ServSafe coursebook.
Material type: TextPublication details: Chicago, IL : National Restaurant Association, Educational Foundation, c2014.Edition: 6th edDescription: (various pagings) : ill. (some col.) ; 28 cmISBN:- 9781582803197
- ServSafe
- TX911.3.S3 S4723 2014
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Books | Zetech Library - TRC General Stacks | Non-fiction | TX911.3.S3 S4723 2014 (Browse shelf(Opens below)) | C1 | Available | Z007389 |
Browsing Zetech Library - TRC shelves, Shelving location: General Stacks, Collection: Non-fiction Close shelf browser (Hides shelf browser)
TX 911.3 .M3 R44 2006 Hospitality marketing management / | TX 911.3.P4 E23 2005 Human resources management in the hospitality industry : an introductory guide / | TX911.3 .P466 2006 Human resource management for tourism, hospitality and leisure : | TX911.3.S3 S4723 2014 ServSafe coursebook. | TX911.3 .T47 2010 Principles of management for the hospitality industry / | TX 912 .B68 2004 Hotel, hostel and hospital housekeeping / | TX 912 .B68 2004 Hotel, hostel and hospital housekeeping / |
Includes index.
Keeping food safe -- Understanding the microworld -- Contamination, food allergens and foodborne illness -- The safe food handler -- The floe of food : An introduction -- The flow of food : Purchasing and receiving -- The flow of food : Storage -- The flow of food : Preparation -- The flow of food : Service -- Food safety management systems -- Safe facilities and equipment -- Cleaning and sanitizing -- Integrated pest management -- Food safety regulations and standards -- Staff food safety training.
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