Reference guide, Sanitation aspects of food service facility : plan preparation and review / National Sanitation Foundation.

Bibliographic Details
Corporate Author:	National Sanitation Foundation (U.S.)
Language:	English
Published:	Ann Arbor, Mich. : The Foundation, 1978.
Subjects:	Food service. Food Handling. Food Services.
Physical Description:	viii, 102 pages : illustrations ; 28 cm
Format:	Book

Similar Items

Mass catering / R.H.G. Charles.
by: Charles, R. H. G.
Published: (1983)

Modern food service
by: Anderson, Charles, 1955-
Published: (1991)

The modern food service industry : an introductory guide
by: Anderson, Henry William, 1934-
Published: (1976)

Food and beverage management in hotels
by: Schmidt, Arno, 1931-
Published: (1987)

The classical preparation and presentation of food
by: Bode, W. K. H. (Willi Karl Heinrich), 1931-
Published: (1984)

Foodservice facilities planning
by: Kazarian, Edward A.
Published: (1989)

Quantity food production, planning, and management
by: Knight, John Barton, 1950-
Published: (1989)

Food service sanitation.
by: Litsky, Bertha Yanis
Published: (1973)

The future of food service management : a series of 12 articles devoted to latest developments in hospitality-food service management
by: Zaccarelli, Herman E.
Published: (1983)

Quantity food purchasing
by: Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Published: (1975)

Quantity food sanitation
by: Longrée, Karla, 1905-
Published: (1980)

Fast food jobs : national study of fast food employment
by: Charner, Ivan
Published: (1984)

Food service in industry and institutions
by: Stokes, John Wesley, 1897-
Published: (1960)

Foodservice operations and management : concepts and applications
by: Drummond, Karen Eich, et al.
Published: (2022)

At your service : a hands-on guide to the professional dining room
by: Fischer, John W.
Published: (2005)

Professional restaurant service
Published: (1991)

Concepts of foodservice operations and management
by: Khan, Mahmood A.
Published: (1991)

Menu planning and foods merchandising.
Published: (1971)

Menu planning
by: Eckstein, Eleanor F.
Published: (1983)

Food and beverage operation : cost control and systems management
by: Levinson, Charles, 1934-
Published: (1976)

Food and beverage operation : cost control and systems management
by: Levinson, Charles, 1934-
Published: (1989)

Foodservice operations
by: Khan, Mahmood A.
Published: (1987)

Quantity food sanitation.
by: Longrée, Karla, 1905-
Published: (1967)

Quantity food sanitation
by: Longrée, Karla, 1905-
Published: (1987)

Quantity food sanitation.
by: Longrée, Karla, 1905-
Published: (1972)

Quantity food sanitation
by: Longrée, Karla, 1905-
Published: (1996)

Menu planning
by: Eckstein, Eleanor F.
Published: (1973)

Principles of food sanitation
by: Marriott, Norman G.
Published: (1985)

Supervision and management of quantity food preparation : principles and procedures
by: Morgan, William J., 1924-
Published: (1988)

Supervision and management of quantity food preparation : principles and procedures
by: Morgan, William J., 1924-
Published: (1981)

Foodservice standards in resorts
Published: (1987)

Food sanitation and safety study course
by: Koury, Suzanne Davis
Published: (1989)

Practical sanitation in the food industry
by: Maddox, Ian S.
Published: (1994)

A study of career ladders and manpower development for non-management personnel in the food service industry.
Published: (1970)

Dining room service
by: Lehrman, Lewis E.
Published: (1980)

The Anatomy of foodservice design
Published: (1975)

Foodservice productivity and profit ideabook : with appendix of ideas from operators
by: Kahrl, William L.
Published: (1975)

Retail best practices to food safety and sanitation
by: Rue, Nancy R. (Nancy Roberts), 1933-
Published: (2007)

Foodservice industry 2000
Published: (1988)

Cost containment in foodservice operation
by: Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Published: (1984)