2 edition of Energy management with Canadian foodservice and hospitality education programs found in the catalog.
Energy management with Canadian foodservice and hospitality education programs
University of Manitoba. Office of Industrial Research.
by Buildings Energy Technology Transfer Program, Energy, Mines and Resources Canada in Ottawa, Ont
Written in English
|Statement||prepared by the Office of Industrial Research, Department of Mechanical Engineering, University of Manitoba.|
|Series||BETT publication -- no. 84.02|
|Contributions||Canada. Energy Conservation and Oil Substitution Branch., Buildings Energy Technology Transfer Program (Canada)|
|The Physical Object|
|Pagination||9,  p|
|Number of Pages||25|
Centennial's full-time programs. Centennial College facilities are closed until further notice and the College has moved to online ://?areasofstudy=biological. foodservice & hospitality consulting designing culinary excellence and seamless guest experiences 50+ years of foodservice consulting in an ever competitive landscape, trust the expert and independent consultants that deliver future-ready solutions that respect your creativity, unique needs, sustainability goals and budget 3,+ 35+
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Book Description: 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 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 Book Description: 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.
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Expanded discussion of food delivery systems and customer satisfaction in Chapter 7.; UPDATED! Additional information on sustainability in every chapter ensures students are aware of the role of foodservice management in sustainability efforts.; A section in Chapter 3 aims to enhance students’ understanding of the importance of cultural factors in menu ://The Business Hospitality program includes a mandatory co-operative education (co-op) credit course between year one and two.
Co-op provides an opportunity for paid employment – in a field related to your program. Opportunities are paid, full-time work placements that last between 12 to 16 weeks. Our co-op program follows Co-operative Hospitality management integrates theories from similar disciplines like: commerce, business administration and supply chain management and logistics.
Main topics offered by programmes in hospitality management cover: hotel operation, hospitality management communication, catering and banquet management, applied foodservice sanitation, hotel