ServSafe Essentials in Korean with the Certification Exam Answer Sheet

Business & Money

NRA Educational Foundation

Industries

wiley

NRAEF/ServSafe Essentials w/Exam+CIA/ProChef 7th Edition w/WS+CIA/ProChef 7th Edition SG+Hill/Culinary Math 2nd Edition+Peterson/Sauces 2nd Edition- SET

Cookbooks, Food & Wine

Blocker, Linda

Hill, Julia

Peterson, James

The Culinary Institute of America (CIA)

Cooking Methods

Spartanburg Coursebook 4th Edition with Exam and ServSafe Alcohol SET

Engineering & Transportation

Engineering

The cost control course was designed around Dittmer's Food, Beverage, and Labor Cost Controls. Now in its seventh edition, the text continues to be easy for instructors and students to use. Clearly divided into sections on controlling food, labor, and beverage costs, it allows students to understand the specific components of each segment of the hospitality industry.

Principles of Food, Beverage, And Labor Cost Controls

Dittmer, Paul R.

John Wiley&Sons, Inc.

Cooking is the preparation of food for eating. Preparing food professionally is a skill that involves learning about ingredients, equipment, knife skills, and cooking techniques, and then applying them to the execution of recipes

Professional Cooking (includes College Text and NRAEF Workbook w/Exam)

Gisslen, Wayne

Le Cordon Bleu

Professional Cooking

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.

ServSafe Essentials with the Scantron Certification Exam Form

Text provides accurate, up-to-date information for all levels of employees on all aspects of handling food; from receiving and storing to preparing and serving. Incorporates the latest information from the 2003 supplement to the 2001 FDA Food Code in an applicable manner. Previous edition: c2002. Softcover.

ServSafe Essentials without Scantron Certification Exam Form

Textbook covers comprehensive information on all aspects of handling food to follow the industry standard for all levels of employees. Endorsed by the National Restaurant Association. Includes answer key, glossary, and index. Coursebook plus Scantron Certification Exam Form listed in approval week 2004-07. Softcover.

ServSafe Coursebook without the Scantron Certification Exam Form

ServSafe Instructor's Guide

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.

ServSafe Essentials in Spanish w/Scantron Certification Exam (Spanish Edition)

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