Food, Beverage & Tobacco Industries - General & Miscellaneous, Food Sciences - General & Miscellaneous, Food Service, Recreation & Entertainment Industries - General & Miscellaneous, Entertainment, Dining & Hospitality Industries - Management
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Overview
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 Details
Published
February 27, 2002
Publisher
John Wiley & Sons
Pages
496
Format
Paperback
ISBN
9780471237112