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ServSafe Coursebook: with Scantron Certification Exam Form Book
From the time food enters a kitchen to the time it is served to a customer, a restau-rant or foodservice operation is responsible for purchasing, receiving, storing, pre-paring, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.Read More
from£51.24 | RRP: * Excludes Voucher Code Discount Also available Used from £17.73
- 0471225177
- 9780471225171
- National Restaurant Association Educational Foundation
- 27 February 2002
- John Wiley & Sons
- Paperback (Book)
- 496
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