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Hygiene, Safety and First Aid in Hospitality / (Record no. 3283)

MARC details
000 -LEADER
fixed length control field 02943nam a22003017a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230901160052.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230901b |||||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 978984678966
Terms of availability [paperback].
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Terms of availability Mindmovers :
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Terms of availability ₱5,760.00
040 ## - CATALOGING SOURCE
Language of cataloging English
Transcribing agency Foundation University Library
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 613.6
Item number T41 2023
110 ## - MAIN ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element 3G E-Learning
Relator term Author
245 ## - TITLE STATEMENT
Title Hygiene, Safety and First Aid in Hospitality /
Statement of responsibility, etc. by 3G E-Learning
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York, NY :
Name of publisher, distributor, etc. 3G E-Learning,
Date of publication, distribution, etc. 2023
300 ## - PHYSICAL DESCRIPTION
Extent xi,259 pages :
Other physical details color illustrations ;
Dimensions 26 cm +
Accompanying material 1 DVD 4 3/4 in
500 ## - GENERAL NOTE
General note Tables.
500 ## - GENERAL NOTE
General note "Full Color Book plus DVD"<br/>"Over 100 hours Interactive E-lectures, Quiz and Videos in DVD"<br/>"DVD has many useful features for teachers to teach with digital resources in classroom" --On Cover
500 ## - GENERAL NOTE
General note Includes bibliographical references and index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1 Introduction to Hygiene.<br/>Chapter 2 Sanitary Procedure in Catering Industry.<br/>Chapter 3 HACCP and Its Principle.<br/>Chapter 4 Food Spoilage and contamination.<br/>Chapter 5. Personal Hygiene and Habits.<br/>Chapter 6 Safety Awareness and First Aid.<br/>Chapter 7 First Aid.<br/>Glossary<br/>Index
520 ## - ABSTRACT, SUMMARY, ETC.
Abstract, Summary, etc. In recent years, stringent food safety standards and strict hygiene regulations have been established to ensure that all food prepared and sold in the hospitality and catering sector is safe for consumption. Health and safety is vitally important; and hotels, restaurants, cafes and catering outlets must enforce strict guideline in the workplace and complete regular health and safety and hygiene checks. Due to diligence must be taken, not only to comply with health and safety law and HACCP principles, but also to ensure the safety of employees and consumers alike. Within the hospitality and catering sector, professional health, safety and hygiene training for staff will result in a safer working environment, which is ultimately better for business. Food allergies are a major cause for concern and it is extremely important to check all the contents of a dish if asked by a customer who has a food allergy. Accurate and up-to-date ingredient information must be displayed and regularly checked. Effective cleaning regimes should also be observed, recorded and reviewed so that the cleaning schedule is thorough and strict standards are sustained . This book provides information for people working in the catering and hospitality industry on how to comply with health and safety law and food safety law, the main risks areas and control and prevention method." --Provided by the Publisher
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food safety.
9 (RLIN) 6987
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hospitality.
9 (RLIN) 6930
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hygiene.
9 (RLIN) 6988
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Mrantinkovic, Aleksandar Piestun, Dan Fouda, Hazem Shawky Killlings, Felecia Hajj, Sandra El Parveen, Fozia Krunic, Igor Pehcevski, Jovan Nur, Tajina Stephen Michelle
Relator term Editor
9 (RLIN) 6989
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Books
Suppress in OPAC No
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Coded location qualifier Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     Foundation University Library Foundation University Library Circulation 09/01/2023 63091 Purchased   Circ 613.6 T41 2023 63091 09/01/2023 09/01/2023 Books