ServSafe(r) Coursebook, with the Scantron Certification Exam Form
Format: Paperback
ISBN13: 9780471225171
Paperback|9780471225171
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Overview
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.
| ISBN-13 | 9780471225171 |
|---|---|
| ISBN-10 | 0471225177 |
| Weight | 2.87 Pounds |
| Dimensions | 8.54 x 0.92 x 11.00 In |
| List Price | $85.00 |
| Edition | 2nd Edition |
| Format | Paperback |
|---|---|
| Language | English |
| Pages | 496 pages |
| Publisher | Wiley |
| Published On | 2002-03-08 |
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