Open Educational Resources | Pao Yue-kong Library, The Hong Kong Polytechnic University

Courseware

Food and Wine Pairing Tutorial

An interactive tutorial intended for individuals who want to overcome the intimidation factor associated with selecting a wine from an endless wine list in a fine restaurant.

Subjects:: Food and Beverage
Keywords:: Food wine pairing Wine wine making Wine tasting
Resource Type:: Courseware

MOOC

World of Wine: From Grape to Glass

Learn about the principles and practices of how grapes are grown and wine is made.

Subjects:: Food and Beverage
Keywords:: Vineyards Wine wine making
Resource Type:: MOOC

MOOC

The World History of Modern Wine

explore key themes in wine history and learn about the methods and resources that historians use to understand the past.

Subjects:: Food and Beverage
Keywords:: Wine wine making Wine industry
Resource Type:: MOOC

e-journal

Wine Business Case Research Journal

Published by the Wine Business Institute at Sonoma State University, the WBCRJ is the premier outlet for applied wine business research to teach business strategy and leadership. All cases are decision focused and involve real people and events in the global wine business context. Case exhibits include financial statements, making them a highly valuable learning resource. Each issue provides an industry digest of the cases to inform global wine researchers and industry practitioners about cutting-edge challenges and possible solutions.

Subjects:: Food and Beverage
Keywords:: Wine wine making Wine industry
Resource Type:: e-journal

e-book

Working in the Food Service Industry

Food Service Industry

Subjects:: Food and Beverage
Keywords:: Food service -- Vocational guidance Food service employees -- Vocational guidance Food service management
Resource Type:: e-book

MOOC

Food & Beverage Management

focus on contemporary challenges that managers and entrepreneurs in food and beverage businesses should be able to face; and provide models and tools to design and implement appropriate courses of action to satisfy customers and build an advantage over the competition.

Subjects:: Food and Beverage
Keywords:: Food service management
Resource Type:: MOOC

MOOC

The Science of Gastronomy

introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food.

Subjects:: Food and Beverage and Food Science
Keywords:: Cooking
Resource Type:: MOOC

Courseware

Commercial Food Preparation: Local Cuisine

emphasis on preparing delicacies using local produce and variation in preparing imported produce will equip hospitality workers with the skills, knowledge and competencies of how to prepare our local produce and other produce using our signature methods and techniques as well as cater to the pallet of people of different cultures.