109 Hospitality

Jennifer Baetz

Last update: Jul 11/23

 

Collections

Hospitality – LibreTexts (CC BY-NC-SA)

This LibreTexts link accesses several resources with material regarding the hospitality industry, a broad category of fields within the service industry that includes lodging, food and drink service, event planning, theme parks, and transportation. It includes hotels, restaurants and bars.

WISC-Online (CC BY-NC)

This is a collection of videos and other learning materials targeted on hospitality, e.g., staffing (housekeeping, beverage servers), and airports.

Courses

Customer Service Management (CC BY-NC) Created by Steven R. Van Hook of Saylor Academy and adapted by Velda Arnauld of Blue Mountain Community College

This course provides an in-depth study of the methods and techniques employed by the hospitality and tourism industry to accomplish effective and efficient customer service operation. Includes combined discussions of management theory, systems, decision-making, and leadership directly relevant to any profession with emphasis on the hospitality industry. Also covers the business facets of human resource management, finance, ethics, and total quality management with a business environment. Incorporates a textbook designed for the course.

Textbooks

This is a British Columbia created resource.Basic Kitchen and Food Service Management (CC-BY) Created by BC Cook Articulation Committee

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.

This is a British Columbia created resource.Human Resources in the Food Service and Hospitality Industry (CC BY) Created by BC Cook Articulation Committee

This book 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.

Working in the Food Service Industry (CC-BY) Created by BC Cook Articulation Committee

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 with the Professional Cook, Baker, and Meat Cutter 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 food service skills. Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.

Media Attributions

This chapter is adapted from Hospitality in OER by Discipline Directory by Edited by Lauri M. Aesoph and Josie Gray.

License

Icon for the Creative Commons Attribution 4.0 International License

OER by Subject Directory Copyright © 2022 by Jennifer Baetz is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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