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Basic Kitchen and Food Service Management

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About This Textbook

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.

Other books in the series include:

  • Basic Kitchen and Food Service Management
  • Working in the Food Service Industry
  • Workplace Safety in the Food Service Industry
  • Meat Cutting and Processing
  • Human Resources in the Food Service and Hospitality Industry
  • Nutrition and Labelling for the Canadian Baker
  • Understanding Ingredients for the Canadian Baker
  • Modern Pastry and Plated Dessert Techniques
Author
BC Cook Articulation Committee
Publisher
BCcampus
Publish Date
September 4, 2015
Level
Undergraduate
License
CC BY 4.0
Features
Adopted
Accessible
Supplementary Materials

What’s In This Book

Supplemental Materials
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FIND: Culinary Arts series
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Sample Kitchen Management Tools
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License

This resource is licensed under a Creative Commons Attribution 4.0 International License.

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  • The licensor cannot revoke these freedoms as long as you follow the license terms.
  • You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation.
  • No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.

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