ServSafe Coursebook, Second Edition
Editorial Reviews
Book Description
From the time food enters a kitchen to the time it is served to a customer, a restau-rant or foodservice operation is responsible for purchasing, receiving, storing, pre-paring, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.
Book Info
Textbook covers comprehensive information on all aspects of handling food to follow the industry standard for all levels of employees. Endorsed by the National Restaurant Association. Includes answer key, glossary, and index. Previous edition not cited. Softcover.
--This text refers to the
Paperback
edition.
ServSafe Coursebook, Second Edition,Nra Educational Foundation,John Wiley & Sons,0471225177,Business / Economics / Finance,Food Science,Industries - Hospitality, Travel & Tourism,Methods - Quantity,Quality Control,Quantity Food Production And Service,Science/Mathematics,Technology,General cookery,Hotel & catering trades,Occupational / industrial health & safety,Public health & preventive medicine
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