The IRMA Community
Newsletters
Research IRM
Click a keyword to search titles using our InfoSci-OnDemand powered search:
|
Food Safety, Food and Beverage Preparation, Menu and Beverage List Development, Service, and Current and Future Challenges
Abstract
This chapter discusses the importance of safety and sanitation in food preparation and service and the integration into the menu and beverage list development. Specifically, it discusses the current safety and sanitation requirements for foodservice facilities, including the HACCP 7 step process (hazard analysis critical control point). It introduces nutrition basics in a foodservice setting and the basics of food and beverage preservation and preparation methods. Consequently, it demonstrates how to develop menus and beverage lists and the various foodservice style and service techniques.
Related Content
|
Monia Ben Ltaifa, Walid Chouari, Abdelkader Mohamed Sghaier Derbali.
© 2024.
30 pages.
|
|
Filiz Mızrak.
© 2024.
21 pages.
|
|
Aytaç Gökmen.
© 2024.
12 pages.
|
|
Maria Aweis Mayow, Aytaç Gökmen, Dilek Temiz.
© 2024.
27 pages.
|
|
Ahlem Baccouche, Houssem Bouzgarrou, Meriem Jouirou, Moufida Ben Saada.
© 2024.
21 pages.
|
|
Ashwani Panesar, Rohit Sood.
© 2024.
20 pages.
|
|
Boussairi Slimani, Moufida Ben Saada, Sameh Halaoua.
© 2024.
22 pages.
|
|
|