Foodservice Management
Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain eBooks & eLearning
Posted by interes at Aug. 2, 2013
Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain by Carol Wallace, William Sperber and Sara E. Mortimore
English | 2010 | ISBN: 1405189118 | 352 pages | PDF | 5,1 MB
English | 2010 | ISBN: 1405189118 | 352 pages | PDF | 5,1 MB
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum.
Theory and Practice in Hospitality and Tourism Research eBooks & eLearning
Posted by interes at Oct. 10, 2014
Theory and Practice in Hospitality and Tourism Research by Salleh Mohd Radzi, Mohd Faeez Saiful Bakhtiar, Zurinawati Mohi and Mohd Salehuddin Mohd Zahari
English | 2014 | ISBN: 1138027065 | 624 pages | PDF | 11,2 MB
English | 2014 | ISBN: 1138027065 | 624 pages | PDF | 11,2 MB
Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and Tourism Conference 2014 (Penang, Malaysia, 2-4 September 2014), and covers a comprehensive range of topics, including:
Theory and Practice in Hospitality and Tourism Research (Repost) eBooks & eLearning
Posted by leonardo78 at Nov. 25, 2017
Theory and Practice in Hospitality and Tourism Research by Salleh Mohd Radzi, Mohd Faeez Saiful Bakhtiar, Zurinawati Mohi and Mohd Salehuddin Mohd Zahari
Language: English | 2014 | ISBN: 1138027065 | 624 pages | PDF | 11,2 MB
Language: English | 2014 | ISBN: 1138027065 | 624 pages | PDF | 11,2 MB
Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and …
Restaurant and Food Service Equipment eBooks & eLearning
Posted by DZ123 at Sept. 13, 2020
John A. Drysdale, "Restaurant and Food Service Equipment"
English | 2009 | ISBN: 0135017882 | PDF | pages: 167 | 5.3 mb
English | 2009 | ISBN: 0135017882 | PDF | pages: 167 | 5.3 mb
Foundations of Cost Control eBooks & eLearning
Posted by Grev27 at Nov. 19, 2019
Foundations of Cost Control by Daniel Traster
English | ISBN: 0132156555 | 288 pages | PDF | January 14, 2012 | 3.74 Mb
English | ISBN: 0132156555 | 288 pages | PDF | January 14, 2012 | 3.74 Mb
Restaurant Financial Basics eBooks & eLearning
Posted by insetes at Aug. 21, 2019
Restaurant Financial Basics By Raymond S. Schmidgall, David K. Hayes, Jack D. Ninemeier
2002 | 338 Pages | ISBN: 0471213799 | PDF | 15 MB
2002 | 338 Pages | ISBN: 0471213799 | PDF | 15 MB
Essentials of Food Science (3rd edition) [Repost] eBooks & eLearning
Posted by ChrisRedfield at July 25, 2013
![Essentials of Food Science (3rd edition) [Repost]](https://pixhost.icu/avaxhome/a3/a7/0027a7a3_medium.jpeg)
Vickie A. Vaclavik, Elizabeth W. Christian - Essentials of Food Science (3rd edition)
Published: 2007-11-30 | ISBN: 0387699392 | PDF | 590 pages | 8 MB
Principles of Food Sanitation, Sixth Edition eBooks & eLearning
Posted by AvaxGenius at April 1, 2018
Principles of Food Sanitation, Sixth Edition by Norman G. Marriott
English | PDF,EPUB | 2018 | 458 Pages | ISBN : 3319671642 | 9.55 MB
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
The Business Side of Restaurants eBooks & eLearning
Posted by DZ123 at Dec. 4, 2022
Lea R. Dopson, David K. Hayes, "Food and Beverage Cost Control"
English | 2015 | ISBN: 1118988493, 1119146348 | PDF | pages: 431 | 4.8 mb
English | 2015 | ISBN: 1118988493, 1119146348 | PDF | pages: 431 | 4.8 mb
Principles of Food Sanitation, Sixth Edition eBooks & eLearning
Posted by AvaxGenius at April 18, 2018
Principles of Food Sanitation, Sixth Edition by Norman G. Marriott
English | PDF,EPUB | 2018 | 458 Pages | ISBN : 3319671642 | 9.55 MB
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.