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.
| ISBN-13: | 9780471225171 |
| ISBN-10: | 0471225177 |
| Publisher: | Wiley |
| Publication date: | 2002-03-08 |
| Edition description: | 2nd Edition (with the Scantron Certification Exam Form) |
| Pages: | 496 |
| Product dimensions: | Height: 11.003915 Inches, Length: 8.54329 Inches, Weight: 2.87482789648 Pounds, Width: 0.921258 Inches |
| Author: | National Restaurant Association Educational Foundation |
| Language: | en |
| Binding: | Paperback |
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