Collections

Hospitality – LibreTexts (CC BY-NC-SA).

This LibreTexts link accesses several resources with material regarding the hospitality industry, a broad category of fields within the service industry that includes lodging, food and drink service, event planning, theme parks, and transportation. It includes hotels, restaurants and bars.

WISC-Online (CC BY-NC).

This is a collection of videos and other learning materials targeted on hospitality, e.g., staffing (housekeeping, beverage servers), and airports.

Courses

Customer Service Management  by Steven R. Van Hook of Saylor Academy and adapted by Velda Arnauld of Blue Mountain Community College (CC BY-NC).

This course provides an in-depth study of the methods and techniques employed by the hospitality and tourism industry to accomplish effective and efficient customer service operation. Includes combined discussions of management theory, systems, decision-making, and leadership directly relevant to any profession with emphasis on the hospitality industry. Also covers the business facets of human resource management, finance, ethics, and total quality management with a business environment. Incorporates a textbook designed for the course.

CUST105: Customer Service by Saylor Academy (CC-BY3.0)

This course is designed to teach you about the customer service work environment, methods for successful customer relations, and career advancement tactics.

Journals

International Hospitality Review by various (various open licenses)

International Hospitality Review is an academic, peer-reviewed journal focused on the exchange of ideas between academics and industry leaders on both theoretical and applied concepts in the field of international hospitality. Published by Emerald on behalf of Florida International University.

Tourism and Hospitality: an Open Access by various (various open licenses)

This journal could be a peer-reviewed journal within the field of travel and tourism. The journal takes the knowledge base approach and includes designing and policy aspects of international, national and regional tourism similarly as specific cordial reception management studies.

Textbooks

Basic Kitchen and Food Service Management  by BC Cook Articulation Committee (CC-BY).

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 support a wide variety of programs that offer training in foodservice skills.

Facilities Management for Foodservice Managers Copyright © 2025 by Tracy Rieger (CC BY-NC-SA).

Facilities Management is a broad-based discipline focused on coordinating the physical environment, people, and organizational processes to effectively meet the needs of the users. Facilities Management for Food Service Managers focuses on the role of the Nutrition and Food Service Manager in the daily operations of the property. From strategic planning, design and workflow to sustainable practices and infection prevention and control, this guide provides an overview of the responsibilities of the Nutrition and Food Service Manager in supporting the goals of facilities management.

Human Resources in the Food Service and Hospitality Industry by BC Cook Articulation Committee (CC BY).

This book 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.

 Introduction to Tourism and Hospitality (second edition) edited by Morgan Westcott and Wendy Anderson (CC-BY)

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.

Working in the Food Service Industry  by BC Cook Articulation Committee (CC-BY).

Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook, Baker, and Meat Cutter 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 food service skills. Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.

Media Attributions

• Canada Map Icon by Icons8 (CC BY-ND).
• BC Map by Adamwashere (CC BY-NC-SA).