Fr. 21.50

Hygiene Management in Kitchen and Service - HACCP made easy

English, German · Paperback / Softback

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Description

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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.

About the author










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.

Product details

Authors Frank Höchsmann
Publisher Books On Demand
 
Languages English, German
Product format Paperback / Softback
Released 01.01.2020
 
EAN 9783751917155
ISBN 978-3-7519-1715-5
No. of pages 72
Dimensions 148 mm x 210 mm x 4 mm
Weight 118 g
Subject Non-fiction book > Dictionaries, reference works > Dictionaries, encyclopaedias

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