Bakers: also referred to as dough mixer, micer, or pastry chef.

What they do:
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

On the job, you would:
Check products for quality, and identify damaged or expired goods.
Set oven temperatures, and place items into hot ovens for baking.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.

Short Description:
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.

Long Description:
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: Basic Kitchen and Food Service Management Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 14532

ISBN: 978-1-7753524-6-4

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Word Count: 74931

Included H5P activities: 45

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Short Description:
Note: The second edition of this book was published September 2020. You can find it here: Introduction to Tourism and Hospitality in BC - 2nd Edition. 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.

Long Description:
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. Some chapters are quite global in focus while others concentrate primarily on British Columbia. Chapter content is based on available data and research, and input from collaborators.

Each chapter features “Spotlight On” text boxes that highlight an organization, business, or other key component of the chapter’s theme. “Take a Closer Look” features encourage students to do further reading on particular subjects.

At the end of each chapter, key terms are presented in alphabetical order to help students gain confidence with terminology. These are followed by chapter exercises and a case study for in-depth exploration of the subject matter. Key terms are summarized in a Glossary at the end of the textbook.

Word Count: 114862

ISBN: 978-1-989623-69-5

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Job and skill description for a Lodging Manager, also known as Front Desk Manager, Front Office Manager, Hotel Manager, or Resort Manager.

What they do:
Plan, direct, or coordinate activities of an organization or department that provides lodging and other accommodations.

On the job, you would:
Answer inquiries pertaining to hotel policies and services, and resolve occupants' complaints.
Participate in financial activities, such as the setting of room rates, the establishment of budgets, and the allocation of funds to departments.
Confer and cooperate with other managers to ensure coordination of hotel activities.