Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
---|---|---|---|---|---|
BEY342E | INSTITUTIONAL FOOD SERVICES II | 6 | 3 | 3 | 4 |
SOURCE MATERIALS & RECOMMENDED READING |
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Sethi, M,(2004), Institutional Food Management, New Age International |
Puckett R.P,(2012 ) Foodservice Manual for Health Care Institutions, Forth Edition,John Wiley & Sons, |
The BC Cook Articulation Committee. Basic Kitchen and Food Service Management. Victoria, B.C.: BCcampus, 2015.https://opentextbc.ca/basickitchenandfoodservicemanagement/. |
Food Safety, Sanitation, and Personal Hygiene by the BC Cook Articulation Committeet http://open.bccampus.ca |