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In this animated learning object, students read about the backflow of contaminated water and how to prevent it.
- Subjects:
- Hotel, Travel and Tourism
- Keywords:
- Plumbing Potable water Sewage
- Resource Type:
- Others
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Others
Learners read a list of issues to be considered when traveling internationally, such as the beliefs, communication styles, gift-giving customs, and entertainment preferences of people in various cultures.
- Subjects:
- Hotel, Travel and Tourism
- Keywords:
- Manners customs Travel -- Social aspects
- Resource Type:
- Others
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e-book
"The Essential Skills Companion Kit to Culinary Arts Trades Training was developed to complement technical Culinary Arts Trades Training. The various activity sets are designed to reinforce academic information that students are required to know during their training. The Content Experts provided the Curriculum Development Team with themes and the curriculum was created to practice Essential Skills such as Reading Text, Document Use, Thinking Skills, Oral Communication and Working with Others."--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- Cooking Baking Textbooks
- Resource Type:
- e-book
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e-book
"This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients for the Canadian Baker 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 and Baker 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"--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- Baking Textbooks
- Resource Type:
- e-book
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e-book
"This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labelling for the Canadian Baker 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 and Baker 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"--BC Campus website.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Baking Nutrition Textbooks Labels
- Resource Type:
- e-book
-
e-book
"This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC's tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters contain "Spotlight On" boxes that highlight an organization, business, or other key component and "Take a Closer Look" features that encourage further reading on particular subjects. Key terms, exercises and case studies can be found at the end of each chapter."--BC Campus website.
- Subjects:
- Hotel, Travel and Tourism
- Keywords:
- British Columbia Hospitality industry Textbooks Tourism
- Resource Type:
- e-book
-
e-book
"Modern Pastry and Plated Dessert Techniques 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 and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills."--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- Textbooks Desserts Pastry
- Resource Type:
- e-book
-
e-book
"Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC's foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these injuries have serious long-term consequences for both employees and employers. For those new to the workforce, or working in the foodservice industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury."--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- British Columbia Food service Industrial safety Textbooks
- Resource Type:
- e-book
-
e-book
"Food Safety, Sanitation, and Personal Hygiene 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: Workplace Safety Employability Skills Kitchen Management Meat Cutting and Processing Human Resource Management Baking Ingredients, Nutrition and Labelling Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions"--BC Campus website.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Food hling Hygiene Textbooks
- Resource Type:
- e-book
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MOOC
Marketing encompasses the various ways you communicate, differentiate, and reinforce your hospitality brand promise to potential customers. In the hospitality industry, the world of digital marketing is opening doors no one knew existed and driving customer engagement, feedback, and endorsements faster than ever. Whether you are a marketing professional or have found yourself taking on the marketing responsibility for your organization, this certificate program will prepare you to apply fundamental hospitality marketing concepts and principles, focused on the world of digital marketing, in your organization. In this program, you will investigate the current status of your marketing strategy; assess the different levers that can be adjusted to drive revenue and react to demand; and develop a diverse collection of digital marketing strategies to apply, monitor, and evaluate. Through best practices and industry case studies, you will contextualize these concepts and lay a solid foundation for applying them to your workplace.
- Course related:
- HTM2304 Marketing in Hospitality and Tourism and HTM4324 Customer Relationship Management
- Subjects:
- Hotel, Travel and Tourism
- Keywords:
- Hotel management Revenue management
- Resource Type:
- MOOC