Seminar On Sanitation for Restaurant Owners and Managers. Unit I

Seminar On Sanitation for Restaurant Owners and Managers. Unit I [electronic resource] / Joyce C. Threlkeld.

Intended for use in conducting short seminars on sanitation for restaurant owners and managers, the conceptual outline is organized to provide four hours of classroom instruction. Two major concepts are emphasized. The first concept, the effect of sanitary practices on the financial profits of food...

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Bibliographic Details
Online Access: Full Text (via ERIC)
Main Author: Threlkeld, Joyce C.
Corporate Authors: University of Kentucky. Instructional Materials Laboratory, University of Kentucky. Division of Vocational Education
Format: Electronic eBook
Language:English
Published: [S.l.] : Distributed by ERIC Clearinghouse, 1972.
Subjects:
Administrator Education.
Course Content.
Course Descriptions.
Curriculum Guides.
Disease Control.
Dishwashing.
Food Handling Facilities.
Food Service.
Health Conditions.
Hygiene.
Instructional Materials.
Poisoning.
Sanitation.
Seminars.

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Call Number: ED099683
ED099683 Available

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