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Hospitality Industry Handbook on Hygiene and Safety, THE
For South African students and practitioners
L GORDON-DAVIS
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.
CONTENTS
Part 1: Health and food hygiene
• Introduction to food hygiene
• Hygiene legislation and control
systems
• Introduction to micro-organisms
• Personal health and hygiene
• Food spoilage and contamination
• Handle and store food
• Cleaning agents, equipment and
materials
• Clean food production areas,
equipment and utensils
KEY FEATURES
• Clean and store crockery, cutlery and glassware
• Handle and dispose of waste
• Pest control
• Other food-borne illnesses
Part 2: Occupational health and safety • Introduction to occupational health
and safety legislation
• Maintain a safe working environment • Fire procedures
978 0 70217 811 5 978 0 70218 965 4 2e 2011
288 PAGES
ZAR R458.00 ZAR R428.00
• Reference to relevant unit standards on the National Qualifications Framework
• Case studies drawn from actual industry events and media reports
• Interactive in its presentation
• Extracts from operating procedures from large hospitality companies.
ABOUT THE AUTHOR
Lisa Gordon-Davis is a specialist in hospitality and tourism education and the Managing Director of Kundiza Training and Consulting. She was the first hospitality chamber manager for Theta.
SUITABLE FOR
• Students preparing for a career in the hotel, restaurant or catering sectors of the hospitality industry
• It is also a useful guide for owners and managers of hospitality companies.
JUTA TOURISM AND HOSPITALITY CATALOGUE | 2018/2019
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