2nd Edition
Paperback (27 Feb 2002)
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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: | 9780471225171 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 27 Feb 2002 |
| Edition: | 2nd Edition |
| DEWEY: | 363.1927 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 496 |
| Weight: | 1304g |
| Height: | 279mm |
| Width: | 218mm |
| Spine width: | 23mm |
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