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Author: Alex Pickett
Publisher:
ISBN: 9780299331641
Category :
Languages : en
Pages :
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Book Description
Author: Alex Pickett
Publisher:
ISBN: 9780299331641
Category :
Languages : en
Pages :
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Book Description
Author: Mike Campbell
Publisher: Xlibris Corporation
ISBN: 1450052169
Category : Self-Help
Languages : en
Pages : 173
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Book Description
Current and future food service operators, entrepreneurs, and health enthusiasts are in for an informative read, as author Mike Campbell, a former supervisor of inspectors for the State of Florida, releases through Xlibris, Hi, I’m Your Health Inspector! Hi, I’m Your Health Inspector! is designed to eliminate the mystery and apprehension surrounding the food inspection process, and provides information which can help identify and eliminate food safety hazards. This book explains what the inspector is looking at, and what he is looking for in your operation. There is also a discussion on compliance, as the whole goal of the book is to help you avoid violations, legal action, sanctions, fines, and bad publicity. This manual, based on the FDA Food Code, provides a comprehensive guide to understanding the inspection process, the inspection report, and the violations cited. If, as a food service operator, your goal is to provide your guests with great food and good service, in a clean and sanitary environment, Hi, I’m Your Health Inspector! will prove to be an invaluable tool in meeting that goal. It is an excellent teaching resource for anyone in the industry, or anyone planning a food service career.
Author: Illinois. Department of Public Health
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 7
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Book Description
Author: Simon Scrutton
Publisher:
ISBN:
Category :
Languages : en
Pages : 168
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Book Description
After many rewarding years in the food industry, both as a chef/restaurateur - winning both Restaurant of the Year for Great Britain in one of Egon Ronay's Guides and named as one of the Good Food Guides 'Restaurants of the Decade' for the 1980's - plus being a Restaurant and Hotel inspector for Egon Ronay. Simon now edits Gourmet Britain, where as many as possible of Britain's best food suppliers are listed - and was described by Heston Blumenthal as 'a fantastic resource'. Simon felt there was a need to get his experiences down on paper as an autobiography. He has written this book to both to help the budding restaurant owner, but also as an amusing read that you can pick up and find useful information and an amusing story anywhere.You'll find out what are the ins and outs of screw-topped wine bottles and those with 'plastic' tops.There is also a short section listing food he personally would always have in his fridge - nothing outrageously expensive - just the best of its type available.You'll find out the perils of chef agency work. What it's like working as an inspector of a top guide. How to plan a balanced and manageable menu. What it takes to gain an entry in a major food guide. How to make yourself a better restaurant / hotel inspector.The routine of a top-class kitchen - plus recipes that will have customers driving for miles to eat your food!All in all, a book for all foodies, that the can pick up and dip into anywhere.After many rewarding years in the food industry, both as a chef/restaurateur - winning both Restaurant of the Year for Great Britain in one of Egon Ronay's Guides and named as one of the Good Food Guides 'Restaurants of the Decade' for the 1980's - plus being a Restaurant and Hotel inspector for Egon Ronay. Simon now edits Gourmet Britain, where as many as possible of Britain's best food suppliers are listed - and was described by Heston Blumenthal as 'a fantastic resource'. Simon felt there was a need to get his experiences down on paper as an autobiography. He has written this book to both to help the budding restaurant owner, but also as an amusing read that you can pick up and find useful information and an amusing story anywhere.There are a chef's dreamy thoughts on how to solve some of the nation's problems - thought up during periods when a chef's mind can slip into automatic.You'll find out what are the ins and outs of screw-topped wine bottles and those with 'plastic' tops.There is also a short section listing food he personally would always have in his fridge - nothing outrageously expensive - just the best of its type available.You'll find out the perils of chef agency work. What it's like working as an inspector of a top guide. How to plan a balanced and manageable menu. What it takes to gain an entry in a major food guide. How to make yourself a better restaurant / hotel inspector.The routine of a top-class kitchen - plus recipes that will have customers driving for miles to eat your food!There is also the bonus of over 100 Recipes - all of which work, and none of which are difficult. Many can be prepared up to a certain point, when you have time, and quickly finished at the last moment.All in all, a book for all foodies, that the can pick up and dip into anywhere.
Author: Fernando Peire
Publisher:
ISBN:
Category : Restaurant management
Languages : en
Pages :
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Book Description
Fernando Peire coaxes and inspires often reluctant restaurateurs into taking a fresh, hard look at their businesses and making the changes that could bring them back to vibrant life.
Author: Ginger Zhe Jin
Publisher:
ISBN:
Category : Food inspectors
Languages : en
Pages : 50
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Book Description
We examine the role of repetition in government regulation. Using Florida restaurant inspection data from 2003 to 2010, we find that inspectors new to the inspected restaurant report 12.7-17.5% more violations than the second visit of a repeat inspector. This effect is even more pronounced if the previous inspector had inspected the restaurant more times. The difference between new and repeat inspectors is driven partly by inspector heterogeneity in inherent taste and stringency, and partly by new inspectors having fresher eyes in the first visit of a restaurant. These findings highlight the importance of inspector assignment in regulatory outcomes.
Author: Stephen V. Schultz
Publisher: AuthorHouse
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 255
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Book Description
It is my words and memories of the events experienced that will enlighten everyone who reads the book. The industry continues to strive and work to satisfy the public in a positive way. The Transplant Assistance Program at the Nebraska Medical Center in Omaha, NE, will be donated a portion of the sales due to my personal contact with them. I was proud to be a living organ donor to sister-in-law, Danunta Glazewska. Thank you and I hope you enjoy the book.
Author: Dan Meyer
Publisher:
ISBN: 9780615527468
Category : Food adulteration and inspection
Languages : en
Pages : 282
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Book Description
An inspector of restaurants in a large metropolitan area describes his life and work.
Author: Creacom Notebooks
Publisher: Independently Published
ISBN: 9781077052581
Category :
Languages : en
Pages : 112
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Book Description
This White Restaurant Inspector Notebook / Journal makes an excellent Birthday, School, Graduation or Christmas gift for anyone that loves to follow their passion.
Author: Molly Wizenberg
Publisher: Simon and Schuster
ISBN: 1451655096
Category : Biography & Autobiography
Languages : en
Pages : 256
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Book Description
"When Molly Wizenberg married Brandon Pettit, she vowed always to support him, to work with him to make their hopes and dreams real. She evinced enthusiasm about Brandon's enthusiasms: building a violin, building a boat, and opening an ice cream store--none of which came to pass. So when Brandon started making plans to open a pizza restaurant, Molly felt sure that the restaurant would join the list of Brandon's abandoned projects. When she finally realized that Delancey really was going to happen, that Brandon was going to change all of her assumptions about what their married life would be like, it was too late. She faced the first crisis in their young marriage. Opening a restaurant is not like hosting a dinner party every night. Molly and Brandon's budget was small, and the tasks at hand were often overhwelming. They had to find a space they could afford, gut renovate it themselves, find second-hand furniture and equipment, build what furniture they couldn't find, buy and install a wood-burning oven, pass health inspections, hire staff, and establish a billing and payroll system. They lost a financial partner. Their cook disappeared the day they opened. Still, their restaurant was a success, and Molly managed to convince herself that she was happy in their new life. Until Halloween night, when she was forced to admit she could no longer pretend. While Delancey is a funny and frank look at behind-the-scenes restaurant life, it is also a bravely honest and moving portrait of a tender young marriage and two partners who had to find out how to let each other go in order to come together"--
