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Author : Lisa Gordon-Davis
Publisher : Juta and Company Ltd
Page : 204 pages
File Size : 48,9 Mb
Release : 1998
Category : Business & Economics
ISBN : 0702146773
Food hygiene Occupational health and safety Safety in the hospitality environment Occupational health and safety legislation.
Author : Lisa Gordon-Davis,Lientjie Van Rensburg
Publisher : Juta and Company Ltd
Page : 356 pages
File Size : 50,7 Mb
Release : 2004-04
Category : Business & Economics
ISBN : 0702155780
South Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title.
Author : Lisa Gordon-Davis,Peter Cumberlege
Publisher : Juta
Page : 348 pages
File Size : 44,9 Mb
Release : 2004
Category : Hospitality industry
ISBN : STANFORD:36105122010189
Legislative requirements for hoteliers, restaurateurs, and licensee and catering managers in South Africa are defined in this handbook. Business, employment, and operational laws for the industry are discussed with specific details on liquor licenses, hiring practices, and hygiene codes.
Author : Tim Knowles
Publisher : Routledge
Page : 349 pages
File Size : 52,9 Mb
Release : 2012-06-14
Category : Business & Economics
ISBN : 9781136402623
Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation. Using frequent practical examples, the text outlines and explains what you need to know about the following areas: · The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union. · Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety. · The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement. Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.
Author : Anonim
Publisher : Unknown
Page : 568 pages
File Size : 42,9 Mb
Release : 1999
Category : Afrikaans literature
ISBN : UOM:39015078822924
Classified list with author and title index.
Author : Anonim
Publisher : Unknown
Page : 444 pages
File Size : 49,6 Mb
Release : 2005
Category : Africa
ISBN : UOM:39015066380620
Author : Carolyn Meggitt
Publisher : Heinemann
Page : 198 pages
File Size : 44,6 Mb
Release : 2003
Category : Medical
ISBN : 0435455311
When is it safe to serve food to clients? This is a question posed by many responsible carers. This volume covers the issues faced by a range of occupations where people have to handle food, from hazards to hygiene to legislation.
Author : Lisa Gordon-Davis
Publisher : Juta and Company Ltd
Page : 292 pages
File Size : 42,9 Mb
Release : 2010-11
Category : Hospitality industry
ISBN : 070217811X
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 2nd edition has incorporated additional content and features to reflect the fast-moving changes and to benefit both students and employees of the hospitality industry.
Author : H. L. M. Lelieveld,J. T. Holah,Domagoj Gabrić
Publisher : Woodhead Publishing is
Page : 128 pages
File Size : 46,5 Mb
Release : 2016
Category : Electronic books
ISBN : 1787850218
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance.
Author : Charles D. Reese
Publisher : CRC Press
Page : 538 pages
File Size : 53,6 Mb
Release : 2008-10-24
Category : Law
ISBN : 9781420051810
Developed to provide safety and health students with an understanding of the how-tos of implementing an occupational safety and health initiative, the first edition of Occupational Health and Safety Management soon became a blueprint for occupational safety and health management for the smallest- to the largest-sized companies. Competently followin
Author : Stefan Gössling,C. Michael Hall
Publisher : Routledge
Page : 406 pages
File Size : 55,6 Mb
Release : 2021-12-09
Category : Business & Economics
ISBN : 9781351740234
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author : Francis Buttle,David Bowie,Maureen Brookes,Anastasia Mariussen
Publisher : Taylor & Francis
Page : 435 pages
File Size : 48,8 Mb
Release : 2016-10-04
Category : Business & Economics
ISBN : 9781317403494
This introductory textbook shows you how to apply the principles of marketing within the hospitality industry. Written specifically for students taking marketing modules within a hospitality course, it contains examples and case studies that show how ideas and concepts can be successfully applied to a real-life work situation. It emphasizes topical issues such as sustainable marketing, corporate social responsibility and relationship marketing. It also describes the impact that the internet has had on both marketing and hospitality, using a variety of tools including a wide range of internet learning activities. This 3rd Edition has been updated to include: Coverage of hot topics such as use of technology and social media, power of the consumer and effect on decision making, innovations in product design and packaging, ethical marketing and sustainability marketing Updated online resources including: power point slides, test bank of questions, web links and additional case studies New and updated international case studies looking at a broad range of hospitality settings such as restaurants, cafes and hotels New discussion questions to consolidate student learning at the end of each chapter.
Author : Frank Yiannas
Publisher : Lulu.com
Page : 104 pages
File Size : 43,5 Mb
Release : 2024-06-27
Category : Electronic
ISBN : 9780359583614
Author : R. R. Bowker LLC
Publisher : Unknown
Page : 2862 pages
File Size : 48,9 Mb
Release : 2004
Category : Periodicals
ISBN : 0835246701
Author : Thomas P. Fuller
Publisher : CRC Press
Page : 404 pages
File Size : 48,9 Mb
Release : 2019-02-12
Category : Law
ISBN : 9780429509353
This book was written with the belief that everyone globally has the right to a safe and healthy workplace. An 8-year old carrying bricks in the mid-day sun in Nepal, a pharmaceutical business executive on assignment in Bangladesh, or a mother polishing stone in her home in Tanzania; each has a fundamental right to a workplace free from risk of injury, illness, and death. Global Occupational Safety and Health Management Handbook is a broad presentation and discussion of the issues and obstacles facing the Occupational Safety and Health (OSH) profession today in providing safe workplaces globally. Readers can use this book to find resources to assist in the development of their programs and to become informed about the basic structures of international OSH development and governance. Readers can also rely on this book to become more aware of global OSH issues and problems that they may be personally or professionally willing and able to help address. Seasoned OSH professionals can expect to learn about new ways to look at complicated and controversial topics. Young professionals and students can read this book to better understand the important global OSH interrelationships and challenges of the future. Features Serves as a one-stop resource for information on important international safety and health topics and issues Provides detailed information about international OSH tripartite, nongovernmental, and professional organizations Describes the various global OSH educational and professional development needs, and international approaches to expanding capacity and awareness of the profession Discusses controversial international OSH working conditions and explains their global impacts
