Items related to ServSafe Coursebook, Second Edition
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.
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- PublisherWiley
- Publication date2002
- ISBN 10 0471225177
- ISBN 13 9780471225171
- BindingPaperback
- Edition number2
- Number of pages496
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