ServSafe ManagerBook with Answer Sheet

ServSafe ManagerBook with Answer Sheet
Author: National Restaurant Association
Release: 2017-06-06
Editor: Pearson
Pages: 329
ISBN: 0134812336
Language: en
Available for:

DESCRIPTION BOOK:

definitive book for food safety training and certification. The new ServSafe � Manager Book, 7/e continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book, 7/e focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. Developed by the industry, for the industry, ServSafe� is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.

Servsafe Managerbook with Online Exam Voucher

Servsafe Managerbook with Online Exam Voucher
Author: National Restaurant Association
Release: 2017-06-02
Editor: Pearson
Pages: 329
ISBN: 0134812360
Language: en
Available for:

DESCRIPTION BOOK:

THE definitive book for food safety training and certification. The new ServSafe � Manager Book with Online Exam Voucher, 7/e continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book, 7/e focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. Developed by the industry, for the industry, ServSafe� is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.

Servsafe Manager Book

Servsafe Manager Book
Author: National Restaurant Association
Release: 2014-05-05
Editor: Prentice Hall
Pages: 329
ISBN: 0133908372
Language: en
Available for:

DESCRIPTION BOOK:

THE definitive book for food safety training and certification Updated to the new 2013 FDA Food Code, the new ServSafe® Manager Book, Sixth Edition, continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. Developed by the industry, for the industry, ServSafe® is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. The ServSafe Manager Book is available packaged with MyServSafeLab™. MyServSafeLab is an online homework, tutorial, and assessment program that truly engages students in learning. It helps students better prepare for class, quizzes, and exams–resulting in better performance in the course–and provides educators a dynamic set of tools for gauging individual and class progress. The ServSafe Manager Book 6th Edition is available packaged in a number of ways to suit your specific needs. ISBN: 0133908372 is a package containing the book and the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam: ServSafe Manager Book with Answer Sheet 6th Edition Also available: Stand-alone book: ServSafe Manager Book 6th Edition ISBN: 0133908399 A package containing the book, the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam,AND MyServSafeLab with Pearson eText Access Card: ServSafe Manager Book with Answer Sheet, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133951731 A package containing the book and the online exam voucher: ServSafe Manager Book with Online Exam Voucher 6th Edition ISBN: 013390847X A package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card: ServSafe Manager Book with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133951723 Students, MyServSafeLab is not a self-paced technology and should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

ServSafe CourseBook with Answer Sheet 6th Edition Revised

ServSafe CourseBook with Answer Sheet 6th Edition Revised
Author: National Restaurant Association
Release: 2014-05-05
Editor: Prentice Hall
Pages: 329
ISBN: 0133883507
Language: en
Available for:

DESCRIPTION BOOK:

THE definitive book for food safety training and certification ¿ With its comprehensive coverage of key food safety concepts, the ServSafe® Coursebook will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. ¿ Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with more real-world case studies and stories to help readers understand the day-to-day importance of food safety. ¿ Developed by the industry, for the industry, ServSafe® is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. ¿ The ServSafe Coursebook is available packaged with MyServSafeLab™. MyServSafeLab is an online homework, tutorial, and assessment program that truly engages students in learning. It helps students better prepare for class, quizzes, and exams–resulting in better performance in the course–and provides educators a dynamic set of tools for gauging individual and class progress. ¿ The ServSafe Coursebook 6th Edition is available packaged in a number of ways to suit your specific needs. ISBN: 0133883507 is a package containing the book and the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam: ServSafe Coursebook with Answer Sheet 6th Edition ¿ Also available: Stand-alone book: ServSafe Coursebook 6th Edition ISBN: 0133883604 A package containing the book, the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam,AND MyServSafeLab with Pearson eText Access Card: ServSafe Coursebook with Answer Sheet, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133962733 A package containing the book and online exam voucher: ServSafe Coursebook with Online Exam Voucher 6th Edition ISBN: 0133883515 A package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card: ServSafe Coursebook with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133962725 Students, if interested in purchasing this title with MyServSafeLab, ask your instructor for the correct package ISBN. MyServSafeLab is not a self-paced technology and should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

ServSafe CourseBook with Online Exam Voucher

ServSafe CourseBook with Online Exam Voucher
Author: National Restaurant Associatio
Release: 2017-05-15
Editor: Pearson
Pages: 329
ISBN: 0134764226
Language: en
Available for:

DESCRIPTION BOOK:

THE definitive book for food safety training and certification With its comprehensive coverage of key food safety concepts, the ServSafe� Coursebook with Online Exam Voucher 7th edition will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. ServSafe Coursebook is perfect for a 16 week college semester. Developed by the industry, for the industry, ServSafe� is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.

