Advertisement

Table of contents

  1. Front Matter
    Pages i-xvi
  2. Nicholas Johns
    Pages 1-40
  3. Nicholas Johns
    Pages 75-114
  4. Nicholas Johns
    Pages 115-152
  5. Nicholas Johns
    Pages 153-194
  6. Nicholas Johns
    Pages 227-261
  7. Nicholas Johns
    Pages 262-292
  8. Nicholas Johns
    Pages 293-322
  9. Back Matter
    Pages 323-357

About this book

Introduction

`This book is likely to become essential reading for all courses in the hospitality, catering and retail sector. I will certainly be recommending it.' - Professor John S.A. Edwards, Bournemouth University In the second edition of Managing Food Hygiene, Nicholas Johns explains the problems of food hygiene and how they may be tackled by operational management. This is an approachable teaching text for students and managers in the hospitality, catering and retail industries. The book is designed to meet the needs of advanced certificate and diploma courses offered by the IEHO, RSH and RIPHH. The risk assessment and hazard analysis which was featured in the first edition is now enshrined in the legislation; this book makes clear the management processes which are required to support systems like HACCP (Hazard Analysis and Critical Control Points).

Keywords

assessment food hygiene Hazard Analysis and Critical Control Points hospital management process management strategy university

Authors and affiliations

  • Nicholas┬áJohns
    • 1
  1. 1.The Hotel SchoolCity College NorwichUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-349-13953-8
  • Copyright Information Macmillan Publishers Limited 1995
  • Publisher Name Palgrave, London
  • Print ISBN 978-0-333-65117-9
  • Online ISBN 978-1-349-13953-8
  • Buy this book on publisher's site