“Food safety is a vitally important topic, even a life-and-death matter. Everyone in every food service operation bears some responsibility for food safety, as well as those working in the food supply chain. All concerned must be diligent. People are the first line of defense when it comes to ensuring food safety as well as food quality,” the authors state in the textbook’s preface. “The basic objective of Food Safety and Quality Management, Third Edition, is to present a managerial system that enhances food safety, preserves food quality, and controls food costs. All three of these goals are interrelated and intertwined as the owners, managers, and staff members of food service operations strive to create positively memorable experiences for their guests.”

Previously titled Food Safety: Managing with the HACCP System, Second Edition, the new book has been significantly revised and expanded to include the most current advanced topics in food safety, with a focus on:

Food Safety and Quality Management, Third Edition, is also available in eText format through VitalSource, a leading global eReader platform.

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About the American Hotel & Lodging Educational Institute (AHLEI)

Established in 1953 as the nonprofit education and training arm of the American Hotel & Lodging Association (AHLA), AHLEI”s mission is to be the preferred provider of quality resources to educate, develop, and certify hospitality educators, students and professionals worldwide. AHLEI became part of the National Restaurant Association in 2017, connecting and leveraging the resources of two organizations that are deeply committed to a vision of career success and upward mobility for current and future hospitality, restaurant, and food service employees.