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Guidelines to good catering practice.

Author(s) : IFST

Type of monograph: Guide/Handbook

Summary

The objective of this guide is to provide practical advice and assistance to managers of catering outlets on the essential steps needed to ensure that the food they serve is always wholesome. Chapters are included on food safety, food supplies, receipt and storage, preparation, cooking, personnel and training, premises and equipment and specialized systems. Simple lists of DOs and DO NOTs complement the text.

Details

  • Original title: Guidelines to good catering practice.
  • Record ID : 1993-2992
  • Languages: English
  • Publication: IFST - United kingdom/United kingdom
  • Publication date: 1992
  • Source: Source: 109 p. (14.7 x 21); append.; GBP : 18.00/20.00
  • Document available for consultation in the library of the IIR headquarters only.

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