The Restaurant Manager s Handbook

The Restaurant Manager s Handbook
Author: Douglas Robert Brown
Release: 2007
Editor: Atlantic Publishing Company
Pages: 1052
ISBN: 9780910627979
Language: en
Available for:

DESCRIPTION BOOK:

The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

Managing Housekeeping Operations

Managing Housekeeping Operations
Author: Margaret M. Kappa,Aleta Nitschke,Patricia B. Schappert
Release: 1995
Editor: Educational Institute of American Hotel & Motel Association
Pages: 428
ISBN: PSU:000026779454
Language: en
Available for:

DESCRIPTION BOOK:

The 4 Disciplines of Execution

The 4 Disciplines of Execution
Author: Chris McChesney,Sean Covey,Jim Huling
Release: 2016-04-12
Editor: Simon and Schuster
Pages: 352
ISBN: 9781451627060
Language: en
Available for:

DESCRIPTION BOOK:

BUSINESS STRATEGY. "The 4 Disciplines of Execution "offers the what but also how effective execution is achieved. They share numerous examples of companies that have done just that, not once, but over and over again. This is a book that every leader should read! (Clayton Christensen, Professor, Harvard Business School, and author of "The Innovator s Dilemma)." Do you remember the last major initiative you watched die in your organization? Did it go down with a loud crash? Or was it slowly and quietly suffocated by other competing priorities? By the time it finally disappeared, it s likely no one even noticed. What happened? The whirlwind of urgent activity required to keep things running day-to-day devoured all the time and energy you needed to invest in executing your strategy for tomorrow. "The 4 Disciplines of Execution" can change all that forever.

ServSafe Essentials

ServSafe Essentials
Author: Anonim
Release: 2004
Editor: Educational Foundation of the National Restaurant Association
Pages: 329
ISBN: 1582801126
Language: en
Available for:

DESCRIPTION BOOK:

Food and Beverage Cost Control

Food and Beverage Cost Control
Author: Lea R. Dopson,David K. Hayes
Release: 2019-09-04
Editor: John Wiley & Sons
Pages: 466
ISBN: 9781119524991
Language: en
Available for:

DESCRIPTION BOOK:

Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs. This detailed yet reader-friendly guide helps students and professionals alike understand and apply practical techniques to effectively manage food and beverage costs. Now in its seventh edition, this extensively revised and updated book examines the entire cycle of cost control, including purchasing, production, sales analysis, product costing, food cost formulas, and much more. Each chapter presents complex ideas in a clear, easy-to-understand style. Micro-case studies present students with real-world scenarios and problems, while step-by-step numerical examples highlight the arithmetic necessary to understand cost control-related concepts. Covering everything from food sanitation to service methods, this practical guide helps readers enhance their knowledge of the hospitality management industry and increase their professional self-confidence.

Suggestions to Medical Authors and A M A Style Book

Suggestions to Medical Authors  and A  M  A  Style Book
Author: American Medical Association
Release: 1922
Editor: Unknown
Pages: 66
ISBN: PRNC:32101063829905
Language: en
Available for:

DESCRIPTION BOOK:

Nutrition for Foodservice and Culinary Professionals

Nutrition for Foodservice and Culinary Professionals
Author: Karen E. Drummond,Lisa M. Brefere
Release: 2000-08-29
Editor: Wiley
Pages: 592
ISBN: 0471347779
Language: en
Available for:

DESCRIPTION BOOK:

The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients.

