Servsafe Manager

Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780133908398
Size: 26.22 MB
Format: PDF, Mobi
View: 5136
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THE definitive book for food safety training and certification ¿ Updated to the new 2013 FDA Food Code, the new ServSafe® Manager Book, Sixth Edition, continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. ¿ Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of¿learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. ¿ Developed by the industry, for the industry, ServSafe® is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. ¿ The ServSafe Manager Book is available packaged with MyServSafeLab™. MyServSafeLab is an online homework, tutorial, and assessment program that truly engages students in learning. It helps students better prepare for class, quizzes, and exams—resulting in better performance in the course—and provides educators a dynamic set of tools for gauging individual and class progress. ¿ The ServSafe Manager Book 6th Edition is available packaged in a number of ways to suit your specific needs. ISBN: 0133908399 is the stand-alone book: ServSafe Manager Book 6th Edition ¿ Also available: A package containing thebook and the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam: ServSafe Manager Book with Answer Sheet 6th Edition ISBN: 0133908372 A package containing the book, the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam,AND MyServSafeLab with Pearson eText Access Card: ServSafe Manager Book with Answer Sheet, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133951731 A package containing the book and the online exam voucher: ServSafe Manager Book with Online Exam Voucher 6th Edition ISBN: 013390847X A package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card: ServSafe Manager Book with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133951723 Students, MyServSafeLab is not a self-paced technology and should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

Servsafe Coursebook With Online Exam Voucher 6th Edition Revised

Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780133883510
Size: 38.40 MB
Format: PDF, ePub, Mobi
View: 4752
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THE definitive book for food safety training and certification ¿ With its comprehensive coverage of key food safety concepts, theServSafe® Coursebook will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. ¿ Food safety has never been more important to the restaurant industry and its customers. Based on the2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in theServSafe Coursebook goes beyond the principles found in the ServSafeManager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with more real-world case studies and stories to help readers understand the day-to-day importance of food safety. ¿ Developed by the industry, for the industry, ServSafe®is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. ¿ The ServSafe Coursebook is available packaged with MyServSafeLab™. MyServSafeLab is an online homework, tutorial, and assessment program that truly engages students in learning. It helps students better prepare for class, quizzes, and exams–resulting in better performance in the course–and provides educators a dynamic set of tools for gauging individual and class progress. ¿ The ServSafe Coursebook 6th Edition is available packaged in a number of ways to suit your specific needs. ISBN: 0133883515 is a package containing the book and online exam voucher:ServSafe Coursebook with Online Exam Voucher 6th Edition ¿ Also available: Stand-alone book: ServSafe Coursebook 6th Edition ISBN: 0133883604 A package containing thebook and the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam: ServSafe Coursebook with Answer Sheet 6th EditionISBN:0133883507 A package containing the book, the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam,AND MyServSafeLab with Pearson eText Access Card: ServSafe Coursebook with Answer Sheet, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133962733 A package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card:ServSafe Coursebook with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/eISBN: 0133962725 Students, if interested in purchasing this title with MyServSafeLab, ask your instructor for the correct package ISBN. MyServSafeLab is not a self-paced technology and should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

Cuaderno De Servsafe Para El Gerente Servsafe Managerbook With Answer Sheet

Author: National Restaurant Association
Publisher: Prentice Hall
ISBN: 9780133936759
Size: 48.21 MB
Format: PDF, ePub, Mobi
View: 7253
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THE definitive book for food safety training and certification Updated to the new 2013 FDA Food Code, the new ServSafe(R) Manager Book, Sixth Edition, continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013FDA Food Code, the ServSafe Manager Book focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce. Developed by the industry, for the industry, ServSafe(R) is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. The ServSafe Manager Book is available packaged with MyServSafeLab(TM). MyServSafeLab is an online homework, tutorial, and assessment program that truly engages students in learning. It helps students better prepare for class, quizzes, and exams-resulting in better performance in the course-and provides educators a dynamic set of tools for gauging individual and class progress. The ServSafe Manager Book 6th Edition is available packaged in a number of ways to suit your specific needs. ISBN: 0133908372 is a package containing thebook and the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam ServSafe Manager Book with Answer Sheet 6th Edition Also available: Stand-alone book: ServSafe Manager Book 6th Edition ISBN: 0133908399A package containing the book, the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam, AND MyServSafeLab with Pearson eText Access Card: ServSafe Manager Book with Answer Sheet, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133951731A package containing the book and the online exam voucher: ServSafe Manager Book with Online Exam Voucher 6th Edition ISBN: 013390847XA package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card: ServSafe Manager Book with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133951723Students, MyServSafeLab is not a self-paced technology and should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

Math Principles For Food Service Occupations

Author: Anthony J. Strianese
Publisher: Cengage Learning
ISBN: 1435488822
Size: 73.20 MB
Format: PDF, ePub, Docs
View: 1182
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MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Dining Room And Banquet Management

Author: Anthony J. Strianese
Publisher: Cengage Learning
ISBN: 9780766826861
Size: 47.19 MB
Format: PDF, Mobi
View: 7272
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If you are responsible for the efficient and profitable operation of a dining room or banquet facility, this revised manual is a handy reference and training resource to help you meet your goals. For service training programs in organizations providing banquet and/or dining room services, this is a thorough and clearly presented manual on the finer points of outstanding service, the distinguishing factor toward creating and maintaining a profitable business. The manager who trains his or her staff using this manual and the techniques presented here will provide excellent service to their guests. New diagrams concerning table and station assignments have been added to this new edition. Also included are step-by-step instructions on how to serve a typical meal with an individual server and how to enter orders and close out checks using a MICROS Point of Sale Computer System. Information about reservations, priority seating, and reservations systems has been updated as well. New techniques such as how to set guarantees for an event, the use of grazing stations and combination meal plates (vs. offering selections) are detailed in a section dedicated to banquet management. Your staff will learn confidence and skills that will serve them well as they serve your guests professionally and efficiently.

Food Allergens

Author: Tong-Jen Fu
Publisher: Springer
ISBN: 3319665863
Size: 48.14 MB
Format: PDF, Docs
View: 3062
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This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.