Basic Kitchen and Food Service Management

By
BC Cook Articulation Committee
(2015)

Book

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 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.

Published by:

BC Campus

DOER Persistent Identifier: http://doer.col.org/handle/123456789/5665
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