and importance of a menu, the roles of individuals involved in menu planning and development, the tools used in menu planning ...

  • Essential Skills Companion Kit for Culinary Arts Trades Training 

    Ratch, M. (Marlin); de Bastiani, F. (Francesca); Desjarlais, S. (Shelby) (BC Campus, 2015)
    The Essential Skills Companion Kit to Culinary Arts Trades Training was developed to complement technical Culinary Arts Trades Training. The various activity sets are designed to reinforce academic information that students ...

  • Nutrition and Labelling for the Canadian Baker 

    BC Cook Articulation Committee (BC Campus, 2015)
    This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising ...

  • Understanding Ingredients for the Canadian Baker 

    BC Cook Articulation Committee (BC Campus, 2015)
    This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and ...

  • Meat Cutting and Process for Food Service 

    BC Cook Articulation Committee (BC Campus, 2015)
    This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. ...

  • Modern Pastry and Plated Dessert Techniques 

    BC Cook Articulation Committee (BC Campus, 2015)
    Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although ...

  • Working in the Food Service Industry 

    BC Cook Articulation Committee (BC Campus, 2015)
    Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created ...

  • Basic Kitchen and Food Service Management 

    BC Cook Articulation Committee (BC Campus, 2015)
    Basic Kitchen and Food Service Management 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 ...

  • Human Resources in the Food Service Industry 

    BC Cook Articulation Committee (BC Campus, 2015)
    Human Resources in the Food Services 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 foodservice and hospitality ...

  • Food Safety, Sanitation, and Personal Hygeine 

    BC Cook Articulation Committee (BC Campus, 2015)
    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. ...

  • Workplace Safety in the Foodservice Industry 

    BC Cook Articulation Committee (BC Campus, 2015)
    Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.

  • Introduction to Tourism and Hospitaliy in BC 

    Westcott, M. (Morgan) (BC Campus, 2015)
    This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, ...

  • Beef Butchery Demonstration 

    Thomson, I. (Ian) (City of Glasgow College, 2015)
    Gordon Wallace, who teaches the Morrisons Butchers at the City of Glasgow College. dissects a leg of beef, rump and popeseye.

  • Poultry Cutting and Cooking 

    Walker, A. (Alex) (City of Glasgow College, 2015)
    Lecturer Eric Preston demonstrates poultry cutting and cooking.

  • Pork Butchery 

    McAlinden, S. (Suzanne) (City of Glasgow College, 2015)
    Demonstration of butchery on a side of pork by Peter Munro from McLays Quality Meats . Chapters on : Head and Feet, Shoulder, Flank / Pork Belly, Cheek, Collar, Bone and Roll Shoulder, Leg and Belly / Ribs.

  • Duck preparation: De-feathering, Cutting and Cooking 

    Walker, A. (Alex) (City of Glasgow College, 2015)
    Video lecture of how to prepare a duck for cooking.

  • Lamb Carcass 

    McAlinden, S. (Suzanne) (City of Glasgow College, 2015)
    Video of a lecture at the College of Glasgow detailing butchering a lamb carcass.

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