Book Description
This text, with its streamlined and simplified content, covers principles necessary to maintain food safety within a foodservice operation. It reflects the latest FDA Food Code and prepares people for the ServSafe® Food Protection Manager Certification Exam. Heavily illustrated, this full-color book provides useful pedagogical tools for understanding food-safety knowledge, essentials, and fundamental concepts.
Customer Reviews:
ServSafe Essentials w/Scantron.......2005-09-23
Not as informative as ServSafe Coursebook..Be careful which book you really need! Diffent ISPN numbers only by last two. Still informative and useful for taking ServSafe exam for certificate if working in food service sector.
Very Good Reference, must buy.......2003-06-10
This book was quite helpful for my the National Servsafe test. It was a good reference, and it had excellent chapter of the microbiology of food. If you really want to know the type of questions asked on the National Servsafe Test get the following which is on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations
ISBN: 0971999678
I used both these books and passed with ease. Not to mention both these books helped me to get an "A" in my sanitation class.
Both books are must buys.
Book Description
With a new look and design, the Third Edition of ServSafe Essentials offers significantly new, simplified, streamlined content to make complicated concepts easer to learn and easier to manage. Content has been revised to include updates from the recently released 2003 supplement to the 2001 FDA Food Code, as well as new science-based and industry best practices. Other features include a new section for use and reference by managers at their operation; more visual representation of content through the use of new icons, illustrations and photographs; all new multiple-choice study questions, and more. It prepares students for the ServSafe Food Protection Manager Certification Examination.
Customer Reviews:
ServSafe Coursebook - disappointed.......2006-03-15
I am very disappointed in this purchase. The only reason that I bought this book was to receive the NEW Scantron test! The Scantron test that arrived with the book was the OLD test. All information at the Amazon site said that the new test was included. That information was in error.
food safety.......2006-03-11
The book is thorough and provides many self quizzes to test your knowledge along the way.
ServSafe Coursebook .......2006-03-11
I am really pleased with the book i purchased. I needed to find the book fast for my class because it was the middle of week one and i had no book because the college bookstore was sold out. So, i tried online to find the best rates with fast delievery and found it here at Amazon.com. Wooo! I was so happy to have found the book i needed onine with the Scantron Certificatiion Exam form included. I was in the need for next day delievery and they had that option available. My total came out to $93.83 with next day shipping fee included. That was a pretty reasonable price for me compared to other prices i've seen which would have been way over $100 dollars. I am very happy with the book and with the speedy next day delivery and also with how Amazon.com kept sending me confirmation emails and how i could tract my shipment order. I was very much pleased, which moves me to trust them and to purchase from them again in the future! Thanks Thanks Thanks Amazon.com!
A little dumbed-down, but an important book........2006-02-24
This book was a required book for a sanitation class at my community college. Although some of the chapters are kind of silly ("The Safe Food Handler" - don't pee in the food, wash hands at work, don't get hair in product), the book does go over all of the basics very clearly and informitavley. The text comes with a scantron sheet that can allow you to take a certification test graded by the National Restaurant Association. The certificate is a MUST when applying to kitchens and hotels. The book is a bit pricey for the information it carries, and if you do not need the certification for your job or education, consider buying the book in either an older edition, or used.
Servsafe Coursebook.......2006-02-20
I bought this book for my Food Microbiology and Sanitation class. It was originally $91 in my bookstore and I think about $79 on amazon.com. It's a pretty simple book, the book and certification exam is written on an 8th grade level.
The book (on amazon) comes with the exam sheet inside.
And that's about all, folks.
