Use this guide to access library resources, including databases, books, academic journals, and textbooks, Open Educational Resources, and freely available online resources related to the subject of Culinary Arts.
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 British Columbia’s foodservice and hospitality industry. Created with the Professional Cook, Baker and Meatcutter programs in mind, but modular in design.
This open educational resource comprehensively explores financial management within the food and beverage industry. By examining the intricate relationship between costs, sales, and accounting systems, readers will gain a solid understanding of the industry's financial landscape. The text delves into the critical role of management information systems (MIS) in integrating various business operations. Additionally, it offers insights into the budgeting process, menu engineering, and financial analysis as essential tools for effective food and beverage management
Culinary 132 is taught in the second semester of the Culinary Associate Degree Program at Kennebec Valley Community College. The course is three credits and addresses inventory, business systems and product information.
Human Resources in the Food Service and Hospitality Industry by 
Food & Beverage Financial Management: An Exploration of Food & Beverage Financial Calculations and Analysis by 
