Website to Accompany Servsafe Coursebook 2e w/Exam
2003
John Wiley & Sons Inc (Hersteller)
978-0-471-45538-7 (ISBN)
John Wiley & Sons Inc (Hersteller)
978-0-471-45538-7 (ISBN)
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The second edition of the ServSafe Coursebook has been revised to bring you the most current regulations, best practices, and science--based information. Updates include enhanced readability and a more engaging look, with more color photos, charts, and visual aids.
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.
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.
| Erscheint lt. Verlag | 2.7.2003 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 0-471-45538-5 / 0471455385 |
| ISBN-13 | 978-0-471-45538-7 / 9780471455387 |
| Zustand | Neuware |
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