NSCC Open Textbooks

Applied Math for Food Service is an adapted open textbook created by Amy Savoury. This new open textbook remixes content from two open textbooks published by BC Campus under CC BY licences:
Basic Kitchen & Food Service Management by The BC Cook Articulation Committee, and Math for Trades by Chad Flinn and Mark Overgaard.

Read online or choose a free digital download from multiple format options.

Published in NSCC Pressbooks.

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.

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 the food service and hospitality industry.

Read online or choose a free digital download from multiple format options.

This book was written to encourage you to chew on the possibility and viability of starting a bakery, food truck, cafe, micro-bakery, or ghost shop. Considering business start-up as a potential option for you will help you gain some clarity and provide some insight into what your employers have gone through and or are going through. It opens up a perspective you might not have considered an employee and an essential part of another person’s business.
Each chapter includes:
Learning objectives
Content to match learning objectives
Companion resources from the library
Video content to reinforce understanding

Read online or choose a free digital download from multiple format options.