Culinary Arts

Customer Service & Management Skills

Culinary Customer Service and Resiliency Training 

Culinary customer service and resiliency training prepares students to identify, address, and respond to demands of working in the culinary arts field including customer service and emergency situations.

 

Culinary Arts 1 and 2 Model 

This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector.

 

Basic Kitchen and Food Service Management 

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.

 

Principles of Management 

Open textbook

 

Introduction to Food Production and Service 

Textbook

 

Boundless Management 

Information on Management

 

Customer Service Module 

A simple customer service module with aspects of other soft skills.Customer Service Module for business managers, supervisors and team leaders. Learning about the needs of your organisation will help you guide your staff with the following.

 

Communication in the Workplace 

In this module the student will examine the communication skills needed on the job. The student will also be introduced to the principles of good customer service.

 

Customer Service 

n this course, students will explore the role of customer service in business. By first looking at how customer service operates in organizations, students will then move on to examine how to build customer relationships and understand the customer.

 

Human Resources in the Food Service and Hospitality Industry

From BC Campus

 

Essential Skills Companion Kit for Culinary Arts Trades Training

From BC Campus Open Ed

 

Working in the Food Service Industry

From BC Campus

 

CULA 442: Restaurant Design: Concept to Customer