Hospitality & Tourism : [21] Collection home page

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Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 21
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Issue DateTitleAuthor(s)
Sep-2016Commercial Food Preparation: Local CuisineDorleon, H. (Hyancinth); Severin, S. (Sonia); Philgence, E. (Euthalia)
2013Tour Planning and GuidingIsmail, N. (Noralisa)
2014Other Suppliers and AttractionsIsmail, N. (Noralisa)
2015Menu Planning and DevelopmentNorzaidah
2015Essential Skills Companion Kit for Culinary Arts Trades TrainingRatch, M. (Marlin); de Bastiani, F. (Francesca); Desjarlais, S. (Shelby)
2015Nutrition and Labelling for the Canadian BakerBC Cook Articulation Committee
2015Understanding Ingredients for the Canadian BakerBC Cook Articulation Committee
2015Meat Cutting and Process for Food ServiceBC Cook Articulation Committee
2015Modern Pastry and Plated Dessert TechniquesBC Cook Articulation Committee
2015Working in the Food Service IndustryBC Cook Articulation Committee
2015Basic Kitchen and Food Service ManagementBC Cook Articulation Committee
2015Human Resources in the Food Service IndustryBC Cook Articulation Committee
2015Food Safety, Sanitation, and Personal HygeineBC Cook Articulation Committee
2015Workplace Safety in the Foodservice IndustryBC Cook Articulation Committee
2015Introduction to Tourism and Hospitaliy in BCWestcott, M. (Morgan)
2015Beef Butchery DemonstrationThomson, I. (Ian)
2015Poultry Cutting and CookingWalker, A. (Alex)
2015Pork ButcheryMcAlinden, S. (Suzanne)
2015Duck preparation: De-feathering, Cutting and CookingWalker, A. (Alex)
2015Lamb CarcassMcAlinden, S. (Suzanne)
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 21
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