Book Description
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
Book Description
This revision of a popular textbook for the introductory survey course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Average customer rating:
|
ServSafe Essentials in Spanish w/Scantron Certification Exam (ServSafe)
NRA Educational Foundation
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback
 Hospitality, Travel & Tourism
| Industries & Professions
| Business & Investing
| Subjects
| Books
Education
| Reference
| Business & Investing
| Subjects
| Books
Social Services & Welfare
| Poverty
| Current Events
| Nonfiction
| Subjects
| Books
Spanish
| Foreign Language Nonfiction
| Nonfiction
| Subjects
| Books
Public Health
| Administration & Policy
| Medicine
| Subjects
| Books
Food Science
| Agricultural Sciences
| Science
| Subjects
| Books
Safety & Health
| Technology
| Science
| Subjects
| Books
General
| Food Sciences
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
Cocina
| Libros en español
| Formats
| Books
| Artes Culinarios y Técnicas
| Cocina Profesional
| Cocinando por tipo Ingrediente
| Comidas
| Dieta Especial
| General
| Hornear
| Licores y Bebidas
| Ocasiones Especiales
| Referencia
| Regional e Internacional
| Rápido y Fácil
| Vegetales y Vegetariana
Viajes y turismo
| Libros en español
| Formats
| Books
| Africa
| Asia
| El Caribe
| Estados Unidos
| Europa
| General
| Latino América
| Medio Oriente
| Norte América
| Referencia y Consejos Prácticos
| Series de Libros Guías del Viajero
| Sur América
| Viajes Especializados
Ciencia de la Alimentación
| Ciencias Agriculturales
| Ciencia
| Libros en español
| Formats
| Books
Seguridad y Salud
| Tecnología
| Ciencia
| Libros en español
| Formats
| Books
Salud Pública
| Adminstración y Política
| Medicina
| Libros en español
| Formats
| Books
Hospitalidad, Viajes y Turismo
| Industrias y Profesiones
| Negocios e inversiones
| Libros en español
| Formats
| Books
Educación
| Referencia
| Negocios e inversiones
| Libros en español
| Formats
| Books
Servicios Sociales y Bienestar Social
| Pobreza
| Sucesos de Actualidad
| No-Ficción
| Libros en español
| Formats
| Books
General
| Ciencias de la Alimentación
| Ciencia de los Cultivos
| Agronomía
| Ciencia Profesional
| Profesional y Técnico
| Libros en español
| Formats
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Business & Investing
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Medicine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Nonfiction
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Professional
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Science
| Qualifying Textbooks - Fall 2007
| Stores
| Books
ASIN: 0471675970 |
Book Description
From the time food enters a kitchen to the time it is served to a customer, a restaurant or foodservice operation is responsible for purchasing, receiving, storing, preparing, handling, and serving food in a safe manner. By paying close attention to the proper procedures for food storage and preparation, a restaurateur can ensure that his/her customers are served food that will not make them sick.
Book Description
The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operation—from planning the facility and purchasing food to promoting items to customers and providing exceptional service—can help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.
Book Description
The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course.
Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies.
Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.
Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.
Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential.
The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.
Book Description
The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course.
Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies.
Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.
Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.
Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential.
The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.
Book Description
The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course.
Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies.
Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.
Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.
Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential.
The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.
Books:
- Skin Care and Cosmetic Ingredients Dictionary (Milady's Skin Care and Cosmetics Ingredients Dictionary)
- Smart Women Finish Rich: 9 Steps to Achieving Financial Security and Funding Your Dreams (Revised Edition)
- Smart Women Finish Rich: 9 Steps to Achieving Financial Security and Funding Your Dreams (Revised Edition)
- Smart Women Finish Rich: 9 Steps to Achieving Financial Security and Funding Your Dreams (Revised Edition)
- Standard & Poor's Fundamentals of Corporate Credit Analysis
- State of Working America 2006/07 (State of Working America)
- Stop Sitting on Your Assets: How to Safely Leverage the Equity Trapped in Your Home and Transform It Into a Constant Flow of Wealth and Security
- Stop Sitting on Your Assets: How to Safely Leverage the Equity Trapped in Your Home and Transform It Into a Constant Flow of Wealth and Security
- Strategy Pure & Simple II: How Winning Companies Dominate Their Competitors
- The Adventures of Tintin: Tintin in America / Cigars of the Pharaoh / The Blue Lotus (3 Complete Adventures in One Volume, Vol. 1)
Books Index
Books Home
Recommended Books
- Crucial Conversations: Tools for Talking When Stakes are High
- The Brain That Changes Itself: Stories of Personal Triumph from the Frontiers of Brain Science
- Financial Warnings: Detecting Earning Surprises, Avoiding Business Troubles, Implementing Corrective
- Introduction to Health Care
- MCSE Self-Paced Training Kit
- The Red Badge of Courage & "The Veteran"
- The American Heritage Dictionary of the English Language, Fourth Edition
- College accounting fundamentals, chapters 1-10
- Mumpsimus Revisited: Essays on Risk Management
- Mammalian Auditory Pathway: NEUROANATOMY
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Study Guide
ServSafe Coursebook with the Scantron Certification Exam Form
About Wine
On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry
