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Accounting for Club Operations
Accounting for Hospitality Managers
Basic Hotel and Restaurant Accounting
Contemporary Club Management
Convention Management and Service
Ethics in the Hospitality and Tourism Industry
Food Safety: Managing with the HACCP System
Fundamentals of Destination Management and Marketing
Hospitality Facilities Management and Design
Hospitality Industry Financial Accounting
Hospitality Industry Managerial Accounting
Hospitality Sales and Marketing
Hospitality Today: An Introduction
International Hotels: Development and Management
Leadership and Management in the Hospitality Industry
Managing Beverage Operations
Managing Front Office Operations
Managing Hospitality Human Resources
Managing Housekeeping Operations
Management of F&B Operations
Managing Service in F&B Operations
Managing Technology In the Hospitality Industry
Marketing in the Hospitality Industry
Planning and Control for F&B Operations
Purchasing for Food Service Operations
Retail Management for Spas
Revenue Management: Maximizing Revenue in Hospitality
Risk Management for Spas
Security and Loss Prevention Management
Spa: A Comprehensive Introduction
Supervision in the Hospitality Industry
The Lodging & Food Service Industry
Training and Development for the Hospitality Industry
Understanding Hospitality Law
World of Resorts: From Development to Management
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Food and Beverage
Food Safety: Managing with the HACCP System, Second Edition
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Table of Contents
Table of Contents
Food Safety Managing with the HACCP System
Chapter 1:
Food Safety Risk Management and the HACCP System
Chapter 2:
Food Contamination and Spoilage
Chapter 3:
The Menu Planning and Purchasing Control Points
Chapter 4:
The Receiving, Storing, and Issuing Control Points
Chapter 5:
The Preparing, Cooking, and Holding Control Points
Chapter 6:
The Serving Control Point
Chapter 7:
The Cleaning and Maintenance Control Point
Chapter 8:
Facilities Cleaning and Maintenance