Educational Foundation (National Restaurant Association)'s Books

This revision of a popular textbook for the introduction course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.

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.

With concern about foodborne illness increasing among consumers, it is more important than ever for restaurants and foodservice operations to be able to assure customers that the food they are eating is safe. This book teaches basic food safety concepts and prepares readers for the ServSafe® Food Protection Manager Certification Examination.

The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.

This all-inclusive book provides a wealth of food safety information and supplies functional guidance on food quality, maximum storage periods, and crisis management. It conveys to employees and managers the principles necessary to maintain food safety in an operation, and how to protect against foodborne illness outbreaks. More than 1.3 million professionals have been certified through the ServSafe® Food Protection Manager Certification Examination. ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.

Each lesson consists of student objectives, explanations to reinforce and supplement the text, key terms, an exercise, a self-test, and an assignment."--Introduction.

Book's by Educational Foundation (National Restaurant Association)

Introduction to the Hospitality Industry, Fifth Edition and NRAEF Workbook Package

Introduction to the Hospitality Industry, Fifth Edition and NRAEF Workbook Package

ServSafe? Coursebook

ServSafe? Coursebook

ServSafe? Essentials

ServSafe? Essentials

Management by Menu, Student Workbook

Management by Menu, Student Workbook

ServSafe? Coursebook with Exam Answer Sheet

ServSafe? Coursebook with Exam Answer Sheet

Foodservice Supervision

Foodservice Supervision

Username

Password

Username

Password

Password again

Birthday

Email