Hospitality Industry Handbook on Hygiene and Safety, The 2e (WebPDF)

For South African Students and Practitioners


Available
    Edition: 2nd Edition
  • Format: eBook
  • ISBN: 9780702189654
  • Extent: 287
  • Published:
  • Category: Hospitality and Tourism

R446.00



Increased tourism has turned the food service and hospitality industry into one of our economy’s fastest-growing sectors. This growth presents new challenges to food-handling professionals throughout the industry. This second edition of The Hospitality Industry Handbook on Hygiene and Safety has incorporated additional content and features to reflect the fast-moving changes and to benefit both students and employees of the hospitality industry.

Part 1: Health and food hygiene
Chapter 1:
Introduction to food hygiene
Chapter 2: Hygiene legislation and control systems
Chapter 3: Introduction to micro-organisms
Chapter 4: Personal health and hygiene
Chapter 5: Food spoilage and contamination
Chapter 6: Handle and store food
Chapter 7: Cleaning agents, equipment and materials
Chapter 8: Clean food production areas, equipment and utensils
Chapter 9: Clean and store crockery, cutlery and glassware
Chapter 10: Handle and dispose of waste
Chapter 11: Pest Control
Chapter 12: Other food-borne illnesses
 
Part 2 Occupational health and safety
Chapter 13: Introduction to occupational health and safety and legislation
Chapter 14: Maintain a safe working
Chapter 15: Fire procedures
Chapter 16: Security in the hospitality industry
Chapter 17: Emergencies and first aid

Interactive in its presentation, The Hospitality Industry Handbook on Hygiene and Safety, will be extremely useful to those studying related courses in colleges and universities, as well as current industry managers and staff.
 
• Reference to relevant unit standards on the National Qualifications Framework
• Case studies drawn from actual industry events and media reports
• Extracts from operating procedures from large hospitality companies
• Activities affording the opportunity to practise the principles discussed and
• Expanded content on all topics.

This product does not have any reviews yet - be the first to write one.

Increased tourism has turned the food service and hospitality industry into one of our economy’s fastest-growing sectors. This growth presents new challenges to food-handling professionals throughout the industry. This second edition of The Hospitality Industry Handbook on Hygiene and Safety has incorporated additional content and features to reflect the fast-moving changes and to benefit both students and employees of the hospitality industry.

Part 1: Health and food hygiene
Chapter 1:
Introduction to food hygiene
Chapter 2: Hygiene legislation and control systems
Chapter 3: Introduction to micro-organisms
Chapter 4: Personal health and hygiene
Chapter 5: Food spoilage and contamination
Chapter 6: Handle and store food
Chapter 7: Cleaning agents, equipment and materials
Chapter 8: Clean food production areas, equipment and utensils
Chapter 9: Clean and store crockery, cutlery and glassware
Chapter 10: Handle and dispose of waste
Chapter 11: Pest Control
Chapter 12: Other food-borne illnesses
 
Part 2 Occupational health and safety
Chapter 13: Introduction to occupational health and safety and legislation
Chapter 14: Maintain a safe working
Chapter 15: Fire procedures
Chapter 16: Security in the hospitality industry
Chapter 17: Emergencies and first aid

Interactive in its presentation, The Hospitality Industry Handbook on Hygiene and Safety, will be extremely useful to those studying related courses in colleges and universities, as well as current industry managers and staff.
 
• Reference to relevant unit standards on the National Qualifications Framework
• Case studies drawn from actual industry events and media reports
• Extracts from operating procedures from large hospitality companies
• Activities affording the opportunity to practise the principles discussed and
• Expanded content on all topics.

This product does not have any reviews yet - be the first to write one.