| 000 | 01323nam a2200349 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20250122150853.0 | ||
| 006 | m|||||o||d| 00| 0 | ||
| 007 | cr || auc||a|a | ||
| 008 | 230626s2015 -cna sb 000 0 eng d | ||
| 020 |
_a9781775352488 _qPDF |
||
| 040 | _cQCPL | ||
| 082 | _a674.2 | ||
| 110 | 1 |
_91089 _aBritish Columbia Cook Articulation Committee _eauthor |
|
| 245 | 1 | 0 |
_aHuman resources in the food service and hospitality industry _c/ the BC Cook Articulation Committee |
| 264 | 1 |
_aVictoria, B.C. : _bBCCampus, _c[2015] |
|
| 300 |
_a1 online resource (viii, 95 pages) : _bcolor illustrations |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _acomputer |
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| 338 |
_2rdacarrier _aonline resource |
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| 504 | _aIncludes bibliographical references (page 61). | ||
| 505 | 0 | _aPart 1. Human resources management in hospitality sector | |
| 505 | 0 | _aPart 2. Employee recruitment and selelction | |
| 505 | 0 | _aPart 3. Performance management | |
| 505 | 0 | _aPart 4. Compensation | |
| 505 | 0 | _aPart 5. Occupational health and safety in human resources | |
| 650 | _aPersonnel management | ||
| 650 | _aFood service management | ||
| 690 | _aCookbooks, food & beverages | ||
| 856 | _uhttps://drive.google.com/file/d/17WRkZkTnXKt4LifRCJTAEvK0U1JTyDpS/view?usp=drive_link | ||
| 942 |
_2ddc _cEBOOK |
||
| 999 |
_c19750 _d19749 |
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