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