author: national restaurant association educational foundation

... training tips , 2-26 , 2-27 true - or - false questions , 2-1 viruses , 2-14 , 2-15 , 2-24 See also : Foodborne illness Microorganisms : See Microbial contaminants Microwave ovens , 7-7 , 7-17 , 7-20 Milk batters and breadings , 7-10 ...

" "Upon successful completion of this text, readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them.

In the Hospitality Industry, management includes all aspects of the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, marketing and sales.

* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date ...

As in previous editions, the management functions covered in the larger text have been excluded.