Safety in Catering
A Guide for Supervisors and Managers
Seiten
1994
Cengage Learning Vocational (Verlag)
978-0-333-61639-0 (ISBN)
Cengage Learning Vocational (Verlag)
978-0-333-61639-0 (ISBN)
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This guide gives up-to-date information on health, safety and hygiene for those training to become, or already working as, supervisors and managers in the catering and hospitality industry and the licensed trade. It details all the relevant legislation and provides guidance by area of operation.
This guide gives up-to-date information on health, safety and hygiene for those training to become, or already working as, supervisors and managers in the catering and hospitality industry and the licensed trade. The first part of the book gives details of all relevant health, safety and hygiene legislation as applied across the whole industry. Security is covered and a section on first aid summarizes key techniques for trained first-aiders. The second part of the book provides specific guidance by area of operation - restaurants, bars, cellars, housekeeping, reception, kitchens and leisure areas. Throughout the book, industry examples and case studies are used together with training activities to reinforce good practice in the workplace. This book is aimed at students/trainees taking NVQ/SVQ at level three, students on BTEC and SCOTVEC National (GNVQ level three) and Higher National courses, and HCIMA and degree courses.
This guide gives up-to-date information on health, safety and hygiene for those training to become, or already working as, supervisors and managers in the catering and hospitality industry and the licensed trade. The first part of the book gives details of all relevant health, safety and hygiene legislation as applied across the whole industry. Security is covered and a section on first aid summarizes key techniques for trained first-aiders. The second part of the book provides specific guidance by area of operation - restaurants, bars, cellars, housekeeping, reception, kitchens and leisure areas. Throughout the book, industry examples and case studies are used together with training activities to reinforce good practice in the workplace. This book is aimed at students/trainees taking NVQ/SVQ at level three, students on BTEC and SCOTVEC National (GNVQ level three) and Higher National courses, and HCIMA and degree courses.
Principles and good practice: security; hygiene; safety; first aid. Safety in the workplace: restaurants/food service; bars/drink service; cellars/drink preperation and storage; housekeeping/accommodation services; reception/administration; kitchens/food preparation and storage; leisure; comments on activities.
| Zusatzinfo | index |
|---|---|
| Verlagsort | Andover |
| Sprache | englisch |
| Maße | 210 x 297 mm |
| Gewicht | 435 g |
| Themenwelt | Recht / Steuern ► EU / Internationales Recht |
| Recht / Steuern ► Privatrecht / Bürgerliches Recht ► Medizinrecht | |
| Wirtschaft | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-333-61639-1 / 0333616391 |
| ISBN-13 | 978-0-333-61639-0 / 9780333616390 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Hardcover (2025)
C.H.Beck (Verlag)
CHF 348,55
