One of a series of Culinary Arts open textbooks developed to support students and apprentices in British Columbia’s foodservice and hospitality industry.
This work covers B.C. regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.
This textbook is written with a first year college audience in mind. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Exercises and case studies are included/
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