It is an unique reference book on hygienical questions and sanitary management, with the study of that a way is begun in the profession of any businessman or hired employee in the field of hospitality. A book is built on principle "question-answer", that simplifies the study of different aspects of sanitary management substantially.This first edition for the last 60, in that you will find the modern list of questions obligatory sanitary minimum and answers for them: "What hygiene and sanitary minimum"?, "That initially is quality or safety of food products"?, "Why do microbes form biofilms"?, "How is it correct to do disinfection"? "How to find out the false personal medical book"?, "Why do foods" deteriorate?, "What sanitary triangle"? and many other.In a book many dispatches are both to the historical facts and to the operating rules and to the norms. To her real кейсы and cases is also driven from professional activity of her author - Konstantin Кривошонка, main health-officer of Federation of рестораторов and отельеров Russia (ФРИО).A publishing layout is stored in the format of PDF A4.
Questions and answers
What is the book Management by the hygiene of restaurant. Sanitary maximum. Tom 1. Restaurant under control about in short?
This book serves as a comprehensive guide on hygiene and sanitary management in the restaurant industry. It addresses critical questions regarding food safety, hygiene standards, and practical disinfection methods, making it an essential resource for anyone in hospitality. The Q&A format simplifies complex topics, making it accessible for both new and experienced professionals.
What is the main idea of the book Management by the hygiene of restaurant. Sanitary maximum. Tom 1. Restaurant under control?
The main idea of this book is to provide a structured approach to understanding and implementing hygiene and sanitary practices in restaurants. By focusing on essential questions and their answers, it aims to equip readers with the knowledge necessary to maintain high standards of food safety and sanitation. This is crucial for ensuring customer health and compliance with regulations.
Who should definitely read the book Management by the hygiene of restaurant. Sanitary maximum. Tom 1. Restaurant under control?
This book is a must-read for restaurant owners, managers, and staff involved in food preparation and service. It is also beneficial for students and professionals in hospitality and food safety sectors. Anyone looking to enhance their understanding of sanitary practices and improve their restaurant's hygiene standards will find valuable insights within its pages.
What books is the book Management by the hygiene of restaurant. Sanitary maximum. Tom 1. Restaurant under control similar to?
Similar books include 'Food Safety Management: A Practical Guide for the Food Industry' and 'The Food Safety Book: A Guide to Food Safety in the Home and Workplace.' These works also focus on hygiene practices, food safety regulations, and best practices for maintaining sanitary conditions in food service environments. They complement the insights provided in this book.
- Name of the Author
- Кривошонок Константин
- Language
- Russian
- Age
- 12
- ISBN
- 978-5-6044967-0-1
- Release date
- 2021
Read an excerpt
11/17/2023
Уникальный справочник для профессионалов
Книга "Управление гигиеной ресторана. Санитарный максимум. Том 1" — это действительно полезный ресурс для всех, кто работает в сфере гостеприимства. Структура в формате вопрос-ответ делает изучение гигиенических норм простым и доступным. Особенно понравились реальные кейсы, которые иллюстрируют теоретические аспекты на практике. Автор, Константин Кривошонок, делится своим опытом, что добавляет книге ценности. Однако, несмотря на множество положительных моментов, есть и недостатки. Некоторые разделы могли бы быть более детализированными, а также не хватает примеров для малых предприятий. В целом, это важный инструмент для понимания санитарного менеджмента, и я рекомендую его всем, кто хочет углубить свои знания в этой области.