ServSafe Coursebook, Second Edition
By National Restaurant Association Educational Foundation.
Description
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. - from Amzon
ISBN(s)
0471225177, 9780471225171
