Hygiene Management in Kitchen and Service: HACCP made easy - Softcover

Höchsmann, Frank

 
9783751917155: Hygiene Management in Kitchen and Service: HACCP made easy
Softcover
ISBN 10: 3751917152 ISBN 13: 9783751917155
Verlag: BoD – Books on Demand, 2020

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

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.

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Verlag
BoD – Books on Demand
Erscheinungsdatum
2020
Sprache
Englisch
ISBN 10 
3751917152
ISBN 13 
9783751917155
Einband
Taschenbuch
Auflage
1
Anzahl der Seiten
72
Kontakt zum Hersteller
GPSR Kontakt
bod@bod.de

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