Scholaris, a handbook for school principals: recommendations from 31 specialists.
Scholaris, le manuel du chef d'établissement scolaire : 31 spécialistes vous conseillent.
Type of monograph: Book, Guide/Handbook
Summary
This practical and technical handbook is specially designed for school principals. It provides current standards, fundamental advice and precautions, and explains how to make a call for tenders across Europe, how to choose suppliers and how to negotiate with them. This book serves as an extension to the forum accessible on www.scholaris.net. Extract from the table of contents: public markets; responsibilities of school principals; buildings and premises (acoustic quality; hygiene; Qualibat standards); school canteen (food hygiene; food balance and nutrition; cold chain; supply of bread and pastries: groceries; meat, fish, fruit and vegetables).
Details
- Original title: Scholaris, le manuel du chef d'établissement scolaire : 31 spécialistes vous conseillent.
- Record ID : 2003-3072
- Languages: French
- Subject: Regulation
- Publication: Fabert - France/France
- Publication date: 2002/11
- ISBN: 2907164619
- Source: Source: 255 p. (23 x 29.7); fig.; phot.; tabl.; EUR 68.
- Document available for consultation in the library of the IIR headquarters only.
Links
See book excerpts (1)
Indexing
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Themes:
Food quality and safety. Microbiology;
Cold chain, interfaces;
Comfort air conditioning;
Air conditioning: regulations and standards;
Precooked food;
Refrigeration and perishable products: regulations and standards - Keywords: Standardization; Regulations; France; Food; Safety; Cold chain; Manufacturer; Community catering; Recommendation; Nutritional value; Market; Hygiene; Equipment; School; Acoustics
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Maîtrise de la chaîne du froid des produits car...
- Author(s) : Cemagref, AFF
- Date : 1999
- Languages : French
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Outils de maîtrise de la sécurité alimentaire e...
- Author(s) : AFNOR
- Date : 2000
- Languages : French
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Hygiène dans la restauration : équipements et b...
- Author(s) : AFNOR
- Date : 2000
- Languages : French
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Cuisson "sous vide" et restauration différée pa...
- Author(s) : LEBOEUF F.
- Date : 1993
- Languages : French
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La chaîne du froid des produits alimentaires : ...
- Author(s) : DGCCRF
- Date : 2000/10
- Languages : French
View record