Hygiene Management in Kitchen and Service: HACCP made easy - Couverture souple

Höchsmann, Frank

 
9783751917155: Hygiene Management in Kitchen and Service: HACCP made easy
Couverture souple
ISBN 10 : 3751917152 ISBN 13 : 9783751917155
Editeur : Books on Demand, 2020

Synopsis

Hygiene management in kitchen and service is the proper reference book for specialists and managers in hotels and restaurants, but also for catering facilities, e.g. in schools and health care. The manual helps to put hygiene management according to HACCP (Hazard Analysis Critical Control Points) into practice. It contains the principles of the HACCP concept and describes how the hazard analysis and work processes are created according to HACCP. Field-tested checklists and information on staff training supplement the manual. Thus the reader receives comprehensive information about alternatives of implementing hygiene management according to HACCP.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Frank Höchsmann is graduate in business administration and quality auditor according to ISO 9001. He can refer to long term international experience as quality representative manager and auditor. Over the years he worked for international companies and organizations. During his career he trained more than 10,000 professionals and managers. Focus: High Quality Management and international project management.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Books on Demand
Date d'édition
2020
Langue
anglais
ISBN 10 
3751917152
ISBN 13 
9783751917155
Reliure
Broché
Numéro d'édition
1
Nombre de pages
72
Coordonnées du fabricant
bod@bod.de
bod@bod.de

Waldstraße 64
Reinheim
64354
Allemagne