Servsafe Manager Revised with Online Exam Voucher Plus Myservsafelab with Pearson Etext Access Card Package

Servsafe Manager Revised with Online Exam Voucher Plus Myservsafelab with Pearson Etext    Access Card Package
Author: Associa National Restaurant Association
Release: 2015-02-21
Editor: Pearson
Pages: 329
ISBN: 0134074424
Language: en
Available for:

DESCRIPTION BOOK:

"THE definitive book for food safety training and certification." Updated to the new "2013 FDA Food Code," the new "ServSafe(r) Manager Book, " " Revised, 6/e " continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaurant industry and its customers. Based on the "2013" "FDA Food Code, " the "ServSafe Manager Book, Revised" focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. Developed by the industry, for the industry, ServSafe(r) is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. The "ServSafe Manager Book, Revised " is available packaged with MyServSafeLab . MyServSafeLab is an online homework, tutorial, and assessment program that truly engages students in learning. It helps students better prepare for class, quizzes, and exams resulting in better performance in the course and provides educators a dynamic set of tools for gauging individual and class progress. The "ServSafe Manager Book, Revised, 6/e "is available packaged in a number of ways to suit your specific needs. ISBN: 0134074424 is a package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card: "ServSafe Manager Book with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e " Also available: Stand-alone book: "ServSafe Manager Book, Revised, 6/e " ISBN: 0133908399. A package containing the book and the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam" ServSafe Manager Book with Answer Sheet, Revised, 6/e " ISBN: 0133908372. A package containing the book, the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam, AND MyServSafeLab with Pearson eText Access Card: "ServSafe Manager Book with Answer Sheet, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, " "6/e" ISBN: 0134074432. A package containing the book and the online exam voucher: "ServSafe Manager Book Revised with Online Exam Voucher 6/e " ISBN: 013390847X. A package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card: "ServSafe Manager Book Revised with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e " ISBN: 0134074424. Students, MyServSafeLab is not a self-paced technology and should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information."

Purchasing

Purchasing
Author: Andrew H. Feinstein,Jean L. Hertzman,John M. Stefanelli
Release: 2017-04-03
Editor: Wiley Global Education
Pages: 704
ISBN: 9781119194132
Language: en
Available for:

DESCRIPTION BOOK:

Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.

Servsafe Exam Answer Sheet

Servsafe Exam Answer Sheet
Author: Anonim
Release: 2008-03-10
Editor: Prentice Hall
Pages: 329
ISBN: 0135026326
Language: en
Available for:

DESCRIPTION BOOK:

This is the stand alone answer sheet for the printed version of the ServSafe® Food Protection Manager Certification Exam.

ManageFirst

ManageFirst
Author: National Restaurant Association Solutions
Release: 2008-10-29
Editor: Prentice Hall
Pages: 329
ISBN: 0135072107
Language: en
Available for:

DESCRIPTION BOOK:

The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks:Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams:Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.Certificates:The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.Credential:Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.

Foodservice Management

Foodservice Management
Author: June Payne-Palacio,Monica Theis
Release: 2012
Editor: Pearson College Division
Pages: 569
ISBN: 0135122163
Language: en
Available for:

DESCRIPTION BOOK:

FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES, 12/e is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison's University Dining Services.

ServSafe ManagerBook Standalone

ServSafe ManagerBook Standalone
Author: National Restaurant Association
Release: 2017-06
Editor: Pearson
Pages: 329
ISBN: 0134812352
Language: en
Available for:

DESCRIPTION BOOK:

The new ServSafe � Manager Book, 7/e continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book, 7/e focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. Developed by the industry, for the industry, ServSafe� is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.

Servsafe Alcohol

Servsafe Alcohol
Author: National Restaurant Association Solution,National Restaurant Association
Release: 2010-04
Editor: Prentice Hall
Pages: 329
ISBN: 0132100665
Language: en
Available for:

DESCRIPTION BOOK:

Includes detachable examination answer sheet in front of book.

Servsafe Food Handler Guide Update Single Copy

Servsafe Food Handler Guide    Update   Single Copy
Author: National Restaurant Association
Release: 2016-06-16
Editor: Pearson
Pages: 480
ISBN: 0134629299
Language: en
Available for:

DESCRIPTION BOOK: