Book Title: Human Resources in the Food Service and Hospitality Industry
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Book Description: 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 foodservice and the hospitality industry.
Contents
Book Information
Book Source
This book is a cloned version of Human Resources in the Food Service and Hospitality Industry by The BC Cook Articulation Committee, published using Pressbooks by BCcampus under a CC BY (Attribution) license. It may differ from the original.
License
Human Resources in the Food Service and Hospitality Industry Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Subject
Food and drink service industries
Metadata
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Human Resources in the Food Service and Hospitality Industry Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
© 2015 go2HR
The CC licence permits you to retain, reuse, copy, redistribute, and revise this book—in whole or in part—for free providing the author is attributed as follows:
Human Resources in the Food Service and Hospitality Industry by the BC Cook Articulation Committee is used under a CC BY 4.0 International Licence.If you redistribute all or part of this book, it is recommended the following statement be added to the copyright page so readers can access the original book at no cost:
Download for free from the B.C. Open Collection.Sample APA-style citation:
This textbook can be referenced. In APA citation style, it would appear as follows:
BC Cook Articulation Committee. (2015). Human Resources in the Food Service and Hospitality Industry. Victoria, B.C.: BCcampus. Retrieved from https://opentextbc.ca/humanresourcesinfoodservices/.Cover image attribution:
Human Resources in the Food Service and Hospitality Industry cover image by Go2HR used under a CC BY 2.0 Licence.Ebook ISBN: 978-1-7753524-8-8
Print ISBN: 978-1-7753524-9-5
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