ServSafe coursebook
Edition: 4th ed.
Publisher: National Restaurant Association, Educational Foundation; Wiley; National Restaurant Association
Published: 2006
Place of publication: Chicago
Language: eng
ISBN-13: 9781582801827; 9780471775690; 9780471775720; 9781582801988
Subjects: Health and hygiene; Sanitation; Food service; Food handling; Food service employees; Food service management
Other titles: ServSafe
Notes: Includes examination answer sheet.

Includes index.

Includes glossary.

Text in Chinese and English.
Table of contents: title: Unit 1. The sanitation challenge; title: Unit 2. The flow of food through the operation; title: Unit 3. Sanitary facilities and pest management; title: Unit 4. Sanitation management.